Free: Contests & Raffles.
Gonna head up and pick up a new smoker this weekend. My antique big chief has died. What do u cats recommend that will get er done for jerky, fish, "etc"? Electric, propane, charcoal? Will something much less than a brazillion dollar traeger serve the purpose at hand?
My . If you looking for not to big a 30" Bradley or Masterbuilt. I had a Masterbuilt and loved it but the problem was I couldn't do a full rack of ribs. Now I have a double door Cajun Injector. So with propane it is really hard to control the temp. Electric and stick smokers are really good. Here is my question. I never clean my smoker and have never done fish. I would think if you do fish that you would have a fish taste or smell if you did meat like jerkey?
Never had issues with my propane. Been using GOSM big block 15yrs or so. Electric is easier set and for get. Just make sure you buy enough to grow into not grow out of.
how do these electric smokers do in the cold? like zero degrees?
Ended up grabbing a 40" Masterbuilt Smoker yesterday. Seems pretty decent and I think it'll do the job(s) at hand. Burnt it off (seasoned it) today per manufacturer recommendations (3 hours @275, one load of wood chips) and no issues. Probably gonna really break it in next weekend and make up a batch of jerky. Thanks for the discussion and recommendations folks! RJ
I picked up a 40" Masterbuilt at Sportsman's Warehouse yesterday. $179 I thought was a good deal. Can't wait to start using it, anybody have any must try recipes for it?Sent from my QTASUN1 using Tapatalk
Did a prime rib in mine yesterday. Epic! .