| Community > Butchering, Cooking, Recipes |
| Smokers? |
| (1/2) > >> |
| Parasite:
Any recommendations on a smoker that can cold and hot smoke? Buying my first smoker. Things I like ... smoked cheese, cold smoked salmon, smoked smelt, smoking sausage that will be later cured (not cooked while smoking), brisket, ribs. Was thinking to just buy a hot smoker and adding an attachment to cold smoke. Just curious what your guys thoughts are. |
| bigjohn98591:
I have a Masterbuilt 40" cabinet style smoker. For cold smoking I picked up an pellet tray. Fil tray with pellets light it set in bottom and let it do its thing. It only get up to 275 degrees so it is truly a low n slow type o f unit. My only real compliant is that you have to add chips about every 30 min, other than that I love it. |
| TommyH:
:yeah: :yeah: I like the masterbuilt also. |
| Alchase:
I use two Bradely Smokers, one I keep setup for cold smoke, one for everything else. The cold smoke unit, has a 5 foot hose (looks similar to dryer hose) from the Smoke Generator to the Smoker, and use no heat. I have had many smokers of all sorts of configurations. They are not hard to build if you go that way. The convenience of the Bradelys is what I love. Drop in enough pucks for the time you wish to smoke, and walk away. Come back when finished. For larger cuts of meat, I use an iGrill thermometer. It sends the temps to your iPhone so you can monitor by temp. |
| bearhunter99:
You are somewhat asking a Ford vs Chevy question :chuckle: :chuckle: I have a few...I have two Bradleys - One for hot smoking and one for cold smoking with the cold smoke adapter. Bradleys are great for the ease of use - they are easy to setup and fairly hands off. Cold smoking in a Bradley (unless it is really cold outside) is tough to do without the cold smoke attachment as the temperature from the hot plate that heats the puck can take the temp up internally high enough to melt cheese (unless you have high temp cheese). Main drawback is that the pucks are a bit spendy but that evens out a little since you never really open the door and saves time and babysitting. I also have a Camp Chef Pellet grill and a large smoker we built using a SmokeDaddy pellet attachment. Both work really well for hot smoking but neither will stay at a low enough temp for cold smoking. |
| Navigation |
| Message Index |
| Next page |