Electric smoker suggestions

[fishngamereaper]

I've owned several smokers over the years, chief, Bradley, master built etc..
Bought a Smokin tex a couple years ago..
Buy once cry once..hands down the best smoker I've ever used.  You don't know what your missing until you get it....

[pickardjw]

+1 on the Pit Boss vertical smoker, though I would suggest splurging on a unit with bluetooth/wi-fi capabilities like the Pro Series II. I got one used and being able to monitor probe and smoker temps through the app is super convenient. Fit about 25 lbs of summer sausage in it with room to spare. Got mine used and only had one auger failure in hundreds of uses.

I guess the one criteria it doesn't meet is a low of 100 degrees. On the lowest "S" setting I get about 120 degrees. Could probably open the cap up to maximum venting and crack the door to get it lower. Helps if it's cold outside too.

[huntnnw]

I just bought a upright after lots of research. I went with the pro smoker from PS seasoning. Another new upright was brought to my attention while looking. Grilla grills just put one out

Which PS did you buy?

[huntnnw]

This was a buy once cry once purchase. This is suppose to last a lifetime and I’m not buying anymore $500-$800 smokers that last 5-8 years. I want size and accurate heat. This smoker will do 80 deg to 300 deg which was a lot of the selling point was able to cold smoke and do chickens , briskets and pork butt, plus hold 100lbs of summer sausage at a time

[bearpaw]

https://pitboss-grills.com/grills/vertical-smokers/pit-boss-3-series-wood-pellet-vertical-smoker

Just bought one similar to this yesterday, assembled this morning and burning it off right now so I can smoke some trout this afternoon. Fingers crossed.

[Blacklab]

Brunswick pitboss

[HUNTINCOUPLE]

Another vote for Big Chief.  Had a Bradley and it went bye bye........

[Halo]

This was a buy once cry once purchase. This is suppose to last a lifetime and I’m not buying anymore $500-$800 smokers that last 5-8 years. I want size and accurate heat. This smoker will do 80 deg to 300 deg which was a lot of the selling point was able to cold smoke and do chickens , briskets and pork butt, plus hold 100lbs of summer sausage at a time

I did two huge briskets at the same time with mine a few weeks ago and they turned out great.

[bearpaw]

https://pitboss-grills.com/grills/vertical-smokers/pit-boss-3-series-wood-pellet-vertical-smoker

Just bought one similar to this yesterday, assembled this morning and burning it off right now so I can smoke some trout this afternoon. Fingers crossed.

My first trout smoking attempt went pretty well once I figured out the burner settings, the trout turned out good. Next time going with the same brine recipe but going to strengthen it a little by reducing amount of water and going to smoke just a little hotter. But very happy so far with the smoker itself. This is the one I bought, it's a gas smoker, was on sale at a local hardware store for $218.

https://www.amazon.com/PIT-BOSS-PBV3G1-Vertical-Hammertone/dp/B09F6ZT4XT/ref=asc_df_B09F6ZT4XT/?tag=hyprod-20&linkCode=df0&hvadid=563605822987&hvpos=&hvnetw=g&hvrand=11283140054928161026&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9057492&hvtargid=pla-1591849517702&psc=1&mcid=f9a246e449c23c1cafe5efa829bc7138

[Skyvalhunter]

What Brine recipe are you using Dale?

[h2ofowlr]

I have learned if you smoke both fish and meats, pick up a dedicated smoker just for fish.  That smell never goes away and I don't like the fishy smell on other smoked meats.

[bearpaw]

What Brine recipe are you using Dale?

This is what I used, found it on the internet, brined fish overnight in the fridge, pellets were a competition mix of apple/cherry/hickory, smoked 2 hours at 140 degrees and another hour at 190 degrees. Fish tasted great, they are a mild sweet flavor, but we agreed we would like just a little stronger brine flavor and a little drier fish.

On the next run I'm going to reduce the water from 1.5 quarts to 1 quart to strengthen the brine. I'm also going to smoke at just a little hotter temp, probably at 190ish degrees the full time (2 to 3 hours as needed).

1 quart water
1/4 cup brown sugar
1/8 cup salt
1 tbsp lemon juice
1 tbsp soy sauce
2 tsp black pepper
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
15-20 creek sized trout (6 to 12 inches)


When I smoked and canned my shad last summer I used Alder, they were excellent, I might try Alder on the trout with the same brine sometime too.

[bearpaw]

I have learned if you smoke both fish and meats, pick up a dedicated smoker just for fish.  That smell never goes away and I don't like the fishy smell on other smoked meats.

makes sense 

[Skyvalhunter]

What Brine recipe are you using Dale?

This is what I used, found it on the internet, brined fish overnight in the fridge, pellets were a competition mix of apple/cherry/hickory, smoked 2 hours at 140 degrees and another hour at 190 degrees. Fish tasted great, they are a mild sweet flavor, but we agreed we would like just a little stronger brine flavor and a little drier fish.

On the next run I'm going to reduce the water from 1.5 quarts to 1 quart to strengthen the brine. I'm also going to smoke at just a little hotter temp, probably at 190ish degrees the full time (2 to 3 hours as needed).

1 quart water
1/4 cup brown sugar
1/8 cup salt
1 tbsp lemon juice
1 tbsp soy sauce
2 tsp black pepper
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
15-20 creek sized trout (6 to 12 inches)


When I smoked and canned my shad last summer I used Alder, they were excellent, I might try Alder on the trout with the same brine sometime too.

Thanks for the info Dale

[Badhabit]

Cookshack Amerique SM66 if I was in the market for a new smoker.