Post by: WapitiTalk1 on October 25, 2017, 09:32:42 PM
Post by: wadu1 on October 25, 2017, 09:50:41 PM
https://www.smokehouseproducts.com/collections/parts-accessories (https://www.smokehouseproducts.com/collections/parts-accessories)
Post by: lamrith on October 26, 2017, 12:30:42 PM
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?Always great to fix what you already have. Those hooves RJ has I know can get it done.
2 questions to help folks guide you better.
- Do you plan to start doing other things beyond just jerky and fish? Those if I recall are both lower temp smokes, <=150*?
- How heavy of a smoke profile do you like in your jerky, fish etc?
Temps - If you were wanting to consider doing ribs, pulled pork etc, you would want to look into a unit that could get up into the mid 200's or even 300+* consistently and easily. That is where a classic stick burner, some of the propane smokers and the pellet smokers come in handy. They can reach those higher temps and higher so they can be used to bake with (Think smoked turkey for Thanksgiving etc). Electric smokers typically struggle to get higher temps from I have heard.
Smoke profile - Stick, propane and electric can give a stronger smoke profile depending on how you set them. Pellet smokers are a lighter smoke flavor. There are some supplemental devices that can be added to a pellet rig to increase smoke, but I do not think they get to the point they rival the max output of the other three.
All the new units regardless of format are getting more expensive of late, so If you were not looking to expand or change anything, just wanting to cook like always, then I would fix the one you have I think you will be net $ ahead.
Post by: WapitiTalk1 on October 26, 2017, 01:45:14 PM
Post by: Russ McDonald on October 26, 2017, 02:23:32 PM
Post by: Jason on October 26, 2017, 03:07:52 PM
Post by: lamrith on October 26, 2017, 03:26:00 PM
My :twocents: . 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?
Great point on the propane Russ! I recall my propane was a PITA in regards to temp, usually it was going ot be whatever it was going to be that day and adjusting flame/air only made a 50* difference.... My propane also was narrower, so I had to cut racks of ribs down to fit.
As too fish, I do not do a ton of it, done a few smoked salmon. I did not have a fish smell afterwards. Way I did it had a dry brine, then sit in open air for a while till petecia (spelling?) formed, then into smoker, so it was pretty sealed up and fresh so did not smell even before cooking.
I think Russ has it nailed Rory, a bradley or masterbuilt will probably serve you very well. I hear great things about both, I think the bradley uses pucks for fuel/smoke, the masterbuilt uses chunks, chips, pellets?? Worth checking on fuels for both so you have flexibilty and options.
Since you want to maybe expand horizons, check reviews on whatever you are thinking about and make sure that it can hold 225* (not according to mfg, but by real people in real world). If you want to do pulled pork or burnt ends like we had @ Elk camp, you will need it to be able to reach and hold 225*, most people will cook ribs around that temp too.
Post by: Dbow on October 27, 2017, 10:34:07 AM
Post by: Blacklab on October 28, 2017, 06:14:53 AM
Post by: Russ McDonald on October 29, 2017, 08:40:13 AM
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. :twocents:Totally agree. I did exactly that started small and had to go bigger.
Post by: dscubame on October 29, 2017, 10:35:27 AM
Post by: Russ McDonald on October 29, 2017, 10:38:32 AM
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Post by: Mudman on October 29, 2017, 10:41:41 AM
Post by: WapitiTalk1 on October 29, 2017, 11:53:37 AM
Post by: KFhunter on October 29, 2017, 11:55:54 AM
Post by: Russ McDonald on October 29, 2017, 12:25:09 PM
how do these electric smokers do in the cold? like zero degrees?used mine in the 30's and 40's with no problem.
Post by: Alchase on October 29, 2017, 02:20:06 PM
They work fine in cold weather. Wind can be a pain, never had any problem with cold temps.
Post by: SneekY on October 29, 2017, 09:21:21 PM
Post by: Blacklab on October 30, 2017, 07:22:41 AM
Post by: quadrafire on October 30, 2017, 07:29:17 AM
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! RJYou'll love it. I have that size in black, no glass door. Perfect size for me. I frequently do 4 pork shoulders at a time in it.
Post by: WapitiTalk1 on October 30, 2017, 06:34:42 PM
Post by: KFhunter on October 31, 2017, 10:11:53 PM
amazon, I didn't get a great deal, but I saved 4-5 hours of driving to the nearest Cabela's and Sportsman warehouse. I got 30lbs of bacon in the brine and 6 half hams in brine.
The treager ain't cutting it, it flamed out and piled up a big mound of pellets in the firebox. Can't do any cold smoking with it, can't grill with it, just hot smoke which it does fine at that but it's limited at everything else.
Post by: lokidog on November 01, 2017, 08:56:44 AM
I've always liked my Little Chiefs for doing fish but have temperature controlled ones now that are great as well.
Post by: Alchase on November 01, 2017, 09:37:45 AM
If I want to smoke/cook a slab of salmon for dinner, I use a cheap Brinkman tall charcoal grill loaded with Apple, Cherry, etc... takes 10-15 minutes.
Grilling is done on Weber Summit, ready in a couple minutes
Post by: NRA4LIFE on November 01, 2017, 02:49:07 PM
Post by: C-Money on November 01, 2017, 05:13:05 PM
Post by: KFhunter on November 09, 2017, 07:48:08 PM
They have a cheesy J hook to secure the side box to the main smoker unit, but the inside of the main smoker unit is too thin and flimsy, so you'll screw up the tube flange inside so I got that all straitened out and looking to come up with a better way to secure the little side smoker unit.
Post by: Chase2008 on November 09, 2017, 09:22:14 PM
Post by: Twispriver on November 09, 2017, 10:09:25 PM
Post by: bigjohn98591 on November 25, 2017, 01:55:09 PM
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Post by: quadrafire on November 25, 2017, 06:41:06 PM
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?i think that is a good price. Love my 40 in MES. Did a thanksgiving bird in it. Perfect. Do pork shoulders and ribs all the time. Use an AMAZN smoker to do cheese.
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Post by: WapitiTalk1 on November 25, 2017, 06:46:31 PM
Post by: Blacklab on November 26, 2017, 09:32:49 AM
Did a prime rib in mine yesterday. Epic! ;).
I bet! :drool: