Post by: TrkyBob53 on February 02, 2024, 08:48:26 AM
Thanks
Post by: boneaddict on February 02, 2024, 08:51:27 AM
Post by: MR5x5 on February 02, 2024, 08:57:59 AM
Good luck which ever way you go.
Post by: SeaRun1 on February 02, 2024, 09:23:09 AM
SR1
Post by: Woodchuck on February 02, 2024, 09:27:08 AM
Post by: bear on February 02, 2024, 01:29:03 PM
Post by: Fletch on February 02, 2024, 01:48:54 PM
Post by: jrebel on February 02, 2024, 01:52:05 PM
https://pitboss-grills.com/grills/vertical-smokers/pit-boss-3-series-wood-pellet-vertical-smoker
This is what I use and it works great. If you run this smoker at the highest temp (not sure why anyone would) it will get away from you and overheat. Every temp setting below the highest, will hold temps w/in 5 degrees of the setting and it works amazing.
If you want cold smoke....you have to use a smoke tube or!!! Take a metal dryer hose and plumb it from your smokers vent to a cardboard box approx 8-10 feet away. Stick a meat probe through the box to monitor temps and place a few racks in the box to hold your meat or cheese. It works great.
Post by: Halo on February 02, 2024, 02:39:49 PM
I've got the older model of this, had it about a year and love it.
Post by: TrkyBob53 on February 03, 2024, 08:45:56 AM
thanks
Steve
Post by: huntnnw on February 03, 2024, 08:50:58 AM
Post by: CP on February 03, 2024, 08:54:29 AM
I mostly use a Lur Jenson Big Chief. Low tech, easy to use with whatever wood you want. Best of all the is taste of the finished product. I have yet to find anything better.
Post by: Magnum_Willys on February 03, 2024, 09:25:10 AM
I own a Bradley but I rarely use it. I don’t like the taste that the pucks give the food. To me it tastes a bit like ashes.
I mostly use a Lur Jenson Big Chief. Low tech, easy to use with whatever wood you want. Best of all the is taste of the finished product. I have yet to find anything better.
I agree ! Had big Chief, got Bradley , used for couple years but finally went back to big chief. Just never got the same flavor.
Post by: Alchase on February 07, 2024, 07:27:16 AM
The other (newer Digital six rack) for everything else.
For Ribs it is extremely easy with the 3,2,1 method. And I switch up Oak pucks for Hickory pucks, depending on my mood.
I also use a Weber iGrill Bluetooth BBQ Thermometer, that pairs with my iPhone. This makes nailing the finish temp easy, and alerts you when it gets close. Never have to open the door until it reaches wanted temp.
Post by: 2MANY on February 07, 2024, 07:41:43 AM
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?
Post by: fishngamereaper on February 07, 2024, 07:50:19 AM
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....
Post by: pickardjw on February 07, 2024, 10:17:02 AM
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.
Post by: huntnnw on February 07, 2024, 05:16:40 PM
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?
Post by: huntnnw on February 07, 2024, 05:21:26 PM
Post by: bearpaw on February 08, 2024, 10:35:28 AM
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.
Post by: Blacklab on February 08, 2024, 07:16:04 PM
Post by: HUNTINCOUPLE on February 08, 2024, 08:25:13 PM
Post by: Halo on February 09, 2024, 12:00:27 AM
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 timeI did two huge briskets at the same time with mine a few weeks ago and they turned out great.
Post by: bearpaw on February 09, 2024, 06:31:12 AM
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
Post by: Skyvalhunter on February 09, 2024, 06:43:11 AM
Post by: h2ofowlr on February 09, 2024, 08:17:51 AM
Post by: bearpaw on February 09, 2024, 09:18:27 AM
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.
Post by: bearpaw on February 09, 2024, 09:21:57 AM
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 :tup:
Post by: Skyvalhunter on February 09, 2024, 10:48:51 AM
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
Post by: Badhabit on February 09, 2024, 12:40:32 PM
Post by: goldenhtr on February 09, 2024, 03:35:53 PM
https://www.amazon.com/Masterbuilt-130B-Digital-Electric-Smoker/dp/B07CN38M23?th=1 (https://www.amazon.com/Masterbuilt-130B-Digital-Electric-Smoker/dp/B07CN38M23?th=1)
Post by: 70sdiver on February 24, 2024, 03:45:11 PM