Electric smoker suggestions

[TrkyBob53]

I am wanting to buy a new upright smoker.  It needs to be electric.  I have a green mountain pellet grill but it does not fit my needs.  I had a home made smoker before we moved but due to space i had to get rid of it.  Looking for one that will have a low temp of 100 degrees as i have a polish sausage recipe that smokes at that temp. Also would need to be tall enough to hang summer sausage and pepperoni. Anyone have any suggestions?

Thanks

[boneaddict]

I use a Bradley.   I wouldnt say its awesome, but it gets the job done.   It seemed especially good when I was used to the little chiefs. 

[MR5x5]

I bought a MasterBuilt from another HuntWa peep and it works great.  I'm guessing 110F will be hard for any elec smoker.  Thinking you'll probably need a smoke tube for low temps.  Will probably also need to rig up something a little custom for hanging peps. 

Good luck which ever way you go.

[SeaRun1]

I also use a Bradley.  Again not sure they are the best but they are easy to use and do a good job.  If you can find one for sale I would say go for it.  I have had mine for about 12+ years and all I have replaced was one heating element.

SR1

[Woodchuck]

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

[bear]

I’m on my second Masterbuilt.  It keeps temps steady so it’s easy to schedule how long to smoke it

[Fletch]

I use a Bradley as well.  Not sure if all models work this way but I unplug the feeder from the smoker and it cold smokes does not get above 100 degrees.  or plug it back in and smoke as normal.  I agree with Bone... maybe not the greatest but fits my needs and compared to my little chief its a cadillac.

[jrebel]

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. 

[Halo]

https://pro-smoker.com/products/pro-classic-100
I've got the older model of this, had it about a year and love it.

[TrkyBob53]

Thanks for the reply's.  For those that use the bradleys, I am assuming that you use the pucks.  I see cabelas has a smoker that uses wood chips.  Any thoughts on one type to the other?
thanks
Steve

[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

[CP]

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.

[Magnum_Willys]

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. 

[Alchase]

I have two Bradleys, one (older analog 4 rack) I use for cold smoking and fish. It has a cold smoke adapter on it.
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.

[2MANY]

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?

[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.

[goldenhtr]

Been super happy with my Masterbuilt smoker. Have had it about 3-4yrs now and works great. I have the 30" model with glass door. Found mine on line for $179.00 and had Cableas match the price as theirs was $249.00. Looks like it's back to 249.00 now everywhere.

https://www.amazon.com/Masterbuilt-130B-Digital-Electric-Smoker/dp/B07CN38M23?th=1

[70sdiver]

Get the 40” Masterbuilt and buy the optional cold smoke attachment. Can hang full length summer sausage and keep temp at 100 no problem. On Amazon you can buy both items for a total of 430.00 bucks