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Thread: smokers???????

  1. #1
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    smokers???????

    never smoked any fish meat etc could you guys recommend the best unit for buck my bday is around the corner thought Id head south and purchase one for all the fish etc I catch ( my wife is laughing in her sleep)would like something that will be durable for a long term purchase thanks
    You miss 100% of the shots you don't take...

  2. #2
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    I bought an electric powered smoker from pro bass shops that has an automatic wood chip feeder and must say its the best one Ive ever owned

  3. #3
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    big green egg

  4. #4
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    Quote Originally Posted by air2spare View Post
    I bought an electric powered smoker from pro bass shops that has an automatic wood chip feeder and must say its the best one Ive ever owned
    What brand is it? I enjoy using my Brinkman electric smoker and it does a fantastic job. it's just a pain in the A$$ to have to keep going out and putting the chips in it. Especially when i put a turkey on at 10 PM for Thanksgiving the next day.

  5. #5
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    Thread Starter
    Quote Originally Posted by thethomas4 View Post
    big green egg
    Ive seen that does it cost big green bucks and does it smoke or grill food I thought it was more of a bbq
    You miss 100% of the shots you don't take...

  6. #6
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    I've been getting the itch to get into smoking also.

    I looked at the ones that Cabrella has and they are pricey. The electric model said that if you are going to use the smoker in temps below 32F then you have to warm the sensor up with a hair drier. What's up with that? I live in VT so I don't think that an electric one would be for me.

    How about Propane?? I bought a cheapo Brinkman once that was charcoal fired. Didn't like it because it kept going out. It needed constant attention and you couldn't regulate the heat.

    What kind is that auto wood chip feeder. Also what about the wood pellet smokers. Anyone have one of those.

  7. #7
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    Hi bencool... I like smoking at this time of year. I have owned a charcoal and electric unit both by Brinkman. I currently own an electric unit that does satisfy my needs. I live in Louisiana, so I can not advise you on how good that smoker will work in the cold air of Vermont, sorry. If you plan ahead and take the time it takes to smoke your product correctly, the Brinkman will do the job (low and slow). I am sure you can spend more money on a smoker, but I am not sure you could tell the difference in the finished product.

    Enjoy your smoking...have a great day!

  8. #8
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    Go online and check out the line of "Great Outdoors Smoky Mountain smokers."

    I own the propane model. These are great smokers for the price.

    I paid about a hundred bones for mine. Worth every dime.

  9. #9
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    Do NOT buy masterbuilt electric smokers, they are POS, I own one and after 4 uses the digital controller died and the manufacturer wont cover it under warranty, they are shady I wont buy anything made by masterbuilt. do some brand research, they are notorious for selling defective junk and screwing the customers.
    Last edited by hvacpope; 03-21-2010 at 10:11 PM.

  10. #10
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    Quote Originally Posted by ARoss View Post
    Go online and check out the line of "Great Outdoors Smoky Mountain smokers."

    I own the propane model. These are great smokers for the price.

    I paid about a hundred bones for mine. Worth every dime.
    Is this the one that you have? http://www.basspro.com/webapp/wcs/st...4-000423bb4e95

    This really doesn't give too much info in the ad. Plus it is $169 bucks so it may be larger than the one you have????
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~

    Can't seem to find a diffinate website for "Smokey Mountain Smokers." Bass Pro has this one with the drawers so you don't have to open the cooking chamber to add wood and water. Then they have one for 128 dollars that is 21" and another that is 25" for 148. The last two models seem like you would have to open the door to add smoking chips.

    But at least I know not to look at the "masterbuilt" brand.
    Last edited by Green Mountain; 03-22-2010 at 10:28 AM.

  11. #11
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    CFM corp., which made the Smokey Mountain series of smokers filed for bankruptcy in April 2008. I have one and it's a great unit.
    Experience is what you have an hour after you need it.

  12. #12
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    Quote Originally Posted by baub View Post
    CFM corp., which made the Smokey Mountain series of smokers filed for bankruptcy in April 2008. I have one and it's a great unit.
    Which one? Apparently they have different models and styles.

  13. #13
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    http://www.walmart.com/ip/Great-Outd...44440220558064

    I went online and I see that Wal-Mart actually sells the model I have.
    I bought mine at Joes (Formally GI Joes)

    I actually have the 21" which after I got it seen that they had a larger one.
    After using mine for the past couple years I haven't ever needed bigger than the 21.
    You do have to open the door to access the chip box and water tray, but that's not really an issue. The meat takes on its smoky flavor early in the cooking process and the liquid takes quite a while to evaporate.
    During the 6 to 12 hour smoking process I only open the door once or twice to rotate the meat.
    I recommend buying a wireless remote thermometer; these are well worth the investment and minimize the need to get into the smoker for the purpose checking the meat.
    It definitely takes a few attempts with the smoking process to determine the right type of wood to use which liquids and what rubs you like.

  14. #14
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    I bought the cheap one from bass pro. I just use mine to get the flavor in, then put it on the propane grill. Maybe not the intended purpose, but I like it.

    Lane

  15. #15
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    Quote Originally Posted by benncool View Post
    Which one? Apparently they have different models and styles.
    I have the 3005G. It's the smaller one, but holds a lot of meat. I'm attaching the Owner's manual for it. Pork ribs are my favorite, but I have done Canadian bacon, buckboard bacon, belly bacon, brisket, a rib roast, pulled pork and smoked my own homemade sausage. It can become quite an addiction.

    As others said, opening the door is no big deal- the temperature recovers in minutes. The water pan usually needs refilling only once (with hot liquid), two refills of your chip pan, and maybe turning your meat a few times.
    Experience is what you have an hour after you need it.

  16. #16
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    Some pictures-
    Experience is what you have an hour after you need it.

  17. #17
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    I love smokin', specially fish. Hate the cleaning part though-usually wait till the wife begs me for some smoked salmon or tuna then cut a deal for the cleaning part.
    Love playing around with different ways to brine, use sea salt, soy sauce, add some liquor, go the sugar route too. Using the McCormick barbecue rubs adds a bit to the batch.
    Then there's the smoked fish dip you can make with the screw-ups.

  18. #18
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    Quote Originally Posted by baub View Post
    I have the 3005G. It's the smaller one, but holds a lot of meat. I'm attaching the Owner's manual for it. Pork ribs are my favorite, but I have done Canadian bacon, buckboard bacon, belly bacon, brisket, a rib roast, pulled pork and smoked my own homemade sausage. It can become quite an addiction.

    As others said, opening the door is no big deal- the temperature recovers in minutes. The water pan usually needs refilling only once (with hot liquid), two refills of your chip pan, and maybe turning your meat a few times.
    Could you do like 2 whole 20lbs turkeys in the 3005G ? And how long would it take?

    Thanks for letting me pick your brain. Father's Day is coming and I've been good.

  19. #19
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    Quote Originally Posted by benncool View Post
    Could you do like 2 whole 20lbs turkeys in the 3005G ? And how long would it take?
    The racks are 12" x 14", so that would make it tight for a 20# turkey. The big problem is the spacing for the rack supports. They are 5" apart, so it would only be one turkey, if you were going to do it whole.

    Our local Wegmans always has a good deal on 7 or 8 # roasting chickens. What I have done in the past is split them at the spine and butterfly them. You can easily fit three in the smoker that way if you wish. I always try to fill my rig up... it doesn't cost anymore for fuel, and a vacuum packer and a chest freezer takes the left-overs. I did a turkey breast one time... good, but it wasn't love (just a one night stand). Probably due to the quality of the meat, not the process.

    Lastly, remember, when you smoke poultry, you get moist, tasty meat, but tough, rubbery skin. If you have folks who love the crispy skin, this isn't for them. Although, you might try the process I used with the prime rib. Smoke it hard for 2-3 hours, then finish it it a hot oven.

    As far as time, I would say 5 hours, give or take size and temp.

    BTW, is the fountain project going to be finished this year? Pictures?
    Experience is what you have an hour after you need it.

  20. #20
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    Thread Starter

    appreciate all the help

    thanks guys I was looking at the bradley original smoker it is electric auto feeds wood pucks which ive heard were a little pricey but seemd convenient it is selling in canada at canadian tire for 289 which I couldnt find cheaper on the net anywhere.... any body use the bradley?????
    You miss 100% of the shots you don't take...

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