smokers

stinkbelly · 11-17-2005, 06:24 AM

I recently decided I need a smoker. I was wondering what everyone thought was the best and why. Should I get gas or charcoal? Standing up type or laying down type?

kevin1 · 11-17-2005, 11:31 AM

You forgot to mention electric smokers , and all of them work well to one degree or another . It basically boils down to a question of convenience/mess/capacity . I prefer standup smokers , laydowns take up too much room .

I have a smaller version of this one:
Propane/charcoal smoker

You can operate it with either propane or charcoal , I prefer propane for ease of temperature control and uninterrupted burn time , although I have used it with charcoal before . When using charcoal I prefer lump charcoal over briquettes , but the 3 hour burn time of either is somewhat limiting . When using propane I can either use a 16 oz. bottle for portability or attach a hose and tree to a 20# gas grill bottle for extended cooking . The unit can convert to a tabletop gas grill or even a boiler/turkey fryer burner too . I held a family reunion at my house this past Summer with at least 40 people in attendance , and between that little smoker and 2 gas grills everybody had plenty of dining choices .

Tree climber · 11-18-2005, 05:18 PM

also ; WOOD which I have.I can also use charcoal , gas or electric in mine.

most times I turn on the elictric unit to get it warm while I get everything ready , then I turn to charcoal and hickory and hickory nuts to do the smoking.

mine it 4' x3' x3' x 6 1/2' can smoke up to 200lbs or more sasuage.

kevin1 · 11-19-2005, 06:13 AM

Thanks for the tip Tree Climber!
I never thought of using hickory nuts , and the tree behind my house has shed bushels of them .

Do you crack them first or just leave them whole ?

underdog · 11-19-2005, 06:55 AM

A real smoker is made of heavy steel and uses real wood. It ought to have two chambers. A firebox for the fire and another chamber that will provide for low temperatures and long smoke times.

I have a bunch of pecan wood that I'm using right now. I use hickory, pecan and occasionally mesquite for beef. The grandsons are on their way here for TDay and those boys love BBQ more than anything. I'll fire up early tomorrow morning and do a brisket and ribs.

jerseyhunter · 11-19-2005, 03:25 PM

Quote:

A real smoker is made of heavy steel and uses real wood. It ought to have two chambers. A firebox for the fire and another chamber that will provide for low temperatures and long smoke times.

Thats a cold smoker. Mainly used for Fish, Lox, Trout etc. For smoking sausage, bacon ,hams, chicken Roll, hotdogs etc. you need to get the temp. up to 160, slowly. you need the heat. An electric smoker fits the bill as far as regulating temp. and smoke.

underdog · 11-20-2005, 08:09 AM

You Yankees need to broaden your cultural horizons.

Real BBQ is a southern thang and smoked meat doesn't come from electric smokers. The temp is controlled by regulating the air supply to the fire and they get a lot hotter than 160. Requires a little more skill than plugging in, but the result is worth the effort. Most cooks smoke meat at 250 degrees.

I gotta go light the fire now.

Tree climber · 11-20-2005, 08:43 AM

kevin1 ; I just leave them whole,throw a few in with thw wood or charcoal.you have to remember the nuts will burn like wood.they turn into a hickorynut cole turn red and gets hot. so you don't want to many at a time.
I usually get me a feed sack full (50 to 75lbs.)for later.
after they dry out in a few mo's. I will put them in a bucket full of water for an hr. or two. that way they don't burn so fast.

the meat in the nut really gives the sasuage a good hickory taste.
good luck.

buckskinnerchris · 11-28-2005, 09:21 AM

[blockquote]quote:

A real smoker is made of heavy steel and uses real wood. It ought to have two chambers. A firebox for the fire and another chamber that will provide for low temperatures and long smoke times.
[/blockquote]

"Thats a cold smoker. Mainly used for Fish, Lox, Trout etc. For smoking sausage, bacon ,hams, chicken Roll, hotdogs etc. you need to get the temp. up to 160, slowly. you need the heat. An electric smoker fits the bill as far as regulating temp. and smoke. "

I agree with underdog to some extent anyway.

A real smoker uses wood,a offset firebox and is insulated to better maintain the heat. Propane can inpart a "gas" flavor to your meat.

By the way, if you smoke bacon at 160 degree's you are going to end up with a half cooked bacon. Cold smoking is done at about 50 to 75 degree's. I have been country curing and cold smoking 1000's of pounds of bacons and hams for over 15 years so I speak with a little authority on the matter.

kevin1 · 11-28-2005, 09:35 AM

I've never had a "gas flavor" with mine , it just tasted yummy . I've also had smoked foods that were made in other propane smokers , never noticed a "gas flavor" with theirs either , even when the meat had no sauce on it . If you're tasting gas then the burner needs cleaning and you shouldn't eat anything else from that smoker until you clean it .