I'm thinking about getting a food smoker

[TommyO]

I know that it's religion, and whichever smoker I get will have its detractors, but I'm asking for advice anyway.

As much as a nice natural fuel, or even propane smoker would be, we live on the NJ coast and we have frequent winds which already play havoc with our gas grill, so I'm leaning towards an electric smoker.

I would like to do a wide variety of smoking, from the standard ribs, chicken, turkey and salmon to our own smoked sausages and even smoked, roasted potatoes and other goodies.


I don't think I need a gee-whiz fancy Bradley smoker with it's expensive disks o' compressed wood that get fed automatically, but i want something with some degree of convenience. We were out at the Bass Pro Shop in Harrisburg, PA today and I saw a Masterbuilt digitally controlled electric smoker, it's not on their website, but it is at Cabela's at http://www.cabelas.com/p-0034425516721a.shtml. It can be found at other sites like Amazon for a bit less, and as a Prime subscriber for a few more months, the free two-day shipping is enticing.

With as many members as DU has, I figure a few of you have some experience.

Advice, recommendations, praises and warnings, all are welcome.

[Warpy]

1. The only smoker I've ever used was a wok

with a tea, rice and spice mixture in it. I've smoked fish, duck, chicken, and tofu, all very successfully. The only caution I'd give for anyone doing it is to have an exhaust fan unless you love the smell of burning stuff and the sound of your smoke alarm.

[Stinky The Clown]

2. I have two smokers. I like them both, but for different reasons.

I have a Cameron's stovetop smoker.

http://www.cameronscookware.com/Stovetop%20Smoker.aspx



I also have an Orion Cooker. I posted about it here a while ago. http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=63550 It does a great job with red meat and fish but not so good with chicken.

http://orionoutdoors.com/products/

http://edge.shop.com/ccimg.shop.com/200000/204600/204601/products/-!Orion%20Cooker%20Smoker--36055198.jpg

The Orion is a fuel hog, but cooks fast and in an interesting way. The charcoal is simply fuel and never gets near the meat. Inside it you put a few chunks of wood and get great, deep, pure smoke flavor of whatever wood you choose. The ribs I do in it are out of this world. The brisket is sweet and moist and tender. We've done shrimp and salmon and trout. I still can't get chicken like I want it, but it is okay. It is capacious, too. I have done as many as six whole rib racks.

The Cameron is for smaller batches and can be used on the stovetop year round. It uses Cameron's own wood chips which are about the size of chain saw chips. They're cheap enough that there's no reason not to sue theirs. I love this smoker because it is convenient, fast, and suitable for smaller meals, like just two of us.

What I want but don't have is a cold smoker. I made one some time ago, but left it behind when I moved (30+ years ago). Building a new one has been on my "one of these days" list ever since.

[flamin lib]

3. I have an el-cheapo Brinkman electric.

I really like the consistency and ease of using it. It's a water smoker and the water pan maintains a very steady temp of 250f. Great for beef and pork and I've done chicken and turkey as well with good results.

I've smoked fish but it cooks as well as smokes so you have to get a really good cloud of smoke going before putting the fish on.

The thing cost me $80 at ACE hardware.

Looking at your Masterbuilt I may upgrade so I can do cold smoking and maybe even jerky. It looks like a really good buy at $200.

[TommyO]

4. It's not mine yet, but I have buy-in from the other household members

so I'll be ordering it this week, and with any luck, next weekend will be a smoke-filled one.

[pscot]

5. Check out the reviews at Amazon

They sell most brands. I've been using a Little Chief for about 30 years. It's not very sophisticated and it has a quirk or two, but it was cheap, it's lightweight, easy to operate and it has smoked a ton meat and fish. When it gets cold or the wind blows we put a cardboard box over it.

[cordelia]

6. My brother has a Brinkman

Spoke to my brother today. He has a Brinkman charcoal/water he likes very much. Says just check on the water every couple of hours during the process.

I've had chicken he's smoked, and it is superb.

[TommyO]

7. Well, I did buy the smoker, and it works great!

The first weekend I made the best ribs I've ever made, previously I've been using a gas grill, very low, with a tray of wood chips over one of the burners, and they were good, but the smoker ribs came out so much better!

I've also smoked sausage, and tomorrow I'm smoking a piece of corned beef, think pastrami!

[Phentex]

8. Excellent!

Gonna smoke a turkey or anything?