What kind of smoker do you use?

[SuperD]

I can tell you that top loading only works for 1 rack. I have a 2 tier top loader and the second level is a PITA to deal with.

 

[SilverBullets]

I also think you'd be happier with a front loading version. Both my smoker's are front, and the racks are easy to rotate (the bottom racks get done quicker).

 

[redmanjr1]

I also think you'd be happier with a front loading version. Both my smoker's are front, and the racks are easy to rotate (the bottom racks get done quicker).

I have to agree. Front loading is the way to go.

Bob

 

[redmanjr1]

Here are the burners and you also have to order the orifice from the accessories.

http://www.bayouclassicdepot.com/propane_cast_iron_burner.htm

Thanks SuperD. I've not used a propane smoker before. Will one burner get the smoker warm enough to ensure the meat is cured properly? My charcoal smoker is about 3 1/2' tall and about 18" wide by 18" deep. Its been a while since I've smoked any meat but I think the temp should be about 200 degrees?

Thanks,
Bob

 

[Full_Monte]

I have to agree. Front loading is the way to go.

Bob

That makes sense. The bottom rack is closest to the heat. I see some smokers on the market that have a smoke-generator separate from the
meat box. I suppose that makes it possible to use a colder temperature. Does anyone use one of these smokers?

 

[SuperD]

redman, 1 burner will be more than enough. Look for the lowest btu rating.

 

[Full_Monte]

I've been doing some research. A couple friends of mine rave about the Orion cooker/smoker. It's definitely not a straight smoker. They claim it will cook a 20 lb. turkey in 2 hours. My friends verify this, and they have three different smokers. The unit runs on charcoal, so it would work for camping. It's stainless steel and here's a photo:

http://us.st12.yimg.com/us.st.yimg.com/I/kitchenandcompany_2046_13404518

 

[Kokaholic]

My new Louisiana Grill that runs on pellets is set up with a smoke, Low, Med and High temp setting. I can run down on low/Smoke and basically cold smoke. I am going to do a pork butt roast in it tomorrow with Apple pelletts. See how it goes.

Lots of fish to do this summer. Gonna be a smokey summer. thumbsup

 

[BorntoFish01]

Had a Big Chief for several years and then upgraded to a Bradley....and I love it.

 

[Kokanee Killer]

i am on our 2nd brinkman electric in 15 years ... i love itthumbsup

 

[DLM]

Had a Big Chief for several years and then upgraded to a Bradley....and I love it.

Same here. I am still learning how to use it but getting better. First batch was kokanee jerky, still ate every bit of it.

 

[Packfish]

Camp Chef smoker vault- propane-------- does an excellent job- controls heat very well. Built solid- at least here in No Utah I always had to put a metal garbage can over my Little Chief to hold any heat in the winter- not so with the Camp Chef.

 

[SmokeOnTheWater]

Hi Monte - I use a 2001 SmokerCraft, Millentia 172 and "SMOKE THEM KOKES" quite well.

 

[Cariboospeed]

Centro. Works great except if its in the sun the element doesn't come one enough to keep the chips smoking....so I smoke at night.

http://reviews.canadiantire.ca/9045/0851447P/reviews.htm

 

[Mojo]

That makes sense. The bottom rack is closest to the heat. I see some smokers on the market that have a smoke-generator separate from the
meat box. I suppose that makes it possible to use a colder temperature. Does anyone use one of these smokers?

I have a Bradley. You can shut off the smoke generator, and control the internal temperature of the box by adjusting the heater element, which is separate from the smoke generator. The temperature is infinitely adjustable, and the smoke is generated from wafers of wood chips pressed together which burn on a small heater. They feed automatically, so you can set it and forget it. It is by far the best thing I have ever used, and I have had 6 smokers in my life. I still have my big chief, but haven't used it since I got my Bradley. They have an incredible website with great recipes as well.

Mine is an electric unit, but they make a fold up portable propane unit as well.

 

[Kokaholic]

+1 on the front loader smokeers. My top load is a "PITA" when you want to rotate that bottom rack that gets done sooner. I would say front load all the way.

I pretty much use my Louisiana Pellet smoker now. I use the mesquite pellets and lay out the koke fillets. and then put a tri tip or a london broil on next to it and wala, dinner ios served in about 5-6 hours.

 

[Buck]

My wife and I started using our Traeger pellet burner set on smoke a few years ago and won't go back to other smokers. Set it on smoke, come back in about three hours and baste a little microwaved honey on, and a little later, you are in business.

 

[Kokaholic]

I agree Buck, The traeger or the Louisiana is the way to go. Yes, they are exspensive, I am not saying they aren't but like you said, set it and forget it.

 

[TBtoad]

I have a home made smoker I made from an aluminum box that was used to raise bread at a deli. It is about six feet tall three ft deep and 2 and a half feet wide. I made four racks that will hold about 60 filets depending on the size of the fish. I use a double electric hot plate for fish and keep the temp at 160 deg. For ribs, chicken or beef I use a propane burner and can get the heat from 200 and up. I tried to use The propane for fish and jerky but couldn't get the temp low enough. I use a combonation of wood to smoke with. My favorite is half mesquite and half cherry. For fish take between 7 to 9 hrs depending how thick the filets are.
TBtoad

 

[BlueBack79]

the good ol' big chief for me. i dont think you can beat it for the price. makes some fine smoked kokes and jerkythumbsup