Smokers?

[gethuntin]

Been thinking of getting a smoker but know nothing about them other than it takes a lot of time to smoke something. I would mainly use it for jerky,salami,and deer sticks but also an occasional roast or ham when I get comfortable with it. Is there a big difference in Masterbuilt,Bradley or others?
Electric or propane
Self loadi g biscuits?
Digital controls necessary?

 

[ltlacorn]

I am not a smoket either. I bought a Green Mountain grill. It is the best grill I have used. You can smoke with it or use it as a grill. It is electric and burns wood pellets. The flavor of meat is best ever. My kids even like the taste of hotdogs on this grill better. I've smoked a turkey, chickens, and my venison. I would recommend this for someone just starting to grill and only going to smoke on occasion.

 

[colonel00]

I smoke meat all the time. My favorite setup is an Ugly Drum Smoker. You can build one yourself and they are extremely efficient. I smoke everything from brisket, ribs and pork to cream cheese and salmon lox. It is all up to you and what you are really looking for.

 

[gethuntin]

[/QUOTE] It is all up to you and what you are really looking for.[/QUOTE]

That is basically what I am asking what should I be looking for. I will check into the BGE if it has enough racks or cooking space to make a good batch of salami it might be worth going that route.

 

[bbrown]

I got a Trager (which is the same idea as the Green Mtn) as a wedding gift and I was a bit skeptical but this thing is amazing. I sold my propane grill after less than a month of having the Trager and only touch charcoal when I am camping or run out of pellets and am too lazy to run and get more. Mine has the digital temp display/setting and its damn near idiot proof smoking. I am sure a true smoke house or a green egg is probably a better dedicated smoker but the pellet stoves are just so convenient and easy. No fiddling with more chips or water to get the temp and smoke just right - literally set it and forget it.

From steaks to burgers, jerky to sausage, turkeys to pizza it does it all. My only complaint is I wish I had the bigger version but since it was a gift I am not bitching.

This is some fresh elk tenderloins wrapped in roasted green chilis and then wrapped in bacon I did in my Trager.

I am getting ready to do a big batch of jerky in the next few weeks and I will take some more pictures.

 

[colonel00]

That is basically what I am asking what should I be looking for. I will check into the BGE if it has enough racks or cooking space to make a good batch of salami it might be worth going that route.

Sorry, not trying to be vague. Just asking for a general idea of what you want to spend and what you want to get out of the cooker. Eggs are great as well as the pellet cookers but they are pricey if you are only looking to do some jerky and sausage sticks. If you are looking to grill more than smoke then they might fit the bill better. If you are looking to smoke large cuts of meat like brisket, pork butts and such, then you might look in a different direction. Also, do you want to hang out and have a beer while you tend the smoker or do you want something that is completely automated? There is something to be said about tending a smoker but I understand those that prefer the automated way too.

I would suggest checking out www.bbqbrethren.com. A great site that I also frequent.

 

[gethuntin]

thank you Colonel I will check that site out. I can see the advantages to the Traeger especially when my grill bites the dust it will be on the top of my list. Right now something that I can set it and almost forget it (if that's possible) would be an advantage. And yes right now I am looking at them more for doing my own sausages, salami and deer sticks beings lockers are quite spendy to process that kind of thing. I am kinda looking at Cabelas line of smokers just bc I have points and they run sales often. Not really wanting to spend more than $300 since I am not sure how much I will get to use it.

 

[gethuntin]

bbrown that's is some fine looking meat.

 

[JG358]

I'm pretty happy with my Smoke Vault 24. Of the cabinet smokers I looked at it was one of the better built ones for its price range. It also works for cold smoking things like cheese, eggs, nuts, salt when used with an A-MAZE-N smoker. The electric are most convenient for set it and forget it kinda smoking but I prefer charcoal or propane. No matter what kind of smoker you get, I'd suggest getting a good wireless meat thermometer so you can monitor meat temps without opening the smoker.

 

[Whisky]

I have yet to find a smoker that does both cold and hot smoking equally well. Right now I have a Bradley electric digital and I feel it's a pretty good compromise, but its' not without fault. First, it is probably your most "set it and forget it" smoker out there. I enjoy that. It can both hot smoke and cold smoke, obviously. And it makes some pretty good food.

When cold smoking things like jerky and sticks it's a little more of a PITA. They cook uneven, so you have to babysit and rotate racks quite often. There is not a whole lot of room on 6 racks for sticks and jerky. I can get a batch of sausage in there no problem, but if I'm trying to do sticks or jerky, it requires filling it up multiple times. I would think you could fit a fair bit of summer sausage in there though.

They don't do well in cold weather. I live in ND and trying to cook or smoke on them in the Fall and Winter is a PITA. Even during the summer on real windy days, it's hard to hold a consistent temp in them. I have heard the Masterbuilts are better insulated and seal up better, as far as that goes. Their temp gauge can and will be off quite a bit depending on conditions. I have a good wireless digital thermometer and trust that. It seems to run about 20 degrees cooler then what the Bradley gauge shows.

Overall I'm happy with it so far for what I do. But someday I would like to have a big homemade propane smoker built for doing large batches of processed meats, one that allows me to hang a lot of meat vs using racks. Buy the biggest one you can get if your dedicated purpose for it is things like jerky and sticks, etc.

 

[Whisky]

It is all up to you and what you are really looking for.[/QUOTE]

That is basically what I am asking what should I be looking for. I will check into the BGE if it has enough racks or cooking space to make a good batch of salami it might be worth going that route.[/QUOTE]

It won't be big enough for that, and they are well more than $300. Not to mention they are really not designed for the type of smoking you are looking at doing.

 

[jjentringer3921]

Traeger - its got a smoke setting, and you can also use it as a grill. It may not be exactly what you are looking for but you will never regret the day you buy this and it can be used for everything. I use mine more for chicken breast, roast, whole chickens, etc. But I will often smoke my roasts and chicken and it seals in a flavor and juice like no other grill I have used.

 

[LostArra]

Cookshack

The results make you look like a pro and it's simple.
Kinda pricey and it is strictly a smoker and not a grill

 

[SDHNTR]

Traeger! Absolutely love mine!

 

[Browtine]

The Weber Bullet smokers are very good for the money.

 

[Chad E]

The Traeger was one of the best investments I have ever made. From grilling to bbq to smoking it does it all. They even have the option to do a colder smoke with the cold smoke accessory if you want to do something like cheeses. I do everything on mine, steaks, pork shoulders and ribs, jerky, you name it.

 

[sodak]

If you plan on doing roasts, just make sure the temp can go up to 275 F.

Look on each model to see if you need to use the 'hockey pucks', chips, chunks, etc.

If you like few headaches, I would get an electric model with an internal meat probe and remote control. I would keep the size smaller (around 40 in or so), otherwise you need some forced air ventilation to keep uniform heating.

Bradley's are well made. I have a cheaper masterbuilt from Sam's Club. You can easily make one from an old dorm fridge.

 

[Bughalli]

I have a Bradley and love it. I love the idea of smoking but in reality I don't want to tend it constantly to maintain heat or smoke levels. It's just reality for me. Bradley makes it really easy, which means I use it more. You can set it and forget it if needed. I didn't go with the built in digital version, but opted for the basic one and bought a separate controller from Auber Instruments. The controller does all the work for you with regards to internal temp, meat temp and time. It's amazing what you can program with that thing.

 

[JG358]

I smoke meat all the time. My favorite setup is an Ugly Drum Smoker. You can build one yourself and they are extremely efficient. I smoke everything from brisket, ribs and pork to cream cheese and salmon lox. It is all up to you and what you are really looking for.

Never would have thought to do cream cheese until I saw your post. Threw some in with my last batch and it turned out awesome! Thanks.

 

[colonel00]

Never would have thought to do cream cheese until I saw your post. Threw some in with my last batch and it turned out awesome! Thanks.

Great to hear. I love it with smoked salmon, salmon lox or even sprinkled bacon on a bagel or cracker.