smokers

[Buckmaster]

My smoking rig is something like this one, except an older model.
http://www.sausagemaker.com/4115120lbdigitalstainlesssteelsmoker.aspx

I like the electric control factor and the insulated factor keeps consistent temperatures even when its cold.

 

[Hedgelj]

My UDS has no problem maintaining temperature even in this weather, just goes through charcoal a little faster. I have done 14 hour smokes and still had over half the charcoal in my basket left.

I can go as low as 175ish or above 450 depending on how i set it up and the air i let in. I normally roll at about 225.

 

[at1010]

UDS........ UGLY DRUM SMOKER! HAHA I don't know what the hell all these acronyms stand for hahah!

I have so much going on I just don't think I have the time to build one this year....... decisions decisions.

 

[Outdoorsfellar]

Smokers are like trail cams ..... there's one to suit any need. I've got four different ones...lol

 

[Beentown]

This is the one I am saving for.

http://www.humphreysbbq.com/smokers/testing

 

[Schu72]

I have a Bradley electric smoker and enjoy it for the most part. My only complaint would be using it during the winter is difficult. The heating element struggles to get the temp over 200 degrees.

 

[at1010]

This is the one I am saving for.

http://www.humphreysbbq.com/smokers/testing

I don't know anything about smokers but those look SLICK!

 

[Beentown]

Yeah, they are the tits. Double insulated and this configuration is so flexible.

 

[bowhunter1023]

Better come with a coupon for a free handy for that price!

 

[MK111]

My nephew smokes meat 12 months a year. He started out with the wood burning barrel type.
This fall he bought the electric model from Rural King on closeout and claims he will never go back to a wood burner.
With electric and the auto temp control he claims just set it and let it do it's thing. Meat is perfect every time and it leaves him time to do other things when it's smoking.http://www.ruralking.com/cajun-injector-electric-smoker-22174-01939.html
Not the model he got but close.

 

[Outdoorsfellar]

I have a Bradley electric smoker and enjoy it for the most part. My only complaint would be using it during the winter is difficult. The heating element struggles to get the temp over 200 degrees.

One of my smokers is a Bradley. Put it in its own compartment & add insulation.

 

[at1010]

My nephew smokes meat 12 months a year. He started out with the wood burning barrel type.
This fall he bought the electric model from Rural King on closeout and claims he will never go back to a wood burner.
With electric and the auto temp control he claims just set it and let it do it's thing. Meat is perfect every time and it leaves him time to do other things when it's smoking.http://www.ruralking.com/cajun-injector-electric-smoker-22174-01939.html
Not the model he got but close.

do these just burn the wood pucks? What is best wood to burn for smoking? depends on what you want to cook?

 

[Beentown]

Better come with a coupon for a free handy for that price!

I get a discount but still pricey.

 

[MK111]

He goes out back in my woods and uses blown down hickory. He also buys some bagged chips for the small chip box.
What I like about the electric smoker is the less smoke taste. He cooks the meat then finishes off with the smoke.
I have bad acid reflex and the less smoke flavor is just right. For once everyone agrees with me.

do these just burn the wood pucks? What is best wood to burn for smoking? depends on what you want to cook?

 

[Redhunter1012]

I bought a Masterbuilt digital/electrical from Bass Pro on Cyber Monday. For just smaller stuff like briskets and pork loins and chickens it works good, although refilling the wood gets a little old every couple hours. However, I have a large homemade smoker my Dad and I built years ago for larger stuff like 100lb batches of salmon filets and whole legs of deer, hogs etc. I am planning on building a cold smoker box for my Masterbuilt. I have a buddy that built one out of cedar in a couple hours and it makes great smoked cheeses with it

 

[at1010]

I bought a Masterbuilt digital/electrical from Bass Pro on Cyber Monday. For just smaller stuff like briskets and pork loins and chickens it works good, although refilling the wood gets a little old every couple hours. However, I have a large homemade smoker my Dad and I built years ago for larger stuff like 100lb batches of salmon filets and whole legs of deer, hogs etc. I am planning on building a cold smoker box for my Masterbuilt. I have a buddy that built one out of cedar in a couple hours and it makes great smoked cheeses with it

that is awesome man! Any pictures of the one you built?

 

[Redhunter1012]

that is awesome man! Any pictures of the one you built?

I can get some. It was just a big metal, 2 door cabinet that we put insulation on. We fastened some angle iron brackets, and used some all thread on the inside so all our racks can slide in/out easily. Then we cut out a square for a small door on the bottom and attatched a hinge and chain for a dampener. Theres a thermometer to monitor the inside temps on the outside. An oldsteel box for the charcoal and wood that can be removed. Pretty simple construction. When Dad bought it at the garage sale, we stopped at a hardware store and he bought insulation. Once we got home I think it may have taken 2-3 hours to transform it. He had all the materials at home except the racks. I guarantee I could smoke a whole hog it in if I separated the legs from ribs, back, etc. I did about 100lbs of Salmon fillets and around 2 dozen white bass last year in 1 shot. The only thing I don't like about it is it's awkward to move from inside my garage to outside. I slide an appliance mover/cart under it and lay it back to get it under my garage doors. If it was 4' shorter I would mount some castors to it and it would be the cats ass then. It fit out Dad's garage perfect. He made sure last spring that I took it to my house so it would survive any scrap runs once he wasn't able to watch his stuff

 

[at1010]

I can get some. It was just a big metal, 2 door cabinet that we put insulation on. We fastened some angle iron brackets, and used some all thread on the inside so all our racks can slide in/out easily. Then we cut out a square for a small door on the bottom and attatched a hinge and chain for a dampener. Theres a thermometer to monitor the inside temps on the outside. An oldsteel box for the charcoal and wood that can be removed. Pretty simple construction. When Dad bought it at the garage sale, we stopped at a hardware store and he bought insulation. Once we got home I think it may have taken 2-3 hours to transform it. He had all the materials at home except the racks. I guarantee I could smoke a whole hog it in if I separated the legs from ribs, back, etc. I did about 100lbs of Salmon fillets and around 2 dozen white bass last year in 1 shot. The only thing I don't like about it is it's awkward to move from inside my garage to outside. I slide an appliance mover/cart under it and lay it back to get it under my garage doors. If it was 4' shorter I would mount some castors to it and it would be the cats ass then. It fit out Dad's garage perfect. He made sure last spring that I took it to my house so it would survive any scrap runs once he wasn't able to watch his stuff

that sounds awesome!

 

[Joel]

A friend of mine has an electric smoker and has me talked into buying a similar one. I've tried a couple things he made in it and it was awesome.

This year we are raising 40-50 meat chickens, a few turkeys and buying a half grass fed hog from a friend. With all that plus deer meat I will finally get one. Been wanting one for years and just haven't done it yet.