well I'm looking at smokers propane or electric really don't want to get into charcoal. If you have please post honest thoughts.

I've got 2 of the small charcoal type . I use them a couple time a year. But I've been thinking about getting a electric one as it seems like it's less work.

I have a propane fired weber smoker. I never got anything edible out of it. Tried everything.

I have an electric smoker that works very well. With electric you don't have to worry about running out of gas or regulating the temp, as with wood and charcoal. Just soak enough wood and keep it covered up.
I've found that I can have too much smoke flavor, so when it stops smoking from the initial load, I don't add any more.
Reading above about oral cancer and wood cooking/ smoking, was that a common problem in the 1800s and earlier? I haven't heard it being so common.

In the 1800s, it seems — based on a quick internet search —most people did not live beyond their forties. My guess is people did not live long enough for oral cancer to be a much of a concern.

I have a Masterbilt 30in electric smoker with digital time and temp controls.I really like it.

Had a mid-size Masterbuilt electric smoker. Never really got a good smoky flavor with anything I cooked in it. Tried several woods including hickory, apple, and mesquite.

Me too. Love it. Especially with brisket and Boston butts!

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S&W Accumulator

masterbuilt is great, but only if you use a $12 amazin smoker inside it. the masterbuilt provides the heat, the maze the smoke.
i can get 5 hours of smoke from mine.
i seldom need more.

do check out he smoking forums.
they are about smokers like we are about s&ws

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susie

How much "smoked" meat does one have to eat in order to potentially get cancer?

If the smoke is produced from electric or propane heating wood chips what's the difference from used charcoal or wood to produce the smoke. Smoke from dust, pellets or whole wood what's the difference.

Smoke is smoke. Yes, the charcoal or wood produces it's own smoke and deadly vapors but again how much do you eat??

I only use free range cage free wood chips.

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Still Running Against the Wind

I use only natures best hard wood! Pellets have chemical binder and processed charcoal has some petroleum product, lump charcoal is ok and I sometimes use it for grilling, not smoking. Never have used a gas or electric smoker, never will.

I was also going to use rice sugar and tea mixture for smoking.

You guys got me eager for warmer weather. I'm gonna fire up my charcoal grill and throw some hickory chunks on the coals.

Adjust it to around 250 degrees.
Not sure what kinda meat, I'd like to cook some bison for the first grillin'.
I do know that I'm gonna fire up an Arturo Fuente Sungrown Maduro and drink a cold beer.

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Keep on Chooglin'

Hickory smoked Omaha Steaks Gourmet burgers.


Y'all's making me hungry.

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Keep on Chooglin'

I love smoked fish. Have often been tempted to buy a smoker, but it's one of those things I just never got around to. Now it's extremely difficult, for physical reasons, for me to fish.

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Oh well, what the hell.

I've smoked trout, bluefish , deer , pork ,turkey and beef using apple , cherry , hickory and mesquite .

As said too much smoke is not good so it is a learning curve as to how long to smoke something.

The only thing that did not work out for me was trying to smoke cheddar cheese as the charcoal smoker got too hot and the cheese melted.

Take a look at pellet smokers.

I have a camp Chef. I use it at least 3 time a week.

Just turn it on, set at the temperature you want, put meat on, and wait for it to get done.

I would suggest getting one with a temperature probe. It measures the internal temp. of the meat. To me, That's very important.

Wing master

I read recently that smoke is actually a very very fine powder...

And what a tasty powder it is!! I LOVE the taste of smoked meats and so on.

This works pretty good

My neighbor purchased a pellet smoker from Cabelas a few years ago. He seemed to like it a lot. Runs on electricity and times an auger for exact temperature control. He was a very good smoker of salmon.

That's the trick, temperature control. You can buy food grade pellets at just about any store. I use alder but different woods would likely change the taste. I've never used anything but alder.

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That's just somebody talkin.

make sure you get the right accessories.
i smoke all thru the winter in comfort.
that's because i have a maverick remote thermometer.
i smoke hams for 30 hours n don't wanna run out to check everything all the time.
the remote fits in a pocket so i always know the smoker temp, n more important, the IT [internal temp]
everything is always done perfectly.

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susie

What temperature do you use?

for hams, i start at 140 overnight, then raise it to 200 when i wake up.
only 10 hours of that is smoke.
some things, i smoke like everyone else at 225, but when i have the time, i like the results of keeping the smoker under the boiling point of water.

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susie

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Still Running Against the Wind

I've been using Bradley digital smokers for several years now. Precise temp and smoke control. It's spoiled me from eating smoked meats at even very good BBQ joints.

Thank you.

Does anyone remember the old timey smoke house used to cure pork back in the day? They would hang the meat and keep a smokey fire going for days. I'll never foget the taste and texture of smoked sausage cured in the smoke house. Cracker Barrel sausage is in the ballpark. Sadly doubt if I'll ever run across the real stuff again.

to get that taste, you have to smoke your own,
when food is smoked for sale, the faster they put out a product, the more money they make.
proper smoking can't be rushed.
i cure my hams for 10 days, because i inject them.
but 30 hours in the smoker makes a better ham than you can buy at any price.
corporations won't give a ham 30 hours.

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susie

In my area almost every farm had a smoke house. Many are still around but few are being used.

I have had one of these for years and smoked lots of fish on it. Just put some damp wood chips of your choice in a pan over the heat element.
Fish fillets brined in your favorite mix on the racks, time per instructions comes our delicious and easy.
Steve W

Looking at your title, I thought you were starting a new motorcycle gang, “Smokers for Food.” Kinda like Bikers for Christ.

smoke is my fav spice. i often toss a piece of meat that i've brined on the smoker , with no spices or sauces.
for the last few years i've smoked once/week.
it started as a fun hobby. now, it's just something i do.
please join a smoking forum to get detailed discussions of every smoker available.

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susie