daniel lawecki
Member
well I'm looking at smokers propane or electric really don't want to get into charcoal. If you have please post honest thoughts.
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Smokers for food.
- Thread starter daniel lawecki
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sureshotbob
Member
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.
jrclen
US Veteran
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.
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.
targetchief
Member
I have a Masterbilt 30in electric smoker with digital time and temp controls.I really like it.
rockquarry
Member
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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!
susieqz
Absent Comrade
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
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
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.
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.
Old Arkansawyer
Member
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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.
OP
daniel lawecki
Member
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.
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.
Hickory smoked Omaha Steaks Gourmet burgers.
Y'all's making me hungry.
Y'all's making me hungry.
shouldazagged
Absent Comrade
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.
sureshotbob
Member
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.
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.
Wingmaster
Member
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 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
LostintheOzone
US Veteran
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.
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.
