food smokers

[mikep]

I want to get a food smoker so I can smoke trout (and venison when I have it) but I know nothing about them. Walmart has two Brinkman smokers that are cylindrical in shape. One is an electric and the other charcoal. Taste wise I'd imagine charcoal is the way to go but I wonder if it takes much more attention to keep going whereas the electric could be more of a set and forget kind of thing?

Suggestions and advice please. I can taste the smoked trout now!

 

[whizzerdave]

I bought my smoker last year and love it. After talking with several friends that regularly use smokers I opted for a Brinkman electric water smoker. The "pro's" thought the electric smoker is the way to go for a beginner as it's not easy to adjust the heat when using a charcoal smoker. I've smoked many things on the electric smoker and it's pretty much been set it and let it do it's own thing. The long overnite smokes are no problem as I don't need to replenish charcoal during the nite. I just top off the water bowl before I turn in and check on it the next morning.

 

[JohnBrowning]

IF money is no object check out the Bradley Smoker!!

 

[2K2AcuraTL]

I have been using a -Little Chief- electric smoker for about 5 years now and ribs have never been the same...

smoke salmon is pretty good too.. and a lot cheaper.
Ribs get mostly mesquite and hickory, fish gets apple/alder. You will learne to suit the smoke to your taste.
So heat up the woood chips and have fun.
Jean

 

[Dan4510]

I like the round brinkman that has two levels.

The pan holds enough charcoal that it will smoke a 15lb brisket.

Around christmas, I like smoking a turkey and ham at the same time. Put the ham on the top and let it drop on the turkey...delicious!

Charcoal has never been a problem. It will take a little to learn.

Do a search for smoking meats, when I looked last year there were several good sites that gave good advice to help beginners.

Dan

 

[Pablo]

I bought a Brinkman years ago (the charcoal kind)...charcoal smoking is no good (especially for fish)....so after one use I adapted it to use an electric hot plate, cast iron pan for chips with a cut out round piece of sheet metal base...

I smoke all sorts of stuff, but mostly salmon and fish. Apple is good and light. Cherry is nice as is plum, maple is good, like a light hickory...but my favorite remains alder...

Good luck!

 

[tom slick]

my dad had a charcoal brinkman for years. he always complained about how much of a hassle the charcoal was. last year he bought an electric brinkman and is really happy with it. no more charcoal hassle and the food cook faster because you don't have to open it up as much to deal with the charcoal which lets the heat out.

 

[Shannow]

I've got a Brinkman, and love it (well now I do).

It's the charcoal kind, but had really poor controlability.

So I drilled about a dozen 1/2" air holes in the firebox (pan), and added one of those flower shaped stainless steel vegetable steamers as a grate.

Drilled a few dozen 1/8" holes in the lid to allow even heat/smoke out of the top.

For fish and jerky, I only use a few pellets of (fake) charcoal lined up in a conga line around the fire box. half a doze lit, and the rest unlit.

It's unnecessary for fish, but the long cold smoking of Jerky needs a 12 hour fire.

It's good fun.

But generally, I smoke-cook with it. More heat, and a proper cook.

 

[mikep]

Thanks very much for the replies

. I'm leaning toward the electric model since it seems getting the knack of the charcoal job can be a little tricky at first, which is kinda what I suspected.

Thanks especially for the tips on wood types and apple,etc for smoking fish. Are oak and birch any good for smoking? I've got enough of that around my house to smoke every trout in the state of NJ.

 

[Pablo]

I've used oak for some Pacific bonito. Hearty, but not bad. Hmmm....Birch...NEVER TRIED THAT!!! (Let us know - see that's the FUN of smoking!)