Smoker???

[muskrat24]

I was at home depot yesterday and seen a Brinkmanns Gourmet Electric Smoker for $60 bucks. I was wondering what all your opinions on this model and brand would be.



Also I'm not really familiar with smokers. One other question, If i was to smoke anything larger than fillets or jerky I would still need to cook them correct? Thank you guys for your time and help.



MR24

[acewoodsman]

ok let me see if i can explain this u have hot smoking an cold smoking cold smoking is mainly for flavor an ur temp should never get over 100 degrees hot smoking ur temp should range between170 to 210 depending on what ur smoking u have different finishing temps most things are good when internal temps reach 160 they have some good books on smoking

[muskrat24]

Ok thank you. So I would be better off getting the non electric charcoal model. So that way I can change the temp for if I want to cold smoke fillets or make jerky, or venison sticks.




Well thank you again. The charcoal model is cheaper also so that is a plus. Thanks again.


MR24

[ninedeer]

I have a smoker very simular to the one you showed.I'v smoked may a pounds of meat,fish,poultry in it.Turkey,pork roast,etc.Have had great results.The smoker does very well at smoking and cooking what ever I put in it

[penokeemtn5]

Oct 3, 2008 17:26:20 GMT -5 muskrat24 said:

Ok thank you. So I would be better off getting the non electric charcoal model. So that way I can change the temp for if I want to cold smoke fillets or make jerky, or venison sticks.




Well thank you again. The charcoal model is cheaper also so that is a plus. Thanks again.


MR24

We have two of these they work great,

[dirtyd]

I've got the electric one and love it. Think I paid about $45 for mine at Wally World a few years back. To me the electric simplifys things quite a bit. Throw in a load of meat and walk away. Most my stuff takes about 4 hrs.

[Deleted]

The best medium/small smoker we've had was made from an old refrigerator, the type with the latched door. We gutted it of all electrics and plastic, drilled holes in the bottom and fixed it on top of an old clothes drier. We added a pipe to the drier so we could build the fire away from the smoker and pipe the smoke in for cold smoking or light it in the drier for hot smoking.
It was built on a farm I worked on that ran down to the beach and was mainly used for smoking seafood, unfortunately last time I was there it had rusted out from lack of use.

[muskrat24]

Thank you for the replies fellas. ;D

[shu9265]

We have one that is Propane fired, got it from Gander I think.

Does a great job on fish etc.

And seeing it's gas powered, it is really easy to regulate the temps.

[kilog55]

got ours from the sausage maker its the 10lb model electric good deal and you get his book full of recipes ;D