Author Topic: Smoker thread (Read 3609 times)

sureshot · « **on:** January 03, 2013, 02:34:43 AM »

Lets see your smokers or smoked food. Here's some I did today.

Tasted pretty good.

Andy

sureshot · « **Reply #1 on:** January 03, 2013, 09:48:18 AM »

Thanks I got 1 piece the kids and my father in law devoured the rest.

Andy

Weste · « **Reply #2 on:** January 03, 2013, 10:51:34 AM »

Looks great sureshot!

Thinking about starting to smoke my own meat. What do you guys recommend for a smoker? any special features I should be looking for?

Tuc · « **Reply #3 on:** January 03, 2013, 11:05:43 AM »

Looks good Andy! What kind of smoker are you useing. Looks like the one my wife got me for Christmas. Actually she bought it for me on Boxing day, it was on sale at Bass Pro. Still in the box.....

Paul · « **Reply #4 on:** January 03, 2013, 11:47:57 AM »

Looks good is that venison?

We are smoking up a batch of whitefish shortly will post it up when we do.

sureshot · « **Reply #5 on:** January 03, 2013, 03:20:20 PM »

It's a Bradley digital 4 rack. The meat is just beef and using one of the snakin stix kits from hi mountain. Might make some candied salmon in the next couple of days.

Andy

STW · « **Reply #6 on:** January 04, 2013, 11:28:40 AM »

I use a "masterbuilt" propane smoker from Bass Pro. Had it for just over a year. Like to think i have master prime rib, pork back ribs and jerky. Spics for prime rib and pork ribs is home made memphis rub. Jerky i use the Hi-mountain blends of inferno, teriyaki or mesquite. Actually tried all 10 or 12 flavor for jerky; just those are the ones we like.

Not the best pic but one i have handy today.

[attachment deleted 180 days old]

jboutdoors5 · « **Reply #7 on:** January 04, 2013, 10:52:31 PM »

I'd say Bradley all the way! We are extra smoking a ham on Sunday

JIMMY 808 · « **Reply #8 on:** January 04, 2013, 11:30:14 PM »

This is from a smoker BBQ green mountain

ishootbambi · « **Reply #9 on:** January 05, 2013, 10:44:47 AM »

you liked the kit from hi mountain andy? i tried one, it was pepperoni sticks...looked just like yours, and the final product was like licking a salt block. my kids ate it no problem, but i found it so salty i couldnt even eat it. i sure wouldnt recommend it.

as for the smoker, i grew up using a homebuilt from an old fridge. the capacity was much better than my bradley, but with a little propane burner in the bottom, i found i had to constantly babysit the damn thing. it was always flaring up and a little grease fire would wind up ruining some product every time. i think if you were to build something, an electric burner would be the way to go....but again, it would need babysitting to keep wood chips where they need to be.

the bradley i have now, is sooooooo much more convenient to use. the only down side is that if you really load it up, the meat doesnt end up cooking evenly. the automation of the heat and wood pucks is awesome though. i have a 6 rack, and bought 6 more racks thinking i would double stack everything. that doesnt work as well as i had hoped. its not the most ideal for large batches of sausage in particular, but for small batches of meat, the automation is effin brilliant.

jboutdoors has posted in this thread, but didnt mention it. they sell the bradleys at a better price than any retailer ive seen. they are worth checking out if a bradley is on your mind.

Paul · « **Reply #10 on:** January 05, 2013, 10:54:39 AM »

Even heat is always a problem in the Bradleys. That insulated smoker I built should keep more even heat and it's easy to control, I just need a smaller burner for it. I am going to see if I can find the same burner walleyes used in his.

Tuc · « **Reply #11 on:** January 05, 2013, 04:49:23 PM »

Hey Jimmy that grub sure looks tasty!

rhinoridr · « **Reply #12 on:** January 23, 2013, 08:58:28 PM »

What time is supper?LOL I got a camp chef propane unit after Christmas and used it a couple of times ,I to am new to the art of smoking meat so if any of you long time users of smokers that have any tips please feel to post them,also any recipes I am sure us newbies would be very grateful.

Springer · « **Reply #13 on:** January 25, 2013, 08:53:47 PM »

My Dad and uncles all used old fridges andi figured i should follow suit. You need the old metal type with metal liner. Mines about 10 yrs old , no great pics right now but heres one of the last batch of jerky. I use a dual hot plate, external thermometer and has a vent out the top.