daworz
Eight Pointer
Posts: 134
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Post by daworz on Apr 15, 2008 15:04:58 GMT -5
Been wanting to buy a smoker, Electric or gas or combo? Any ideas. I have a cheep smoker where you use charcoal, and wood, but it not big enough, need one to hold some ribs and loin's
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Post by rossman40 on Apr 16, 2008 20:46:09 GMT -5
I've been looking too, Bass Pro and Cabelas had an electric at a decent price ($150). One guy told me electric was the way to go if your doing sausage as it keeps a more even heat. He also said the key was also to watch the humidity.
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Post by deadeye on Apr 17, 2008 9:05:36 GMT -5
old range ovens work well,i have an old bakery oven proofer in the garage,cut a small circle in the top for hickory smoke exhaust,& yes keep a can of water inside for humidity,about 200 degrees temp works well for summersausage& by the way,1 1/2 casings are more consistent also
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Post by stevec on May 4, 2008 18:03:20 GMT -5
I have a Weber Smokey Mountain which sits beside my Weber silver b gasser. Best of both worlds. ;D Are there "better" smokers than the WSM? Not for anywhere near the $.  |
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mikec
Six pointer
Posts: 75
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Post by mikec on May 15, 2008 17:58:29 GMT -5
The best smoker for me came from Sams club. It is the Masterbuilt unit, but they make a special one for Sams that is larger than their own. It is electric and you set the temp digitally, and add wood.
The next thing I did was order a Bradley smoke module. Drilled a hole in the side and mounted the Bradley and now I don't have to open it to add wood. Seems perfect for me and I went through 4 different smokers before I was happy.
Mike
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Post by rossman40 on May 15, 2008 22:49:49 GMT -5
What kind of price on the unit from Sams Club and how much was the Bradley add-on?
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Larry
Eight Pointer
Posts: 188
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Post by Larry on Jul 26, 2008 13:41:04 GMT -5
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Post by DW on Aug 1, 2008 8:43:26 GMT -5
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Post by CraigF on Aug 1, 2008 12:14:27 GMT -5
DW, nice! It needs pin striping though.
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Post by DW on Aug 1, 2008 14:15:29 GMT -5
DW That smoker looks like it was built by a Steamfitter. Actually he was a mechanic, he has always been pretty good with metal. He is working on plans for another to build this winter then he will end up selling one of them. |
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Post by Buckrub on Aug 5, 2008 15:54:03 GMT -5
The outside of this one at deer camp doesn't look like much, but I can make stuff come out of this that would win awards, if'n I had time to bother with such silliness!!!  Ease of water draining with the faucet. Put a food thermometer in there, keep fire at 200 degrees, you'll be a winner.  |
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Post by RAF on Aug 7, 2008 16:19:15 GMT -5
3 years ago I built my own smoker. I have a couple of the smaller ones, included a Bradley, but I wanted something big so I could hang sausage in it and high enough to keep it away from the heat source. For heat I use a propane burner from my turkey cooker. I put an old cast iron pan on it for the wood chips. The trick is to stay handy and keep a close watch on the temperature inside the smoke house. I've looked at some comercial smokers which I would dearly love to have but the price is too high and shipping would kill the bank account.
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