When I started smoking I bought a 30" Smoke Hollow electric smoker from Gander Mountain...that was afew years ao and it is still working like a charm today. They are what I would consider an entry level smoker and priced accordingly as well at under $200.
I use 2, 30" electric Smoke Hollow smokers and love them. I did however make some minor modifications to both of mine.
I didn't think I was getting enough smoke, and the wood chip pan set on top of the grate about 1" above the heating element. Using a dremel tool I cut the supports under the wood chip pan allowing the pan to sit directly on top of the heating element. That did the trick and I get twice the smoke as before.
Core and halve jalapenos
Cream cheese, shredded cheddar, cooked chopped bacon and any other goodies you want blended in the food processor
Spoon the cream cheese filling into the pepper halves and wrap them completely with thin bacon...can peg them with toothpicks to keep the bacon in place but not necessary
1-1/2 hours of applewood smoke and another hour or so with no smoke to finish
Put 'em on the table and watch peoples faces go "WOW" as they disappear!
I went the charcoal route and was never really happy. Too difficult to control. It's either too hot or too cold, always adding charcoal. One thing I would recommend is to get one that's insulated. I like to smoke in the winter just as much as the summer. If your smoker is not insulated you will have a tough time maintaining the temperature.
With that said, I know lots of guys that use nothing but charcoal and would never switch to electric or propane.
You can convert most of thoes charcoal smokers over just by using a hot plate. A old frying pan with some damp saw dust will give you the smoke. Just make sure you buy the hot plate with the adjustable heat settings on it.
I smoke sheephead and white bass pretty regularly during the summer. I use a really simple brine, 1.5 cups salt, 1.5 cups sugar and 1 G of water. You only need a couple hours of brine time. I use a Weber Bullet smoker, charcoal. Fish cooks fast, so you only need to stoke it at the beginning.
I like to do skin on. I just leave the ribs in these days. Sheephead under 2lbs are good, otherwise they get real rubbery.
I smoked all these white bass a few weeks ago. Some turn out great, some taste a bit fishy. I'm gonna do a couple walleye slabs at some point this year and see how they turn out.
Is it feasible to build a cooker that could be used either as an electric smoker and a charcoal grill? Or would it be best to have one of each? I have a large semi fuel tank (never used) that I was thinking of making a cooker out of. I seldom have time to actually smoke things, but I would like to have the option. Most of the time I would just be grilling. I also have one of the old round Brinkman smokers, so I could make that into the electric smoker if separate is the better way to go. Is there anything available to insulate with, or is that something you have to buy?
i use my scent smoker for cold smoking fish and jerky full can of chips will give me about 40 minutes of good smoke ....
for every thing else i use my electric Brinkman
Last edited by mullskinner; 06-28-2012 at 10:32 AM.
I use hardwood charcoal and a couple blocks of hickory (about the size of a deck of cards). I get at least 3 hours of smoking temperature with a modest pile of charcoal in the bottom.
Normally I use a gas grill for grilling, but I've been known to use the smoker for grilling if I don't mind the extra wait for charcoal. The bullet smokers can be used as either a charcoal grill or smoker.
Well smoking is very easy really. I also like curing and brining and making my own meats. Lots of great sites for those. But Instead of posting a thread you really need a forum to sort in some definite order and classes. Any thing I can share or help with Id be glad to. So feel free to ask questions about any of it. I know for a fact we have at least several seasoned veterans here. As far as smokers, you can buy for any price range your interested in. You can build many types of excellent smokers. You can smoke with gas ,electric,or wood. I prefer electric because it has more control, can be set to respond, raise or lower heat. What ever. Lots of decisions controlled by your budget and area your smoking in. You can even smoke in a good gas grill. The amazen smokers are great for smoking in a grill or box of any sort.
I smoke sheephead and white bass pretty regularly during the summer. I use a really simple brine, 1.5 cups salt, 1.5 cups sugar and 1 G of water. You only need a couple hours of brine time. I use a Weber Bullet smoker, charcoal. Fish cooks fast, so you only need to stoke it at the beginning.
I like to do skin on. I just leave the ribs in these days. Sheephead under 2lbs are good, otherwise they get real rubbery.
I smoked all these white bass a few weeks ago. Some turn out great, some taste a bit fishy. I'm gonna do a couple walleye slabs at some point this year and see how they turn out.
I think I'm gonna try smoking a few 3lb or less steelhead slabs this fall. I don't know of anybody doing this in the past but I'm curious!
Has anyone smoked steelhead ?
I think I'm gonna try smoking a few 3lb or less steelhead slabs this fall. I don't know of anybody doing this in the past but I'm curious!
Has anyone smoked steelhead ?
Steelhead PSYCHO!
Steelhead is an ideal fish to smoke as it is very fatty.
I have done stealhead a few times. I always leave the skin on (scaled of course)and use a salt/brown sugar mixture on the non skin side. I refrigerate for at least 24 hours and then rinse well. Leave out on the counter to allow the meat to firm up. Using a fan blowing across the fillets is faster. The flesh will have a rubber like texture. Then smoke 2 to 3 hours at about 200 to 220 degrees. The smoked meat will come right off the skin when its done. I prefer to eat it cold.
Steel head is very oily and strong in my opinion. So them I do differently. Her is a dry brine that I use and every one seems to love.
Dry cure for fish. Steel head or Salmon
1 cup kosher salt
6 cups packed dark brown sugar
2 TB of Dry Mustard Powder
2 TB of Old Bay
2 TB of Johnny’s
2 TB of Garlic Powder
2 TB of Onion Powder
2 TB of Dill
Cook till IT of 125-130 degrees
Season with cracked pepper and dill
after the 2-3 hours into the smoker at 120, going to smoke with a mixture of alder and maple for 8 hours. I cooked at 120 for 2 hours, then 140 for 4 hours, and finished at 170 until done.
The Steelhead was done after 7 hours, the rest was done between 7 1/2 to 8 1/2 hours
Cool on counter then refridgerate for a couple days. Then pac and freeze.
Dynamite fellas. Thanks for the info. I spend all summer looking forward to surf fishing at arcola creek in the fall. Now that I have a new and interesting way to cook and serve steelies, I'll be going nuts waiting!
Thanks everyone!
I just finished building a smoker rig on a trailer I have about $100 in it now I still need to put some decking on trailer and I made a charcoal grill to mount on back from a tractor trailer fuel tank
here was My first cook on it pork loin and chicken quarters
and heres some pulled pork I did last night
__________________
To many times the success of a trip is based on the catch and not in the adventure itself look around and enjoy- big_fish
How about an "official" Smokin Thread!
Linear Mode
