smokers, what you got?

[CHOP SHOP]

I am looking to get a smoker. I think I would like one that is electric.

what do you guys use and how do you like it?:eeek:

wish you went bigger?
wish you went gas? electric? wood?
wish you went custom/homemade?

what about steps/ recipes for your best schwag. maybe some temps and times too.

I am new at this, but can cook like a mofo, just tired of eating bad smoked stuff from buddies! time to try it out myself.:cheer:

 

[boxboy]

I have used both electric and wood burning... I like the electric for small meats like trout and beef strips. I use a brown sugar brine to presoak and then I like apple or cherry wood chips.


I like the wood burner for larger roosts and turkey. I built the smoker, one quarter drum and one full size. I used some charcoal briquettes in the upper drum sometimes to keep the temp up and to cook a little faster and again I like to use apple or cherry wood and some times alder.

 

[AnnaBanana]

I had the Weber Smokey Mountain (upright NON electric). Worked fabulous, I however no longer have it, I've been salivating over a new one...
http://www.amazon.com/Weber-2820-Sm...1?ie=UTF8&s=home-garden&qid=1219254338&sr=8-1


On a side note for design conversation:

I've seen Crusty's smoker, and played with it a bit

 

[426rider]

one key is keep the meat moist...

Another good quote from anntyper:fawkdancesmiley:


I have nothing to add to this thread besides that.

 

[AnnaBanana]

Another good quote from anntyper:fawkdancesmiley:


I have nothing to add to this thread besides that.

glad you approve.

ask Crusty... my meat moistening tactics are tops in his book. ETM's as well! :fawkdancesmiley:

 

[Mrs. Crusty]

True, she loves to squirt meat! :redneck:

 

[AnnaBanana]

^:kissmyass:

yup... I sure do!

 

[dirtygoat]

Most of the time I use a little chief like this...

But, if I get real serious, I pull out the big guns...

Usually use a brown sugar, soy, other spices kinda marinade...

And I like to keep the temp around 225*...

 

[GRNTACO]

Little Cheif.:awesomework:

 

[CHOP SHOP]

And I like to keep the temp around 225*...

thanks.:awesomework:

what kinda temps are you guys keeping the smoker at? if I build a custom one, it wont come with directions.:eeek:

higher?/lower? for dry or moist? any different temps depending on what kinda food, say= clams vs jerky?

anybody put a container of water or any kind of "no dry meat secret weapon"?

 

[Flexy Backhand]

an excuse to post these again

[/IMG]

[/IMG]
My boss was a cook for 20 plus years with a catering business he still runs and he loves traeger bbqs and smokers,,, uses pellets any flavor, great grub of that thing!!!!
http://www.traegergrills.com/?gclid=CLr3l_-Fo5UCFRlRagodCwcajg

 

[dirtygoat]

thanks.:awesomework:

what kinda temps are you guys keeping the smoker at? if I build a custom one, it wont come with directions.:eeek:

higher?/lower? for dry or moist? any different temps depending on what kinda food, say= clams vs jerky?

anybody put a container of water or any kind of "no dry meat secret weapon"?

This should help out...:awesomework:

http://www.barbecuebible.com/

 

[dirtygoat]

That looks incredible...

 

[CHOP SHOP]

This should help out...:awesomework:

http://www.barbecuebible.com/

str8 to the favs!:awesomework: thats what I was lookin for:beer:

 

[solidaxlesub]

I have a traeger bbq and they are worth every penny. they will cook like a bbq or smoke like a smoker. you almost couldnt make bad tasting food in one of these.