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Smokers
Dec 16, 2010 5:59:10 GMT -5
Post by duckhunter on Dec 16, 2010 5:59:10 GMT -5
Thinking of trying a smoker for fish and waterfowl. I am looking at the Brinkman electric smoker, anybody have a experience with this model. Basspro has them for around 70.00. What flavor of wood chips do you guys like for fish? I also want to make jerky from goose breast, etc. I assume you canuse a smoker for this and just not use wood chips?
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Smokers
Dec 16, 2010 20:20:07 GMT -5
Post by surprise on Dec 16, 2010 20:20:07 GMT -5
Depends on your expectations. All can work to give you hot smoke, some more uncontrolled than others. I can say this smoker probally won't be your last. I use my gas grill with indirect heat and usually look to smoke when the air temp is 20 or less because I can allways turn up the heat. I have a Barrel Charcoal smoker that delivers better cool smoke product. They both take "Mothering" unless you want Jerkey.
I use maple chips for the mildness that salmon deserve. Cherry and alder are great also with distinctive different flavors. Hickory or oak might be good for your duck & goose.
Crabman has a Pro temperature controlled rig that is the pinnicale of smoking and delivers the most moist consistant product. Maybe PM him to get his take. He is a smoke master ! Randy
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Smokers
Dec 16, 2010 20:41:38 GMT -5
Post by heijac (Randy A) on Dec 16, 2010 20:41:38 GMT -5
My experience: I bought a little chief electric in the spring, used it all summer for salmon, worked great until it got cold out. Had no insulation, and low, fixed temp. I just traded it in, and got a Masterbuilt electric. This one is insulated, and adjustable temp up to 275. Have'nt tried salmon in it yet, but did 25 lbs of venison summer sausage in about 4 hours on my front porch this week. I tried Alder, Mesquite, and Hickory on salmon. I prefer the hickory, its a stronger smoky taste than the others 2. I posted the recipe I used on the forum under recipes, seemed to go over well with everyone who tried it. Hope this helps!
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Smokers
Dec 18, 2010 17:55:05 GMT -5
Post by surprise on Dec 18, 2010 17:55:05 GMT -5
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Crabman
Full Member
"Crabman" Dave
Posts: 51
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Smokers
Jan 15, 2011 11:06:47 GMT -5
Post by Crabman on Jan 15, 2011 11:06:47 GMT -5
There are tons of options for smokers. I have seen great tasting salmon smoked in a cardboard box with a sawdust and a hot plate. I have personally smoked in bullet smokers, double barrel smokers (great for smoked meats and most pros only use charcoal as their source of heat and smoke), gas smokers (like Randy uses) and simple Weber charcoal grills. The biggest difference is the amount of time it takes to tend the fire throughout the smoking process. (I have had some pork butts going for 22 hours. That's a lot of tending) Consistent temp and enough smoke is what you are shooting for. I now use a Cookshack Amerique and it feels like I am cheating. This thing requires only about 1 to 4 ounces of small wood chunks to do up to five pork butts. I set the temp I want to smoke my product, place a probe in the meat (when doing brisket or pork butt) for my desired final internal temp and leave. It turns off the heat when the meat is done and holds the temp at 140 until I get around to taking it out of the smoker. It is fully insulated, so it will do this in sub-zero weather as well as the heat of summer. By the way these things are banned from open competition. They are too easy to make things perfect. Down side of the cookshack is the price. Read reviews about the smoker you buy. Double barrel smokers are around $140-$500. Covered charcoal grills require attention, but work well and are inexpensive. Have fun. Smoking is a blast, and you never stop learning. Designing rubs, sauces, wood blends to match the food...it's all good. The best part, you get to eat your experiments.
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Smokers
Jan 16, 2011 10:34:15 GMT -5
Post by nyduckman on Jan 16, 2011 10:34:15 GMT -5
Where is the best place to buy the cookshack smokers I have found the small smoker without temp probe for around $524 but one with meat probe run around $700.I have read nothing bad about the cookshack smokers in reviews.
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Crabman
Full Member
"Crabman" Dave
Posts: 51
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Smokers
Feb 6, 2011 14:03:03 GMT -5
Post by Crabman on Feb 6, 2011 14:03:03 GMT -5
You can get them from many online sources. I think I bought mine at the Charcoal Store, but you can buy them directly from Cookshack. They have a great forum by the way. I have learned a ton from all of those Cookshack owners.
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Post by fishonthemind on Feb 7, 2011 9:17:34 GMT -5
Duckhunter I have a Bradley Digital Smoker it self feeds the wood Bisquettes it has oven temp. with timer. And it also has a smoke timer so it will turn off on it own. I found it to work perfect hope this helps. KURT
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Smokers
Feb 7, 2011 14:34:41 GMT -5
Post by mug21 on Feb 7, 2011 14:34:41 GMT -5
Here's a neat little video of a smoker Alton Brown made from a hot plate and some terra cotta pots. I'm sure its not as nice as the other smokers mentioned here but for someone like me who can't afford to shell out big $$$$ it might be a good option. I'm going to give it a shot!!
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Smokers
Aug 12, 2017 3:34:28 GMT -5
Post by lena01 on Aug 12, 2017 3:34:28 GMT -5
Smoking is a practice in which a substance is burned and the resulting smoke breathed in to be tasted and absorbed into the bloodstream. Most commonly the substance is the dried leaves of the tobacco plant which have been rolled into a small square of rice paper to create a small, round cylinder called a "cigarette". Smoking is primarily practiced as a route of administration for recreational drug use because the combustion of the dried plant leaves vaporizes and delivers active substances into the lungs where they are rapidly absorbed into the bloodstream and reach bodily tissue. In the case of cigarette smoking these substances are contained in a mixture of aerosol particles and gasses and include the pharmacologically active alkaloid nicotine; the vaporization creates heated aerosol and gas to form that allows inhalation and deep penetration into the lungs where absorption into the bloodstream of the active substances occurs. In some cultures, smoking is also carried out as a part of various rituals, where participants use it to help induce trance-like states that, they believe, can lead them to "spiritual enlightenment".
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