Smoker Recommendations?

Love Alton Brown,  That episode is Great!!!!

 No Lie on the Garage Sale Bargins....

I just picked this puppy up for $30 bucks and he had a old Food saver with " Box O Bags " for $10 !!!!!!

 Question...

 What does the Little round knob on the end of the Food Saver in last pic do????

Thanks,

And searching for recipes for Smokin....

Ive got a big chief, works great. I thought it was weather-dependant so I put together a shroud made out of aluminum insulated blanket materiel and aluminum tape for when its real cold or windy/rainy and that did the trick. It turns trout into mouth-watering candy. Mmmmmm

That smoker is KICK ass Danglin!!!

 What does the Little round knob on the end of the Food Saver in last pic do????

Thanks,
 Don thats the timer control for the heat sealer I believe. I still have one of those originals but the gasket went south.

Thanks SBD,,,

 Just did my first test smoke,  Unbelievable   
 

 Thanks Fishshim...

 I thought it was for the vacuum, but it did not seem to make a difference what I did with it...

 I also noticed, it's better to work with " Dry " meat rather than wet stuff.  Maybe because my machine ( Foodsaver ) is old that's true.

 To start the smoker, I start with charcoal, and then add my wood, very dry applewood this time, but it " Burnt up ' fairly fast, what type of wood should one use to burn slower????

To start the smoker, I start with charcoal, and then add my wood, very dry applewood this time, but it " Burnt up ' fairly fast, what type of wood should one use to burn slower????

Soak the wood in water really well (like for 10 or 15 minutes or so) before putting it on the heating element.  It'll smoke off gradually that way. 

Nice smoker!  Wish I had room for one of those!

EK

Thanks KZ...

 I'm about as Green as it Gets on the Smoker thing....

I use my propane grill with a cast iron chip box, just plug the holes with aluminum foil and set the heat knob on one side between 'off' and 'high' where I can pinch it off to almost zero.  It works great, but capacity is limited to 2 racks.

Danglin's setup looks pretty good, I think when I upgrade I'll go that route.  Looks like a gnome outhouse. 

Great thread guys.  Learning lots, thanks!  Maybe someday I'll be out of my condo and own a house and then can have a smoker.

Michael

Danglin's setup looks pretty good, I think when I upgrade I'll go that route.  Looks like a gnome outhouse. 

 

 I was thinking the same thing.....

 BTW... I've got your CowBoy Camo Hat,  Get it back to ya soon...

Thanks SBD,,,

 Just did my first test smoke,  Unbelievable   
 

 Thanks Fishshim...

 I thought it was for the vacuum, but it did not seem to make a difference what I did with it...

 I also noticed, it's better to work with " Dry " meat rather than wet stuff.  Maybe because my machine ( Foodsaver ) is old that's true.

 To start the smoker, I start with charcoal, and then add my wood, very dry applewood this time, but it " Burnt up ' fairly fast, what type of wood should one use to burn slower????

It depends on what your smoking and for how long. Pork loves apple wood, all spice berries do well, Mesquite & Hickory are great but don't use them for long time periods as they can leave a bitter taste.  Look to when your neighbors are cutting down fruit trees and grab the wood from them if possible most of your fruit trees do well for smoking. 


http://www.smokenator.com/  I use my this with the hover grill in my Weber 22.5 inch it is the bomb.  I can leave upwards of 7 hours at a pop.

With hickory it helps to let the stuff cure a few days in the fridge before eating, the sharp flavor diffuses from the edge of the meat to the inside and reduces the tounge burn effect.  This is also true for smoked meats in general, IMO.

A great website for all things about smoke is www.thesmokering.com.  These guys are seroius about their smokers and recipes.  Give it a try, a lot of good info.

Jody

Another great thing about the chief is its afforadable price, after years of smoking it will be time for a new one and easy to replace

Try soaking your chips in water, wine, beer, experiment see what works best.  Try using the damper to regulate your heat. if your smoker doesn't have a thermometer, I highly recommend one.  They are easy to install and make life at the grill/smoker a lot easier.

I just pulled some turkey tighs off after three hours, pretty as can be, oh and tasty too!