SMOKERS

[greg]

does any one recommend one brand of a "smoker" over any other brand. I am new to smoking fish and will be trying to smoke some steelhead later this summer. any help is much appreciated, thank you for any help, greg.

[luredaddy]

I love the Little Chief Aluminum Smoker for fish, it takes awhile, but the Steelhead and Salmon are wonderful!! I also have an electric Brinkman, it is ideal for Chickens and Turkies because of the higher temperature and the water pan. Go with the Little Chief for fish!!

[iaCraig]

I 2nd the Luhr Jensen Little Chief aluminum smoker. It's been a while since I bow-fished carp for smoking, but when I did I always had good sucess with my Little Chief. I have also smoked pheasant thighs & legs, as well as turkeys in it. My brother in law uses one to make deer sticks and summer sausage too. (some recepies require a couple hours in a low temp oven though because the smoker does not get very hot inside, especially in the cooler months)

Good luck

IaCraig

[David Anderson]

The Luhr Jensen is fine, however I would recommend moving up to a nice fully insulated smoker by The Sausage Maker, 1-888-490-8525. Cabela's used to carry them, and I see they have a Cookshack Smoker Oven as well. These smokers are excellent for doing fish, as well as turkey's, ribs, chicken, jerky, and they work very well in the winter.

[Cangl]

The Brinkman smokers give you the capacity. And the water/brine bowl keep meat moist for eating smoke and removing the bowl final cook and preserve. Put the bowl and brine back should you over "crisp". I like using just the lower pan and element as table top grill also.

[jimbo2]

I agree, the Brinkman Electric is a good one. I am very happy with mine!
Happy smoking!

[Twister]

I have owned and used a number of smokers and with some experience gotten good results from each. You must be careful with fish to keep the temperature down. If cost is not a big problem I without reservation would recommend the Traeger wood pellet smoker (www.Traeger.com). After I used mine for a while I dumped the Brinkman and New Braunfels that I had. Traegers are expensive though.
I would also recommend getting a good smokers cookbook with information on curing and brining. Maybe some of the others could help with recommendations.

[Mike]

I was wondering why no one mentioned the gas type smokers ? They seem like they would be ideal, seems to me that they would be easy to control and keep a constant temperature, and I believe that is what one should look for to avoid the possiblity of under cooking fish,chicken,or any type of wild game.