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04-26-2012 03:16 PM
perchjerker
Quote:
Originally Posted by wiggle View Post
I have a Bradley smoker. I thought the idea of it taking care of itself was great! But it has such terrible uneven heating that I am constantly rotating racks. If I didn't, the bottom racks of meat would be brittle and dried out while the top racks would still be nearly raw. Very unhappy with the Bradley
I have never had that problem with my Bradley

try putting a sheet of heavy duty foil on the heating element, just lay it loosely on it

Thats a tip from the Bradley forum



04-26-2012 03:05 PM
Scooter112
Quote:
Originally Posted by wiggle View Post
I have a Bradley smoker. I thought the idea of it taking care of itself was great! But it has such terrible uneven heating that I am constantly rotating racks. If I didn't, the bottom racks of meat would be brittle and dried out while the top racks would still be nearly raw. Very unhappy with the Bradley
I think you will find this with all vertical smokers that move air without a fan, as the heat rises the heat is absorbed into meat and cools the air so you have to rotate the trays to have even distribution of heat.

I am on my third smoker and I think I found the one I like, a trager pellet grill. It can smoke at somewhat low temps, not low enough for cheese but it can smoke ribs, pulled pork , sausage and its so easy even I cant screw it up. These have a fan that helps burn the pellets and circulates the heat somewhat evenly.

My first smoker was a masterbuilt and the heating element went out, alright for the occasional smoker but not really well built. I also have a bradley electric that I would love to get rid of but last time on craigslist had no hits, its an alright smoker but it takes some learning and after using the pellet grill I had no use for it

whatever you buy it will not be as easy as you think, it takes a lot of experimenting to get it right so dont get discouraged. The other thing is dont get caught up on the price of the more expensive ones, it doesnt take that many experimental racks of ribs or briskets at 30-60 a pop to make up the difference from a good smoker to a crappy smoker.
04-26-2012 02:44 PM
Fishoil
Quote:
Originally Posted by bigwalleye1 View Post
I bought a SmokinTex based on a recommendation I rec'd here in a thread about a year ago. Couldn't be happier. Smokes on 2 oz of wood, very easy results, all stainless steel. Dynamite unit and cheaper than a cookshack. 2 year bumper to bumper warranty, and a great forum of knowledgeable folks. Couldn't be happier, haven't had a bad result yet, and I smoked all winter long in MN.
Th Smokin Tex is a knock off of the Cookshack, it's virtually identical. Another great smoker!!
04-26-2012 10:09 AM
wiggle
not Bradley!

I have a Bradley smoker. I thought the idea of it taking care of itself was great! But it has such terrible uneven heating that I am constantly rotating racks. If I didn't, the bottom racks of meat would be brittle and dried out while the top racks would still be nearly raw. Very unhappy with the Bradley
04-25-2012 07:59 PM
bigwalleye1 I bought a SmokinTex based on a recommendation I rec'd here in a thread about a year ago. Couldn't be happier. Smokes on 2 oz of wood, very easy results, all stainless steel. Dynamite unit and cheaper than a cookshack. 2 year bumper to bumper warranty, and a great forum of knowledgeable folks. Couldn't be happier, haven't had a bad result yet, and I smoked all winter long in MN.
04-25-2012 02:14 PM
INmitch
Quote:
Originally Posted by Fishoil View Post
No, you use only a couple of small chunks of wood when starting and that's it. After the meat warms it ceases to take any amount of additional smoke flavor anyhow. Another thing I've discovered is that if I put to much wood in the box my meat will come out sooty and have a bitter taste from the extra smoke. I do butts for as long as 18 hours and never open the door between starting them and taking them out for final prep.
Once meat hits 125 degrees the smoke ring will not go any deeper. The chemical reaction stops. It will keep taking on smoke flavor as long as it's exposed to it.
04-25-2012 01:43 PM
walleyedmike
Brinkmann

I've been using a Brinkmann for the last 20 years, still using the original heating element, works great.
04-25-2012 12:33 PM
Fishoil
Quote:
Originally Posted by perchjerker View Post
you dont have to add wood to it once you load it initially?
No, you use only a couple of small chunks of wood when starting and that's it. After the meat warms it ceases to take any amount of additional smoke flavor anyhow. Another thing I've discovered is that if I put to much wood in the box my meat will come out sooty and have a bitter taste from the extra smoke. I do butts for as long as 18 hours and never open the door between starting them and taking them out for final prep.
04-25-2012 12:09 PM
perchjerker
Quote:
Originally Posted by fishnutbob View Post
Me to
thats a funny lookin brisket



04-25-2012 11:30 AM
Dodge1
Quote:
Originally Posted by perchjerker View Post
since I am a bbq aficionado I know this

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