Which Smoker to Buy????? - Page 2

Fishoil · #11 04-24-2012, 12:21 PM

Quote:

Originally Posted by downriverbob

I have a Cook Shack Smokette, have had it for 3 year could not be happier with the results with this smoker. http://www.cookshack.com/

BOB

X2 on the Cookshack. I've been using mine for over 10 years without a single problem. Load it, turn it on and come back when it's done....no babysitting.

Xswab · #12 04-24-2012, 05:25 PM

If you can find a stainless cooler like what can be found in bars, pubs, taverns and restaurants.....that,s the way to go. I can do a lot of smoking efficiently with this set up. Very simple to make it into a cold smoker.

perchjerker · #13 04-24-2012, 05:33 PM

Quote:

Originally Posted by Fishoil

X2 on the Cookshack. I've been using mine for over 10 years without a single problem. Load it, turn it on and come back when it's done....no babysitting.

you dont have to add wood to it once you load it initially?

houndog · #14 04-24-2012, 05:41 PM

Try this $40 smoke generator before your spend any big bucks! You'll be glad you did!

Try this link - If you want to cold smoke or you prefer to convert you barbque grill to a smoker on a part time basis this is the way to go!

https://www.amazenproducts.com/SearchResults.asp?Cat=12

The distributor is in Mn, and maybe these are made there, doen't matter the pellet version is a great product. It allows me to "cold smoke" great for cheeze, fish, sausage, jerky etc. It really compliments the units listed below.

I own a Bradley - Great but mild smoke and EXTREMELY expensive as biscuits are not cheap, one per 20 minutes isn't much smoke. Requires some baby sitting.

I have a Brinkman Pit Smoker - Great for large Cuts - Requires a lot of Baby Sitting!

I have a Green Mountian - By far the most versatile but it does require the Amazin Pellet generator to cold smoke as it's low end is 150 degrees. It is Fantastic for Ribs, Chicken, Steaks and Chops as a stand alone unit! Requires NO BABYSITTING!

Good Luck! I'll gladly answer questions. Although I'm not a pro I do a lot of cooking and smoking for various civic groups and have used about all of them.

perchjerker · #15 04-24-2012, 05:44 PM

Quote:

Originally Posted by houndog

Try this $40 smoke generator before your spend any big bucks! You'll be glad you did!

Try this link - If you want to cold smoke or you prefer to convert you barbque grill to a smoker on a part time basis this is the way to go!

https://www.amazenproducts.com/SearchResults.asp?Cat=12

The distributor is in Mn, and maybe these are made there, doen't matter the pellet version is a great product. It allows me to "cold smoke" great for cheeze, fish, sausage, jerky etc. It really compliments the units listed below.

I own a Bradley - Great but mild smoke and EXTREMELY expensive as biscuits are not cheap, one per 20 minutes isn't much smoke. Requires some baby sitting.

I have a Brinkman Pit Smoker - Great for large Cuts - Requires a lot of Baby Sitting!

I have a Green Mountian - By far the most versatile but it does require the Amazin Pellet generator to cold smoke as it's low end is 150 degrees. It is Fantastic for Ribs, Chicken, Steaks and Chops as a stand alone unit! Requires NO BABYSITTING!

Good Luck! I'll gladly answer questions. Although I'm not a pro I do a lot of cooking and smoking for various civic groups and have used about all of them.

the only time I use biscuits in my Bradley is for an all night brisket smoke when I am sleeping.

Anytime else I use pellets in it

Dodge1 · #16 04-25-2012, 04:42 AM

Quote:

Originally Posted by perchjerker

you dont have to add wood to it once you load it initially?

Both the Cookshack and the Smokin-It have fairly large wood trays that hold more than enough chunks to last for at least 10 hours. Most BBQ aficionados agree that once your meat hits an internal temp of ~ 140f it’s absorbed most all of the smoke it’s going to and you reach a point of diminishing returns.

perchjerker · #17 04-25-2012, 09:27 AM

Quote:

Originally Posted by Dodge1

Both the Cookshack and the Smokin-It have fairly large wood trays that hold more than enough chunks to last for at least 10 hours. Most BBQ aficionados agree that once your meat hits an internal temp of ~ 140f it’s absorbed most all of the smoke it’s going to and you reach a point of diminishing returns.

since I am a bbq aficionado I know this