SMOKER Electric VS Propane???

[night nurse]

Well the title says it all. I am looking to buy a new smoker and wanted your thoughts. I'll be smoking everything from wild meats to fish I have done it the old "kingsford" way and don't want to be tied to the smoker all day. :helpsmilie:
Thanks

TED

[Katie Rae]

I love my gas one. I have had it for about three years. cook time for a BIG beef rost is about 3.5 to 4.5 hrs at 275-300 a good size of fish 2.5 to 3 at about 250-275. but the best thing is you get the temp. right and leave it and just check it every now and then. and on long cooks I may or may not need to refill the wood box and on this note reamber to mix your wood about half and half wet and dry.

good cooking and holler when its done i'll be there

Eddy

[night nurse]

Thanks for the information, I have been looking on line for info and everyone seems to say "buy ours it's the best" . Getting reviews from TF holds alot more weight with me. What make or model do you have??
Thanks

TED

[Capt.Nick]

Niether.

[night nurse]

Ok what gives "Neither"? What you BE a WOOD man? ugh ugh?

TED

[merogers]

Had a Cabela's gas smoker for a long time. Hard to regulate the gas/heat, and had to be on top of it all the time. If you oversmoke a duck or goose breast by an hour, still edible. Last two years, catching a lot of blues and spanish. Got a couple young kids too. Turned a couple of batches of fish to inedible because of overheating/smoking and putting in daddy duty. You have to watch it all the time. Last year bought a Lil' Chief smoker, never going back. I can leave it from 2-4 hours extra and it is delicious. Added bonus, small children won't need a trip to the hospital if they touch it.

[night nurse]

Yup I try to stay away from work when I am off work ( the hospital). That is a good point it WILL be insulated!
Thanks

TED

[RobG]

I have an electric that woirks well and keeps the temperature constant unless it is very cold and the wind is blowing.

[night nurse]

Does any one use the Insulated covers for smoking when it cold / windy out??
RobG- What make is yours?
THANKS

TED

[Capt.Nick]

Ok what gives "Neither"? What you BE a WOOD man? ugh ugh?

TEDYes ...wood gives the best flavor.Especially fruit tree wood for fish.

[Capt.Nick]

I've read that you can make a great smoker out of an old Refrigerator.The ones that were made out of "ALL METAL" back before the 60s.The fire box is in the crisper,the fish/meat racks are the metal shelves and you make a flew in the top.You get the smoke going and then smoke for 12-24 hrs,depending on heat.The slower you smoke food the better the taste.

[sbieshelt]

I was given a stainless steel one from bass pro for Christmas a few years ago. I'm still learning the tricks but love the smoker. Once I get it to the right temp it stays that way unless I open the door or it is a very windy day. I fill mine up once every other month with pork picknic, chicken, turkey breast... basically I pack it full and smoke it for a few hours and check to see if it is done. We have some for dinner and then I vaccum pack the rest for later meals. My wife and I laugh when folks come over and we can whip up smoked turkey, mashed potatoes, stuffing, corn and rolls in less than half an hour. No one has noticed that the meat was frozen for the last month.

Steve

[BUDC]

My smoker is a round, Brinkman charcoaler. An easy wind blocker is an aluminum ring that sits around the bottom of the smoker and is about 6 inches larger in diameter (3" or so clearance all around). Mine is a piece of aluminum coil stock (The stuff the sideing guy uses to make gutters and trim molding coverings). Make it 3-4 inches higher than the bottom edge of your smoker. I folded the ends so they hook on each other to keep it from flopping over.
When you are through, just wind the piece into a tighter circle and store it in the smoker.
Works great and cheap!!!
budc

[night nurse]

That is a GREAT trick both the vacume packing and the wind stopper. This has been a lot of information. Thanks and keep them coming!

TED