horst Posted February 26, 2005 Report Share Posted February 26, 2005 Ok, Im thinking seriously about trying to make my own deer sausage this year and have been looking at different smokers to use for this.The ones ive looked at have mostly the same features except for being gas or electric.So which ones better, the gas or electric smokers?I know very little about them so anything you could tell me would be great Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted February 26, 2005 Report Share Posted February 26, 2005 Re: Smoker question I was considering a bradley, but AJ suggested this somkintex and I am seriously looking at having my wife get me one for fathers day. AJ said they will run some specials around then. I have and use currently a charcoal smoker, one fo the cheap brinkmans,and it does great for turkeys, but it is impossible to really keep the heat regulated. I have heard that the electric is the way to go and gas is not. I would think that the electric would be a lot more consistent and easier to regulate. For the best flavor however, charcoal will always be the best in my honest opinion. Am sure AJ will give you some great advice here. Quote Link to comment Share on other sites More sharing options...
Tominator Posted February 26, 2005 Report Share Posted February 26, 2005 Re: Smoker question I've used all 3--charcoal, gas and electric. For convenience I have to say electric is the way to go. For taste, I agree with William, charcoal is tough to beat with gas being a close second. Overall, if you're looking for a small unit, I'd say go with electric. If you're looking for a big unit, I'd go with the ones where you actually use wood and indirect heat--that will be my next smoker. Quote Link to comment Share on other sites More sharing options...
too_pointer Posted February 26, 2005 Report Share Posted February 26, 2005 Re: Smoker question Great question I also would love to try one, for sausage and probably some jerky. I have used the oven before, never the real ones LOL too_ Quote Link to comment Share on other sites More sharing options...
AJ Posted February 26, 2005 Report Share Posted February 26, 2005 Re: Smoker question The charcoal units need tending. With the larger horizontal units that are similar to the competition BBQ smokers, you have to keep an eye on the temps. You will have to add wood and charcoal and move the meat around and baste as it progresses through the cooking cycle. It will give the nice pink smoke ring BBQ connoisseurs desire. The verticle water smokers can work very well. You still have to constantly monitor the charcoal and keeping a constant temp is very hard. Klose makes the Cadillac of smoker/grills. Gas is ok, but its harder to use in a windy environment. The wind makes keeping a constant temperature a very hard job. Plus the hastle of getting LP bottles filled. When you have some brisket or butts to smoke, it can take all day. Murphy's law says you will run out of gas half way through the smoking process. Electric is the easiest to use. Its really a set it and forget it unit. The flavor is still very good. You can add a charcoal briquette to the wood box to enhance the flavor. I have done ribs, brisket, and pork loin in mine and they come out very well. Brisket that takes 18 hours can be done overnite. Just stick in a remote thermometer like a Polder into the meat, add some wood, set the temp and come back when its done. If I had to do it all over again, I would get the same one. The drawback to the electric smokers is when doing poultry. The skin does not get crispy. It will cook "low and slow" better than just about anything but it won't crisp the skin. This is easily fixed by firing up the grill and cooking the birds on high heat for a few minutes. Cookshack has a great forum on electric smokers. I thought about the Cookshack but the Smokintex is larger and I got a better deal on it. Quote Link to comment Share on other sites More sharing options...
Rhino Posted February 26, 2005 Report Share Posted February 26, 2005 Re: Smoker question [ QUOTE ] If you're looking for a big unit, I'd go with the ones where you actually use wood and indirect heat--that will be my next smoker. [/ QUOTE ] Yep these are the best for tasty vitals. We have 1 at our camp. I'm more into quality of food over convenience. BTW AJ we use our big smoker as a set it up and forget it type of cooker too all the time. Start cooking, go hunting, and when you get back it's done. Only thing is when it's cold you have to double the amount of charcoal that you would use in warmer weather. Quote Link to comment Share on other sites More sharing options...
RangerClay Posted March 1, 2005 Report Share Posted March 1, 2005 Re: Smoker question I have an electric smoker and it makes great jerky!! Ranger Quote Link to comment Share on other sites More sharing options...
otdrzmn04 Posted March 3, 2005 Report Share Posted March 3, 2005 Re: Smoker question i've got a Smokey Mountain Series charcoal smoker. I've done pork tenderloin and ribs mainly on it and have been satisfied with the flavor. Its hard to regulate the temp, you have to stay on top of it!!! Quote Link to comment Share on other sites More sharing options...
AJ Posted March 4, 2005 Report Share Posted March 4, 2005 Re: Smoker question [ QUOTE ] Also, you want to be able to add wood chips without opening up the smoking compartment. [/ QUOTE ] With the insulated electric smokers like Cookshack and Smokintex, you don't have to add wood even for a 18 hour smoke. Add about 2 ounces of wood in a chunk (about a 1.5"x2"x2" piece) per 5 pounds of meat and it will be as smokey tasting as you can imagine. Most new users add way too much wood and end up with the nasty, bitter, creosote taste. Once the meat gets above 140 degF the meat won't really take much smoke. The smoker then acts like a low and slow cooker. Its also great for leftovers. Double up on the meat and freeze the unused portion. When you want to enjoy it later, once defrosted, just pop it back in the smoker (without wood) and heat it to eatin temp. Trying to figure out how long a certain piece of meat will take is the hard part. You can't rush good BBQ, "its done when its done" is the saying of the professionals. Its better to make the stuff early and hold it at temp in the electric smoker until ready. Quote Link to comment Share on other sites More sharing options...
MrWiggely Posted March 6, 2005 Report Share Posted March 6, 2005 Re: Smoker question I have an old home made smoker I made out of a fridge that works great. takes a long long time but it works wonderfull Wigs Quote Link to comment Share on other sites More sharing options...
AJ Posted March 6, 2005 Report Share Posted March 6, 2005 Re: Smoker question [ QUOTE ] I have an old home made smoker I made out of a fridge that works great. [/ QUOTE ] Hey Wigs, I thought about doing a fridge smoker. Does your have the metal interior or plastic interior? I saw plans on the internet about how to make them from a used fridge or freezer. I hae heard horror stories about the insulation getting thick grease buildup and cataching fire. Quote Link to comment Share on other sites More sharing options...
MrWiggely Posted March 7, 2005 Report Share Posted March 7, 2005 Re: Smoker question It is metal. We found an old one at the dump and stripped everything out of it and put in some racks and hooks to hang the meat. Put a chamber off the back for the fire and wood chips and a smoke stack out the top. The first thing we did was take all the insulation and plastic out of this thing so we wouldn't have that problem with the grease. Works really really well. Wigs Quote Link to comment Share on other sites More sharing options...
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