What IS your smoker?

Evan B

Evan B

Bobber Downey Jr.
Staff member
Admin
My Camp Chef Smoke Vault is at the end of its life. Had it for over ten years. Rode hard and put away wet. Time to thank it for its service and move on.

I am not opposed to replacing with same as I have it dialed. I like the propane heating system even if it requires a lot of fine tuning to get things right.

I do like the idea of electric elements to better control temp, though, so am starting to research those like the MasterBuilt smokers. Reviews are all over the place, so wouldn't mind a few more thoughts from folks.

I'm adamantly opposed to any pellet or puck type systems. Traeger and all things Traeger-adjacent need not apply. Just not my my thing.

I do mostly fish, but will do chicken and pork shoulder for family gatherings a few times a year. I do most my work between 180f - 220f
 
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I have been using a Masterbuilt to smoke fish with that is over 10yrs old and still working. It is propane heated and usually smoke my Salmon at 150°-180°.
Has worked very well for me, also I only smoke fish in it and only Alder, as 1 time I tried a different wood and it took 3 different smoking sessions to get ride of the taste!
 
Masterbuilt, electric, uses wood chips. Works good for price. It’s insulated, no idea why someone would buy the uninsulated model.
 
If you've got it dialed, why change brands?
 
klq@stl said:
www.bbqguys.com

Cookshack Smokette Elite SM025 Electric Smoker : BBQGuys

The Cookshack Smokette Elite Series Electric Smoker is Cookshacks most popular model for backyard barbecuers! This Smokette electric smoker features stainless steel construction and 850 degree Spin-Glass insulation, keeping the internal temperatures consistent and the outside cool to the touch...
www.bbqguys.com www.bbqguys.com
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I think this one here might be taking the lead for me. What's your thoughts on the Smokin Tex vs the one you have?

www.bbqguys.com

Smokin Tex Pro Series Residential BBQ Electric Smoker - 1400 : BBQGuys

The Smokin Tex 1400 Pro Series Stainless Steel Electric Smoker is easy to use, just plug it in, put in the wood and food, shut the door, and set the temperature. Enjoy authentic old-fashioned pit barbecue and delicious natural wood smoked foods. Your food is slow cooked with exact temperature...
www.bbqguys.com www.bbqguys.com
 
clarkman said:
If you've got it dialed, why change?
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Because I don't like everything about the setup, so want to consider other options before committing again.

Cons of the Smoke Vault for me:
- lots of fiddling with the very sensitive gas regulator to dial in the temp. Often have to check it every 15mins or so. I use a remote thermometer but it can be a pain to get right.

- quality - it did last me a decade so this seems like a weird thing to complain about, but there's a lot of flimsy construction on it and I had to make a lot of repairs to it over the years. Also a lot of the bottom trays and areas around the element are rusting out.
 
Fourbtgait said:
Masterbuilt, electric, uses wood chips. Works good for price. It’s insulated, no idea why someone would buy the uninsulated model.
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I'm gonna tag along on this. I currently use both a Traeger and an old school Weber kettle for charcoal. But really want a dedicated smoker at some point in the near future....those appeal to me.
 
If anyone wants my Smoke Vault for free, you can have it. Despite all my griping above, it 100% works and will probably work for a while yet. I just want new toys.
 
I use a decade-old Great Outdoors Smoky Mountain gas unit. (GOSM on the smoking forums.) I have no complaints and would buy it again. I use chunks of wood for smoke, not flavored shreds. Preferences are Vine Maple for fish; oak, pear, and mesquite blends for beef; cherry for pig parts. I've been adding some seasoned Mountain Mahogany chunks too, but it's hell on cutting tools.

E1D06E81-E573-4BDF-AEAE-717129847D15.jpeg
 
Being that temp control is a big part of smoking, I lean towards something with a box heater, and a separate smoking pan/smoke generator.
Keeping the temp dialed is much easier that way, with far less fluctuations or need to fiddle with settings a bunch.
Won't mention my smoker, as it falls outside the prescribed parameters by the OP, but it is very reliable and temp variations are minimal.
:)
 
Mossback said:
Won't mention my smoker, as it falls outside the prescribed parameters by the OP, but it is very reliable and temp variations are minimal.
:)
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My issues with the forbidden categories of smokers aren't with temp control. That's the one thing I think they do well. I've just never been happy with the smoke flavor I get from them. I tried for years to make a Traeger work for me, but it was just never what I wanted. Not to say you can't make great food on them, because you absolutely can. It's just that what I'm going for is a bit different than what the pellet smoke can do.

Additionally, I made a decision and a purchase. Behold!

www.smokin-it.com

''SMOKIN-IT'' Smoker Model #2, electric smoker, stainless steel smoker, electric stainless steel smoker

Every 'SMOKIN-IT' Model #2 smoker comes with heavy duty casters, 4 Standard stainless steel shelves, 1 Drip pan, smoke box, and a thermostat for temperature control up to 250 Degrees.
www.smokin-it.com
 
Evan B said:
the forbidden categories of smokers
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🤣🤣😅

The smokers whose names shall not be spoken...

;)

I can assure you my (forbidden smoker name) gives a good smokey flavor across a broad spectrum of temps, that is very much on par or better than anything else I have owned or tasted.

In fact, both my propane grill and my smoker are Canadian products that have proven themselves over years of use to be superior (in my view) to better marketed and more expensive American names which are often mentioned.
Viva the exchange rate !!!

Sykosmoke005.jpg
 
Mossback said:
🤣🤣😅

The smokers whose names shall not be spoken...

;)

I can assure you my (forbidden smoker name) gives a good smokey flavor across a broad spectrum of temps, that is very much on par or better than anything else I have owned or tasted.

In fact, both my propane grill and my smoker are Canadian products that have proven themselves over years of use to be superior (in my view) to better marketed and more expensive American names which are often mentioned.
Viva the exchange rate !!!

View attachment 122699
Click to expand...
Yeah, I've seen that one and a few others like it that use the pucks. I am just stubborn in that I like using whole wood chunks vs pucks or pellets.
 
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