What IS your smoker?

Evan B said:
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
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Nice looking smoker, looks to be a bit confined and too short, and the racks being 2.5" aprt is a deal breaker for me. Wouldn't be able to put a reasonable sized Chinook peices in there.
 
I understand, I get the same comments from my friends re: pucks...
I know someplace makes solid wood pucks, saw it online, but happy with the oem ones.
Works for me, but your choice seems to combine the digital controls and temp stability with wood, so should be great.
There's some smoker sites that have modifications you can do to many of the newer electric/ digital smokers, the most common being small circulation fans in the box, and improved temp controls...but that's getting pretty far into the weeds for me.
A very small fan mod is interesting though...
 
Paige said:
Nice looking smoker, looks to be a bit confined and too short, and the racks being 2.5" aprt is a deal breaker for me. Wouldn't be able to put a reasonable sized Chinook peices in there.
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Should get the job done for me. I don't typically smoke huge batches of salmon at a time, so I opted for the mid size one vs the #3 which was a few hundred more dollars.
 
the_chemist said:
Old icebox with an old electric hotplate in it. Old hot plates don't have a "too hot" kill sensor on them. View attachment 122674
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Pretty close to the plywood one my Dad and I built back in late 70's. It used a remote firebox connected to the smoker via a sheet metal duct with a damper, and a meat thermometer in the door. Took us a while to get it fully dialed balancing air flow in/out of the fire box, but once we did, it wasn't much hassle to keep it stoked and temps out of the unsafe zone. Having enough alder cut to the right size and ready to add was key as I remember. A lot of hatchery steelhead and salmon passed through that thing over the years.

When we get moved/settled into our new place, I plan to build a similar one out of cedar. Just need to source a set of stainless racks to build it around. Also, ditch the remote firebox for an electric hotplate like yours. If I feel real ambitious I might add a temp sensor and PLC controller.
 
Good topic. I use a vertical water smoker. Coals in the bottom, water reservoir above that, and 2 racks above that. It works fine for most things, but dialing in your temps comes with hard earned experience and is still subject to outside variables. I keep dropping hints so I’m hoping an upgrade is under the xmas tree this year.

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Sir Homey said:
Good topic. I use a vertical water smoker. Coals in the bottom, water reservoir above that, and 2 racks above that. It works fine for most things, but dialing in your temps comes with hard earned experience and is still subject to outside variables. I keep dropping hints so I’m hoping an upgrade is under the xmas tree this year.

View attachment 122719
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Yeah I had something like this back before I got the Smoke Vault. Smoke Vault was much easier to dial in... and I'm going electric now because the Smoke Vault was too tedious to dial in :ROFLMAO: so that should tell you something about my experience
 
I'll add absolutely nothing to this discussion by saying how much I love my BGE. I would never fork over $1K for a BBQ, but the guy we bought the house from left one behind(But took the 70s era fridge?). If it somehow broke today I'd be at the store buying a new one tomorrow, full retail no problem.

Some lump charcoal, some orchard trimming from last season, and I can keep that sucker at 200 for 24 hours no problem. The "bark" on the inside is probably 1/8" thick, and between that and the frit tree bits it gives an amazing flavor. Maybe a slight adjustment ever 4 hours or so. The top/bottom control and thick ceramic just keep it in the zone super easy. Doesn't have the capacity of those other units and takes some time to get started, but thats not a problem for me. I'm more likely to have a shoulder or some ribs than fish just because I don't salmon fish much and my family only likes white fish.

I know, not the right style. But that IS my smoker and I love it.
 
Evan B said:
Was just thinking... where dafuq you catching chinook with 2.5" thick fillets? That's some serious girth
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What kinda of tiny Chinook are you keeping that has fillets under 2.5" :ROFLMAO:

A large Coho will have fillets at or slightly over 2"
 
Paige said:
What kinda of tiny Chinook are you keeping that has fillets under 2.5" :ROFLMAO:

A large Coho will have fillets at or slightly over 2"
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The scale weight on this coho was 12lb. Also, that's two fillets stacked. This is the thickest part of the fish.

1000004863.jpg
These are chamber vac sealed which I'm sure compresses them a bit... But 2.5" is a really, really thick piece of meat.
 
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I solved my Tragers inability to get a good smoke on whatever I put into it. A 12” smoker tube filled with pellets and lit with a torch placed on the rack produces plenty of smoke. I rarely ever use my Bradley puck smoker anymore.
 
Got back from Alaska last night with a whole lot of sockeye meat. This was waiting for me upon my arrival. Time to get er seasoned.

1000004965.jpg
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First impression is this thing is way, way more heavy duty than the Camp Chef or Masterbuilt. Feels like a real piece of industrial equipment vs the flimsy "good enough" I experienced with the Camp Chef.

I think we're gonna get along just fine.
 
www.oldsmokey.com

Old Smokey Electric Smoker

ssshhh! It's a secret - the Old Smokey Electric Smoker rocks! It has a heating element like an electric oven and is controlled by a variable heat control to allow a wide variety of cooking times and styles.
www.oldsmokey.com www.oldsmokey.com

I've been very happy with this. I use locally gathered Alder and Vine Maple. Can also use it as an outdoor oven without the smoke if wanted..
 
SilverFly said:
Pretty close to the plywood one my Dad and I built back in late 70's. It used a remote firebox connected to the smoker via a sheet metal duct with a damper, and a meat thermometer in the door. Took us a while to get it fully dialed balancing air flow in/out of the fire box, but once we did, it wasn't much hassle to keep it stoked and temps out of the unsafe zone. Having enough alder cut to the right size and ready to add was key as I remember. A lot of hatchery steelhead and salmon passed through that thing over the years.

When we get moved/settled into our new place, I plan to build a similar one out of cedar. Just need to source a set of stainless racks to build it around. Also, ditch the remote firebox for an electric hotplate like yours. If I feel real ambitious I might add a temp sensor and PLC controller.
Click to expand...
I learned to smoke on that device, my grandpa built one in his back yard. The duct travelled underground up a hill for 5 feet before dumping into the smoke house. We only smoked with debarked red alder, according to his wishes. Fond memories.
 
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