Anyone Tried A Cheap Smoker?

prime minister

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I've been curious about trying to do a little smoking. No, not that kind of smoking, but doing some nice pork or fish slowly in a smoker. Smoked fish is as traditionally Estonian as you can get, so the desire must be in my DNA.

Never having smoked anything, ahem, I don't want to invest too heavily in time, money or effort for the trial, but I have seen nice size smokers, from Weber and others, for a couple of hundred bucks, that seem more then serviceable.

Anyone tried one of these? Any thoughts?
 
I've successfully smoked foods using a simple perforated hotel pan set inside a chafing dish water-pan on top 2 stove burners GIF Tutorial: How to Make Sausage, with DBGB,

an electric hotplate inside a cheap metal box with shelves:
88031278.TSyAAHjO.DSC05560480x640.jpg,
and my personal favorite, this - one of my self named "ghetto-grill" setups (I have had them at my home and my 2 remote hunting camps):
thanksgiving 2203 001.jpg

I also own a large 2-section gas/charcoal grille with offset firebox. To me, the most important factor is being able to control the cooking temperature precisely. Too hot and you're grilling - not BBQing or smoking. It also depends on whether you're interested in "cold smoking" or hot smoking (really just grilling, imnsho).

In my humble opinion, an offset firebox is essential to providing smoke, and maintaining a consistent temperature, but it does add a bit of complexity to the operation. I wouldn't mess around with a single "kettle" type of grill like the original Weber or its clones, I suppose you could, but I don't like the fact that one would be cooking directly above the fire. If you do, using wet wood chunks is essential for prohibiting too much fire and heat, and generating the desired smoke.

In the end, it really comes down to having the correct blend of salt, sugar and spices for curing, and generating a controlled amount of heat and smoke.

Best,
Fran
 
I kinda like the getto methode, I might have to get brave and try it.
I do prefer the offset fire box, I always get a good result.
 
I kinda like the getto methode, I might have to get brave and try it.
I do prefer the offset fire box, I always get a good result.
The image is from one of my "traditional" Thanksgiving feasts. I would debone 2 whole turkeys, and 2 pork loins, brine them in a simple mixture of salt, spices and water for a couple days, then slowly smoke them @ 200-225F for about 8 hours or so. A lot of work that required a day of drinking beer. ;) I used hardwood reduced to a bed of coals (and fed continuously throughout the day with fresh wood off to the rear), and apple or cherry wood freshly harvested from one of my camps or the yard for the smoke.
 
I just did ribs last night on my Weber Performer, you can do indirect cooking but maintaining smoking temps requires some attention. Last night was back ribs which I do at higher than smoking temp anyway. Smoke roasting is a better term for that.

Things got really easy for smoking when I brought a Weber Smoky Mountain Cooker (aka the "Bullet") home. This will settle in at 225 without problem and works quite well.
 
I think if I had any problem with using a cooker like that, it would only be with the charcoal briquets illustrated in the manufacturer's propaganda.

The taste of the coal dust used in making the Kingsford product makes me sick, and the smoke given off from them causes me nosebleeds. I used them extensively for large scale grilling events as a chef, because they're so convenient and predictable. And yeah, they pack a lotta BTUs per briquette.

I suggest using lump charcoal instead. Much better flavor. :)
 
I think if I had any problem with using a cooker like that, it would only be with the charcoal briquets illustrated in the manufacturer's propaganda.

The taste of the coal dust used in making the Kingsford product makes me sick, and the smoke given off from them causes me nosebleeds. I used them extensively for large scale grilling events as a chef, because they're so convenient and predictable. And yeah, they pack a lotta BTUs per briquette.

I suggest using lump charcoal instead. Much better flavor. :)
No question that lump can be good. The smoke on ignition for Kingsford hasn't gotten any better over the years. I miss the vintage smell (guilty pleasure).

My surprise last year was trying Olive Briq. The briquettes come from Greece and are made from olive pits. Our local supermarket carries them at a price I won't pay. But come September they clear them out and I finally tried it. I could not believe there was virtually no smoke thru ignition. They burned hot and clean and were just great. Perfect for direct grilling. Next Sept. I will be stocking up.
 
There are several YT videos about the Masterbuilt. There is a port on the side for adding woodchips, without opening the door.
 
Local grocer has pork butts on sale $1/lb. CAD! I can get whole brisket for $6/lb. Going out tomorrow to have a chat with the butcher. I'll be stocking the freezer for later this spring.
 
Smoked meats using a Weber wood burning smoker is the best. Turkey, chicken, fish, venison, elk, bear. Yum, yum. Get some apple wood and soak it in water so it makes a lot of smoke.
 
Local grocer has pork butts on sale $1/lb. CAD! I can get whole brisket for $6/lb. Going out tomorrow to have a chat with the butcher. I'll be stocking the freezer for later this spring.
Pork butt at $1/lb ???? That's a no brainer if you know it's decent quality.
 
I hope some of y'all can provide me some guidance, by virtue of your experience with something like this.
As I get older, adding wood and lump charcoal to my side fire box smoker for 20 hour low and slow smoking gets less glamorous with each passing year. ;)

Been thinking about getting a Traeger Wood Pellet side fire smoker (expensive) or going electric.

Several friends have gone the electric route and get excellent results.

Setting and keeping temp (in the summer, at least) with a decent electric smoker is fairly automatic. If you plan on using the electric smoker outside during the winter, you will need some form of insulation to keep the heat in. I have used U-Haul packing blankets. You can get fitted insulating covers for some of the electric smokers.

Getting enough smoke is still to taste and from experience. My friends use soaked hardwood chips and some soaked hardwood sawdust in their electric smokers. How often you add chips is where the taste and experience come in. ;)
 
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Haven't used my new smoker yet. I have been talking to Ms Grumpy. She's got years of experience with this.

Yeah, it's about 75% markdown. AA grade. 12-14 lb pieces. I'm quite interested in the brisket, as well. Maybe get 3 and corn one.
 
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