Thinking about getting a smoker, anyone know about this one?

[Rubberdown]

Masterbuilt Smoker (http://www.basspro.com/Masterbuilt-Extra-Wide-Propane-Smoker/product/10219561/-1708905?cmCat=CROSSSELL_THUMBNAIL)

I tried some smoked trout on the long weekend and it was so damn good I have to get myself a smoker and start smoking stuff LOL. Anyone have any advice on this one or similar ones in this price range?

Anytips at all on smoking food?

[Rebel64]

Paul this is the one I have: http://www.basspro.com/Masterbuilt-Two-Door-Propane-Smoker/product/10226688/-1778126?cmCat=CROSSSELL_PRODUCT

[badmaners]

We are thinking about getting one as well. Don't know much about them though. Ray seems to be the resident chef around here. lol.

[choPppps]

Paul, I have this one - http://rubberdowncustoms.ca/forum/showthread.php?t=2030&highlight=smoker

It's a 40" one but I'm not sure you can go this large anymore. Been very good and well used. I have had this thing right full of ribs at a guys atv weekend once. Slow smoked for 9 hours at 190*. The grease can make a mess. Starting using tin foil more to help on clean up. I spray the racks with Pam as well. I personally like the electric ones as they are very easy to maintane temp. As well, you can do cold smoke real easy with an electric one.

Smoking takes practice to find what you really like. As well, different meats absorb smoke at different rates. For me, ribs at 220* for 4 hours works perfect!

I've done ribs, chicken, beens and turkey. Hoping to try to make some jerky this weekend.

[Rubberdown]

Cool, thanks, I want to do some fish when we do get one. Ribs sound good to, how tender are they and how well do they fall of the bone? Did you put BBQ sauce on them throughout the process or what?

[choPppps]

Cool, thanks, I want to do some fish when we do get one. Ribs sound good to, how tender are they and how well do they fall of the bone? Did you put BBQ sauce on them throughout the process or what?

Ribs are tender :) Near perfect and just about fall off the bone. I usually do a rub for 24 hrs first, then smoke. I add the BBQ sauce after they are done as opening the door on the smoker really cools it down fast.

We look for ribs on sale a lot. When we do this, I will rub them, then vacuum pack and freeze. This way when you are in a rib mood, its just thaw, smoke, add BBQ sauce. Lots of rib rubs on the net to try.

The fish won't require a lot of smoke and probably something really mild. If you use a strong smoke like hickory, do a little at a time so as to not over power the meat.

Something else that's good to own is a remote thermometer. This way you don't have to open the door and can see the cooking temperature. Good for chicken, pork loin, turkey etc.

Forgot, have done a lot of pork loins: rubbed, stuffed whatever.

[choPppps]

Oh, for ribs...

I set the smoker to 220* and get the ribs out of the fridge to warm up to room temp a little. Once the smoker reaches 220*, add ribs and then wait until it reaches 220* again. Then I time them for 4 hours from here. You could probably even go less to 3.5 hrs.

For a longer, slower cook, just use a lower temp, but 220* seams to be a common temp on the net.

I almost always add BBQ sauce after the cooking is done. This is for any meat. I find that it caramelizes to much otherwise.

[choPppps]

Another thought, I always warm my BBQ sauce up before serving, never cold.

[800Stealth]

That looks like a nice smoker Paul, seen them at BPS before and looked well built. I've been thinking of getting a gas one myself. I love my wood/coal smoker but sometimes I'd like to just leave it and come back later but about the longest it goes is 1.5 hours before needing a reload of wood.

I would agree that 220 seams to be the magic temp for most people, I tend to run mine cooler though. My temps are usualy floating up and down between 180-220. Sometimes I'll just let it smolder at 140-150 for the first hour to realy let the smoke get in deep before warming it up a little. I also usually keep a pan of apple juice simmering in between the fire box and food so you've always got a steam in the smoker to keep things from drying out.

Alot of people like hickory and mesquite and even white oak but for me it's gotta be a fruit wood, my first choice is apple but peach, lemon, and pear trees make for a very mellow flavored smoke too.

Dammit, now I'm getting hungry lol

[Rubberdown]

What about this electric one, it feeds the wood by itself???

electric model (http://www.basspro.com/Bradley-Smoker%C2%AE-4Rack-Digital-Electric-Smoker/product/81946/-1270115)

[choPppps]

What about this electric one, it feeds the wood by itself???

electric model (http://www.basspro.com/Bradley-Smoker%C2%AE-4Rack-Digital-Electric-Smoker/product/81946/-1270115)

The problem with that type is you are stuck with specific manufactureres type of wood chips. Mine has a drawer on the side that twists 180*. I just soak the type of wood I want for 30 minutes. after the wood is moist I then pull that drawer out and add the amount I want. Usually I add wood every hour or so for pork. For lighter meats I usually only do a couple of smokes.

800Stealth had a good point about moisture but the electric ones (mine anyways) are well sealed and really keep the moisture in. I do use the tray sometimes though to add wine, apple juice, herbs for added flavour. Watch opening the door, if you face is to close you are going to get burnt.

[800Stealth]

Agreed, getting a unit that takes specific briquettes is a bad idea. Go with something that can take any type of wood chips you want to stuff in it.

[Rubberdown]

Ok, makes sense to get one thats more versatile on what wood I can use.

So how about this one?

Electric smoker # 2 (http://www.basspro.com/Masterbuilt-30%22-Electric-Smokehouse-with-Remote-Thermometer/product/10210572/-1680395?cmCat=CROSSSELL_THUMBNAIL#prodDescription)

Also, electric or propane?

[800Stealth]

That one looks nice. I like the built in thermometer, and the window in the front is great but I bet it will be tough keeping the glass clean. Gas or electric is more of a personal preference because they'll perform equaly well. I'd rather a gas one so it can be brought where electricy may not be available but on the other hand an electric one won't run out of fuel in the middle of cooking because you forgot to check the tank.
Is the BPS near you or are you shipping? Be nice to go and look at them first hand before deciding.

[choPppps]

^^^^

good points, that glass will be black right away, smoke is hard to clean.

not to often you would not have power somewhere or a long extension cord. need to understand exactly how you plan on using it.

[hunterdan]

Hey Paul

I would recommend the second one, I have that in a 40 inch version and I got it at Sams. It is easy to keep clean, the glass is easy to clean, the best part is you set the temp you want, and the amount of time you want it on, and you dont have to be close by to make sure the temp is stable.

I have had electric and gas smokers, this is a great unit.

It is all stainless inside and out. There is a great tray on the bottom to catch most of the drippings and it deposits them in a tray in the back.

The racks fit PERFECTLY in the dishwasher.

I dont know if you have tried to clean these racks by hand but it sucks.

I think if you get that one you will not be sorry!


Dan

[Rubberdown]

I ended up getting a Bradley digital smoker with the autoloading setup. I can buy the brickets locally so it seemed like an easy way to go for me.

[English]

Smoked goose?

[800Stealth]

Smoked goose?

That's what I was thinking

[Rebel64]

I still have 4 goose breasts in the freezer. Didn't get a whole lot of good opinions on what to do with them when I asked here a while back. I think Vern said the best thing I could do with them was to bury them in the backyard!

[Rubberdown]

I now have 4 breasts in my freezer too (LOL), I'll try 2 in the smoker if I ever get around to using it, if its no good, its pulled goose for the other 2 boobies....I mean breasts

[Rebel64]

Haha ok, be sure to take pics for the review of them after you get it done!