Getting into smoking

M

MuleyMadness

Regular
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Location
Kamloops, BC
Hey Everyone,

I am interested in getting into smoking my game but I need some advice as I don't know anyone that does it. First off let me say that at this point I would like to make jerky, sausage, and smoked salmon, plus I would like the option to smoke/slow cook whole hams, turkeys, etc should the itch strike. I would like to know everyone's opinion on a smoker, I do want electric for ease of use but not sure if I need to go as high end as a Bradley digital or the like or if I should be able get by, at least on the learning stage, with a Big Chief or a similar Cambodian Tire piece of equipment. Will the Chief have enough wattage to properly cook sausage and full cuts of meat or is it strictly only for jerky, salmon, and smoke infusing food and cooking on the grill or oven later? Any suggestions on different equipment I may like? Any good sites for receipes, supplies, etc? Basically I am looking for a group of people to help me get started, kind of a group mentor!

Thanks
 
the little chief are good for hot smoking only. ?For sausage making, bacon etc you need a low temp 120 to start and then go to 175 with smoke. they lack control so your results will be hit or miss. The electric Bradley has control but suffers from not enough oomph if smoking in the winter, and they use expensive pucks to make smoke. Imho the ideal smoker should be propane powered,and be able to run at 100F on low, use chunks of hard wood for smoke, and be able to achieve 3oo F. You also need enough height inside the smoker , at least 20" from the rack to the water pan, so you can hang sausages. 20" would let you hang 2 links of 9" sausage from the rods. 8-10 inches is a nice sausage size for hog casings.
 
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I tell ya, you won't be dissapointed in the Bradley. I have two whole salmon (coho & sockeye) in the freezer that'll get done up this July and maybe a batch of deer jerky or two!
 
The bradley's are worth it - I have two smokers

A Weber Smoky Mountain Cooker for brisket, pulled pork, ribs, etc... Can hold 225 for 20 hours on a single load of lump charcoal

And a bradley digital 4 rack. If I had more room I would buy a propane powered smoker so that I could use virtually free smoke wood and not the pellets.
 
cjs said:
The bradley's are worth it - I have two smokers

A Weber Smoky Mountain Cooker for brisket, pulled pork, ribs, etc... Can hold 225 for 20 hours on a single load of lump charcoal

And a bradley digital 4 rack. If I had more room I would buy a propane powered smoker so that I could use virtually free smoke wood and not the pellets.
Click to expand...

Aha, Found a pulled pork reference. Have you tried your pulled pork recipe on a boneless leg of bear? I would like try this with the next bear I harvest.
 
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