Smoking/Cooking

Smitticus

Smitticus

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Location
Northern Saskatchewan
Hey Gents (and ladies),

Recently started making jerky with a dehydrator and was pretty happy until a buddy gave me some he made in a smoker, really put the dehydrator to shame, any advice on whether to go with an electric vs propane smoker?
Thanks.
 
I've got two electrics, and have had them for over a decade.
I use the Big Chief for Salmon, and the Bradley for jerky, chicken etc etc.

I'd recommend starting off with an inexpensive Big Chief, it will take about 7 pounds of meat which will yeild about 3.5 pounds of jerky.

The Little chief is fine too but will yield smaller amounts obviously.
 
My brother has a Traeger and the food that comes that comes off of it is absolutely amazing. Brisket, pork shoulder, turkey etc.
Set it and forget it.
 
Budget? Big chief is hard to beat as a starter/ inexpensive option. Electric is nice because it is easily controlled and pretty reliable. Propane is better for cold weather- electrics (Bradley etc) can have a hard time once temp drops. Moving up the cost chain is the pellet grill option which is where I've landed. I like the versatility with minimal downside. There are a lot of options.
 
Meh. I could care about the taste of smoke.

I like the plain taste of the meat, YMMV, probably a lot.

I found all the commercial jerky seasonings to make too salty a product and generally went for half or less of their 'required' spice level.

Once I found a supply house for sausage making supplies (Halfords Mail Order, very much recommend!) and got a bag of pink salt, I started making to my own tastes and found it much nicer!
 
I have a pellet Smoker

you can smoke stuff in it

you can cook a burger / steak as well / ribs.... the list goes on

I have used a electric dehydrator for fruit , pears apples etc

I did some jerkey the other day and at the same time i did some very tender smoked pork chops
 
I have a propane cabinet smoker (masterchef) that's made great jerky for many years. The high cabinet allows me to cut an eye of round lengthwise so I have huge slabs of meat hanging. I can get about 20 lbs of meat in it.
That said, next one will be electric. Temperature control is critical, and my propane is hard to keep constant.

I use doc's recipe (https://www.allrecipes.com/recipe/142948/docs-best-beef-jerky/) leaving out the liquid smoke and usually adding in some sriracha. I also use hickory.
 
Smitticus said:
I guess my issue is that I live pretty far up north, so the temps start getting well below zero by October.
Click to expand...

Place the unit out of direct wind and build an insulated shelter for it.
Make it like an inch wider on all sides of the actual smoker and adjust time and heat as required.
Dry North air is much better for smoking and curing than lower West Coast humidity.
Dam, my mouth is watering for some cold smoked sockeye right about now.
Rob
 
I’ve used a charcoal smoker a couple times a year for 8 years. propane smoker for around 5 years weekly,I loved it. Worked great smoked everything from brisket to cheese. I just switch to a electric Traeger. And the reason why I switch was.

I cook a lot of briskets which I cook at 225f for roughly 16-18 hours.
Depending on its size. The propane was ok at keepin it’s heat but took a while to get it set just right where I wanted it. As soon as a gust of wind would pick up it would throw it off. I always had to keep opening the door to throw wood chips in and add water to the water bowl..

The electric I fired up a couple weeks ago at about 8 o’clock at night the temp was -9 out set it at 225 filled the hopper and it kept pretty close all night and it was pretty windy the biggest change I saw was about 5 degrees and just went out one threw the night and filled the hopper. Yes I checked on it frequently. But i didn’t have to a go out and watch it every 1 hour like I did the propane one.

Does it have the same smoke flavour. I think soo.
Does it have the same as a charcoal smoker =no
Yes I enjoy being out by the lake with the charcoal going for sure but I don’t leave it side when it’s up and running. Besides the walk over to the cooler and back which I don’t put it too far away lol.

Get one and try it and experiment with it. You will find things you like and don’t like. I doubt it will be your last!!!

Brodie
 
I have an electric and 2 wood. The electric is just a metal box with an off or on heating element - cost something like $120. Using it is as much of an art as using one of the wood smokers (so fiddly and lots of chances to play) but its my favourite. Cold smoke.. no problem, do it in the winter. Ribs an brisket .. warmer weather. I find the wood smokers more difficult to use because the heat in the fires are more variable .. the simple electric has one speed.

I smoke jerky, chicken, pork chops, sausage, salmon - essentially everything but ice cream and good cuts of beef (At what steak costs I want the unadorned flavour. )
 
When I smoke salmon or jerky in the winter, after a few hours in the smoker,
I just finish it off inside in the oven on low heat with the oven door open a crack.

Because after a few hours of smoking, you're just cooking it after that.

The house might smell like a smokehouse for the rest of the day, but I can think of worse smells.
 
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All I've used is an electric Bradley smoker,the cheaper version,and I've had great fun smoking a lot of different things,making jerky ,etc.my favorite thing to make is hickory smoked venison summer sausage,I get a kit from cabèlas and make 25 lbs up at a time.

I've tried different wood for smoking and like hickory or oak the best,really brings out a great flavor in venison .
 
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