MyHuntingForum.com
The Camp Fire => Wild Game In The Kitchen/Campstove Cooking => Topic started by: gundogwanted on Aug 02, 2013, 12:55:33 AM
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I'm in the market for a new smoker and was wondering if anyone uses a gas unit. I am going with the Smoke Hollow brand and was trying to compare between gas/electric. I am looking at the 44" dual burner LP smoker. Great reviews, but not sure how the gas units produce. My old electric model is just too old.
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I have a propane smoker and if I had to do it again I think I would go electric for a few reasons. The first is that I can't get the temperature as low as I would like, esp in the summer. I would look for an electric with a thermostat that goes low for cold smoking fish. The second is that for smoking you have to smoke for a long time and even though I have a couple tanks, one is on the grill and you don't want to run out of propane in the middle of a smoke - and propane isn't cheap. Just a few factors to consider-
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I have a propane smoker as well. I agree that I too can't keep the temperature as low as I'd like in the summer. For me it works good enough, but an electric would probably be easier to control.
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Thanks for the input. I did find a few comments where they also agree on the temp regulation for the gas. Very hard to get below 275.
Wasted that day on looking at gas, now for another few hours for electric...lol.
Thanks again.
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I purchased a used charcoal smoker and adapted it to run off the small wood stove I built for my shack.I can place the stove 6' away and smoke below 100 for cheese or 18" away and run temps of 225 use whole sticks of wood for good long burn with constant heat. Smoked some of my homemade venison sausage two weeks ago. Took a zip-lock bag full for cheese and crackers on a canoe trip and it lasted @ 10 min. Awesome stuff! Will post pics of this red-neck smoker the next time I have it together so you guy's can see it. I'm thinking Jerky next!
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That sounds great.
8)
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That sounds like what I should do for the cabin. I have an old bucket-a-day stove I can use for that.
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I have a smoke hollow propane model and i don't have a problem with temp control. mess around with the vent and it will help.
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I have a smoke hollow propane model and i don't have a problem with temp control. mess around with the vent and it will help.
What model do you have. And of course, do you like it. I was thinking of the 44" Dual-Burner LP Gas Smoker, Model 44241G2.
If the gas would not due, I was looking at the 30" Electric Smoker, Model 30168E
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Not sure of the model #. Single burner about 40 inches,3 racks. I can keep it at a steady 180 if needed with burner on low and the vent open.
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Smoking off some more Sausage!
(http://i1212.photobucket.com/albums/cc459/The3Ps/IMG_20130824_120940_zpsbee184d7.jpg)
(http://i1212.photobucket.com/albums/cc459/The3Ps/IMG_20130824_085537_zpsb84e182c.jpg)
(http://i1212.photobucket.com/albums/cc459/The3Ps/IMG_20130824_121154_zpsd411d292.jpg)
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NICE.... :P :P :P
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Boy them sure look good :P :P :P & you didn't save me non :)
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I have a Cookshack smoker and love it! As a matter of fact we're doing a pork butt today... we use it all the time even in the winter. If you decide to buy one get their cover... it's worth it.
http://www.cookshack.com/store/Smokers_2/Smokette-Elite-Model-SM025
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http://www.cookshack.com/store/Smokers_2/Smokette-Elite-Model-SM025 (http://www.cookshack.com/store/Smokers_2/Smokette-Elite-Model-SM025)
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I can't comment on any other smokers because I have only ever owned one and I don't think I'll ever use another. I have a 30" Masterbuilt Electric smoker that I would not trade for anything. I put it out on my deck with the meat in it and put the temp gage in the meat then start it up. I can control everything from the remote from inside the house after that so I work and just keep the remote next to me so I can monitor progress. I smoke a lot of fish and often times I will fire it up when I get up and by lunch time I have smoked fish for lunch all while I was working at my desk here in the office space in my cabin. I have done lots of jerky both turkey and deer in it as well as smoking larger roasts etc. from super low temps to very high temps I can control it exactly from start to finish, all while sitting inside nice and warm while outside it can be -20F and it will just chug away doing its thing until my meat is done. Here is a link to the one I have:
http://www.masterbuilt.com/index.php/products/smokers/30-inch-electric-digital-stainless-steel-smokehouse-w-top-control.html (http://www.masterbuilt.com/index.php/products/smokers/30-inch-electric-digital-stainless-steel-smokehouse-w-top-control.html)