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Recommend a smoker?

SuperMutuSuperMutu Posts: 478 Deckhand
I would love to get started on smoking fish and making spread and smoking other meats. 

What make/model smoker would you guys suggest?


  • WhitetailWhitetail Posts: 154 Deckhand
    I love my Big Green egg. Got rid of my big barrel smoker and my grill when I got an Egg. Check for a good used one, they're out there.
  • hatcityhatcity Posts: 3,446 Captain
    I have a Pit boss electric smoker (Lowes has them)

    adjustable temp, and probe. 

    its a pellet smoker and works well. Wally World also has the pellets-get the Competition Blend
    I was not born stupid, just had lots of practice
  • hossmosshossmoss Posts: 1,338 Officer
    what meats... and how much of it will you want to cook? Whole brisket flats? A dozen or more whole racks of ribs for a party? Turkeys? Butts? If you cook in any quantity, such as for Thanksgiving and friends, you need to think about size. Then decide whether you want to burn wood, charcoal, gas or electric. Each has it's pros and cons. From there, you can get suggestions that closely fit your needs.

    CHEAP BAIT! Try our NE FL Bait Co-op:

    2012 Cape Horn 31T with twin Yamaha F300s

  • XafXaf Posts: 1,132 Officer
    I've had several smokers over the years.  (Most tend to rust away quickly, since I live on one of the barrier islands.)  I currently have a propane Masterbuilt 40" Sportsman Elite that I bought on sale from Outdoor world. It is well built and very sturdy.  It should last awhile.  It is really larger then I need but it has several features that I like. 

    It has 2 doors; one for the food being smoked and one for the bottom section. The bottom door makes it easy to access the box for wood chips and water tray, especially if you want to access them while in use.  The top has 4 or 5 racks that can be rotated top to bottom during the smoking process if desired.  (Depending on wind, temperature, etc.,  one area may get more smoke and heat then another).  The racks are ideal if you have a lot of thin meat, like fish, to smoke but can also be removed if you want to smoke something large like a turkey.  The racks slide in and out easily if you want to add seasoning or moisture during the smoking process.  They also have a stop that prevents you from pulling the racks completely out by accident.  (A nice feature that I learned the hard way on a previous smoker.)  There was a learning curve to control the propane to maintain the temperature I wanted but is much easier to adjust then charcoal smokers i have used  previously. There is no gauge on the propane so I keep 2 bottles in case one runs out while I'm using the smoker.  The smoke box is small designed to use wood chips, I prefer to use larger chunks of wood that do not disintegrate as quickly as the chips.  Likewise the water tray is a bit small for my liking but it serves it's purpose. The water tray and smoke box are both removable for easier clean up.  All in all it works well for my purposes.  
  • FlashFlash Posts: 12,646 AG
    I converted a charcoal to propane awhile back and can still use charcoal in it also. You have to decide whether you want to spend the money on the smoker or more meat. What do you consider as to convenience. Personally I have never met a rib I do not like. (some are just better than others).  Love doing fish with our vertical upright. Agree with the extra propane canisters. We actually have 4. You will see a good 40 hours out of a standard tank. The secret is not the smoker, but learning the smoker you have.


    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
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