Smoker recommendations

[Frankie]

Are you looking for smoking only or do you want to versatility to grill at higher temps also?

The Cookshack PG500 might be a little over your budget, but it does both incredibly well.

 

[Prfisher]

Are you looking for smoking only or do you want to versatility to grill at higher temps also?

The Cookshack PG500 might be a little over your budget, but it does both incredibly well.

That's one fine looking unit, but way over my budget for now.
I blew 3 years worth of "fun money" on a new outboard this spring. It'll be a while building the fund back up.
Thanks for the post, though. The only pellet grill/smoker I've seen is the Traeger. I like the more utilititarian feel of this one.

 

[Reeltime]

My little chief burns all the chips and I mound it up and the pan gets so hot there is no way u can touch it ,lots and lots of smoke once it get going .. had the smoker for years like I said and only problem had to buy two new pans so far ...weird
I smoke all winter and it still burns up the chips , what kind of chips u using ???
I only use little chief chips ,the others are like chunks of logs and never did work well

Same ..gets hot and burns all the wood chips if i left it, i have a process of burn half then reload, read up somewhere it's important
for the first 4-5hrs is having smoke while the fish is raw, that's why i don't let it burn all the way for the first pan.

I use the army and navy wood chips not chunks or dust, it smokes pretty good for the first 2-3 hours.

In the end most smokers work .... The most important part is how you handle the fish and process,
some guys use a wooden shacks and put out the greatest product no electronics.

-do you dry your fish out creating a pellicle
-do you bring your fish up to room temperature before putting it in the smoker or all the fats will come squeezing out
-move the racks around to all cook at the same time or remove the cooked ones so it doesnt dry out

 

[Reeltime]

Well, huh! Now I'm all confused again ;-)
I think I'll order a new element for my buddy's rig & keep it here. He offered it to me 'cause he doesn't use it anymore.
Save myself a few bucks!
I'm gonna win the Bradley in the net pen raffle anyway.

Before you buy the element turn it on put a thermometer inside the smoker and see if it gets up to 165 F chiefs run a constant 165f might be lower
on cold days

 

[sir-vivor]

People think we just light a fire , throw some chips in a pan, throw some fish on and wait ........... hahahaha , Kinda haha
But , its the years of experience and handed down secrets that make it taste unique !
Keep it up you'll get your own unique taste ..... enjoy the experience , its well worth it !!!

 

[Prfisher]

Lots of great advice here! Thanks to all who took the time.
And... Yes, I set up a couple of fans blowing over the pieces after brining. It took a few hours to get a sticky, shiny finish before I put them in the smoker. Everything was at room temp.
Both batches came out really nicely this spring. I was very pleased with the results, especially considering it was our first try.

 

[wolf]

yes its called pemicle (sp) and its a important step into smoking salmon best thing I can say to you is go slow if you see little white spots coming out of fish your doing it as little to hot , its the fat seeping out not a big deal just a FYI tastes just as good .
when you want to get into meats and stuff let me know and come by and check out my new smoker/shop i built

good luck wolf

 

[scott craven]

pel·li·cle
/ˈpələk(ə)l/
noun
TECHNICAL

1. a thin skin, cuticle, membrane, or film.

 

[Rain City]

pel·li·cle
/ˈpələk(ə)l/
noun
TECHNICAL

1. a thin skin, cuticle, membrane, or film.

Science