Killer smokers

WildHawg · 12-07-2003, 04:18 PM

In general, you can't beat stainless steel.
I have stainless racks, which I wash.
I am of the opinion that you should never clean your smoker--assuming you use it at least every couple months. Like a cast iron pan, seasoning is good.
Jump on it if ya can afford it!

royalfish · 12-07-2003, 11:06 PM

I checked the last thread about Killer smokers which are fueled by propane and available at a chain of stores that require a membership card to get into. There was very little on the thread about how these propane smokers really work. I am getting ready to fire my little chief up to make some more treats, and happened upon this great looking stainless steel smoker. Looks great but am curious how they work as a smoker and how hard are they to clean up? Has anyone at the coast used one for a while. [img]graemlins/1zhelp.gif[/img] Just curious if the salt air gets to these and how they hold up in general.
Appreciate your comments and feedback.

Kevin

kamloops · 12-08-2003, 06:06 AM

The chain store just got some more smokers at the
Issaquah Wa. location. My friend picked one up 2 weeks ago.
I have only used my smoker once but was very happy with the results, Pork Ribs, yum.
The only problem or benefit is they are quite large. Do not think it would be a good idea to leave the smoker outdoors at the coast. My smoker is the black finish not the stainless steel version.
It's quite able to smoking 40lbs of fish at one time. The propane feature is great. They also have a Video with lots of how to recepies and good tips.

royalfish · 12-08-2003, 08:54 AM

Thanks for you input, I am all over this unit. I normally clean my racks after every batch. And the drip pan once in a while. I too like the seasoning in the smoker. Will have to make some sort of lid or cover for using it at the coast. If I store it inside, would most likely have one good smelling, well cured garage and contents, including my fish killing machine. Everybody would smell me coming for miles in the "smoked" boat, hhuummm, :idea but might be a good idea when you are looking for sturgies.
Can't wait to give the smoker a try.
Again Thanks for your replys's

Silver Eagle · 12-10-2003, 06:36 AM

Roylefish, I was like you until I had smoked some Chinook and cleaned up the racks etc...a couple days or maybe a week later did some ribs, but since I had not cleaned my drip pan had Nookribs, not really that great, have been putting a layer of Aluminum foil on them ever since, just throw it away ever batch. I am in the process of building a wood smoker, been raising some pork and need something for a big ham or two and need to increase the temp on beyond Big or little Chief. There is a great mag. called or maybe a order cat. called the SausageMaker, great products, hope I can put the name on here. Ray

Metal Manipulator · 12-10-2003, 12:04 PM

There is a barbeque made in Mt Angel Or. that is the best smoker bar none. It runs on wood pellets of your choice which are in turn regulated by forced air and a thermostat for constant temp. My smoked salmon comes out perfect every time. I then vacume pack 1" strips and put them in the refrigerator and they just get beter with age.

Orca · 12-10-2003, 02:25 PM

Wet Fly,

Does that mean that you get heat and smoke from the pellets, and that you then have smoke for the entire cooking time? Any issues with too much smoke?

Metal Manipulator · 12-10-2003, 02:40 PM

The temperature is held at 160 deg. and the food is smoked to a med. smoke flavor. Once the wife added smoke flavor to the brine and though it was strong it was still good. 40 lbs. pellots costs $16.00. I used about 6 bags this year. I liked it so well that I bought a stainless residential model fot the boat moored at newport. Automatic start and temp control with a digital readout oh so easy. [img]graemlins/applause.gif[/img]

royalfish · 12-10-2003, 02:52 PM

Wetfly, I like my salmon more moist than dry and 160 degrees is warmer ?? than my little cheif. Sounds like you salmon is great, we should trade a few samples and do some comparing

You did not mention the cost of the smoker. Also where do you get the pellets and do they come in flavors.
I am leaning towards building a cedar smokehouse at the beach, but just brined about 30 # of salmon and will take me 2 days of smoking with two little cheifs to get it done. How much does your smoker hold and if you have it at Newport, sounds like you are not worried about the weather or corrosion?? Thanks in advance for sharing the info [img]graemlins/applause.gif[/img]

PeterMac · 12-10-2003, 03:07 PM

I have one of those pellet smokers. You can't beat it as far as I am concerned. Not only does it smoke fish, but you can crank it up and sear a steak real nice.... I use it at least a couple times a week, all year long.

PeterMac

Metal Manipulator · 12-10-2003, 04:58 PM

PeterMac has said it well too. The fishand every thing else you cook on the Treager. will be moist and juicy yum yum! Oh yea the price is a tad bit more than a Chief but well worth it if you like to eat BBQ food. Temp range is from 160F to 450F.

[ 12-10-2003, 06:02 PM: Message edited by: Wet Fly ]

KeyWest · 12-10-2003, 07:27 PM

Not to change subjects, but this is what they call a smoker in the SE:

roadsend · 12-10-2003, 07:57 PM

Kevin
I bought one 3 months ago at Lowes. Same as the one you refer to but with black finish. I love it.

Metal Manipulator · 12-11-2003, 06:39 AM

I love the black finish on all my smoker's. Just a black streek and a hot sizzelin reel. Nice fish Key West.

[ 12-11-2003, 07:41 AM: Message edited by: Wet Fly ]