What smoker should I buy?

[whatugetemon]

I'm in the market for a smoker. Everyone I know has the little chief, and most of them say it works OK, but no raving reviews. Does anyone have any other suggestions? Thanks.

[Mr. BrownTrout]

I myslef would personally buy a big chief instead of a little chief, from my experience with a little chief they don't do well outside if its cold, can't seem to keep the heat in. If you have the bucks there are some nice ones out there.

[love2fish]

I started using a Brinkman charcol smoker about a year ago and I love it. It smokes a whole salmon in about 2.5 hours and it comes out great. I think they sell for about $30.00

love2fish

[Fast Action]

Love2fish,

I second that. I have used mine for 3 years. Yeah the charcoal is a little enconvenience, however it is worth it. First of all, I can soak my chips or wood chunks in water so they last longer ans smoke better when applying them to the coals. The best thing I feel is the water pan above the coals which keeps moister in the heat and smoke. All the drippings from other meats go into the water creating a steam that has the flavor in it. I think Chiefs are ok, but it is really easy to dry the fish out without the water deal going. $35.00 for mine.

I know you can get a burner for them as well.

[Sliderite]

I have a Big chief smoker and I recommend the larger smoker versus the Lil chief. The heating elements are rated at 450 watts for the Big Chief but only 250 watts for the Lil' Chief. You need to adjust smoking time depending on how much fish you are smoking and temperature etc. Don't forget your smoker can do turkeys,hams,sausages,and even steaks! More smoking space is a plus.
Hope this helps.

[dampainter]

go for the brinkman electric, I have two for a reason

[float2ber]

I use a Little Chief with a wooden box around it to hold in the heat better. Works great, but my next one will be a Big Chief for more capacity.

[Sturgeon Tom]

Bradley you put the chips in a stacker set the temp on the gauge and you don't have to check it untill its done. Its that simple. Terrific Smoker
st

[Mikeymoto]

I have used little chiefs for years and have been very happy with them. Dealing with outside temps, wind and load size take a while to figure out with them though. I also have a Bradley smoker which I am trying to figure out what is the best temp to smoke salmon and steelhead. I had it a little too hot on my first batch and it was almost cajun cooked. Oops! MM

[crabbait]

I would not be without a Brinkman electric. Did two turkeys at the same time (could have done three). Turned out great. Also works great for ribs, chicken and, oh yeah, smoked salmon.

Much more versatile and larger capacity that the Big Chief. I fill it with chips once then don't have to mess with it for the rest of the smoking time, even whne smoking turkeys for 12 hours.

[Gobbaworms]

Brinkman 3 in 1. You get a gas smoker and crab pot burner in the same unit. The last part of the combo is you can use it as a charcoal BBQ too. I would recommend drilling a hole in the lid for a real thermometer. The one it comes with is not very useful.

[fishbait]

WUGM,

I guess it would depend how often and how much you plan to use it. You are right about the X Chiefs smokers. I have 3 little and one big and definately prefer the big except for warm summer days. The big gets much hotter than the little. They are nothing special. I have beed looking at used small commerical smokers and considering just making my own. Whatever you get I would recommend a top loader as you can use the racks and the rack holder to dry your fish prior to smoking. Hey good luck and please report back when you have made your decision and used it a few times.

[Sturgeon Tom]

The other thin I like about the Bradley is that you cold smoke in it.
You can make jerkey it it.
Clean up is a snap.
Weather does not bother it, wind does not bother it, it just keeps on ticking.
It is soooooo easy.

[Bonneville Dan]

I got a Bradley for Christmas last year. It's fantastic. Set the temperature, adjust the vent, load the hopper, and off it goes. The wood chip "bisquettes" seem kind of expensive, but a $10 box should last for you for 4 to 6 rounds of fish, or 10 or more batches of oysters and small stuff. I asked a retailer if anybody makes a knock-off version of the bisquette yet, but it seems that Bradley has a patent on them. One of our favorites so far was a batch of pheasant and chuckar I smoked after baking first - some with brine injected and some without. Both were good, but we preferred the injected birds. My Little Chief served me well for many years, but now it sits abandoned in the shed. I'll save it for a backup.

[DOUGS]

I saw this topic and had to reply. I have a BIG and little chief, Brinkman water smoker, and a gas grill. I was in love with the water smoker until I found the ultimate BBQ/smoker its called a Traeger. This bad boy uses wood pellets that are auger fed so all you do is fill the hopper, set temp. and go. I have smoked fish, Jerky, turkey, pork ribs, beef roast, also crank it up on high and now your grilling steaks. This unit also has good capasity with room for 2 or 3 turkeys, and a side dish. The wood comes in tons of flavors such as hick, apple, pecan, alder.

You will be happy w/ a Traeger.

[bob'r down]

If you go the "Chief" route definantely do the Big Chief for the capacity. Problem with the Little Chief is by the time you get done unloading it, there is nothing left for anyone else...YUM :tongue: .

I've had one for years and it's a good unit. Save the box to put over the top on cold days and you should be good to go.

Bob

[Nodakr]

I second Gabbaworms!!!The gas Brinkman is so easy,especially if you bake your fish for about a half hr.(ck my last post on smoking)Living in Troutdale,you need to be able to adjust the smoking temp depending on wind&temp!!!Also the turkey frying pot works great! I did a trial run Weds.at work for lunch (Made a big hit!!)then fried one on Thursday,both came out Great!!!! I think the secret when smoking is being able to adjust the temp of the smoker and wetting your chips before you start.Also,since the brinkman chip pan is large,you can also soak 4 or 5 large chunks of wood (3in size)and add in the smoking pan,which last the whole time while smoking...

[trap50]

I just bought a cook shack. I think it's the best going. The service is great. Have their own support page. Uses chunks of wood no pucks like the bradley. Looked at them also. Can cold smoke with this also Take a look at their web.

[Stz ll]

I don't know what the brand is but Costco has a gas smoker in their stores now which look great. It uses wood chips and water. It is large enough to do whole turkey's, etc.

You will never guess what is on my Christmas list.

[Fast Action]

Mine is getting cranked up is a few minutes. Lot's of good advise. There are so many out there. Again, that water really helps with the Brinkman.

[Fish Hawg]

Cookshack hands down :grin:

[whatugetemon]

Thanks everyone. Looks like I have a little research to do. I'll let you know what I decide and how the first batch turns out. Probably won't be until January because its going on my birthday list.

[Fishin Magician]

I am looking forward to some smoked fish dave.........

[fish Addict80]

I have a buddy who has a Treager and they are great. Not only for smoking but for use as a grill also. The best turkey I ever had came out of one. Does not dry out the meat and you never have to worry about refilling wood chips because it is auger fed with pellets from the hopper. Check out the factory for good deals, they are in Mt. Angel.

Luke

[Private-Aye-Fish]

We have the Luhr Jensen Big Chief and it works fine for smoking fish which is what we mostly do.

Good luck.

[roadsend]

Stz 2
"I don't know what the brand is but Costco has a gas smoker in their stores now which look great. It uses wood chips and water. It is large enough to do whole turkey's, etc."

It is a Great Outdoors propane smoker. I got mine at Lowe's in Mc Minnville.
It is great for smoking on low and does fabulous baby back ribs on medium over the water pan.

[goodkarma]

Have a gas BBQ? that's what I use. I use a tin baking pan for the wood chips which I put directly over the burner. I use one side of the grill, turned down as low as it will go. I put the fish on the top rack, it turns out better than it ever did in a smoker. I just smoked a whole salmon this weekend, it took about 2 1/2 hrs.

[Mr. Carp]

COOKSHACK!!

[212hjet]

Cookshack! Had one for over a year now. Looked at Bradley also. About the same except for the wood useage. Had a friend who didn't want to be bound to "bisquets" and loved his. We have all kinds of fruit wood and alder around here, so liked the idea of getting my own and not having to buy their bisqetes...my luck,they would go out of business, change systems, etc..
Can look at both in Cabelas and many places online. Goodluck and have fun with whatever you get. If you get a Cookshack....try their smoked salmon recipe first...you will like it.

[whatugetemon]

Well, I shared this info with my Dad. He did a little research of his own and ended up picking me up a brinkman 3 in 1 for my b-day. Unfortunately, it is sitting in his house down south. I can't wait to get my hands on it. I can already taste the smoked salmon. Thanks again to everyone who offered input on this thread.

[Rakkasan]

Cannot go wrong with Brinkman. I have a charcoal and it works awesome. Yes even in freezing temps. None of the "how do I keep my smoker hot" like teh chiefs have problems with. I especially like the water pan that produces steam and curculates the flavors.

[Beerbelly]

Brinkman Electric!