Smokers (does not pertain to fishing)

[Chubminnow]

I didn't know what else to name the thread, anyway's...I'm looking into buying a smoker, an electric smoker actually...Bass Pro just happens to have the one I've been looking at on sale right now for $350.00 dollars, it's a Bradley, electric, stainless steel...

Does anyone here own one of these or does anyone here kow someone who own's one of these? If so, any opinions?

[Stonewall2002]

I have used both the electric and charcoal smokers in the past. Personally I prefer the charcoal because they produce a better tasting meat. It is easier to control the temprature with an electric (which is important when smoking meat), but if you keep an eye on your charcoal smoker you should have no problem.

As an aside, I prefer apple wood to others because it produces a unique taste that is hard to beat. Also, no sauce, use a rub.

[Downwind]

Stonewall? Where do you get your apple wood?

[Stonewall2002]

[font size="1" color="#FF0000"]LAST EDITED ON Mar-24-06 AT 08:51PM (EST)[/font][p]I had to cut down an apple tree that was damaged by a storm a couple of years ago. I saved every scrap and use it sparingly. You only need to use it durring the initial smoking process, say the first two hours. After that the smoke dosn't penetrate the meat very effictively, and the burning of the wood tends to be used more for heat than smoke. Kingsford does this much more efficiently than straight wood. I do add somemore towards the end of the process to reinforce the taste of the pelicle (<sp? Thats the hard crispy crust that forms on the exterior of the meat). I smoke a large pork sholder (10-50#) for about 12 hours at approximately 300-325 deg, and use two 10 pound bags of Kingsford (not the instant light type... when you add more charcoal the vapors from the fuel embedded in the charcoal penetrate the meat, leaving a noticeable flavor). Once I get the first bag of charcoal going really well (ashen white) I add two nice sized pieces of apple wood (soak it in beer or apple juice for an extra boost of goodness) followed by two more about an hour later (or once they burn). I add the remainding bag of charcoal as needed to keep the temp up. I add the remmaining wood about 90 minutes before the meat comes off (180 deg.) The meat should fall off the boan, test this by tugging the bone... it should pull away or rotate in place. Don't rip it apart yet, it will cause the shoulder to dry out. Let itset and cool for a while, that way it stays jucy and moist. Now slather with sauce and enjoy.

One of my first jobs was working at Mark's Feed Store here in Valley Station, back in the pit room... back when they actually used true open pits instead of that propane blasphomey they have now. Just MHO....

As for finding your own apple wood, you might want to check at some of the local orchards like Hubers (ask if they use any insecticides on their fruit trees), or find someone who needs to have an old sprawling apple tree cut down and offer to take it off their hands (Free wood and lots of it too). Since I only smoke about 8 times a year (because it consumes about a day and a half of your life) I should have some a couple more years, then I'm on the hunt.

Keep on chuckin' (and in this case pickin too....)

[Chubminnow]

Thanks for the replies...

Stonewall, small world, I live in Valley Station too, Prairie Village subdivision...

[Danny]

OK guys... we have at least 2 apple trees that are not budding this year.

You want applewood for your smokers.... LOL..... *twisting my handlebar mustach*

Let the bidding begin!!!!


Any takers?

Danny

[Stonewall2002]

[font size="1" color="#FF0000"]LAST EDITED ON Mar-27-06 AT 09:16AM (EST)[/font][p]I live over in Leemont Acres, grew up in Valley Downs..... We'll have to hook up sometimes and wet some lines.

Keep on chuckin'

[yogio]

Look at a old smokey electric smoker. The price shipped to you is about 120 dollars. link is http://www.oldsmokey.com/0220ES.html
The beauty of this smoker is the lid seals tight so that it steams as it smokes and things like pork tenderloin and turkey breasts come out so tender that you can't stand it. I'm on my 3rd unit in 10 years and use it often. I have never messed up a single piece of meat on this thing. We even smoke cheese burgers(add the cheese just a few minutes prior to lifting them off). I had a friend that said he thought I could smoke a dog tur_ on the thing and it would be good. I am sure the cabelas units are good, but can't imagine any thing that could be better than this unit.
Hint, I'm not sure now, but you used to be able to save about 10 dollars postage by ordering it over the phone rather than on line.

[yogio]

PS our local Walmart has apple wood both in pellets and shredded.