Smoker report 8/22:

[AndyS]

YES !! Boofish are awesome smoked !!

[GDubya07]

Good Morning Guys

Question - I am looking for a smoker - for fish , pulled pork ribs - any recommendations .

I am not looking to smoke a side of beef , looking for something descent - not to exspensive - not super cheap - dont mind paying for something good though

Thanks guys and please let me know

Gdubs -

[tropics]

Originally Posted by GDubya07

Good Morning Guys

Question - I am looking for a smoker - for fish , pulled pork ribs - any recommendations .

I am not looking to smoke a side of beef , looking for something descent - not to exspensive - not super cheap - dont mind paying for something good though

Thanks guys and please let me know

Gdubs -

George I have a charcoal smoker and it is a PITA at times you may want to look at some of the electric they have at sorry Cabellas.

[dfish28]

I have a weber grill with side box smoker it cost about a grand but have had it for 8 years now, 4 burners and side burner, awesome grill and smoker works great, it is direct smoke but works for me

What up George?
Been out lately?
We're gonna hit up the J2 for the Saturday 14 hour trip hopefully march1st-2nd as long as there's no snow in the forecast!

Good luck w the smoker!!

[aduma1107]

Picked up a Bradley smoker after experimenting with a more basic smoker. I would say it a middle of the road smoker as they can get up there in price.

http://shop.bradleysmoker.com/detail...&category_id=2

Here is some of there other products:

http://www.bradleysmoker.com/products/electric-smokers/

[PeteyHD]

My favorite fish to smoke is mackerel. I have an awesome brine recipe

[reefsquater]

If you are getting an electric smoker from cabellas it will take a little practice getting smoke at lower temps. They are good for maintaining temps for long periods of time though. They also take a lot of the guess work out.

For mine, I have to use a tablespoon of sawdust in with very fine wood chips to get the smoke going. The smoke will be bitter if you do not open the vent well.

If I don't have the sawdust, I let mine go 45 minutes with the door open, this way the element still heats the wood chips but it stays on longer as the unit doesn't reach temp. Once it gets smoking a little, then I close the door and bring it to temp.

[GDubya07]

Adam that Bradley looks awesome and now I know about automatic - that thing just looks cool - Want to stick my head in it and turn it on - dont know why - just looks really cool

Richie Thank you - might see you this weekend at Hi-Mar what time you going morning /afternoon?

DFish - whatup tog slayer - no havent been out - last 3 trips blown out - I am considering a grill/smoker - we need a new grill too - have an older weber and just wont die _ I keep replacing everything and it just works - Good Luck on the J2 - cant make it nasty for letter words lately - work/wife

Thanks for the Help guys and just what I needed to know

GDubs-

[AndyS]

...............
Brinkman

[PeteyHD]

I use an old school barrel smoker with a side barrel fire box. At first it was very hard to regulate but after a few goes controlling the smoke and temperature I learned the sweet spots and got it down to a science. Makarel is the primary fish I smoke but have expeimented with many others. Also love to smoke whole pork butts, ribs, and whole chickens.