We have two...

The one with the food on it is a propane one. I took that picture a couple of years ago - shortly after, the steel smoker fell apart (literally) and we replaced it with a stainless one that we're very happy with. A plus for me is I can use the propane burner base for canning in the summer. It doesn't take up a lot of space, which I like.

I think the one we have is made by Brinkmann and they call it an All-In-One. Supposedly you can grill on it as well, but we've never tried that (we have a super-huge regular gas grill - can you tell DH loves to cook outside?)

We are thinking of buying a smoker too!!!!
Cabala's or Bass Pro Shop have a number of excellent smokers to choose from.
We want to try making Canadian Bacon and smoking links etc.

Linda

I think the Brinkman would fit the bill Sharon. A good choice to start with...you can upgrade later if you want. I've yet to do that though. I've had the charcoal version for years and it has served me well. Add turkey to your list too....it's wonderful! I think bacon is cold-smoked so make sure you can adjust the temp for that. I know that's not possible with the charcoal version. I remember Kframe making bacon a few year back. Maybe he will see this and give you some tips.

Hickory, mesquite, apple, and pecan are some of favorite woods to use.

Hey, we can "smoke" somethin' together next month if ya want to! LOL

David

Here is a link that might be useful: Brinkman

I echo David. Just do it. We will support you.
James

Sharon, Take David up on his offer to mentor you in smoking--I'm sure it will be a great opportunity.

I was looking into a smoker, I looked at Primos and Big Green Egg. I decided that I had better get the hang of grilling first. I'm doing pretty good too, thanks in part to David's starter kit!

I use a charcoal Weber grill.

I find the type of wood has a big impact on how "smokey" the meat becomes. Often I use hickory as it has a strong flavor. Being cheap that lets me use less wood. Mesquite has a milder flavor but is sky high in nitrates... from what I've read. I think I remember kframe using apple wood... but then my memory is suspect. Nice to have the bacon half cooked from smoking. Much of the fat is out and it only takes a couple minutes in the frying pan to finish it. Now I'm craving a cheeseburger with smoked bacon and hot onions.

Chicken is the most common thing I smoke because I can get fryers for $3-4 each. I've smoked briskets as well as eye of round... even meatloaf! Veggies also smoke and I've done corn, potatoes, and foil packages of mixed veggies. Corn is easy to do by soaking the ears with the husk still on and them putting them on the grate with no further preperation. The corn takes on additional flavor from the husk. If you want fancy pull back a strip of husk and smear on some butter with some cajun spice mix.

I like it because it is so easy. I put food on the Weber and go off to do whatever for a couple hours. Never a burned chicken but I have forgot to get all the corn off and found it days later. Dolly loves week old corn to chew on.

: )
lyra

Thanks for the corn tips--I have been searching for a grilled corn method so I can replicate the corn side dish at Smokey Bones. I am getting closer but not there yet.

I did deep fry corn on the cob last week and everyone loved it. Sprinkled with brown sugar.

Sharon, Elery and I have also been talking about buying a smoker, so I'll be watching this with interest. We've pretty much decided, I think, that we'd like a gas or electric smoker too, so get one soon and let me know what you think, will you? (grin) elery would like to have one to smoke salmon.

Gotta love it when someone else asks all the questions for me!

Annie

Thanks for the input everyone!

One step closer, we have settled on gas. I'll be the one doing this and I don't want to deal with charcoal. Also don't want to have to keep it near an outside electric outlet or use extension cords. It's for the cottage and we have frequent power outages..... don't want to think about having a partly done brisket on my hands for three or four hours!

There really isn't a good selection here in the Toronto area. The best selection I've found is at Basspro.......who'd a thunk!

We're going to stop there Thursday on the way to the cottage.

I'll keep you posted Annie!

My brother, who started me, has a tall square smoker, don't know what brand, but it is propane. Mine is from Cabella's and is round and domed. I like his better. I find that my ribs don't fit well with the round shape. Mine is also propane. DH tried to talk me into getting an electric, but I told him the only thing he might have to do with smoking anything was maybe preparing the meat to go on it, as in trimming fat, ect. I would be doing the cooking/smoking, I was getting gas! Mine will cook or smoke with propane or charcoal, and will fry. I have only smoked with it and only used propane. If I am reallllly careful, I can wiggle three slabs of ribs on mine. Brother can get at least 4, maybe six on his. His jerky is wonderful! So far, I have done ribs, pork chops and a whole pork loin. The ribs and loin are my favorites.

Tami

I have and still will recommend a Traeger grill. Smoker, grill, baker and barbeque. They are awesome and once you have one you will never go back to charcoal or propane, I guarantee it. However they are not cheap. Anywhere from 350.00-600.00 and beyond. But once you invest in one you will love it. Probably over the price range you were thinking of, but it is more than just a smoker really, but it does an amazing job of smoking everything. Consider it.

Duane

Skip the propane.

When it burns, propane creates water vapor, and water vapor interferes with the ability of the smoke particles to stick to the meat.

Charcoal is something of a pain to deal with, but it's well worth it in terms of flavor.

Electric is also a viable alternative.

You can use any fruit wood, many hard woods (like maple, not oak though), corn cobs (VERY good for pork ribs), and herbs and spices.

NEVER use a softwood from the pine family, unless you really like the taste of turpentine.

Proper wood preparation is key. Soak chunks for at least 30 minutes, then drain well. I make a smoker pouch out of a couple layers of heavy foil, but there are metal boxes for sale that do the same thing.

For short cooking items like burgers you can get away with just tossing the wood or herbs right on the coals, but for something like brisket you need long lasting smoke, and that means soaked chunks in a container that will keep them from bursting into flames.

A good, inexpensive way to get into smoking is with a Brinkmann "trash can" smoker. The electric ones run about $150 at Home Depot and Lowes, but you can occasionally find them on sale.

Here is a link that might be useful: Brinkmann electric smoker

I've used both electric and charcoal over the years, and you can get good results with either. I can't address propane because I've never used it. As Kframe noted, charcoal is a bit fussy but the flavor is unmatched.

About what woods to use: try different ones and see what you like. My favorites are hickory and pecan. I find mesquite to be too resiny for my taste, but that's just me. I used to live across the road from an apple orchard and could obtain fallen branches to use for smoking; they worked great.

Bear in mind that this hot smoking technique is not for food preservation, but should be considered just as a cooking technique which contributes smoke flavor.

I grew up on a dairy farm in n.e.Ohio and we basically raised raised everything we ate. In the middle of our back yard we had a small 8'x10 shed with a dirt floor and a large metal tub that we used as a burner.

I can remember in the fall when we butchered our hogs we would hang ham's. sides of bacon, ribs and links of sausage from the rafters and kept a low fire in the pot. About every two hour around the clock for 8 or 10 days we had to go in an add wood to the fire as well as wood chips to make the smoke. The real secret was that we kept the smoke chips in a bucket of water for days before we started the smoking process.

Believe me when I say that I would not want to go through all that fussing around today, but I do enjoy the flavor of meats that have been properly smoked rather than injected with imitation smoke flavor.

About two years ago a friend gave me a Brinkman Electric Smoker. To date I have cooked everything from chickens, hams and turkeys to swiss cheese, all with fantastic results, hoever i do still rely upon the old family secret of keeping the chips wet to insure they smolder and create smoke rather than just burn away.

I primarily use either mesquite or hickory chips and have even mixed the two on a couple ocassions.

I buy the bags of chips at my local Walmart or grocery store but when I get them home I pour them into old plastic 3lb coffee cans, then fill the can with water and put the lid on. Let them sit a few days to get good and waterlogged then when i start the cooker I just place a handful of the waterlogged chips right on top of the burner element and let the smoke begin.

Thanks again gang!

Well I didn't make it to Basspro Thursday and after reading owner of a propane smoker!

After reading these posts and discussing with Clive I am now on the trail for a Brinkman electric smoker....I just can't do the charcoal thing.

Thanks a million !!!

Sharon, This post has me thinking about a smoker too. I found this one and it looks like a good price; but I'm wondering if there is a smaller version.

Here is a link that might be useful: Brinkman

Sharon, go with the Electric Brinkman. It is easy to use and does a great job. I had one when we lived in the Sault and I used it a lot. I use to smoke turkey breasts and baby back ribs on a regular basis. Now that you have mentioned it, I might see if I can find another one for myself too.

Ann

We have an electric Brinkmann--bought brand new at a yard sale for $20. :) We've used it a LOT and it may be time to consider a new one.

That said, we have done a lot pork butts, whole chickens, salmon, ribs, etcetera. I generally like to tailor the variety of wood chips to the meat. My favorite combinations are pecan/chicken and cherry/pork.

We did buy a boat load of wood chips from an online company. They shipped directly to us. I spent about $25 for an enormous box or stuff. Well worth it if you do a lot of smoking.

I think that the secret is making sure you soak your chips for a LOONNGGGG time. More water=more smoke.

Here are a few tips:

If you're smoking two different types of meats, put the fattier pieces on the top rack. The juices will baste the stuff on the bottom. Ribs over chicken are great--the ribs come out juicy and the chickens have been basted with rib juice.

When adding water to the water pan, have it near boiling; otherwise it takes a while to get the system back up to temp.

Likewise, avoid the temptation to take off the top and look at the stuff frequently; it takes 15 minutes or so to get the temp back up. Set it up, get it going and leave it alone.

If you're in pecan country, you can use pecan shells to smoke the stuff with. A cup or two of pecan shells is all you need.

We have a electric Cookshack smoker.
Our smoker is used a lot and we have always had good results with this smoker.
One of the things I love about this smoker is the size.
What ever smoker you decide on, I would check out the Cookshack web site and check in on the forum pages. There are lots of good tips and receipes there.
Donna

Well I am the proud owner of a smoker!!!!! Gotta tell you smokin' hasn't really taken off here in Canada but it appears to be picking up steam...I mean smoke. Very limited choices.

I decided to go with the majority and buy electric. My intent was to get just a simple electric smoker but Clive wanted me to get the digital model with the temperature set and monitor features. This is the one I settled on, it has the features we want and is in a price range I am OK with.

Not sure if there really is a Centro or if it's " store brand" for Canadian Tire. Watch the sucker go on sale next week! LOL

Now I'm on the hunt for recipes! Thanks for all your tips and recipes ideas and info , I'll let you know how it goes.

Here is a link that might be useful: centro smoker

I have decided that you folks are just a bunch of enablers. Guess what I bought today. LOL

I went with the Brinkman electric red one. They had it at Lowes for $85. I got confused when I looked at the wood though. They had chunks and chips. The chunks looked huge and the chips looked tiny. Which ones are better?

What should I smoke first? Hhhmm... I just reread the thread and saw all the talk about chicken. I have never had smoked chicken, maybe I will try that first.

Chase, make sure to post any tips that you learn.

I'm telling you folks, and I mean it....spring for a Traeger grill/smoker. Nobody is listening to me, and yes they are pricey, but y'all have purchased granite counter tops and double ovens and done major kitchen rehabs....get a TRAEGER! You will not be sorry. I have not even used my 500.00 propane grill in about a year.

Duane

Joan, chips. Soak 'em for a LOOONG time.

I often sit my chicken up on a full (can) beer inside the smoker. :) Five beers then leaves you something to do while the chicken is cooking....

Much fun.

I'm going to have to look at the Traeger...

Joan, I had a Brinkman electric smoker, and I much preferred the chunks of wood over the chips. They produced a lot of smoke and lasted longer than the chips.

Ann