Comments for Fattybombatty's Beginner's Guide to Meat & Cheese Smoking

Comment on Electric vs. Charcoal vs. Propane by Mike

Mike — Mon, 01 Feb 2010 03:20:01 +0000

Having been smoking on a recreational basis (under 100 family and friends), I have used several different types of smokers. The brinkmann barrel (both wood/charcoal version and the propane one) the brinkmann double box smoker and a ford fridg-a-smoker (yes we built a propane fired smoker out of an old fridge). On a photography shoot one day in a scrape pile in the middle of the woods, I found a 200+ gallon water heating system expansion tank that just begged to be saved. Several weeks and about $200.00 latter I have a propane fired wood smoker that uses about one 12” x 5”dia log to smoke for 8hrs of smoke. I have 3 120,000 BTU bayou burners mounted in a fire box below the cooking area. One is just below a removable full size 2” SS hotel pan that holds the wood. Using just one burner on loooooow I can hold the heat at 175 +/- 4 degrees forever. Want to a cook a whole pig fire all 3 burners and 9hrs latter lets eat. Propane is the way to go. As for cost you will get about six 10-hrs smokes out of a standard 20lb grill tank. Not as cheap as electric but way less than wood if you don’t have an endless supply of your fav wood.

Comment on Electric vs. Charcoal vs. Propane by fattybombatty

fattybombatty — Wed, 18 Nov 2009 03:16:17 +0000

I wouldn’t recommend using any smoker indoors because of the amount of smoke they generate. Even the electric smokers generate a fair amount of smoke from the wood that is put inside. I had considered placing a smoker under an oven hood before using one, but once I saw how much smoke they generate, I was glad I hadn’t. I do know of some people who use their smoker in the garage with the door open, but I haven’t tried that personally.

Hope that helps!

Comment on Electric vs. Charcoal vs. Propane by Ryan Elson

Ryan Elson — Wed, 18 Nov 2009 03:01:41 +0000

I am looking at an electric and a gas smoker. I am wanting to get into smoking some meals for the family but it started with wanting a new way to cook my wild game especially birds. I have never had or seen one work. I really don’t care about which one I get but I am interested in whether the electric ones can be ran indoors.

Comment on Electric vs. Charcoal vs. Propane by fattybombatty

fattybombatty — Sun, 01 Nov 2009 21:39:51 +0000

@smoke_chuck_nj :: Thanks for the comment. Where you are sounds a lot like I was in deciding. The smoker I ended up buying is made by Cookshack. They no longer make my model (SM008), but the Smokette is very similar (it has an upgraded temperature mechanism up top). I live in the high desert of California, so I had to worry about the cold in the winter (usually not colder than the mid teens at night) and the heat in the summer (about a week over 110º each year). With my previous smoker, things would cook way to fast in the summer, or not at all in the winter. I'd read a lot of reviews specifically stating that they loved the cookshack for its ability to smoke even during a blizzard. I was also in an advantageous position to be able to afford it, as my wife and I were renovating our first home at the time I was looking. Rather than getting an upgraded oven, we got a lower end model and put money towards the smoker. If the price is out of range, I would suggest looking at the Masterbuilt smoker. I have heard great things about it, and I know that it is insulated. I can't vouch for how well it will perform in extremely cold temperatures as I don't personally own one, but I know it will perform better than most. Hope that helps!

Comment on Electric vs. Charcoal vs. Propane by smoke_chuck_nj

smoke_chuck_nj — Sun, 01 Nov 2009 21:04:04 +0000

I’ve been itching to get into smoking for awhile, and I’ve been going back and forth on what fuel to go with. This was the best review and commentary I’ve found, and think that I relate exactly to your situation. I’d love to kid myself that I’m gonna go the purist charcoal route, but I also know that I’ll only be ensuring I’ll be doing it less often because of the work involved. Since I’ve basically decided that I’ll also go with the electric, can I ask what brand/model you ended up going with? I live in NJ, and I’d love to be able to smoke year round, so please comment if you know if your model is well suited to that, and if not, if you’d recommend one.

Comment on How to Smoke Cheese by fattybombatty

fattybombatty — Fri, 23 Oct 2009 23:17:13 +0000

I've yet to try making jerky myself, but here is a link to a few thoughts: It is mostly about curing/seasoning the meat in this case, as you are trying to dehydrate the meat. I've heard good things about seasonings from Hi Mountain Seasonings, and have also heard that you can use Morton's Tender Quick, thought I've had trouble finding that in my area. In terms of the smoking process, the first few hours (3-4) are the most important in the smoker, and are typically done between 200º-225º. Many people suggest smoking meat first, then putting it in a dehydrator to finish it off after it's soaked up the smoke. I picked up a dehydrator at a yard sale recently, so when I have time I'll have to give it a try. One other thing I've read is the importance of using lean meats. If the meat is too fatty, the fat can go rancid if not eaten quickly. Everyone whose made jerkey says this isn't too much of a problem, however, because they jerky goes very fast! I'll put together a post if i'm able to figure it out. Thanks for the comment.

Comment on How to Smoke Cheese by ronda and john

ronda and john — Sat, 17 Oct 2009 13:18:13 +0000

Any ideas on making jerky??

Comment on How to Smoke Cheese by ronda and john

ronda and john — Sat, 17 Oct 2009 13:17:22 +0000

GREAT video. I tried it. Yummmy cheese!!

Comment on Electric vs. Charcoal vs. Propane by fattybombatty

fattybombatty — Mon, 10 Aug 2009 22:20:00 +0000

Great suggestion. I’ve read of a few people doing something similar, but I’m not sure the results. I’ll have to give it a try.

Comment on Electric vs. Charcoal vs. Propane by Chau Tran

Chau Tran — Mon, 10 Aug 2009 21:39:14 +0000

Nice little review. Hey, have you tried putting a couple of charcoal briquettes into your wood pan in your electric smoker? I beat that might give you that “charcoal” taste your looking for.