Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Ripsnort on July 18, 2002, 01:12:03 PM
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Whats a good priced (Note: Rip is a cheap skate) smoker that can cook a whole turkey?
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Can't help you with the turkey...just glad "meat smoker" isn't what I thought you were talking about.:)
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Animal's going to be incredibly disappointed.
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Any "Meat Smokers" out there?
Paging Mr. Richard Simmons, Richard Simmons, please pick up the flaming courtesy phone!
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Meat smoker? Sounds like my rotisserie BBQ...:).Mmmmm...!
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LOL, bunch of sicko's! (BTW, ain't that "Pole smoker" not meat smoker?)
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Here's the best website on the internet I have found to help with all of my smoking questions.
http://www.barbecuen.com
There's great info on smoking in there.
I would look at a good water smoker (those things that look like barrels). For a serious guy, they wouldn't do well, but I've had good luck with mine, and others I know like theirs too (not good for the serious competition types, but if you just want to put some good food on teh table, they do pretty well).
Cabelas sells a nice one, I would get the wrap around blanket that you can get as an accessory. This will keep your temperatures more consistent. I like mine, which doesn't have any electric stuff or a gas starter (use a chimney starter anyway) and it's a fair amount cheaper.
Also, make sure you have a good way of telling exactly what temperature the turkey is sitting at (not the temp of the meat, but the temp of the air around the meat). You need a thermometer that tells you more than Hot-Med-Cool (a lot of cheapies have a guage that reads like this. They are pretty useless).
One more tip- Make sure your smoke is not too colored. You don't want soot all over your meat. You can help this by getting a chimney starter (they are pretty cheap) and useing that to get your coals going before you put them in the smoker (especially on re-loads). Putting in cold coals or unburned wood will put a nice black coating on your meat that tastes very bitter.
Have fun!
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Rip, you want what is referred to as an "ECB" water smoker.
This stands for "El Cheapo Brinkmann". :D
I bought mine for $25 brand new at the local Ace Hardware at the end of the grilling season one year.. think it was in October. They were just moving them out.
Put ECB Brinkmann in Google and see what turns up.
Check these links on some neat, inexpensive mods to the ECB.
Modifications to the Basic Brinkmann Water Smoker (http://members.tripod.com/~DanGill/Smokermods.HTML)
Homemade Smokers and Smokehouses (http://www.eaglequest.com/~bbq/smokehouses.html)
I've done everything in mine. Ribs, jerky, turkey, trout, salmon, shrimp, beef eye of the round, chicken, polish sausage, deer sausage, summer sausage.
All excellent, all easy to do.
Enjoy.
Heck, I'd have let you take mine back with you when you were here. It doesn't get much use anymore. :mad: Maybe someday, eh?
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I use the Brinkman too, mostly for fish. You might be able to squeeze a bird in there. The Brinkman is cheap, but it rusts pretty fast if you keep it outside... about 3 years in Florida.
Happy Smokin'! :)
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Thanks guys! I burned up two of the really cheap "Lil Smokers" years ago, but I want to start smoking meat again, I miss "Turkey jerky" and other stuff I used to whip up!
Edit: "Lil Chief Smoker"
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another coded post to Creamo eh Rip :)
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MMMMMMMMMM POOOOOOOOOOOOOOOOOOOLISH SAAAAAAAAAAAAAAAAAAAAAAAAAAAA SIGE
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gunthr, even plastic will rust in florida! ;)
damn rust got my lil' grill I had at college. :(
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The very best way to make jerky is not to smoke it, but to dry it. You can get a cheap food dehydrator, but I just use my oven at it's lowest setting. Use a cookie sheet, and a baking rack (that grid thing mom always used to put cookies on after they were done baking). Cut the meat into thin pieces, and dry. Takes me between 6 hours to a couple days depending on how thick the meat is, and what type. My wife loves my beef jerky, I have to keep it guarded! Anyhow, find a good recipe for jerky and just dry it vs smoking it. Way easier, and better.
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I too used to ahve a little chief. Nice unit, until the Oregon rain got to it. Not a bad all around choice, but because it burns that sawdust stuff into sooty smoke, meat can easily turn out with a bitter edge. I used Alder to smoke some kind of fish once (think it was tuna) and it turned out so sour and bitter I almost threw the little chief away right there. I think I kept it because the urge to keep smoking meat was great, and my wallet was not very full.
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You won't burn up a Brinkmann.
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Originally posted by Ripsnort
Thanks guys! I burned up two of the really cheap "Lil Smokers" years ago, but I want to start smoking meat again, I miss "Turkey jerky" and other stuff I used to whip up!
Edit: "Lil Chief Smoker"
Ok look, you're my roommate for the con, it's too late to change that now I understand. BUT there will be NO "meat smoking" in our hotel room! and if you want to do the "turkey jerky" then go into the bathroom, and bring a towel!!!!
:eek: :eek: :eek: :eek: :eek:
:D
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ROTFLOL! "GET IN MUH BELLY!" :D
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Smoking meat greatly increases the amount of carcinogens found in the meat.
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Well, sort of. Smoking meat over a dark cloud of thick black smoke will, but if your fuel is clean burning (properly burning wood coals) then it doesn't really at all.
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If you want the real thing :D :D :D
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Rip i found that a good way to get lots of smoke with very little wood is to soak the big pieces for about 3-4 hrs, wrap them in aluminum foil, poke a few holes in the foil and toss it on the hot coals, this way all it does is smoke and doesnt burn, and in some cased you can actually reuse it, (referring to the cheap part of the post) hehe. Ive tried them all but i still prefer the Brinkman, you can even add an elctric element if you want to control the heat better, but Greese is right, get a good thermometer. (PS make sure the holes are up when you put them on the coals)
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NIce smoker Greese, think you should do somethin up for VF 27 when we all come to your house, hehe, ( Ill bring the Stag beer)