Northwest Fishing Reports

I wanted to purchase a good smoker for meat or fish, can anyone suggest a good brand, make and model, and where I can purchase? Also wondering which is better gas or electric, one that has temperature control without checking.
Something that could hold about 4 racks for about 20-40 lbs of meat.

I have the Camp Chef Smoke Vault and it is excellent. Uses propane, very easy to manage temps and smoke. Very well constructed as well. It's a bit more pricey compared to some brands but you get what you pay for as they say. Here's a video I did with Steve, the company's product rep:

Cape Chef Smoke Vault

My wife got me this one a few years ago
http://www.walmart.com/ip/Great-Outdoor ... gMethod=rr

I really like it except for three things:

1.) Runs HOT - I like to smoke around 160 and had to really do a lot of experimenting (and add a couple extra vent holes to the single one on top) to get the heat to stay that low.

2.) Has room for four racks, but only comes with three.

3.) No wheels, my next modification of it will be to put some type of wheels on it to make it easier to cart around.

Hope this helps!

I'm going to have to vote for the Bradley. I have the 4 rack digital version and absolutely love it.

Yep I second the Bradley, its a great unit for the money.

I have a Masterbuilt Digital Electric. http://masterbuilt.com/prod-smokers-digital.html

Temp control works great. Can get them at Cabelas or online.

It was $305 at Sams Club when I got mine. Brinkman has some less expensive electrics available. Check Walmarts website.

I second the masterbuilt smoker. The one I got was alittle different but has the electronic controls and works very easy. The temp control is right on and plenty of rack space. It has a solid door instead of a window and I got it at Cabela's for $179.00 on sale.

Racer 620 wrote:I second the masterbuilt smoker. The one I got was alittle different but has the electronic controls and works very easy. The temp control is right on and plenty of rack space. It has a solid door instead of a window and I got it at Cabela's for $179.00 on sale.

If I had it to do again, I would lose the glass and the stainless steel and spend the savings on ribs. The glass coats over quickly and you can barely see whats inside, and forget about seeing any details thru it.

I'd recommend a digital masterbuilt smoker as well. i picked one up around income tax time (finally got tired of my lil chief lol) and love it. I've been smokin' everything i can think since i got it. Don't know exactly how much meat it'll hold, but i know it'll take the fillets of a pair 20lb kings with ease.

Bradley hands down!

Thanks guys for all the information on smokers, going to check these out. I can't wait to get one to start smoking some fish this summer. I was rubbing liquid smoke and doing it in my oven but do not get the real smoke flavor. Thanks again.

A few things for you to consider.

First, many like a dry smoke, and Propane puts moisture in the smoker so you cannot do a true dry smoke. If you want a moist smoke, you can always add a water pan.

Second, a smoker that uses pre-made smoke biscuits really adds to the expense and cuts the availability to play with woods.

I have a Texan, all Electric, and I can run the full range of temperatures. It is large enough for 6 trays, but works well for just one or two when needed. Sorry, had to order on-line. It uses wood chips and I can chip my own. Try Elderberry some time.

If you don't have a budget I'd suggest getting a pellet grille/smoker. Kind of expensive but well worth every penny

You need to Google "Smokin' Tex". They are an electric smoker that works amazingly well. Especially for fish but I have done ribs,turkeys, roasts and chicken in mine. I have the 1400. It can take up to 5 racks and about 40lbs. Uses very little wood but puts a lot of smoke flavor out. They are all stainless steel and easy to keep clean. I fill it, put in the wood, close the door, set it at 170 (for fish) come back in 4 hours and the fish is perfect.

Anglinarcher wrote:Second, a smoker that uses pre-made smoke biscuits really adds to the expense and cuts the availability to play with woods.

I think alder, apple, cherry, hickory, maple, mesquite, oak, & pecan plus two blended options gives me plenty of choice. Not to mention making ones own blend within those. I routinely blend alder and cherry for smoking trout.

I have an old texan I bought in Louisianna years ago and it still works better then a couple new ones I`ve bought. I also use fresh green apple,cherry,pearand alder to smoke. I`ll cut it and soak it in water for a week or two before using it. We have a family cajun recipe that goes back years for sausage. We smoke 250LBS at a time that`s a big smoker. It`s wood and 12X6x6 with hanging racks. I also cold smoke cheese on my texan. :bounce: