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Selecting a Smoker.

post #1 of 8
Thread Starter 
Anyone willing to help a first timer? I've never done any smoking before so I do not know the equipment or terminology.

I'd like to get a smoker for doing mostly Salmon. Any recomendations? I was thinking about a Big or Little Chief?
post #2 of 8
For doing salmon the Chief smokers are great. I would get the Big chief and one with the front load door.

Now with that said you are pretty much limited to doing salmon, jerky, and sausage with those smokers. The temp doesn't go high enough to safely smoke other types of meats like poultry, pork loins, etc.

If you want to smoke other types of meats as well and you want electric I'd love ok at the Smokin it smokers. There is quite a following here and a sub forum. Take a look.
post #3 of 8
Quote:
Originally Posted by dirtsailor2003 View Post

For doing salmon the Chief smokers are great. I would get the Big chief and one with the front load door.

Now with that said you are pretty much limited to doing salmon, jerky, and sausage with those smokers. The temp doesn't go high enough to safely smoke other types of meats like poultry, pork loins, etc.

If you want to smoke other types of meats as well and you want electric I'd love ok at the Smokin it smokers. There is quite a following here and a sub forum. Take a look.

Yep what DS said!! I have the MES 30 and love it. 

 

What part of Washington are you in??

 

DS
 

post #4 of 8

If you have room, try also getting a little Weber. It's "direct" (= food directly over fire), so a bit hot and tricky for salmon but it can be done. Salmon is highly variable from cold-smoking to grilling and anywhere in between, depending on what result you want.

post #5 of 8

One thing I would suggest, get a unit and dedicate it to the salmon, and then maybe get another unit if you want to smoke other things.  I've heard that cross contamination with seafood can be tricky. 

post #6 of 8
Not to hijack but why would cross contamination be a bigger issue with seafood? I never would have thought it would be any different than any other cut of meat. New to smoking so just trying to expand my knowledge base.
post #7 of 8

I see a lot of comments here about seafood vs. meat aromas fighting in the smoker, and I haven't seen it in the offset or the Weber. Maybe they run hotter than some of the verticals, and that's the difference.

post #8 of 8
That makes more sense. I've worked in bars for years, I read cross contamination and thought raw meat vs. ready to eat food (veggies). Thanks for the clarification.
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