Advice needed - Charcoal, Gas, or Electric?

[socalangler]

Hello all--

Newbie from SoCal.  Found this great site perusing the web for info on smoking fish.  

I am interested to learn about smoking meat; particularly fish.  I primarily fish fresh water year around and add salt water during summer. I target striped bass, catfish redear, trout in fresh water, and tuna, white seabass, halibut, and yellowtail in salt. Some rock fish as well.  

I would love to learn how to smoke the fish I catch.  Nothing more satisfying than catching a nice sized striper on a homemade swimbait and grilling or smoking it at home to share with family and friends!  I'm sure I will want to learn how to smoke beef when catching is slow!

I currently do not own a smoker.  I would like some advice on what smoker may good for I want to do.  I see several for sale on Craigslist at various prices from $50 to $3000!

My budget is $200 or less, unless I need to go up to $300 for a valid reason.  I don't mind used if it is in great condition and was well-cared for. 

Electric, gas, charcoal?  

What are the pros/cons of each?

Why do you use what you use?

If used, what should I be looking for?

I live in SoCal so it does get hot in summer, up to 105F, and lows around 40s-50s in winter.  No snow where I Iive.  Can get down to 30s on rare occasions. 

Found a Big Chief smoker that is local for $50.  Looks like it is great shape.  I've read about low temps with the chiefs and having to place food in oven to finish off the cooking.  Most smokers I have read about use chips and water.  The chiefs only use chips.  I would like a unit that can complete the smoke/cooking process without having to place in oven to complete cooking.

Why just chips and when do you use chips and water?

As you can see, I need a lot of schooling on smokers!  From the basics up.  

Let the education begin!

Thanks

<°))))><

 

[paul6]

I have 2 smokers  An Oklahoma Joe Wood / Charcoal which is my primary and an Master Built Electric ( MES) which I use primarily for Fish . Love my wood burner works great for ribs , brisket and other dense cuts  but when it comes to fish I prefer the electric , which I believe keeps it moist . You should be able to get an electric right around your price range .

Get ready for a lot of different views

 

[801driver]

Welcome from Oklahoma.  I am not familiar with the Big Chief, surely someone will be in here soon with an opinion.  Have you tried the search function in the upper right corner?  I would try "Big Chief" and "smoking fish" for a start. 

I would suspect an electric would be a better quick and easy method for smoking fish overall.  I have smoked slab salmon in mine many times.  Low airflow of electrics does not dry out the fish as much as a charcoal/wood smoker used for large chunks of meat..

When you get situated, let us know more about smoking various fish.

 

[SmokinAl]

There is a lot of guys on here using the Big Chief for smoking fish.

Al

 

[dirtsailor2003]

The Chief smokers (Been using them for 30+ years) are great for fish or for making jerky. But that is about it.

If fish is your primary goal and if you are looking for set it and forget it I would say an electric like the MES would be your best bet. It would give you the low temp settings needed for fish and the higher temps for smoking chicken, pork butts, brisket, etc.

Personally I use charcoal and propane. Both can run low enough for fish or hot enough for everything else. They both require more tending than electric.

As for chips, water, etc. it depends on the smoker you end up with. I run all my smokers with a dry pit. No water.

For your wood, no matter what you use you want it to be dry to get the best smoke. In my smokers I use chunks of wood 2"-3" pieces. Or I use pellets for smoke. The pellets smolder in a tube from Amaze N Smokers. The tube smoker also allows you to cold smoke things like cheese, butter, etc.