I need help choosing smoker

[tflis007]

Hi.

I'm UK based and abasolutely new to smoking anything :D
I'm also busy so i dont have time to sit next to a smoker for a day or two.
I would like to buy a digital smoker which i can control ones in a while and use to make sausages, smoked fish and a maybe sometimes a brisket.
The reason why i consider starting smoking adventure is decreasing quality of the food in the shops.
I would like to learn how to make my own meat which so i know whats in it. I believe its also a valuable skill to know too.

The smokers i looked at are bradley 6 racks digital smoker AND a bradley P10.
Because of the cost of the bradley bisquettes and possibility of adding the second heater i'm more keen toward the 6 racks. But the software will still limit the heat to 120C. Is that a problem ?
What smoker would you recommend for me?
When or why would i need temperature above 120C ?
Any help or opinion is greatly appreciated:)

Thank You :)

 

[BigW.]

I had a Bradley many years ago and it made great food. As you mentioned, the pucks are a bit pricey but it is an easy smoker to use. 120C or ~250F max temp is fine for most things. A higher temp helps big items like brisket or pork butt get done sooner, but not necessary. Crispy chicken skin is something that you need a higher temp to accomplish. Not sure what other electric options are available, but Bradley will certainly work well.

 

[02ebz06]

First, welcome to the forum from New Mexico, USA

Don't have a Bradley, so can't speak to that, but pellet smokers are "set it, and forget it".

I can put a brisket on at 9:00pm and go to sleep.
Next day, take it out when it is done.
Most Pellet smokers can get above 120C.
Have have two, one gets to about 150C and the other 200C.

A good remote thermometer is a necessity when doing long cooks.

 

[larroyo101]

Welcome from california

 

[ifitsdeadsmokeit]

Smoking sausage I would be more concerned with the lower range of temps to avoid fat out. I would want a smoker to be able to hit 150 c for hot smokes. This would push me towards an electric. I have a pellet pooper and it struggles with sausage. Used to have a masterbuilt which worked well until i gave it to my brother. It is still going strong. Planning on a sausage dedicated smoker build this winter.

 

[zwiller]

Some ramblings. Bradley is a well known good smoker. Auber makes a PID controller for it so it can be hot rodded (smoke higher temps) as well as programmed for sausage runs. The consensus on smoking fish is that the fish smell never leaves the smoker. Most have a dedicated unit for it. Can you get Masterbuilt stuff over there? I'd grab a used MES for fish.

 

[sandyut]

First, welcome to the forum from New Mexico, USA

Don't have a Bradley, so can't speak to that, but pellet smokers are "set it, and forget it".

I can put a brisket on at 9:00pm and go to sleep.
Next day, take it out when it is done.
Most Pellet smokers can get above 120C.
Have have two, one gets to about 150C and the other 200C.

A good remote thermometer is a necessity when doing long cooks.

I would second a pellet smoker. Highly versatile and does not need babysitting.

What is your budget? And what can you get in the UK? These would be my top questions to start.

 

[tflis007]

UPDATE:
Because of the available mods i have decided to buy Bradley 6 racks digital. I will also be building a wooden small smoker for fish because as someone said above the smell never leaves the smoker. Advantage of the Bradley digital is detachable smoking unite. So i can just swap it between the smokers.

I seen people talking about only smoking on white smoke and avoiding black one which is why the bradley is pushing used pellet rings into the water bowl. But i also seen lots of people using maze looking trays full of pellet to last it longer. So which way round is it with that white and black smoke ?

Thanks

 

[schlotz]

Ideally, you are looking for what is called thin blue smoke. Obviously the start up will commence with a lot of white but it should settle down to just something barely noticeable, ergo thin and slightly blue.