Newbie Searching for First Smoker

Discussion in 'Roll Call' started by petriellog2, May 16, 2011.

  1. Hi All,

    I am just getting interested in smoking meat/cheese with a nice new smoker but you can't really do it without a quality smoker. To this end I am seeking the advice of the gurus here on this forum.

    I would like to get a small to medium size smoker but I'd rather have an electric one rather than one that I have to use a fire for. I know this doesn't make too much sense but I live in an apt with a small roof outside my window that I can have the smoker there and rather not deal with creating fires out there. I guess I'm just a bit nervous about things going bad - maybe its the amateur in me.

    Either way, I don't want to spend too much. Over 200 would be too much for me. I've searched on amazon but theres so many and kind of need some guidance with which brand would work best for me with giving me a quality smoke.

    With electronic smokers, would you still use coals and wood or would you use those canned smokes that you can buy that give off flavored smoke? Any advice on using these than wood/coal?

    Well, any other advice would be greatly appreciated.

    Thanks

    Glenn
     
  2. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    [​IMG]  Hello Glen, and a hardy welcome to the SMF. You will find more help, hints and suggestions than you will be able to process..  Would be nice if you finished filling out your profile so we know from where you smoke and call home. Makes it easier to suggest or answer your inquires..

    Rich
     
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Welcome to the SMF family!

    I've never used an electric model (unless you count a hot plate in the bottom of my ECB for my first "cold smokes." [​IMG] You do use real wood products to generate the smoke in the electric models, I think in dust/powder form more often than not.  Other members with electric experience will be along to offer opinions on models, etc. to help point you in the right directions.

    And I believe an electric is the right choice given your living circumstances.  Just make sure to get your neighbors in on some of that smokey goodness so they encourage you rather than complain about the smoke!!!
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Welcome..

    This site has tons of info.

    I would suggest you spend some time reading all the different forums and the WIKIs.

    Then use the handy dandy search tool for specific interests!!

    Have a great day!!!

    Craig

    Also..Sign up for the oustanding E-Course...
    AC
    http://www.smoking-meat.com/smoking-basics-ecourse.html
     
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

     

    Welcome to SMF, Glad to have you with us.


    This is the place to learn, lots of good info and helpful friendly Members.
     

    Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.
     

    We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
    this is the place. 
     

    Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

    Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  


    Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.
     


    Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa
     


    Tips For New Members.
    1. Go into your profile and Under Location put where you are.
    2. City & State or Area & State will do. This will help members when answering your questions.
    3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
    4. Do Not Post  your other questions and smokes in the Roll Call Forum.
    5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
    6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
    7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
    8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
    9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
    10. A good choice for a remote dual probe thermometer is the Maverick ET-732
    11. Remember, We Always Cook by Temperature and NOT BY TIME...
    12. Sign up for Jeff's 5-Day eCourse.  Click Here
    13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

    14. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

    15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]    There are a lot of Masterbuilt electric smoker owners on here. They seem to be the best electric smoker for the money.
     
  7. hardslicer

    hardslicer Smoking Fanatic

    Greetings Glenn.....welcome to the site!
     
  8. michael ark

    michael ark Master of the Pit

  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yes, that's the one he's talking about.
     
  10. Awesome. I think that one looks good. I may make the purchase this weekend.

    Since I got my new place I always have like BBQs with my foreman grill - nothing insane just a few flank steaks on it grilling them to perfection but my friends always expect me to take it to the next level each time... and I do.

    This summer I'm going all out and getting this smoker and smoking a brisket for sure... maybe some ribs who knows.  But I also want to smoke some great cheeses as well.

    Here is another question to continue the discussion. If you were to buy lets say a regular wedge of cheese, you can smoke that cheese yourself correct. Are there any secret rules to the art that you really should only smoke fresh cheese that you make for the best quality smoked cheese (instead of buying the cheese already smoked)?

    Thanks

    Glenn
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yes you would want to buy fresh cheese, but cheese needs to be cold smoked. So with the purchase of the MES, you may want to also purchase an A-MAZE-N smoke generator. It can be used with the MES for hot or cold smoking. Most of the MES guys have one.
     
  12. chef willie

    chef willie Master of the Pit OTBS Member

    Ditto what Al said but in your situation (apt living) I would highly recommend the AMNS. It will give you continous TBS for hours and not annoy the neighbors at all. The link to order one is displayed above. Cheese can be smoked in a cardboard box with this thing. I recently did some pepperjack, cheddar, brie and fresh mozzeralla with the AMNS for 5 hours, using only 4 rows of the dust. All cheese was bought in slabs at the local market & the fresh motz was from Costco. Consesus is the softer cheeses like brie & motz can be eaten immediately, the others need to age/mellow in the fridge for a coupla weeks. Good luck with the new smoker and welcome to the SMF...
     
  13. I'm totally getting excited about smoking some cheese and I think at this point, I may actually hold up on getting the Masterbuilt 30" for now and try smoking some cheeses using the process of cold smoking. 

    I did find some info on this through a google search but obviously I wanted to get the feedback from the pros. 

    I came across a video on you tube of the ProQ Cold Smoke Generator. Though it is headquartered in the UK, Smokinlicious teamed up with the makers to be able to sell these units in the  USA. The USA webpage is: http://www.macsbbq.co.uk/Order USA.html

    They also have a crazy amount of various flavors of wood dust as well that I haven't really seen though my other searches. You can check out the SmokinLicious Flavored Smokin' Dust at this page - http://www.smokinlicious.com/index.php?Flavored Smokin' Dust

    Now, I'd like to get feedback on this but also would like to see if the A-MAZE-N smoke generator would work with this OR if it safe to use this smoke generator with this cardboard box generator.

    'Til next post - 

    Glenn
     

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