GBW Posted March 22, 2015 Report Share Posted March 22, 2015 for fish I use the blend like I posted on page 1 (black cherry and apple). when I make my brine for the fish I keep some for a spray bottle too. keeps the fish nice and moist... a great brine makes a huge diff too. Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 22, 2015 Report Share Posted March 22, 2015 Im guessing searching for a fresh source of wood is better then store bought? Or not much difference Link to comment Share on other sites More sharing options...
GBW Posted March 22, 2015 Report Share Posted March 22, 2015 I have used both. I have a few bags of wood chips to go along with the wood chunks. The chunks I have are all cut from logs I have/had. Check your email Rick... Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 22, 2015 Report Share Posted March 22, 2015 I have used both. I have a few bags of wood chips to go along with the wood chunks. The chunks I have are all cut from logs I have/had. Check your email Rick... Will do Geoff? Link to comment Share on other sites More sharing options...
SmokestackLightnin Posted March 22, 2015 Report Share Posted March 22, 2015 I smoke both meat and fish, usually with hickory chunks. I like to use my maple syrup in the brine, usually I will do a late sap boil which produces a very dark and heavily maple flavoured syrup that is great in brines and salad dressings. Link to comment Share on other sites More sharing options...
bigugli Posted March 22, 2015 Report Share Posted March 22, 2015 Im guessing searching for a fresh source of wood is better then store bought? Or not much difference Bigger chips and chunks for smoking. You also know how old they are. Some packaged stuff has been sitting on the store shelves 4 and 5 years or more. Link to comment Share on other sites More sharing options...
Rattletrap2 Posted March 23, 2015 Author Report Share Posted March 23, 2015 Great posts guys! I am always on the lookout for anyone with apple or cherry trees that they want taken down. Pretty much any fruit or nut wood is good to use. Like already mentioned, you can over do it with some of the stronger woods. The result could be biterness in the meat. My home built reverse flow unit will still be my main unit for when I have time to tend to it. There is something about the satisfaction of cooking on something you built yourself. I hope to use the WSM for longer smokes such as overnight. From what I have read, they are very simple to use and very fuel efficient. The 18.5" model usually sells for $340 to $360 here. I found mine at HD just before Christmas with a sticker on it for $170 and could not pass it up. I am also in the process of building a mini WSM that is 14" dia. There are tons of plans online to do this. i have read that the WSM's run hot for the first few smokes and it helps to use the water pan during this time only. Filling the pan with play sand and wrapping with heavy duty foil seems lie an option for later. Once you have things heated up, the sand acts as thermal mass to maintain an even temp. Friends have the fancy pellet burners with electronic control, but that is not my style. The advantage to them is being able to set them up to cook and being able to leave and do other stuff without worrying about your fire dying down. Lowes seems to be a pretty good source for a good selection of wood chunks and different types of charcoal. Link to comment Share on other sites More sharing options...
Rattletrap2 Posted March 23, 2015 Author Report Share Posted March 23, 2015 (edited) Here is a shot of my home built unit in operation! Cook Chamber is 12" dia x 32" long and made from an old refrigerant cylinder. The firebox is actually over sized for the CC but I like it to hold extra fuel. I have a single stainless steel grate inside. The chimney is sch.10 stainless steel as well. On second thought, i wish I had used the 100# propane cylinder in the background! There are adjustable air intakes under the fire and over the fire to control temps. The stack damper is only used to snuff out the fire when I'm done or to keep rain out when not in use. Controlling the fire is where the fun comes in providing you have the time to tend to it! Edited March 23, 2015 by Rattletrap2 Link to comment Share on other sites More sharing options...
miller Posted March 23, 2015 Report Share Posted March 23, 2015 I run a Bradley 4-rack digital electric smoker, great buy. Set it and forget it. Don't have to babysit it what so ever! Link to comment Share on other sites More sharing options...
Rattletrap2 Posted March 23, 2015 Author Report Share Posted March 23, 2015 Some more close-ups! Link to comment Share on other sites More sharing options...
Basschaser77 Posted March 23, 2015 Report Share Posted March 23, 2015 Been smoking pork and beef for about 3 years now. I use a Weber kettle grill with a indirect heat set up I came up with after a little experimenting. Link to comment Share on other sites More sharing options...
Fishwilly Posted March 23, 2015 Report Share Posted March 23, 2015 I'm also running a Bradley smoker. Ease of use with loading the pucks in the hopper. You're good for 12 hrs of smoke with one full load. Link to comment Share on other sites More sharing options...
leaf4 Posted March 23, 2015 Report Share Posted March 23, 2015 How many pucks do you go through with the Bradley? I noticed a pack of 48 runs $21 at home depot Link to comment Share on other sites More sharing options...
Fishwilly Posted March 23, 2015 Report Share Posted March 23, 2015 Each puck burns for 20 minutes Link to comment Share on other sites More sharing options...
leaf4 Posted March 24, 2015 Report Share Posted March 24, 2015 (edited) Interesting, I like the idea of the electric for the set it and forget it idea but the pucks would add up quick Much cheaper from Bradley direct though I see, $10.99 for 48 and there's some YouTube on how to diy pucks Edited March 24, 2015 by Lucas F Link to comment Share on other sites More sharing options...
Freshtrax Posted March 24, 2015 Report Share Posted March 24, 2015 My electric takes chips. Link to comment Share on other sites More sharing options...
pics Posted March 26, 2015 Report Share Posted March 26, 2015 I smoked some salmon with home made wood chips and chunks. Turned out awesome... I have some maple, cherry and apple from the firewood pile. My next project is to try making my own charcoal.. Link to comment Share on other sites More sharing options...
Mister G Posted March 26, 2015 Report Share Posted March 26, 2015 Im guessing searching for a fresh source of wood is better then store bought? Or not much difference Since I use wood to heat I always have a lot lying around. I use mostly hickory and or maple....any kind of maple is very mild. I have never had a problem with hickory being to over powering.......I start off with a small charcoal fire and actually add small logs that have been soaking overnight in a 5 gallon bucket. I have had this monster smoker/grill for over 15 years and have never seen another one like it. It's VERY heavy gauge steel and must weigh over 150 lbs. The bottom box is where you make the fire if your smoking. The top box can be used for the meat/fish being smoked or as a BBQ with either wood or charcoal. My sons have been looking for one like this for a few years with no luck. Link to comment Share on other sites More sharing options...
ch312 Posted March 27, 2015 Report Share Posted March 27, 2015 I built this propane smoker out of an old steel interior fridge and have used it to cook everything from cookies (no smoke) to veggies to 30lb chunks of pork. The double wall construction and insulation makes it hold heat very well so winter smoking isn't an issue and it'll easily maintain 400 f. I have a ton of aged apple wood so I use it for everything, including salmon this weekend. Link to comment Share on other sites More sharing options...
Freshtrax Posted March 27, 2015 Report Share Posted March 27, 2015 (edited) All this smoker talk......I'm thawing a brisket. Edited March 27, 2015 by Freshtrax Link to comment Share on other sites More sharing options...
Big Cliff Posted March 27, 2015 Report Share Posted March 27, 2015 I have a 4 lb slab of pork belly that has been curing in the fridge for a week now, it should be ready to go into the smoker tomorrow and homemade bacon is on the menu for Sunday brunch!! Link to comment Share on other sites More sharing options...
Mister G Posted March 27, 2015 Report Share Posted March 27, 2015 I have a 4 lb slab of pork belly that has been curing in the fridge for a week now, it should be ready to go into the smoker tomorrow and homemade bacon is on the menu for Sunday brunch!! You forgot to post that Sunday Brunch time or is this for Easter Brunch and again when should we arrive.... Link to comment Share on other sites More sharing options...
Big Cliff Posted March 27, 2015 Report Share Posted March 27, 2015 You forgot to post that Sunday Brunch time or is this for Easter Brunch and again when should we arrive.... I don't think a 4 lb slab would go far with this crew LOL, we've been known to go through 10 lbs here on a weekend and that was with only a few members droping by. Link to comment Share on other sites More sharing options...
Mister G Posted March 27, 2015 Report Share Posted March 27, 2015 I don't think a 4 lb slab would go far with this crew LOL, we've been known to go through 10 lbs here on a weekend and that was with only a few members droping by. Who said anything about "this crew" I was referring to me and my bride Link to comment Share on other sites More sharing options...
Big Cliff Posted March 27, 2015 Report Share Posted March 27, 2015 You don't know me very well LOL. Our door is always open and we can always find room for one more at the table. The soup might get watered down a little more and the bread sliced a little thinner, you might get handed an apron or a towel (or a hammer depending on what is going on at the time) but friends and family are what we enjoy the most. Link to comment Share on other sites More sharing options...
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