programmable smoker ??

[fishboy1]

Still like my UDS but want to get an electric programmable smoker.
Andouille sausage and many other kinds I want to try require several different smoking temps over a couple hour period, including "cold" smoking at 90'.
Life is so crazy that It seems the days of cranking up the smoker cracking a beer and enjoying a day of cooking are over. So a smoker I can program and forget for several hours would be perfect.
Don't need anything huge.

Anybody know of a box style smoker that is programmable you could recommend?

 

[TX300mag]

Mine doesn't stay smoking even at normal smoking temps. It's basically an oven much of the cooling time.


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[Vermin93]

Bradley smokers have the smoke generator separate from the main heating element. So, you can just make smoke if that's all you want to do. Of course even when you are just making smoke you are also producing heat.

I purchased a cold smoking kit that puts the smoke generator a good distance from the smoking box so the smoke will be cooler when it reaches the meat. Even with that setup, I'm only able to cold smoke during the winter here in Texas.

 

[fishboy1]

I have a AmaZin smoker for cold smoking, works great on cheese.

I guess I could do the cold smoke part with the AmaZin smoker box then hit the program on a bradley or master built for the hot smoke part of the cooking.

Any reviews on the bradly or masterbuilt smokers?

 

[TboneD]

I made a couple of UDS style drum cookers a few years back. Found that I didn't care too much for all the fat in the fire smoke, and then went the Weber Smokey Mt. route for a good while, and I've got two of those that I hardly use nowadays. Anyhow, I'd go with a pellet smoker like a Rec Tec. Like myself, a buddy of mine has smoked on all kinds of grills and smokers but is testing one now. He says the flavor and color is nothing short of amazing due to the clean burning pellets, and I believe him because of both the cook pics he's sent me and the fact that he doesn't blow smoke. I too, much prefer an actual clean burning fire over wood chunks smoldering on charcoal, but my Oklahoma Joe stickburner is a LOT of work. If I'm lazy I'll use my BBQ guru PartyQ atc with one of my wsm's or lately, my big Weber grill....but then again, that's smoldering wood on charcoal, and not as good a smoke flavor as an actual burning wood fire, whether it's a traditional offset like my Oklahoma Joe or a high tech pellet smoker like the Rec Tec, which runs about $900 if I recall. Their site says they smoke as low as 180*.

 

[TX300mag]

Bradley smokers have the smoke generator separate from the main heating element. So, you can just make smoke if that's all you want to do. Of course even when you are just making smoke you are also producing heat.

I purchased a cold smoking kit that puts the smoke generator a good distance from the smoking box so the smoke will be cooler when it reaches the meat. Even with that setup, I'm only able to cold smoke during the winter here in Texas.

Good info, Vermin93. Sounds like I need to make a Bradley smoker a goal for this fall before sausage making time.


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