Any recommendations on smokers? Or considerations to think about when getting one or building one. Which is better, things they have learned what to avoid ect...? Any one have some insight to smoking they wouldn't mind sharing on here?
Thanks -LC

a super cool thread from Eastmans wish I had the skills to make one like this

https://forum.eastmans.com/threads/building-old-smokey.12058/

I've had a few Bradley smokers. They are good for cold smoking. Hot smoking meat they tend to drip on the heat exchanger on the bottom thus catching the grease on fire. I still use one for smoking cheese and what not. I do have a Traeger. Older model haven't used it much just do to the constant cleaning and maintenance that is needed for them to operate correctly. What type of smoking are you looking to do? you can also get an electric hot plate and build your smoke box or get an smoke tube. I don't have experience with those.

I have a master built smoker that I really like its about 12 years old now and ready to give up the ghost. It worked great for pulled pork and those types of foods. Couldn't cold smoke tho

What is your budget? There is a HUGE range of prices.

I'm looking to get into all sorts. Starting with sausage right now. i would like to be bale to cold and hot smoke.

i am not trying to keep cost low.

electric smoker and disposable aluminum pans...easy!

Getting closer... are you planning big feeds where you'll need to smoke 100+# of meats at a time or just enough for a small gathering of 10-12 folks maybe?

nvwrangler- talk about life goals that's a serious smoker.

small gathering never big feeds. just personal use.

Pulled pork is the easiest to do and do correctly, if your going to do summer sausage and things make sure its tall enough to hang them in the smoker

malukchuk how is it smoking cheese? also do you make your own to smoke? just curious. i have made my own farmers cheese but never got further into it then that?

When this subject comes up there usually seems to be two different things people refer to as "smoking". I think it has to do with what part of the Country you come from.
When I refer to smoking I'm thinking more in the line of meat preservation such as cold smoking fish, jerky, sausages, hams, etc.. I think people in other places use the term smoking for what I call BBQ, like pork, and grilling is what you do to steaks.

The only home type smoker you can cold smoke with is a Bradly. With most you are not smoking, you are cooking with smoke or hot smoking. I am not a real bradley fan. I have had two. The pucks are expensive and they seem to die in a couple years. I feel the best bet is to build one.

I use Tillamook cheddar cheese, sometimes pepper jack or sharp cheddar it's what's available here. I smoke it for two hours minimum with Apple and Alder biscuits. I stack em every other one. Some times you gotta watch the heat if it gets above 90 the cheese will melt. if it melts no big deal peel it off and cut it square when done smoking. I let it sit a day to mellow out. wrapped in foil in the fridge. they say the longer you let it set the better it gets with age. Fruity flavors are suggested, I use alder because we smoke a lot of fish with it. I do ten pounds cheese each time for friends and family and have no complaints yet.

Based on what you have said, i'm kind of in the same boat as you. I have been using a Smoke Vault Propane smoker and I have put out some dang good food. That said it has finally started to rust out on the bottom and I'm looking into a new smoker. I really liked the propane for keeping the temps regular but it isn't the best for cold smoking stuff, which I'd like to venture into more. That said I don't want to set next to it and babysit it for 14 hours on a big brisket, lol.

This is the style I'm wanting to try next (I think ) https://www.acehardware.com/departm...BwE&gclsrc=aw.ds#ratings-and-reviews

I’ll watch this thread...

https://cookshack.com/

This is the brand I would like to have but just don’t have the funds, otherwise I use an electric mecco smoker I can make it work good. Not much experience with gas types except for the ones my friends and their biggest problem is low temp smoking, 170 to 200 which is where I run, the cook shack would be nicer because of the set it and forget type mentality.

If building one lets say from a barrel you want to make sure your vent holes aren't too big or small or have too many. You gotta decide early if you're going to use wood or charcoal/coal. I helped my neighbor build his vertical barrel smoker and the thing is hard to control the temp with wood. He now uses charcoal after much trial and error with wood.