Does anyone use a meat smoker anymore?

[IrishGoddess]

I remember when I was a kid, my folks would smoke a lot of salmon. I loved the smell that came pouring out of that little silver treasure. I miss being able to snack on smoked salmon and crackers :-[ It seems like people do more canning, dehadrating or freezing now days. Is there anyone that does a lot of the smoked meats and what are you using? Homemade smokers or store bought?

[rockymtngirl]

Irish - we don't but would love to - we have used our weber as a 'smoker', although it isn't quite the same as a full smoker set up. A friend of mine at work frequently brings in smoked salmon and crackers - oh my is that some good stuff. Since we fish a lot we'd like to try trout as well. I bet a smoked turkey would be really good too!
Will let you know if we get one and how it works!

RMG

[MNMOM]

My BIL use to smoke salmon and other fish, but he died suddenly and no one else does it anymore.

[IrishGoddess]

That is a shame about your BIL, I am very sorry to hear that. You phrased it or I read it as if his death could have been connected to the smoking process, you don't think it was related do you? ??? I hope not because I would really like to try it again. It really was fantastic stuff.

[MNMOM]

No, it wasn't related to the smoking of meats. He had a heart attack.

[sbemt456]

Smoked venison, smoked pheasant, smoked turkey, cant be beat. Make ya take back stuff ya didnt steal!

stella

[rockymtngirl]

HI Stella - smoked pheasant - do you smoke this whole or just the breast meat? Marinate? The pheasant we got last weekend is skinned so is there a concern with drying out?

Thanks!

Kirstin

[lsg]

I bought a smoker for DH. *He smoked most of his venison last year. *Tasted great. *We are going to use it to smoke our hams and bacon this year.

[sbemt456]

RMG we raised and butchered our own ringnecks and left the skin on. With the skin off it seems like it would dry out a bit, I have never done one without the skin. As for marinade, no I never used it. We just really wanted to appreciate the flavor of the bird. They do have a tendency to be a little drier than tame bird, as with any game critter. IMHO if I were to fix a pheasant without the skin on I would probably use an oven bag with maybe a little butter, salt, pepper and maybe some garlic. This might help to keep the meat moist and tender. We always had skin on whole birds for the smoker. I think you are right on, it would dry out a lot in the smoker naked. ;D

Good luck, hope this helped a little.
BTW smoked pheasant dinners at ritzy eateries fetch about 50.00 a plate. So ya eatin high on the hog! Or bird that is.

stella

[danville]

For Christmas six years ago my parents gave me an electric smoker. It is metal, about the size of a large cooler set up on its side. It had wood chips and marinade mixes with it and DIRECTIONS. I lost the directions and have never used it. Anyone have any idea how to use it?

[Joe]

Hi

I do a fair amount of smoking, lots of salmon, Dry curing method and pork bellies and ribs wet cured method. I have a few good simple recipees that work great with my smoker. I used sugar maple wood for meats and alder wood for salmon and other fish
Here is a pic of my smoker http://farm4.static.flickr.com/3002/3014629692_7c84f29e9d_s.jpg

made out of 3" t&g cedar with an old furnace heat exchanger as the smoke generator, with 6' of stove pipe to cool down the smoke

[mtdrtbag]

I have a commercialy produced gas fired smoker(Smokey Mountain Smokers) that we use all the time. We use ours for smoking sausage and bacon primarily, but also do fish. My great grandfather was a suasage maker in Germany and imigrated to the United States in the 1870's. He and my Grandfather had several sausage shops in south central Montana from the turn of the century up until the mid 1960's. Luckily most of those skill were passed down to the children and grand children. I had a great uncle that had an interesting smoke house. It was made our of an old 32" Dodge Panel Truck. Not sure what he used to fire it, but I do remeber the hams and the sausage that came out of it and it was heavenly. There are several good books on making sausage and smoking meats, but my favorite is called Great Sausage Reciped and Meat Curing by Rytek Cutas. It also has a great section on canning.

[cubcadet]

I used to smoke sliced deer meat in an old metal box with shelves in it made from old refrigerator racks. Just build a hot fire in it, let it go to embers, then throw some old apple wood in it, and close it up with a board on the top, and maybe an old wet blanket and walk away. I also make jerky in a homemade dryer now. I use soy sauce, cayenne pepper,sea salt, liquid smoke, a little water and ketchup in the marinade. Comes out pretty good.