The Outdoor Line Forum

Ladies,

I have smoked fish for over 30 years. Burnt up 6 smokers, built one. This is hands down the BEST smoker I currently own on sale

http://www.homedepot.com/webapp/wcs/sto ... reNum=4702

ac

I'll second that! I have the same smoker and it works great

How much fish can you realy put in this thing and have it still work right ? the big chief says 50 lbs but that is bs more like 30 for it to realy work right

This smoker is like a small office refrigator. It is insullated on the sides. Has a hole on one side for adding more chips without opening it.

Holds four racks of salmon. I have also done ribs, chicken and a 22 lb turkey. 50lb of Salmon not if you cut it the way I do. Whole fish maybe

Water basin in the bottom keeps the meat moist.

Electronically controlled. I used an thermometer with a externally monitor for ribs and birds. you program the temp and the length of time and walk away.

No more hit and miss. I generally run the temp up to 225 for 2 hours and turn it down to 190 for 4 more hours

Easy to clean

I paid $199 at Cabeles. I send them as low as $149

Has anybody tried to truly cold smoke with this unit temps under 80 I like me some lox

I usually smoke my fish at 130 degrees for about an hour and a half to two hours and then finish it off at 170 for another couple of hours. Dad figured out the 130/170 setting on his Masterbuilt and it really produces the perfect flavor. I haven't tried cold smoking at lower temperatures yet Jade. Maybe I'll try that on my next batch and see how it works out.

Took out a couple of silvers fillets last night to toss into my Masterbuilt smoker today. I brined the chunks overnight in this awesome recipe:

3 Quarts of Water
3 Cups White Sugar
3 Cups Dark Brown Sugar
3 Cups Kosher Salt

Before I headed for the duck blind this morning I placed the silver chunks on the racks and patted them dry, then cracked some fresh Tilacherry pepper over them. When I returned home in 6 hours they were glazed up and ready to go.

In the smoker they go...smoking like a biznatch in less than 5 minutes

2 hours at 130 degrees and then another 1 1/2 to 2 hours at 170 and this fish will be good to go. This produces some awesome smoked salmon

As for the duck hunting...it was slow today

Hey Rob, what type of wood do you smoke with? I usually use a maple and apple mix, but thinking about trying different kinds. Cheers

I usually use alder Eric...but apple is good also

Just smoked up a batch of steelhead using robbo's receipt and it was awesome. Thanks for the receipt .