Many manufacturers have tabletop smokers, but I prefer a larger one. I can
smoke about 50 pounds of meat at a time, and it doesn't take any longer to
smoke 4 hams than to smoke only 1. What the heck. They'll freeze after
having been smoked. I prefer an electric smoker/grill because charcoal has
always given me a heat problem, and I really don't want to use propane or
natural gas. I find the electric models more blind friendly. Not sure of
the make or model, but Sam's Club still sells a very nice electric smoker
that resembles a refrigerator. It has a digital temperature setting method
that gives audible feedback in the form of beeps, so that you can accurately
set the temperature. You might also do a search at
www.amazon.com
for smokers. They have several, and they seem to be reasonably priced.
---
Be positive! When it comes to being defeated, if you think you're finished,
you! really! are! finished!
----- Original Message -----
From: "Gerry Leary" <[email protected]>
To: <[email protected]>
Sent: Monday, April 28, 2014 1:14 AM
Subject: Re: [CnD] grilling
suggestions? I just recently bought one of those little weber tabletop
grills. It's supposed to use the small propane cam, but I bought a hose
that will allow me to use to 20 pound tank. It does have a temperature
control and I like it a lot because I it has a cast-iron Grill. So there
aren't any hotspots. I am in the market for an electric or a propane small
smoker does anyone have any good
Sent from my iPhone this time
On Apr 27, 2014, at 5:28 PM, jan brown <[email protected]> wrote:
I have used several grills and smokers. I used to have a small portable
gas grill with which I used small propane containers. There was really
nothing to it as it had no temperature control. Light it, wait a bit, put
the meat on it, cook it, flip it cook more and then eat. It was a webber
grill and had a lid which came down over the grill. I tried sticking with
broiling temps and that seemed to work well.
Now, I have a smoker which is a mess to clean up, but is easy to use
because the temperature settings click. Off is to the left, then smoke,
then various heat settings ending at high which is all the way to the
right and great for regular grilling. On easter we smoked thirty chicken
wings for about an hour or so and then turned it on up and let her rip.
The only down side is clean up. I have to use a shop vac to clean out the
bottom of the smoker by the fire box.
But, it is so worth the mess.
Both of us are totals and neither of us is exceptional. If we can do it,
you can too.
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