Some years ago I catered a very special 60th wedding anniversary and needed to serve a smoked trout pate as a part of the menu. I went out and bought the trout and paid $5 a pound for the trout. I had previously checked and discovered that smoked trout was for sale at $16 a pound so I figured I would save some money and get it smoked at a local restaurant. Then when I checked, they wanted $50 to actually do the smoking. I said whoa this is too much money for a mere 10 lbs of fish. I then went over to my local Home Depot and discovered that for a $100 something I could buy a double decked smoker and do fish or anything else that I wanted, and have it available any time I needed it. The smoker pictured below is the same model that I bought although it is much newer than mine.
The smoker gives you the ability to add water and do a moist smoke or leave it out and dry smoke the product. You can use a variety of hardwoods to achieve different flavors. I am fond of applewood myself, cherry, oak and mesquite will also work quite nicely. You simply put the wood in a bucket of water and soak it for a couple of hours. Then you place the chunks of wood on the electric element, spread our your fish on the racks above, close the lid and go away. The smell will drive the neighbors crazy, 30 minutes later you have a fantastic batch of smoked trout. Most smoked fish takes very little time if you are doing beef or pork plan on 4 to 6 hours depending on the thickness of your product.
An electric smoker has its own unique style and features. The 3 basic features in using electric smokers are temperature control, extra capacity and safety. Most electric smokers have temperature control settings just like an oven. It is calibrated to preset a temperature and hold it without maintenance. Others have enough control for cold smoking to flavor the food. This technique uses smoke in order to flavor meats without actual cooking.
Electric smokers come in various sizes. Some can be as big as a trashcan or a large grill, depending on one’s food needs. Large units can smoke a bigger volume of meat and looks like a cabinet or refrigerator. Others can be as big as one entire room with a smoking system installed in it. Many electric smokers process smoking without any fire for safer use. Some have time control features to prevent over smoking.
A Luhr Jensen smoker is a box-typed electric smoker. The fifty pound capacity is called the Big chief. The 256 pound capacity is the Little Chief. These maintain a 165 degree temperature automatically, particularly when full. It also maintains 70 degrees for outdoor temperature. Little Chief can smoke up to 15 pounds of fish and meat. The Big Chief can smoke up to 50 pounds. Luhr Jensen smokers are easy to use since it comes with an instruction guide and a recipe book.
The first part of the smoking process ensures pasteurized food being raised over 146oF. Food will finish cooking at a very low temperature with no controls or thermostats used. Bradley smokers are versatile smokers that can be used for cold, hot and dry smoking. You can also use it for dehydration and roasting purposes. The smoker is ideal for all types of fish, meats and vegetables. The temperature can be set to 320oF maximum, for hot smoking and roasting. This appliance looks like a refrigerator. You put the food inside the shelves and let it stand until it finishes. It is very easy to use. A smoke generator produces smoke and heat, with the ability to operate for 8 hours, unsupervised.
Automatic smoke generators have infinite controls. It has two separate heating elements. One is for burning the flavor bisquettes and the other is for the inner part or the smoker cabinet. Bisquettes can be placed one at a time. Low temperature can be controlled. Cookshack Smoker lines have adjustable temperature set for about 100 to 250oF. It requires small amounts of wood for the flavor of smoke. The temperature can be adjusted to warm when the food is done. This can be used outdoors in the park just by the backyard.
Brinkmann 810-7080-8 slowly cooks and smokes barbeque. The two chrome-plated steel grills can hold up to 50 pounds of food. Top and bottom grill cooks are set at the same temperature. You can place the meat that cooks faster on top for easy removal. There is also a separate base pan for easy cleaning and set up. Brinkmann 810-7080-8 is also good in smoking turkeys. Author: David Urmann For more information on ELECTRIC SMOKER REPAIRS and ELECTRIC SMOKERS RUBS please visit our website. Article Source: http://EzineArticles.com/?expert=David_Urmann
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