Yet another rookie question. Im anticipating Santa dropping off a little green for me and am planning on getting a new smoker (my first, I should say). My neighbor smoked my last fish on his weber and it turned out excellent. My question is, Is there much of a drop off in taste when going from charcoal or propane to the electric models like the Big Chief? Any and all opinions welcome on this. Thanks in advance.
Chris

Gotta big chief and its worked great for me. Simple and easy to clean and all. But if ya want to spend alittle money check out the one at sportsco it looks like the $#$%. But its 299

Tight lines

Kevin

Thanks for the input Kevin, my pockets arent that fat, but maybe Santa 'll hook me up

i have a charcoal smoker. It took me awhile before I could make a decent batch. Charcoal smokers are hard to keep a constant temp. It seems like it is a constant battle trying to keep it from being too hot or not hot enough. Smoking fish for me usually involves standing beside the smoker for four or five hours trying to regulate the temp. Maybe I just dont quite have it figured out, but I assume that an electric or gas smoker would involve alot less frustration. I hope to buy an electric or gas one of these days. (i.e. when I win the lottery) or find some money on the ground, or in a fish maybe

I have the electric Brinkman which works great even in the cold weather. About $80 at GI Joes but they have 20% off any item coupons all the time. You can smoke two whole turkeys in it if you want. Great for ribs, fish, everything.

The electric Brinkman works good for me. I paid around $65 at WalMart a year ago last summer. Get one of those six inch pans, next to where they sell smokers in sporting goods, to use as a wood chip pan. Unscrew the handle, fill with chips, and place over the heating element. Need to keep filling it about every 45 minutes during the first three hours of smoking. Don't need to do a lot of babysitting.

I've had several smokers and for ease of use, I would go electric. As stated in the previous post, the charcoal units are great BUT they require lots of trial and error and more importantly they need constant monitoring. I have a Big Chief now and it works really nice.
A friend of mine converted an old freezer (metal interior) and it seems to work the best. Since it is insulated, so outside temp. has no impact on smoking time.

Electirc it is. Now all I need is some fish.
Thanks guys

Go with the big cheif.Good luck,
STRIKE ZONE

Hey X;
I am e-mailing you Granny's brine recipe. We have been using and tweaking this recipe for at least 20 years.

I have an electric Big Chief and a brinkman Charcoal sitting right next to it. I use the Big Cheif.

GutZ

Hey X;
No e-mail on your profile so here it is;

Granny Griffins Smoked Fish Recipe
(Family Secret)

In a new 5 gallon bucket
1 Gallon Warm Water
2 cups salt (I use Morton's table salt)
2 Cups Brown Sugar
4 Tablespoons Garlic Powder
8 Tablespoons Onion Powder
2 ounce bottle of Mapeline
1 1/2 - 2 cups Karo Corn Syrup

Mix it all real good. Add trimmed filets. I Like to cut fish to skin (not through) in 1 to 1 1/2 strips, I think this lets the brine get in better and the pepper, too. This is enough brine for a 5 rack Big Cheif Smoker. Let soak 6 to 12 hours. Dry on Paper towels for at least one hour. Brush with Honey if you like. Pepper heavy with crushed or cracked black pepper. Preheat smoker 1 hour. Smoke fish 6 to 12 hours. Sometimes you must switch the racks top to bottom ... depending on wind and temperature.

Good Stuff! Ask Rivertramp.

GutZ

[This message has been edited by Fishguts (edited 12-22-2000).]

Thanks Guts, Ill give a try as soon as get some fish. Hopefully today (half day of work, and then on to the Nasty). Merry Christmas.
Chris

I have used electric Little Chief for years and just got a new brinkman gas and find the gas unit easier to control. Have only done one batch so far but was much easier to keep a good temp on. If the wood quits smoking just a couple of minutes of high heat and it is back to smoking and i can turn down the heat. I like the gas .

I've used modified freezers and charcoal webers but I have to cast another vote for the electric Big Chief. Only way to go in my opinion other than the other higher end models using temperature and humidity control.....way out of my league!