06-09-2005, 11:26 AM
[cool][#0000ff]As you could clearly see in one of the pics I posted, I use the Little Chief. That is about the fourth one I have owned, along with others, over the past plenty years. They are great for plain old smokin' with no frills. Easy to load and operate, etc.[/#0000ff]
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[#0000ff]There are two styles. One loads from the top. I prefer the front loader. Easier to load, unload and to check on progress. [/#0000ff]
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[#0000ff]Some of the larger (better insulated) smokers work better for outdoor smoking in cold or windy weather. The Little Chief has a tough time maintaining a good smoking temp or keeping the smoke inside when the wind becomes a factor.[/#0000ff]
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[#0000ff]I have also tried charcoal smokers. They can turn out some good stuff, if you pay attention to how many briquets you use and keep them properly burning. More bother than electric. But, they are ideal for smoke cooking whole chickens, small turkeys or pork chops. Yum.[/#0000ff]
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[#0000ff]Not sure I would recommend smoking in an apartment, unless you live on an upper floor and have a balcony that is secluded from passersby. The smoker does kick out a lot of smoke during the early phase of each new pan of chips, and puts out a lot of smoky smells thereafter. Concerned or pesky neighbors might report you to the management or the fire department. (I had a fire truck show up at my home one day, when well-meaning neighbors saw smoke pouring over my back fence)[/#0000ff]
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[#0000ff]If you have a fireplace in your apartment or home, you can use that for smoking. Just be sure the flue is open or everything in the house will quickly smell like smoked fish.[/#0000ff]
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[#0000ff]The really good news is that smoking is not the deep dark mystery that a lot of crotchety old timers would have you believe. It simply consists of curing the meat or fish with salt, sugar and spices and then using heat and smoke to cook, dehydrate and add a smoky taste to the end product. You can get a lot of variations, with different recipes, but it is tough to totally ruin something. Still, it is better to practice a couple of batches with something not too precious or expensive before you go out and buy 20 pounds of fresh salmon.[/#0000ff]
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[#0000ff]There are two styles. One loads from the top. I prefer the front loader. Easier to load, unload and to check on progress. [/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Some of the larger (better insulated) smokers work better for outdoor smoking in cold or windy weather. The Little Chief has a tough time maintaining a good smoking temp or keeping the smoke inside when the wind becomes a factor.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]I have also tried charcoal smokers. They can turn out some good stuff, if you pay attention to how many briquets you use and keep them properly burning. More bother than electric. But, they are ideal for smoke cooking whole chickens, small turkeys or pork chops. Yum.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Not sure I would recommend smoking in an apartment, unless you live on an upper floor and have a balcony that is secluded from passersby. The smoker does kick out a lot of smoke during the early phase of each new pan of chips, and puts out a lot of smoky smells thereafter. Concerned or pesky neighbors might report you to the management or the fire department. (I had a fire truck show up at my home one day, when well-meaning neighbors saw smoke pouring over my back fence)[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]If you have a fireplace in your apartment or home, you can use that for smoking. Just be sure the flue is open or everything in the house will quickly smell like smoked fish.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]The really good news is that smoking is not the deep dark mystery that a lot of crotchety old timers would have you believe. It simply consists of curing the meat or fish with salt, sugar and spices and then using heat and smoke to cook, dehydrate and add a smoky taste to the end product. You can get a lot of variations, with different recipes, but it is tough to totally ruin something. Still, it is better to practice a couple of batches with something not too precious or expensive before you go out and buy 20 pounds of fresh salmon.[/#0000ff]
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