Hi Folks, looking for a decent somewhat entry level wood smoker. I've had an electric vertical one in the past, it did pretty good but the element blew out and they wanted $75 for a replacement. I am really into the whole concept of using my own wood to smoke the food. I have been looking at the Oklahoma Joe's highland or longhorn models and they seem to be getting pretty decent reviews minus some minor modifications folks made to improve them. Any other recommendations would be greatly appreciated! Also I know cherry, hickory, etc.. are some popular woods to use for smoking but is there any other kinds you can use as well? Absurd to smoke with Oak? Or other types of wood? Am fairly new at this so thanks again!
See the "well Seasoned gtg pork smoke" thread i just completed. . I use a weber smokey mountain bullet smoker. It uses charcoal and I can get about 1 2hrs out of a single load. Not too sure about long, low & slow smokes with wood. I've had it going on 20yrs - zeto complaints. Good bbq is not always about the equipment. It's how you use it. I'd recommend it in a heartbeat. Sent from my SM-T280 using Tapatalk
A close friend has the Oklahoma Joe and does wonders with it. His main smoke wood is cherry from my stacks, and prefers lump charcoal over briquettes. Last year tho on a brisket, he ran cherry for the smoke and let it go to coals for maintaining the temp. Absolutely nailed it.
Thanks Eric, that's what I was hoping to hear. When I get a few bucks, think am gonna go for it! Something about smoking meat and wood, all goes together nicely, lol!!
Your upright electric smoker...is it a fridge style that you access from the front? Similar to a Masterbuilt? If so, usually it's not the element, it's that the electrical spade connectors have rusted off in back. There's a 4" square panel that you can remove and crimp new ends back on the wires. Had to do it twice to mine
Wondering why you ask if it's absurd to smoke with oak? Oak is one of my faves for sure. I've smoked thousands of pounds of chicken and porks butts over oak. Pecan is my all time favorite for beef. Cherry tastes a lot like oak. Hickory works great for ribs. Pear is very mild. Burgers over maple are quite tasty. Probably the worst tasting chicken I ever made was with fresh cut white oak. Yikes did it ever taste like creosote! Don't ever use fresh cut wood!
Pecan for steaks and mulberry for most everything under the sun... but then again... gots plenty of it...
I only ask out of being a complete novice. Most smoked food or chips you see (at least around these parts) are linked to the popular choices such as cherry, hickory, etc... Its really good to know that oak is a fine choice as well because I have a ton of it, lol! White oak, Red, and Chestnut oak are predominant behind my house. Thanks for the info, look forward to using some of my stashed wood to cook with......!
Sorry to say that I would go Komado Joe over the egg now (and I have used the egg for 9 years now). More features included (divide and concur system included), better design in some areas (latch, gasket, chimney cap, ash clean out tray) all with the same komado design/material of the cooker itself. BUT, this type of smoker doesnt appear to be what the op is looking for..........
I can't remember ever using red oak to smoke with...i guess it's time to try it. You looking for an offset style cooker? BGE/ Kamado? 100% wood/charcoal ? Wood over electric? Wood over propane? Oh man! I'm really hungry now!
