05-04-2018, 01:56 PM
[#0000FF]There are lots of new smokers that have great temperature controls, automatic feed of pellets or blocks, etc. These are great for smoking ribs, chickens, turkeys or other large chunks of non-fish flesh. They are also good for hot smoking fish for shorter periods...good for trout, salmon, whitefish, etc.
I have a good temp-controlled smoker for the above. But for long slow smoking...with lots of smoky flavor and maximum moisture reduction...I stick with an old Little Chief smoker I have had for at least 30 years. And I had another one for many years before that. The only heat it generates is from the burning sawdust, chips or pellets. Almost impossible to get the temp over about 180...and usually averages lower. Just right for long slow smoking with lots of smoky flavor. I couldn't do my fave "smokitty" recipe without it.
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I have a good temp-controlled smoker for the above. But for long slow smoking...with lots of smoky flavor and maximum moisture reduction...I stick with an old Little Chief smoker I have had for at least 30 years. And I had another one for many years before that. The only heat it generates is from the burning sawdust, chips or pellets. Almost impossible to get the temp over about 180...and usually averages lower. Just right for long slow smoking with lots of smoky flavor. I couldn't do my fave "smokitty" recipe without it.
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[signature]