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For fish, I like a water smoker, unless you are making jerky.
You can buy one for under $100.00 and if you want to die and go to heaven, try some roasts in it.
 

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I would suggest going propane over electric. Easier to regulate the heat in my opinion. I have the Smoke Vault and love it.
 

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Propane is the way to go- I really enjoy my Camp Chef but if you go on line and it's only on line you can order a propane smoker from Walmart and they will deliver it to whatever store you chose for around $119.00 or something like that. That's a lot cheaper than the camp chef. Just did a roast and a turkey last week and had smoked turkey sammys today at work with melted swiss, horse radish and tomatoes on a toasted croissant.
 
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