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Out of the Blue

As spring approaches, I'm starting to make plans to up my game this year at the man stove. My grill has a side fire-box for smoking, but I don't think it's an ideal smoker at that, and obviously using it as a smoker prevents using it for grilling, so I'm looking at dedicated smokers (though the draw of a kamado-style ceramic grill is quite strong). The thing is there's such a variety of them out there to choose between, I think I should have started researching this before last spring for this one. I certainly am interested in hearing anyone's personal experiences on the topic.

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14. Re: Out of the Blue Feb 23, 2012, 16:56 Cutter
 
Hoop wrote on Feb 23, 2012, 15:03:
We have a tee tree variety called Manuka that is native to these parts http://goo.gl/CC7Qi
It's sawdust or chips are a supreme smoking wood for fish or meat.

There is good info on this site for smoking.
http://www.smokingmeatforums.com/

The other thing people forget is that you can all kinds of spices to a smoker for an interesting twist particularly when doing certain cuts like a brisket, or pork and turkey in particular things like cinnamon. nutmeg, all spice, star anise, clove, all work fantastic in smokers with those meat and meat byproducts.
 
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