Hello everyone! I am new to the forum and smoking. I visited my brother in Montana this summer. He has a Masterbuilt 40" smoker and I helped him with understanding it's uses just by reading thoroughly the manual/cookbook that came with it. We successfully smoked/cooked 2 whole chickens, a rack of ribs and some Salmon. The salmon needed to have close temperature control to keep the fat from cooking out, and the smoker overshot the temp too much and that occurred to a small extent. I was thinking of getting the same smoker for myself but wondered if there was a better and comparable model from another company. I was looking at the Smoke Hollow smokers in a Cabelas recently. How do they stack up? Any other brand suggestions?
As a novice, I think I would have better results learning with a smoker that has some tighter (digital) controls. I also want to cold smoke cheese and I don't know if an electric smoker will be able to produce smoke at those low temperature ranges to adequately smoke the cheese. I would think that having the heating element inside the unit would make too much heat for the cheese to smoke without melting. Any suggestions would be appreciated.
PS: I live in the climate of NW Pennsylvania
As a novice, I think I would have better results learning with a smoker that has some tighter (digital) controls. I also want to cold smoke cheese and I don't know if an electric smoker will be able to produce smoke at those low temperature ranges to adequately smoke the cheese. I would think that having the heating element inside the unit would make too much heat for the cheese to smoke without melting. Any suggestions would be appreciated.
PS: I live in the climate of NW Pennsylvania
