A month or so ago I purchased an electric smoker from the company called Cookshack. (Cookshack Barbecue & Smoker Equipment) and have been giving it a try. The secret to the beast appears to be that temperatures are kept low (not to exceed 225F) and that there is very little air movement inside. There is, of course, no flame as the wood never reaches ignition temperatures, merely smoldering. Additionally, there is but a small vent hole in the top and a small drain hole in the bottom. Otherwise it is sealed.
The results, in a few words, have been quite surprising and most satisfactory. Even Texas venison, usually far from the tenderest of meats, however flavorful it might be, comes out nearly cheese tender. I realize that for our overseas members, the shipping costs would be prohibitive but should there be a EU dealer somewhere, I really recommend this one. Think what it would do to whole sea bass!
The results, in a few words, have been quite surprising and most satisfactory. Even Texas venison, usually far from the tenderest of meats, however flavorful it might be, comes out nearly cheese tender. I realize that for our overseas members, the shipping costs would be prohibitive but should there be a EU dealer somewhere, I really recommend this one. Think what it would do to whole sea bass!
