Electric Smoker Advice Needed.

[bae]

I'm looking to get an electric smoker, primarily for seafood. It must be capable of cold-smoking.

Two models I'm checking out are the Bradley Smoker, which seems to require expensive proprietary wood biscuits, and the Smokehouse Smokette II, which doesn't, but which claims a minimum achievable temperature of 100 degrees, which seems a bit too high.

Anyone have any experience with either of these, or any other good advice?

 

[phatch]

www.smokering.net A web ring devoted to smoking and smoke cooking. Might take a little digging.

Also try www.barbecuen.com They are a store and clearing house of knowledge on smoking. They carry the Bradley brand you mentioned.

The other brand I've seen for cold smoking is Little Chief. See www.smoke-house.com Seems that it will take regular old hardwood chips and chunks. I have a friend with one who makes good smoked trout.

Phil