Need a smoker for both salmon and pork shoulder.
I'm looking for a smoker.
I've already seen this post on stovetop smoking
and this one on cardoboard box smokers
. I've also trolled all over the interwebs reading up on hot vs. cold smokers and all sorts of advice, tips and tricks.
Problem is, none of them provide what I am looking for - a recommendation for one that I can buy that meets the following requirements:
1. Commercially available
2. Cost no more than $250 USD
3. Be capable of both hot and cold smoking, enablling me to:
a. smoke already-cured gravlax
b. smoke raw pork shoulder
I will consider both electric and charcoal models, though I would prefer an electric. If an electric is a dumb idea, maybe someone could offer their opinion as to why. If such a smoker doesn't exist, that's fine too - just let me know how I should adjust my expectations.
I am originally from Memphis, and as such crave chopped pork bbq sandwiches whenever I can get my hands on them. More specifically, I have an obsession with Payne's
, which some old-school Memphians consider to be the best in town, if not in the world.