doobie 5,802 Posted April 20, 2016 Report Share Posted April 20, 2016 seeing poppa snakes 'first smoking trial' post ( got me to thinking about buying a smoker, not as good as poppas but a far cheaper model/type. I saw this advertised at Anaconda and wondering if anyone has similar or better for around the same price? http://www.anacondastores.com/camping-hiking/camp-cooking/camp-cooking-appliances/mojiko-deluxe-smoker-oven/p/BP90022007 It is a Mojiko brand and it seems to be expensive when not on sale at $110, but on the sale price of $40 it seems a reasonable price for a first start up - however, it could be a crappy smoker for all I know. So any thoughts? Meppstas 1 Quote Link to post Share on other sites
Underpants 1,543 Posted April 21, 2016 Report Share Posted April 21, 2016 I use a basic Jarvis Walker branded smoker. Simply stainless sheet, spot welded with a press fit lid and a couple of stainless 'cake rack' style shelves. Super easy to use and works great for ST, tommie, mullet fillets, snapper wings ect. The only issue with this was the actual burner was a piece of s**t. I replaced it with a quality hiking metho burner (Tatonka) which I had in the cupboard anyway. Back to the Mojiko one: With out actually looking at one in store.....from what i can see off Anaconda's website, it looks ok. If it is indeed all stainless, would be fine. Looks to have a lot of vents underneath, where the burner goes. Ive found my metho burners to be really sensitive to wind so this might need a bit of sussing out. I find i often need to place bricks up near the venting holes on mine so the flame doesn't go out. Meppstas, Squid Inc. and doobie 3 Quote Link to post Share on other sites
outandabout 373 Posted April 21, 2016 Report Share Posted April 21, 2016 I bought one about 18 months ago on sale,for about $40 as you have said doobie........it is indeed all stainless in construction,and does the job pretty well for the amount I use it anyway. As Underpants says,the burners are pretty ordinary,and take a bit of fiddling to get them working to their best......mine came with 2 burners for whatever reason,but I only ever use 1........tried 2 burners,but far too much heat,and the sawdust was gone in about 2 mins! Takes a bit of trial and error,but for $40 if you lose interest,well you've lost nothing really. Good luck. doobie 1 Quote Link to post Share on other sites
doobie 5,802 Posted April 21, 2016 Author Report Share Posted April 21, 2016 Thanks fellas for your input. I went and had a look today, didn't buy just yet, but it looked ok for $40. Felt a little thinish but most probably do to a point. I think I saw 3 burners in it, but as you say outandabout only 1 probably is sufficient. Good point also underpants about any breeze through the vents. I don't have any bricks haha but some alfoil should do the trick. Probably will pick one up for sale ends. Cheers again. Quote Link to post Share on other sites
BarneyB 1,939 Posted April 21, 2016 Report Share Posted April 21, 2016 I bought the same deal last year, liked the smoke taste so much I upgraded to a Hark 2 door, much more versatile but the Mojiko did do a good job on Tommies. Panga and doobie 2 Quote Link to post Share on other sites
portluck 117 Posted April 21, 2016 Report Share Posted April 21, 2016 For $40 give it a whirl I reckon. doobie 1 Quote Link to post Share on other sites
Panga 1,484 Posted April 21, 2016 Report Share Posted April 21, 2016 I have had the models explained above but because I LOVE my smoked food, be it fish chicken, pork and so on I bought a Hark 2 door I suppose it is what you want IMO doobie 1 Quote Link to post Share on other sites
doobie 5,802 Posted April 21, 2016 Author Report Share Posted April 21, 2016 I would love to have a hark or similar as I see the recipes and the finished products on the Aussie BBQ forum and it makes my mouth drool - but I can only dream - but would also love to have some the BBQs some of these guys have (they are so into theirs meats it is incredible). But thought a simple smoker for the fish I catch will at least give a different flavour - and you guys seem to be giving it a big tick. I'm generally thinking of smoking tommies, mullet and salmon, but what other fish do you try or do you put other meats in these little smokers? Quote Link to post Share on other sites
archerfish 685 Posted April 21, 2016 Report Share Posted April 21, 2016 Snapper Wings...mmm doobie 1 Quote Link to post Share on other sites
Underpants 1,543 Posted April 24, 2016 Report Share Posted April 24, 2016 Had a squiz at the Mojiko smoker at their Mile End store today (playground at Bunnings, sausage sizzle then tents & hammock at Anaconda....kids ). Actually looks pretty good , better than my JW smoker! I like the drip tray at the bottom- theoretically stops the half cooked fish juices from going into the smoldering sawdust, obviously not the most ideal 'smoking favours' from fish juice! Will maintain my thoughts regarding the windshield vents and you'll definitely only need the 1 burner to smoke fish. On another note, the smoker display was right next to 'Smokin' Joe's' wood chips. A little strange as these chips are not suitable for the smoker, more for a Webber/kettle style where you can (soak in water for an hr or so then) wack 'em on the heatbeads/charcoal for a bit of smoking effect. You'd be wanting sawdust not chips. Softy and doobie 2 Quote Link to post Share on other sites
iron chef 721 Posted April 24, 2016 Report Share Posted April 24, 2016 I had one given to me as a present. They work fine. After one attemp with the burners supplied i threw them a way and got myself a little camping burner from a camping shop. Worked well with a lot more control of the flame. The same type of burner used to be supplied with the galvanised Jarvis Walker smokers. They are about 50mm diameter doobie, Underpants and Squid Inc. 3 Quote Link to post Share on other sites
Knackers 696 Posted May 10, 2016 Report Share Posted May 10, 2016 Consider buying a weber or similar. I don't have a dedicated smoker and use the bbq, big weber and the smaller weber to smoke all kinds of stuff. The smaller weber is this one http://www.weber.com/grills/series/go-anywhere/go-anywhere-charcoal Unless you are cold smoking or smoking heaps of stuff hot smoking is easy. On the smaller one I put 3 - 4 briquettes on one side, get going, and place the sawdust suitably wetted on top. Wait for it to smoke and whack the fish in. I can use it to roast a whole chicken as well up to 1.6 kg. Quote Link to post Share on other sites
Knackers 696 Posted May 10, 2016 Report Share Posted May 10, 2016 Piccy tells a 1000 words. Whilst not smoking shows the room where you can put the shavings on the coals. I put them both directly on the coals and above.. I find that the weber does just a good a job but can roast and grill/bbq as well compared to just a dedicated smoker. Just play around with the amount of coals you need, whrere to put them for what you want to do. Quote Link to post Share on other sites
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