MEXICOWANDERER wrote:
Down here very little choice
Electric
Gas
Carbón but not presnado.
Means impressed twigs and chunks of charcoal. Easy to light the hotter than. Hell for maybe 15 minutes then a mass die out. Kingsford is unknown. In Michoacan I have large stack of guisache. Big fire, then a die down with bricks and metal heated. Forearm thick branches to maintain temp feeding a bit at a time.
Shovel and bucket to take ashes. Here in a city I have none of that luxury.
I will toss you a different solution..
How about a propane upright smoker?
$160 HEREBasically works just like an oven, can be used with or without adding wood smoke, but you can add in wood chips or use an "A-maz-n" pellet accessory for added smoke flavor using foodsafe smoker pellets (no glues or artificial binders)..
They make several tubes which can lay on a heavy smoke..
Or their "Maze"..
The upright smokers might be the ticket for cooking duck they typically have 4 shelves, bottom shelf you can put a disposable aluminum pan to catch the grease and you can use the other shelves for your meat.
I have an electric Masterbuilt and love it, use it for smoked pork ribs, pork loin (makes a nice lean pulled pork), pork shoulder (traditional pulled pork), smoked chicken (love using leg quarters).
The electric version also has insulation which helps save energy and for me allows for usage in colder weather, not sure about gas fired though.
Also have done what is known as the "mailbox mod" which is an external chamber for the smoke generator (tube or maze) typically made from a mailbox and is connected via 3" flexible pipe. This allows the smoke to mellow for a less harsh smoke taste. Mailbox mod also allows me to do some cold smoking like cheese, double smoked bacon, double smoked ham.
The downside of the Masterbuilt electric smoker is it is limited to 275 max temp which does not crisp chicken skin and some folks have had failures with Electric Masterbuilt smokers.. Some folks have heavily modified the Masterbuilts with external temp controller and 1200W heating elements which allows them to run a bit higher temp.
For more smoking information than you can handle you can check out
SMOKINGMEATFORUMS.COMFor your salt environment, you might want to look at a stainless smoker if you can find one but options may be limited.
