Electric Smoker
- Thread starter dmclone
- Start date
I do. I have really enjoyed it. I had a smaller, charcoal one that was too difficult to keep a steady temp/had to keep feeding the fire (I actually ended up "converting" it by finding an old hot plate and making it electric).
They usually take a bit of adjusting to figure out true temp as the built in thermometer is usually off a bit...I've marked my electric dial for my "ideal" temps (outside temp can also change that a bit).
They usually take a bit of adjusting to figure out true temp as the built in thermometer is usually off a bit...I've marked my electric dial for my "ideal" temps (outside temp can also change that a bit).
Have a Masterbuilt and a Brinkmann smoke n grill. Just smoked two turkeys on Sunday, I did one for a friend and his wife told me I should quit my day job and smoke meat full time. I love the Masterbuilt as it does a great job of controlling the temp. The big perk was I bought this off a swap site for $60. It still had the tag from Lowe's on it. I may invest in the amazin pellet smoker. That way I don't have to keep adding chips every couple hours.
That phrase could be a wonderful compliment or a really clever insult, I'm totally using that next time someone cuts me off in traffic. Tell her thanks from 3TrueFans.
I was looking up how people cook briskets and it says the following:
Leave in until meat hits about 195 internal meat temp. Double wrap in foil and wrap in a blanket or towel with a little juice or other liquid for a minimum 2 hours. Slice and enjoy
After sitting out for 2 hours wouldn't the meat be cold? How do you warm it up?
Leave in until meat hits about 195 internal meat temp. Double wrap in foil and wrap in a blanket or towel with a little juice or other liquid for a minimum 2 hours. Slice and enjoy
After sitting out for 2 hours wouldn't the meat be cold? How do you warm it up?
I've heard when you wrap it like that it stays warm for quite awhile. Probably less so with smaller cuts of meat.
I pulled the trigger on a Traeger this year. So far I'm pretty happy with it. I kind of miss the char you get on hamburgers and may dig the Weber back out for doing those.
It will not be cold after 2 hours. I've done all sorts of briskets. Usually I'll wrap in foil and place in cooler with towels and put the lid on.
It's best for almost all smoked meats to rest for a while.
Yes, it's also a function of mass. A whole brisket will stay warm for quite a while. A smaller one may not. with any cut of meat, I always keep the internal probe in, once it starts dropping in temp, I slice.
I've had a Weber Smokey Mountain for about 10 years, use it all the time. Once I get the temp locked in (after meat's been on for an hour), it can stay pretty constant for hours.
I have one, give cold smoking a try some time.
I have a Traeger from about 2000, Lil Tex model. For a smoked chicken or a small loin it's nice for ease of use but the flavor doesn't compare to the Weber SM I have.
- Mar 27, 2006
- 42,672
- 33,585
- 113
Electric smokers are damn near foolproof. They're almost cheating. You're never going to get world class results, but they definitely produce good results. I was shocked at how easy it was to get things to turn out well.
I've done all kinds of things in mine. Ribs, pulled pork, turkey, wings, kielbasa, etc. it's been great.
I've done all kinds of things in mine. Ribs, pulled pork, turkey, wings, kielbasa, etc. it's been great.
Do it. You won't regret it. I still use chips with mine to get a good smoke going to begin with, but that way you won't have to open the door. If your lookin', you ain't cookin'.
I bought a pellet grill too. Awesome for smoking, roasting, pizza. But, I still have my regular grill (broilmaster) for burgers, brats, steak, etc. The pellet grill just can't sear well enough and the recovery after the lid is opened is too slow.
Regarding the electric smoker, you'll be very happy. There are definitely some snobs out there that will say you can't get authentic bbq or great tasting food from electric or propane smokers. The reality is that they all can make great tasting food if you spend the time and learn the techniques that improve the product.
Good luck & be careful - it's a slippery slope once you start making great food, it can become an addiction!
Last edited:
Not electric, but we just bought the Weber Smokey Mountain about a month ago, it keeps the temp very well, we may adjust every 30 minutes or so but we don't really have to, we are out on the deck drinking beers so we do trying to keep it on the low temp range. Never have to add charcoal in the two times we've used it up to 8 hours. Throw in a couple wood chips every 2-3 hours and that's all it really takes.
http://www.weber.com/grills/series/smokers/smc-smoker-22
http://www.weber.com/grills/series/smokers/smc-smoker-22
As I mentioned before, I've had a WSM, and its outstanding. Mine is a 18.5, and I've heard from people that both have the 18.5 and 22, that the temp is easier to maintain on the 18.5
Anyone have any good ideas on wood pellets? I just bought a Pit Boss and will probably end up just using Traeger pellets because they are easy for me to get but was just wondering if anyone had any under the radar brands that were good or cheap?
