I am looking a buying a smoker and was looking at electric. Does anyone use an electric smoker and do they worth the $$$?
A wise man once said “Do as I say not as I do” Good advice when I tell you that.
I have had several of them over the years and they have all been great. The one I have now is digital(about $200) and I would not go back to the others. You can set them temp and it stays there. The rotary dial units do not work that well. I usually boston buts or beef brisket but have also smoked chicken, fish, and even a turkey.
I have been smoking Q for years and acquired a masterbuilt electric two years ago. It takes any kind of chips you want and is by far the best smoker I have ever used. Crank it up and add wood chips occasionally is all it takes. Bass Pro sells them under their brand here: http://www.basspro.com/Bass-Pro-Shops-Electric-Smokehouse-Smoker/product/97894/45432
x2 on the Masterbuilt. I’ve been using one for ~4 years and have been very pleased.
i Had the Brinkman electric and liked it, but when it was cool outside, could not keep the temperature up. I bought a gas Master Forge from Lowes and love it. Pretty much the same, get the temp set and just add water and chips ocassionaly. I have a feeling that if you prefer electric, the Master Built will perform very well for you. As far as worth the money, yes. As with anything, you get what you pay for.
There was a masterbuilt (I think) at Lowes in Goose Creek on clearance this weekend; a floor model I believe. Originally 179, sale for 129. My buddy bought the same model and has good luck so far.
John
15’ Ocean Kayak Scupper Pro
check out cookshack. 2-4 oz of wood. electric. expensive. set and go. meat thermometer.
http://■■■■■■■■■■■■■■■.com/eve/forums
jan
Chuck do you have the Master Forge 33" Electric Smoker?? That is what I am looking at. Thanks all for the input
A wise man once said “Do as I say not as I do” Good advice when I tell you that.
I have the Masterbuilt
I have had the red Brinkman for years. It can burn a little too hot sometimes but you can adjust that with the lid. Great for the fact of plug it up and leave.
I love my master built. SAMs has the best price on the 40 inch model. I had to buy mine in Anderson because two years ago the myrtle beach store didn’t carry them. I saw them threre two weeks ago for 299 though. Bass pro and cabelas are a lot higher for the 40 inch. Spend the extra and get the 40 over the 30 if you go with masterbuilt. I heard ribs don’t fit well in the 30. We only smoke a couple times a year but we’ll do 2-4 butts and 3-6 racks of of ribs and vacuum pack the leftovers.
I have been tinkering with BGF’s old brinkman that he gave me, but have stopped short of ordering a replacement element - the company that makes them is hard to get hold of.
Anyone a sams club member wont to ride up there with me and get a 40" master built?? =D
I was considering installing a single hot plate burner in there with a ceramic tile on to set a chip can on. I am really glad I have the bigger one now.
quote:
Originally posted by mhebbardI have been tinkering with BGF’s old brinkman that he gave me, but have stopped short of ordering a replacement element - the company that makes them is hard to get hold of.
Anyone a sams club member wont to ride up there with me and get a 40" master built?? =D
It sounds like the electric ones work a lot better than those side-fire-barrel charcoal models. I have to constantly monitor mine, and run a huge fire just to keep 215 temp. I have gone to cooking the Q 3,4 hours on the smoker and then wrapping ribs or butts in foil and putting them in the oven for the remaining time. You always have to have your next coals started ahead just to keep up with the side-fire-barrel charcoal models … you’re so busy you beers get hot.
“Fair skies, tight lines, and green numbers.”
Depending on what your smoking, you only really need 3-4 hours of smoke. For example, ten pounds of pork butt, smoke it for 3-4 hours then finish it in the oven. Otherwise at 225-250, it will take you 12-14 hours to get the meat to a shreadable temperature. This will cut down on a lot of time and “reloading” and after the first couple of hours, the meat won’t take in anymore smoke flavor.
- A bad day fishin’ is better than a good day at work!
- Why would anyone want to live anywhere besides the Lowcountry in South Carolina?
ihave the master forge propane smoker and love it. best smoker for a family ever! set it and roll
I have a traeger smoker. It runs off of compressed wood pellets, and is technically electric as the pellets are ignited by a hot zone and air is blown in to maintain heat. They are about 350, for the small one which I have, but it’s an incredible smoker and can get to heats from 200 to 425 degrees. Here is their site. http://www.traegergrills.com/
scott
PS- just grilled some freshly caught cobia from crosby’s on the traeger. Put a bit of blackening rub, and cranked the traeger smoker up to 425 degrees. That hot, you don’t get much smoke, but you do get a superb wood flavor that is amazing for fish!!! I love that darn smoker. It kicks butt also on smoked salmon, boston butt, brisket, turkey etc. You don’t have to babysit it all of the time which is fantastic. Let me know when you get the smoker and I’ll send you a PDF of the smoker cookbook that came with my grill- it’s awesome. Or any other forum members want that cookbook let me know!
scott
X2 on the cookshack smoker!
I have had an 009 for years and have had no problems.
4 ounces of Mesquite, set and forget!
8 pound butt will be perfect in about 16 hours.
I set it up at 11 pm and when I get off work at 3pm it’s perfect!
Wilton, CT: New Smyrna Beach, FL
Kiblerws…I’d like to take you upon the cookbook pdf please.