fluketamer
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the char broil finally died and i am looking for a new electric digital smoker. anyone have any reccomendaitons.?
recommend me a new smoker please .
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First with the caveat that I don't think electric smokers compare with pure wood fueled versions, you can't beat the convenience. I have the Smokin-It 2 manual thermostat version bypassed with an Auber WIFI smoker controller.
The issue with electric units is the recovery time. You open the door to check on things, maybe give it a spritz with apple juice and it takes like 10 full minutes to get back up to temp. Since the power input is limited to 1500 watts, they design the vent to be tiny and that traps moisture and limits the bark formation.
Lastly, there is a definite smoke quality difference. Electric smokers smolder the wood so the smoke is more harsh vs. a well burning wood fire.
All that said, the convenience has kept me going on electric for at least 5 years now. I've very much contemplated a pellet smoker with the auto feed auger and even those things have issues; e.g. auger/hopper fires....
The issue with electric units is the recovery time. You open the door to check on things, maybe give it a spritz with apple juice and it takes like 10 full minutes to get back up to temp. Since the power input is limited to 1500 watts, they design the vent to be tiny and that traps moisture and limits the bark formation.
Lastly, there is a definite smoke quality difference. Electric smokers smolder the wood so the smoke is more harsh vs. a well burning wood fire.
All that said, the convenience has kept me going on electric for at least 5 years now. I've very much contemplated a pellet smoker with the auto feed auger and even those things have issues; e.g. auger/hopper fires....
Oldskewl
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I ran a Bradley smoker for many, many years and eventually upgraded it with dual elements and an auber PID(I keep it around for smoking salmon, jerkey and keilbasa because I can run it at lower temps). Honestly it was a great smoker but the puck feeder would act up occasionally and you would not get much smoke. I think it was mostly due to the pucks taking on moisture and getting stuck in the stack. I upgraded to a RecTec RT-590 a few years ago and it hasn't skipped a beat. I love the WiFi connection for being able to monitor the meat temps, adjust the smoker temp or turn the unit off even when I am not at the house. I have been very happy with the products it has turned out. Plenty of smoke flavor and aroma. I usually use RecTec pellets or Bear Mountain.
While I don't have one, I'd also recommend the RecTec pellet grills. This is because that's what I've had my sights set on for a few years now based on many, many reviews and knowledge from a friend who also has one. And this friend also also participates in competitive smoking with his stick-burner but says the RecTec is a "monster" of a pellet grill.
Just waiting for my old Pitboss to kick the bucket. I'm tired of replacing parts on the thing that's starting to rust through the barrel. One of these days I just need to pull the trigger on it!
Just waiting for my old Pitboss to kick the bucket. I'm tired of replacing parts on the thing that's starting to rust through the barrel. One of these days I just need to pull the trigger on it!
I have a master built upright electric smoker, convenient as can be, works great, plenty of smoke and I use it in the winter months to cold smoke cheese as a bonus. As far as pellet smokers go, if I were to go that route I'd go rec tec as well as others above have mentioned. My brother in law has one and he loves it.
One limiting factor of the upright is horizontal size, atleast on the one I have, you're not gonna put a 18lb full packer on it. Which I don't anyhow, I separate mine typically since the flat gets done before the point so this doesn't play a role to me... Second limiting factor is temperature, I believe max set temp on mine is 275f .. but it produces great final products.
One limiting factor of the upright is horizontal size, atleast on the one I have, you're not gonna put a 18lb full packer on it. Which I don't anyhow, I separate mine typically since the flat gets done before the point so this doesn't play a role to me... Second limiting factor is temperature, I believe max set temp on mine is 275f .. but it produces great final products.
fluketamer
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thanks for the replies. i understand electric is inferior but i was very happy with my charbroil. my wife says i could put a shoe in there and it would taste good.
this is super tempting:
https://www.aliexpress.us/item/3256...QbDFqmzz67YaAv7iEALw_wcB&gatewayAdapt=glo2usa
this is super tempting:
https://www.aliexpress.us/item/3256...QbDFqmzz67YaAv7iEALw_wcB&gatewayAdapt=glo2usa
Yep, for the price I certainly can't complain about mine, I've had it probably 5 years or more. Works great.
Price sounds too good to be true .
I run a modded Bradley too, with a Tempco element and Auber PID.
If I were to get more serious about BBQ than that, short of going all the way old school stick burner, I'd get a rectec pellet jobbie.
They just had a big sale going on. Not sure if still is.
If I were to get more serious about BBQ than that, short of going all the way old school stick burner, I'd get a rectec pellet jobbie.
They just had a big sale going on. Not sure if still is.
I have the similar model without the glass door. Very convenient, easy to use and keep clean.
I've been very happy with my Green Mountain Grill Daniel Boone. Especially, for the price point. You can crank it all the way to 550 in 5 degree increments. Although I never have.
i had a small master built that I loved then it died.
Bought a traeger, it’s only good for cooking hotdogs. Pellet grills are the easy bake oven for BBQ.
Bought a larger master built. It’s ok. Compared to the smaller one, the chamber was twice as big and the chip tray was 1/3 the size. The window is worthless. Makes good jerky though.
Bought a Kamado Joe. Love it. Get it to temp and it will hold it for hours. Smoked a brisket for 12 hours and I could have easily gone another 6-8 hours without adding fuel. Also works good as a pizza oven. It’s pricey, but I get far better results than the traeger or electric smoker.
Bought a traeger, it’s only good for cooking hotdogs. Pellet grills are the easy bake oven for BBQ.
Bought a larger master built. It’s ok. Compared to the smaller one, the chamber was twice as big and the chip tray was 1/3 the size. The window is worthless. Makes good jerky though.
Bought a Kamado Joe. Love it. Get it to temp and it will hold it for hours. Smoked a brisket for 12 hours and I could have easily gone another 6-8 hours without adding fuel. Also works good as a pizza oven. It’s pricey, but I get far better results than the traeger or electric smoker.
Both expensive AND a pain in the ass to tend every 30 minutes? Usually you can only get one of those at a time.
It's a value for the money, but it is expensive. Smoking with wood is smoking with wood--nothing much you can do about that. It produces noticeably superior results to pellets, and it does it reliably without fail.
My counter to that is if I wanted to tend a fire every 30 minutes, I would have kept my cheap offset.
Disclaimer: I'm **** talking with no actual research. Disregard.
stamandster
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This got really good reviews if you want to stick with electric and cheaper options https://www.amazon.com/EAST-OAK-Electric-visualization-PES23001/dp/B0BDDHHK3B
This essentially does the same thing.
And it cost me 20 bucks plus some rebar I had laying around and some old steel shelving to make a large tray. Main use is smoking a whole hog a couple times a year, but I've done some other things on it with great success.
Then before I had the master built the hill billy in me built an electric upright smoker out of an old fridge, an electric hot plate, and an ink bird controller. Old turbo housing for a chimney.
And it cost me 20 bucks plus some rebar I had laying around and some old steel shelving to make a large tray. Main use is smoking a whole hog a couple times a year, but I've done some other things on it with great success.
Then before I had the master built the hill billy in me built an electric upright smoker out of an old fridge, an electric hot plate, and an ink bird controller. Old turbo housing for a chimney.
But just buy the masterbuilt... it's a solid choice.
I use an offset, but it is big, difficult to clean, and operating it definitely requires more than pressing a button and I can see why folks are drawn to electric (you can take my Oklahoma Joe out of my cold, dead fingers).
With that said, my buddy uses a small electric unit that he does everything from bacon-wrapped jalapeños to brisket. I'll ask him the model.
With that said, my buddy uses a small electric unit that he does everything from bacon-wrapped jalapeños to brisket. I'll ask him the model.
I have an offset stick-burner in addition to my Pit-Boss pellet grill. The quality of the finished meat is waayyy better off the stick-burner but you really have to commit to tending a ~12-18 hour smoke for a brisket or pork butt.
Quality of the finished product aside, its way easier to fill the hopper with pellets and let it do its thing overnight and what you get is almost as good.
Quality of the finished product aside, its way easier to fill the hopper with pellets and let it do its thing overnight and what you get is almost as good.
No, you are right about the cheap offset. It's the same constant stoking. What you get for your money is that it holds temp and produces perfect clean smoke automatically.
It helps to have a kid to assign feeding the fire...
Also, the convection fan in the kbq cuts cooking time down considerably. A big shoulder that would take me 12 hours on a regular wood burner will take about 8 on the kbq.
I've owned an electric Old Smokey for years and are very happy with it. Very inexpensive and holds a fair amount of meat. It is easy to clean and get replacement parts for (if needed). I don't smoke a lot, so spending $$$$ makes no sense.
Love mine. I added their heat blanket and use it year-round. The pizza oven attachment is kinda fun, but doesn't replace a real pizza oven. I've had no problems with it in ~6yrs other than replacing the igniter heat element.
And when it's finished - you save a step because you don't have to put it in the fridge. It's already in the fridge!
I have an old webber propane bbq that is ready to kick the bucket as well. My wife is not a big "smoke" person, but a hint or smaller amounts are ok. My neighbor has a offset and he has given me some of the most amazing smoked meats and sides. But, with that said, I am not the kinda guy that can sit patiently and not fool around with the vents and stuff. I saw a cool deal with a webber charcoal BBQ where they put all the briquets on one side, set a few pieces of wood on them and smoldered the wood for a smoke taste. I was thinking of going back to the old school way and doing that. But, the upright smokers are really easy to use and a work buddy had one and did some fantastic ribs on them. I cannot afford all the toys, so I am still on the fence on what to buy.
I am drooling just thinking about a brisket or babybacks or poultry like beer butt chicken...
and now my advertising variable says I must see every option in the digital electric smoker category. Dang those nerd weiners.
and now my advertising variable says I must see every option in the digital electric smoker category. Dang those nerd weiners.
GoeHaarden
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The Weber Smokey Mountain. I've got the 18" and it's perfect - been running it for over 12 years and it's been great. Its a charcoal smoker but I've done cooks 16+ hrs with minimal interventions - once it's dialed in the temps are pretty rock solid. Can do high high temp cooks to 400F for quick chickens and whatnot. You cannot beat the flavor of a true charcoal smoker.
I've thought about adding a Thermoworks Billows to to control the temp, but in all honesty it doesn't need it so I never bought one.
Weber Smokey Mountain
I've thought about adding a Thermoworks Billows to to control the temp, but in all honesty it doesn't need it so I never bought one.
Weber Smokey Mountain
ITV
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I also have the 18" WSM and I prefer the results (smoked ribs) over my ceramic grill (Vision Grill). My thought is that the water pan helps with the meat retaining moisture.
I bought the Billows mainly for use with my ceramic grill and tried it with the WSM, I verified that the WSM does not need any temperature controller.
My experience in smoking is close to zero - I had a small steel shoebox I would put wood embers in and set it inside the big Weber. But dang - tending that for 12-15 hours is getting close to hard work.
But I love smoked ribs, brisket and veggies.
The Cuisinart smoker looks interesting. Inexpensive entry level - heat goes up to 400°F. Cons: must open door to load more wood. Does anyone have any experience with the digital electric smoker from Cuisinart?
But I love smoked ribs, brisket and veggies.
The Cuisinart smoker looks interesting. Inexpensive entry level - heat goes up to 400°F. Cons: must open door to load more wood. Does anyone have any experience with the digital electric smoker from Cuisinart?
I recently bought an Oklahoma Joe's Rider pellet smoker grill. I don't know if this applies the OP. I have only used it for grilling so far but used Hickory pellets. The chicken and steaks and hamburgers all came out great. Wide range of temps from 200 - 650 F for searing. My wife is sensitive to smoked meats, so I'll try a brisket soon for a family get together and grill something for the wife.
I did find some Royal Oak hardwood charcoal pellets and did a mix with Hickory and it was more tolerable to my wife. Those who are sensitive to smoke might try the charcoal pellets in your pellet smokers/ grill. They do burn hotter than wood pellets so be aware.
I did find some Royal Oak hardwood charcoal pellets and did a mix with Hickory and it was more tolerable to my wife. Those who are sensitive to smoke might try the charcoal pellets in your pellet smokers/ grill. They do burn hotter than wood pellets so be aware.
fluketamer
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the tree was getting revenge for all the wood you burned in there
Yeah, that's fair. However I'm going to burn that tree as well, so it feels pyrrhic.
GoeHaarden
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Once it's levels off it'll hold a temp for as long as it has fuel. Give it time to settle in and make small adjustments to the vents. Otherwise, you'll just be chasing your tail. "Tending to the smoker" is just my excuse to not go anywhere and drink beers, but it really pretty stable.
Last year I got the itch to get something new but then I decided to keep it and just buy some upgrades - I'm glad did. By far the best thing I did was hinge the lid. Then I bought the the Cajun bandit upgrade kit with the huge fuel ring, stainless door, and I also got the beefy stainless grates. Looking to get another 12 years out of it.
I have yet to find anything I can't do on my Vision Kamodo from 650 * pizza oven to a 225* slow smoke. I do have a Little Chief for cold smoking. Hope the Vision out lasts me!
I have a Masterbuilt Gravity 800. It is similar to an offset smoker with temperature control. It is made to use with charcoal but wood chunks and splits can be added. I have had a propane smoker, an electric smoker and a Traeger. The Masterbuilt gives a far better smoke flavor than any of those.
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I second the Masterbuilt Gravity, I bought the 560 when it first came out, smoke low or crank it to 700deg, holds temp very close and no tending for 10-12 hours.
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