Anyone have experience with electric smokers?

[Lazarus52980]

I have a property tax refund coming and I am seriously looking at purchaing the Cookshack SM025 (here). Does anyone have this, or some other electric smoker that they could highly endorse?

After that... rubs and recipes?

 

[D1gger]

I have a friend who swears by his Bradley Electric Smoker, but I don't have any personal experience using it. His food does taste great.

 

[UglyCasanova]

See here for electric smoker reviews

 

[NetWareHead]

Are you set on electric an electric smoker or would you be open to charcoal?

 

[Oyeve]

Came in for ecig info. left disappointed.

 

[SpatiallyAware]

>$700??!?!!



Get a Big Green Egg instead, unless you're planning on smoking massive quantities of food.

Those electric smokers are better for cheeses, cold smoked fish, that sort of thing. It's a fairly specific device, compared to a do-it-all ceramic cooker.

 

[ViperXX]

PM Sixguns he uses an electric smoker.

 

[Lazarus52980]

Are you set on electric an electric smoker or would you be open to charcoal?

I am pretty much set on an electric, becuase my wife is just not able to watch a charcoal smoker... Thus, I need to be able to set it before I leave for work, and have it completed when i get home.

From what I understand, electrics can get fairly close to as good as charcoal smokers...

 

[Lazarus52980]

>$700??!?!!



Get a Big Green Egg instead, unless you're planning on smoking massive quantities of food.

Those electric smokers are better for cheeses, cold smoked fish, that sort of thing. It's a fairly specific device, compared to a do-it-all ceramic cooker.

Its not about massive amounts (although I do have 4 kids, and maybe more in the future) its about "set it and forget it".

 

[Lazarus52980]

Came in for ecig info. left disappointed.

Sorry, not that kind of "smoke"

 

[ViperXX]

I am pretty much set on an electric, becuase my wife is just not able to watch a charcoal smoker... Thus, I need to be able to set it before I leave for work, and have it completed when i get home.

From what I understand, electrics can get fairly close to as good as charcoal smokers...

I've had ribs, pulled pork and brisket from Sixgun's electric smoker. Yes they all had a good smoke flavor.

I myself, smoke with a charcoal/wood smoker and prefer the stronger smoke taste that I get from it.

 

[UglyCasanova]

The heat source shouldn't matter (electric vs gas vs charcoal) as that is not what's imparting the smoke flavor. The wood is what smokes, and thus what should matter. That said I don't have a smoker at the moment so it could be all the difference in the world, I just don't see how.

 

[ViperXX]

The heat source shouldn't matter (electric vs gas vs charcoal) as that is not what's imparting the smoke flavor. The wood is what smokes, and thus what should matter. That said I don't have a smoker at the moment so it could be all the difference in the world, I just don't see how.

Actually, the charcoal is what adds a majority of the smoke flavor. Charcoal is made from wood which does smoke quite allot on it's own. If you wish to up the smoke flavor even more throw some water soaked hickory chips on top of the charcoal.

 

[SlickSnake]

Came in for ecig info. left disappointed.

I came in for a link to some kinky hardware at a sex shop website. Left disappointed.

 

[Sixguns]

I love my electric smoker. I like how easy they are to use with such little effort.

 

[Keeper]

The set it and forget it is NICE........ No tending....
Sometimes you just have to add more wood chunks.
Just last week we had a smoked Meat Fest.
In one sitting (Different times of course) I smoked a chicken, a brisket, a kielbasa and a tray of home made Mac and cheese.
All a success, the brisket was a little tough. Injecting it WITH some form of acid like Cider Vinegar or Apple Juice, appears clutch.
The rub was tasty and delightful, like I wrote, the meat was a tad tough.
IMO the chicken was the best. So moist and flavorful.

I am STILL stuffed LOL

 

[Paladin3]

We've got one of these, not sure of the brand. We use it to smoke salts we sell in our store. We use it on top of the electric range in our kitchen with great results, but it does give off quite an odor while it is smoking.

We've learned to have fans blowing into the kitchen and fans exhausting out the kitchen widows when we do it, which helps a bunch.

 

[NetWareHead]

The heat source shouldn't matter (electric vs gas vs charcoal) as that is not what's imparting the smoke flavor. The wood is what smokes, and thus what should matter. That said I don't have a smoker at the moment so it could be all the difference in the world, I just don't see how.

False. The combustion gases (different from smoke) produced by charcoal or propane are important to the flavor and for developing the prized pink smoke ring. The smoke produced s what flavors the meat. Electric smokers can produce smoke but no combustion gases from the combustion of fuel.

 

[Kaido]

I have a friend who swears by his Bradley Electric Smoker, but I don't have any personal experience using it. His food does taste great.

Same & same. Food is great, never used it myself. On my wishlist!

 

[NetWareHead]

I am pretty much set on an electric, becuase my wife is just not able to watch a charcoal smoker... Thus, I need to be able to set it before I leave for work, and have it completed when i get home.

From what I understand, electrics can get fairly close to as good as charcoal smokers...

I have a Weber Smokey Mountain smoker and I'd argue that once you know how your smoker operates, you can dial in the temperature and leave it alone for a few hours or even a day. I can load mine up with charcoal and smoke wood and not touch it for the entire duration of the smoke.

There is a time in the first hour or so when you are setting the air vents to produce the proper temperature needed but it is a great smoker and can be precisely controlled. Of course there is a learning curve and you don't have the dial-a-temp convenience you get with electric or propane. Up to you which type you like.

 

[Hayabusa Rider]

The heat source shouldn't matter (electric vs gas vs charcoal) as that is not what's imparting the smoke flavor. The wood is what smokes, and thus what should matter. That said I don't have a smoker at the moment so it could be all the difference in the world, I just don't see how.

I've used both and I can get the same results. There needs to be a sufficient quantity of wood chips or else (obviously) it's not as good.

I'm going to make another pastrami brisket soon. When I put in the smoker I'll give it plenty of wood and once the temperature is set I'll go to bed. In the morning it will come out perfect as it always does.

The caveat is to never trust the thermometer, but then no one should trust any built in one regardless of fuel source. I have a Maverick twin probe wireless unit. One probe measures chamber temperature and the other is inserted into the meat. Once that's properly set then you can forget about it.

 

[NetWareHead]

The caveat is to never trust the thermometer, but then no one should trust any built in one regardless of fuel source. I have a Maverick twin probe wireless unit. One probe measures chamber temperature and the other is inserted into the meat. Once that's properly set then you can forget about it.

Agreed. The thermometers that come installed in most grills and smokers are not reliable and are not accurate. I also have a dual probe maverick and its great. You can walk around with the receiver in your pocket and know the temps without needing to be next to the smoker.