Electric Smoker

I’m looking to get an electric smoker for my dad for Fathers day. He has a smoker that is LP but he would like an electric one that feeds the wood to make it easier. Also something with a larger cabinet, higher watt heater, digital.

Any one have any experience with a GOOD electric smoker? Thanks
Shawn

have had great luck with my Bradley smoker. stupid simple to use. load the wood pucks, set the temp and don’t worry about it. only gripe I guess id have is the wattage. it would be nice if it would put out a little bit more heat, since it only gets up to 215 to 240 max depending on how much meat you pack in it. doesn’t bother me though since I do most of my smoking between 160 and 190 anyways. I had a gas smoker, and after getting the Bradley, I wont go back to one.

I would try to get a hold of a member here by the name of Chris Peterson. I have seen, never tasted, the final product of his smoking. If it taste anything close to what it looks like I would be in food heaven. I would ask him for suggestions.

FDR

Thanks. I have been looking at the Bradley but the watts are not high enough for me. I would like to get it up too a higher temp if needed. Otherwise I like the unit. Too bad they don’t have the watt up higher. I think the element is 500 watt. The 6 rack is a big cabinet to heat.

Just remember with the Bradley actually has two heat sources. The first is the main element but the second is the platform that heats and smokes the wood pucks. This will get the temp up a bit but I don’t think I have ever had mine above 300. I generally smoke low and slow so this is not an issue for me. I have the original Bradley and not the digital unit that allows you to set a temp.

Good luck. I have looked at and reviewed other units but have not found one that will produce as much consistent smoke as the Bradley

Dave

There is a difference between smoking and cooking. Anything over 250 degrees is cooking.

Check out a smoking it electric smoker lots of heat room and really well built.

Check out Cook Shack. I have had one for better than 12 years and NEVER lets me down. I use it for pulled pork, ribs, brisket, chicken, turkey, and best of all…making sausage and venison snack sticks.

They are a little pricy but you asked for “good” ones. I use real hard wood with mine. The chips sit in a steel container just over the heating element. I do find that when doing sausage, you need to leave the door open a little to vent as the sausage tends to sweat some when loaded heavy. Gotta keep those casings a little dry to get a good cure.

I have a little one right now but a large one is in my future (just as soon as this new boat stops costing me a grand here and a grand there…lol)

http://www.cookshack.com/store/Smokers_2

JD Winston wrote:

Check out Cook Shack.

cook shack is as good as it gets for electric in my opinion. They aren’t cheap, but you will never need another smoker.