Ok so I am getting rid of my charcole smoker and going electric. Anyone have any ideas. Mills Fleet Farm has one on sale that is pretty cheap. Looking for a good one that will last several years.
March 25, 2012 at 8:43 am
#1276465
Electric Smokers
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March 25, 2012 at 9:36 am #1052118
Everything I have read is that electric smokers cannot be regulated down to 200 degrees. They are hot on the bottom, cool at the top and the thermometer reads inaccurately as it is in the top area.
That said, if you intend to fast smoke, then this could be one tool in your golf bag. If you do whole turkeys or hams, you need something that can slow cure. Your charcoal or propane unit does a better job at this. IMOMarch 25, 2012 at 10:08 am #1052121Amazon.com had the best prices when I ordered mine, and the shipping is free, with 3 day shipping.
March 25, 2012 at 10:11 am #1052122My dad and I have a small, 2.5′ tall cylinder, kettle style one that serves it purpose for what we need. We smoke a few bullheads, a couple randomly caught catfish fillets, and a couple tubes of sausage a year! It uses the shredded wood soaked in water. I hear the ones that use the disks are pretty slick also.
March 25, 2012 at 10:34 am #1052124Bradley smoker is good,and you can get hop-up kits for it. Add dual elements ,a circulation fan,extra racks,and a p.i.d. for controlling temp,look at there web site,and the forums there.
March 25, 2012 at 10:50 am #1052128I bought the bigger Masterbuilt from Cabelas and absolutely love it. No problems getting it to heat evenly at all. I can smoke down to 160 degrees no problem. Never had one rack getting done before the others at all. Great unit in my mind.
March 25, 2012 at 10:51 am #1052129I second the Bradley smoker!
March 25, 2012 at 10:52 am #1052103I have a thermostatically controlled electric smoker that I built. The thermostat is the key to controlling the process. Weather I am there or gone for a while the temperature remains at the set point. The same is true weather it is hot and sunny or cold and windy.
March 25, 2012 at 10:55 am #1052130we use an electric smoker to do our venison and have been thinking about converting it to gas for the simple fact of heat control. with the electric is seems that we have to be constintly adjusting the temp control it ethier gets to hot or drops way to low before kicking the burner back on
March 25, 2012 at 12:18 pm #1052158My Masterbuilt was about $200 five years ago. Insulated walls, thermostat is digital. I can do down to 150 with no problems. Electronic timer. It opens like a small fridge & and has a clamp on the door to eliminate accidents. I have done venison sausage & fish very consistently with great results. It holds about 30 pounds of meat without crowding. One of my better investments. It even maintained 160 while sitting outside in -20 ( it was protected from the wind)
Portage, WIMarch 25, 2012 at 12:26 pm #1052159Quote:
My Masterbuilt was about $200 five years ago. Insulated walls, thermostat is digital. I can do down to 150 with no problems. Electronic timer. It opens like a small fridge & and has a clamp on the door to eliminate accidents. I have done venison sausage & fish very consistently with great results. It holds about 30 pounds of meat without crowding. One of my better investments. It even maintained 160 while sitting outside in -20 ( it was protected from the wind)
X2. I have the same unit. Works great. Just smoked up a pile of spareribs yesterday.
March 25, 2012 at 1:38 pm #1052184Read this before you decide. A barrel smoker with after market electric element is a better bet. http://www.shopping.com/Masterbuilt-ESQ30B/reviews~PG-2ating e
March 25, 2012 at 2:17 pm #1052194I use my gas grill as a smoker. Different places online tell you how to set it up for smoking. One less thing to buy and store when not in use. I don’t do real large quantities, so it works just fine for me. Doing a couple batches of venison jerky today.
March 25, 2012 at 2:22 pm #1052196Absolutely. I’m a bit of a whacko, as I have four different set ups. But it’s more about the process than the equipment. I prefer low and slow. That can be accomplished with almost any rig, with practice. I was researching an all electric set up for convenience sake. I wasn’t happy with any of them.
March 26, 2012 at 3:01 pm #1052554Definitely a Bradley. I picked one up used to see if I liked smoking, now i’m getting ready to get the digitally controlled one with temp control. I love the tasted of the food, and puck conveyor is fantastic. I’ve also read that if you have a lathe and cut down your own pucks it actually works fairly well. I have some crab apple I’m going to try it with.
Also, if you get the chance, try smoking some corned beef. OMG!!! It is the best mean I have smoked yet. It absolutely FELL APART in your mouth.
Wade
Dragon ‘Em InMarch 26, 2012 at 3:44 pm #1052563Build your own! They may not last forever but it’s more fun. From an old fridge to a metal filing cabinet. Pictured here is one of my smokers converted from a wooden chest. I tilted it on its side. Moved the wheels from one side to the other. Added mesh grates. Bored vent holes and installed the thermometer at fillet height. With one hot plate it can be dialed to 160, 225, 250 whatever you want and at a constant level. The black bungees you see are extras to hold the door tightly shut. – Boogs
March 26, 2012 at 5:12 pm #1052604Bought a Bradley from Fleet Farm a few mionths ago. I like it a lot. Easy to use. The puck system is great. Here is a picture of dinner yesterday. Pork Loin and stuffed potatoes. Yes, it was delicious!
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