Electric Smoker help.

[lewdog]

I have a vertical charcoal smoker but I am also looking at getting an electric smoker with more room and the convenience it can provide.

I am having family from out of town and plan to do a pork butt and pork ribs next Saturday. However, with the charcoal smoker and the babysitting it requires, I have to be home most of the day to cook like I want. I'd rather set and forget the electric smoker for hours at a time so we can be out doing things rather than hanging around the house.

Anyone have any they like? I'm looking a something similar to the style posted below but not set on size or company.

How do you put the wood in these to smoke? I've read some still just put the chunks in there on the heating element and let it burn as the wood box doesn't allow much wood to be present.

Anyone have any recommendations?

[Marcellus]

Originally Posted by BryanBusby

Yeah it's an add on.


I've heard BQ on Traegers have gone down a lot in the last few years.

Been looking at the GMG with wifi for ultra lazy mode.

You can now get cheaper ones that are just as nice, not neccesary to go Treager.

[Sorter]

Originally Posted by Inspector

I was given an electric smoker several years ago and I have now perfected my use of it and produce incredible smoked pork shoulders.

It took a lot of trial and but eventually I got that stupid electric element pulled out and cut the cord off. Now I can put plenty of wood in it to get the right amount of smoke.

Works way better now.

[MTG#10]

Thinking about pulling the trigger on a 30" Masterbuilt. Love my WSM but getting lazy in my old age and love the idea of a set-and-forget cheater.

My only hold up is, how much of a flavor loss is there using an electric? Is it going to be very noticeable? Barely noticeable? I love the charcoal/wood taste my WSM gives, if its going to be a big difference with the Masterbuilt I may just scrap the idea.

[BryanBusby]

Originally Posted by MTG#10

Thinking about pulling the trigger on a 30" Masterbuilt. Love my WSM but getting lazy in my old age and love the idea of a set-and-forget cheater.

My only hold up is, how much of a flavor loss is there using an electric? Is it going to be very noticeable? Barely noticeable? I love the charcoal/wood taste my WSM gives, if its going to be a big difference with the Masterbuilt I may just scrap the idea.

You could always grill your meat on a charcoal grill for a little bit than place into smoker. I am fine without it and I'm not sure about this flavor loss thing.

The only downside I think would be that I don't get that picture perfect bark.

[GloryDayz]

Originally Posted by MTG#10

Thinking about pulling the trigger on a 30" Masterbuilt. Love my WSM but getting lazy in my old age and love the idea of a set-and-forget cheater.

My only hold up is, how much of a flavor loss is there using an electric? Is it going to be very noticeable? Barely noticeable? I love the charcoal/wood taste my WSM gives, if its going to be a big difference with the Masterbuilt I may just scrap the idea.

There's no flavor loss. Do it. You'll get over the "I'm cheating" bullshit in no time.

Truth be told, your food might even improve. But even if it just stays the same, the set-it-and-forget-it is awesome.

Sent from my phone using Tapatalk (so spelling be damned!!!)

[mlyonsd]

Originally Posted by BryanBusby

You could always grill your meat on a charcoal grill for a little bit than place into smoker. I am fine without it and I'm not sure about this flavor loss thing.

The only downside I think would be that I don't get that picture perfect bark.

I do it the other way. Smoker first then the grill.

[Marcellus]

Originally Posted by mlyonsd

I do it the other way. Smoker first then the grill.

This is how to do it. You dont want to burn a crust on the steak before smoking it or it wont take the smoke.

Its called a reverse sear. Smoke it to internal temp of about 105 then basically sear the shit out of it to get temp up and the sear on the outside.

If you put the steak on the smoker when its still good and cold you will get more smoke before hitting the internal temp.

My $.02

[BryanBusby]

You shouldn't have issue with smoke penetration if you do it early on, but it really doesn't matter when you do it. I don't give a shit, so I don't bother with it.

[GloryDayz]

Whatever, get the electric smoker. 2-3 burns into it and you'll be getting head form the wife like never before.

[TimBone]

Originally Posted by GloryDayz

Whatever, get the electric smoker. 2-3 burns into it and you'll be getting head form the wife like never before.

Wait.....what?

[GloryDayz]

Originally Posted by TimBone

Wait.....what?

I trust you're at Amazon.com by now?

[jspchief]

I'm going to disagree with a few of the recent comments. I have a Masterbuilt and I love it for the ease and consistency, but I think the smoke flavor is not as good as a charcoal smoker. I stopped using the built in chip tray and now use an aftermarket dust/pellet tray and feel like I get better smoke.

http://www.cabelas.com/product/A-MAZ...Q&gclsrc=aw.ds

[MTG#10]

Originally Posted by GloryDayz

There's no flavor loss.

How is that possible?

Originally Posted by jspchief

I'm going to disagree with a few of the recent comments. I have a Masterbuilt and I love it for the ease and consistency, but I think the smoke flavor is not as good as a charcoal smoker.

Yeah, I dont see how it could possibly produce as much smoke flavor from chips as my WSM does from wood chunks and charcoal. I just really want to know how noticeable it will be. Like will my amazing ribs be just "OK" from the Masterbuilt? Will my mouth watering brisket/burnt ends be just decent from the MB?

The more I think about it I should probably just stop being lazy and stick with what's proven.

Originally Posted by jspchief

I stopped using the built in chip tray and now use an aftermarket dust/pellet tray and feel like I get better smoke.

http://www.cabelas.com/product/A-MAZ...Q&gclsrc=aw.ds

Do you have to light the pellets with a torch or something or does the smoker ignite them just the same as it does the wood chips?

[jspchief]

Originally Posted by MTG#10

How is that possible?



Yeah, I dont see how it could possibly produce as much smoke flavor from chips as my WSM does from wood chunks and charcoal. I just really want to know how noticeable it will be. Like will my amazing ribs be just "OK" from the Masterbuilt? Will my mouth watering brisket/burnt ends be just decent from the MB?

The more I think about it I should probably just stop being lazy and stick with what's proven.



Do you have to light the pellets with a torch or something or does the smoker ignite them just the same as it does the wood chips?

Yes you light the pellets with a torch. I bought the product from the manufacturer back before he started selling them in retail stores and it was a kit that included the torch and several pounds of dust. I haven't used all the dust yet so haven't switched to pellets yet. With my maze fully loaded, I get 3-4 hours of smoke. I leave the chip loader on the smoker slightly open for necessary air flow and there's a bit of a learning curve to get it right. Too open will burn too fast.

You won't get a visible smoke ring as much as you do with charcoal but you get much better smoke flavor than you would from just using the built in chip tray. I don't dispute that I lose some flavor vs charcoal but being able to throw a butt in before bed and pulling it in the morning is a great convenience and everyone still raves about my bbq.

[Inspector]

Originally Posted by GloryDayz

Whatever, get the electric smoker. 2-3 burns into it and you'll be getting head form the wife like never before.

Ya know, I'm beginning to warm up to the idea of an electric smoker.