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?

[BigRedChief]

Originally Posted by Chiefaholic

I just purchased the Masterbuilt at Bass Pro on Black Friday. I've always used a firebox on my charcoal grill, so this will be my first experience attempting to use an electric smoker. If I like the results as well as my charcoal smoker, I'll consider spending the cash for a better quality smoker. But, I couldn't pass up the opportunity to purchase one for $189.

I spent $250 on a Masterbuilt about 10 years ago. 5 years ago I bought a Bradley for $500. The only differences that I see in electric smokers is the accessories, # or racks and bells and whistles.

I wanted to automatically time my smoke and heat at different levels over the cook period. Willing to pay more for that convenience.

Good idea to go on the cheaper side for a first timer. Be sure you like the cheater smokers. You can always upgrade later.

[BigRedChief]

Originally Posted by lewdog

I just clicked checkout for Original Bradley Smoker along with a 48 pack of the Apple and Cherry Bisquettes for my Pork Butt and Pork ribs.

I'd never smoke with only fruit woods. But to each their own taste.

[Fire Me Boy!]

Originally Posted by BigRedChief

I'd never smoke with only fruit woods. But to each their own taste.

Agreed. I alternate with hickory and fruit.

[lewdog]

Originally Posted by BigRedChief

I'd never smoke with only fruit woods. But to each their own taste.

So recommendations for pork then?

[TrebMaxx]

I always like to add some Oak when smoking. The only exception is with Salmon or Trout and then it is Apple only.

[Buehler445]

Originally Posted by lewdog

So recommendations for pork then?

I run half hickory half apple in my rig. Not sure if you can do what with the bradley deals. Maybe alternate apple and hickory?

[lewdog]

Originally Posted by Buehler445

I run half hickory half apple in my rig. Not sure if you can do what with the bradley deals. Maybe alternate apple and hickory?

Yea you can, you just alternate or arrange the pucks how you want them to go in. Each puck lasts 20 minutes before another is kicked in.

[Fire Me Boy!]

So, how exactly does one do the wood chips in a Bradley puck electric smoker? Please edumacate me.

[lewdog]

Originally Posted by Fire Me Boy!

So, how exactly does one do the wood chips in a Bradley puck electric smoker? Please edumacate me.

Simple. Place pucks in stack on left. Set to automatic and it self feeds them in every 20 minutes. Alternate pucks for adding different types of wood.

[Fire Me Boy!]

Originally Posted by lewdog

Simple. Place pucks in stack on left. Set to automatic and it self feeds them in every 20 minutes.

NOT the pucks. I have the Bradley, but someone earlier said they use wood chips in theirs. Not sure how that works without having to open it all the time and reload.

[lewdog]

Originally Posted by Fire Me Boy!

NOT the pucks. I have the Bradley, but someone earlier said they use wood chips in theirs. Not sure how that works without having to open it all the time and reload.

I'll let GloryDayz clarify because I don't really get it either but he said heat it up past 150 and then he just throws some wood chips in the water pan when he doesn't want to use the pucks. I don't really get that either but he says it works and he's a God around here.

So you are part of the Bradley crew!? Oh boy, I feel pretty cool now!

[Fire Me Boy!]

Originally Posted by lewdog

I'll let GloryDayz clarify because I don't really get it either but he said heat it up past 150 and then he just throws some wood chips in the water pan when he doesn't want to use the pucks. I don't really get that either but he says it works and he's a God around here.

So you are part of the Bradley crew!? Oh boy, I feel pretty cool now!

I have one, but don't use it much as I don't get the quality of results I had when I was using my offset smoker. But it was free, so I can't complain. I probably need to use it more so I get better at it.

[lewdog]

Originally Posted by Fire Me Boy!

I have one, but don't use it much as I don't get the quality of results I had when I was using my offset smoker. But it was free, so I can't complain. I probably need to use it more so I get better at it.

I always heard offset smokers are harder to use and lack the quality of vertical smokers in getting smoke to the meat. Again this is just reading and no idea if it's true. I'm pretty much a n00b.

[Fire Me Boy!]

I don't understand throwing it in the water pan. You need the water so the meat doesn't dry out, so if you're throwing it in the water pan, you must not be using water?

And would it work with larger chunks?

Lew, one thing I learned early with the electric and pucks - make SURE you keep water in that pan. If you don't have water, the pucks will drop into the pan and continue to smolder, and after that 20 minute burn they start emitting off flavors.

[Fire Me Boy!]

Originally Posted by lewdog

I always heard offset smokers are harder to use and lack the quality of vertical smokers in getting smoke to the meat. Again this is just reading and no idea if it's true. I'm pretty much a n00b.

I liked mine and used the shit out of it, and (generally) had outstanding results. It could be tricky to keep a constant temp, but I never had problems getting smoke to the meat. I think that's more a function of how the smoker is built. You want the vents so they draw the smoke over your meat.