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 Dinny Blues

The proprietary briquettes are a drawback, but I'm with gonzo on this one. The convenience is hard to beat.

Is there a problem with the water pan running dry on these electrics? (provided you are using a water pan with your project) An automatic water leveler would probably be too much to ask.

Dinny

You must use water. Without it, your meat will dry. Both smokers came with a pan for water. I've never had an issue with the pan running dry.

The problem I've had is the grease off the meat, like when I cook chicken running into the pan of water. Creates a problem with the wood burning evenly.

[jspchief]

Originally Posted by Dinny Blues

The proprietary briquettes are a drawback, but I'm with gonzo on this one. The convenience is hard to beat.

Is there a problem with the water pan running dry on these electrics? (provided you are using a water pan with your project) An automatic water leveler would probably be too much to ask.

Dinny

I've done a 14 hour pork butt with no issues with water running out. Don't know how it would do at higher temps.

[lewdog]

Originally Posted by BigRedChief

I use the bisquettes when I'm not going to be around. Use the automatic feed.

When I'm around I use wood chips. Usually a combination of hickory/Oak/Apple/Cherry chips. Just throw them in the bowl with a little water.

Here's some pics of the last round using the bradley cheater smoker.

Great! I plan to only use the bisquettes if I won't be around but if I am around I plan to use a similar wood chip mixture to yours mentioned.

I know this is a n00b question but you put the chips in the water pan and they give off enough smoke? I guess I've never heard of that?

[BigRedChief]

Originally Posted by jspchief

I've done a 14 hour pork butt with no issues with water running out. Don't know how it would do at higher temps.

I usually don't go over 200 degrees. I like to slow cook in the electric smokers. The pan is never close to being out of water.

[lewdog]

Originally Posted by Trivers

Best product for the money.

Had beat the heck out of this for 5 years.

http://www.amazon.com/Bradley-Smoker.../dp/B000FK09EW

And this has the elctronic controller. Price is great.

We don't usually cook for a ton of people so I am hoping the 4-rack is enough to meet our needs. I'm not sure Mrs. Lewdog is ready to drop $500 on a smoker as I need a new grill also.

[BigRedChief]

Originally Posted by lewdog

Great! I plan to only use the bisquettes if I won't be around but if I am around I plan to use a similar wood chip mixture to yours mentioned.

I know this is a n00b question but you put the chips in the water pan and they give off enough smoke? I guess I've never heard of that?

Yep, fill it up to the line in the pan. Throw your hickory/oak in then when it warms up and hits about 150 degrees, throw on the apple/cherry chips. Alternate flavors as needed to keep the smoke going as desired.

[stonedstooge]

Originally Posted by Simplicity

Bump got excited when he saw "smoker" in title.

Whatever happened to Bump? (sorry Lewdog, not meaning to hijack)

[Dinny Bossa Nova]

I've considered getting an electric to be able to smoke hotdogs and sausages at lower temperatures consistently.

There are a million ways to set up a lower temp smoking thingy, but the easiest thing to put together is the hardest to control temp.

Does anyone know of an electric that doesn't require proprietary brisquettes? My schedule can usually afford me the time I need to not leave a project unattended for a great deal of time.

Dinny

[lewdog]

Originally Posted by Dinny Blues

I've considered getting an electric to be able to smoke hotdogs and sausages at lower temperatures consistently.

There are a million ways to set up a lower temp smoking thingy, but the easiest thing to put together is the hardest to control temp.

Does anyone know of an electric that doesn't require proprietary brisquettes? My schedule can usually afford me the time I need to not leave a project unattended for a great deal of time.

Dinny

From what I am reading the Bradley goes about as low temperature wise as an electric will go. I myself am not going to do the brisquettes all the time either so I am glad BRC stated a way to use this smoker with and without them.

Seems like the best of both worlds and gives you options for whatever your schedule allows with this smoker. And if temp control is what you are after, this seems to handle that quite well.

[Dinny Bossa Nova]

As far as the water thing, I have a Weber Smokey Mountain 22.5. The water pan in it holds a max. 3 gallons. I seem to get ~ 3 hr/gal @ ~225F. If I stuff it full with charcoal/chunks and 3gal water, I can get 8-9ish hours unattended. This is what I do on an overnight project.

Dinny

edit: I love the Weber because you can really control the temp, which is difficult to do when burning wood.

[BigRedChief]

Originally Posted by Dinny Blues

I've considered getting an electric to be able to smoke hotdogs and sausages at lower temperatures consistently.

There are a million ways to set up a lower temp smoking thingy, but the easiest thing to put together is the hardest to control temp.

Does anyone know of an electric that doesn't require proprietary brisquettes? My schedule can usually afford me the time I need to not leave a project unattended for a great deal of time.

Dinny

Just use regular wood chips. It's no different. Just make sure you use the thin chips, not the thick ones. They don't burn evenly and to hard to control the smoke. Thin chips work great. Been using them in the Bradley and Madsterbuilt electric smokers for over 10 years. Like these below.

[lewdog]

Originally Posted by BigRedChief

Yep, fill it up to the line in the pan. Throw your hickory/oak in then when it warms up and hits about 150 degrees, throw on the apple/cherry chips. Alternate flavors as needed to keep the smoke going as desired.

Here's another n00b question. You don't honestly mean to tell me you just throw wood chips in the water pan without doing anything to them first and they ignite enough to smoke? Don't you have to ignite them in a smoke box first and then dump them in there.

[BigRedChief]

Originally Posted by lewdog

Here's another n00b question. You don't honestly mean to tell me you just throw wood chips in the water pan without doing anything to them first and they ignite enough to smoke? Don't you have to ignite them in a smoke box first and then dump them in there.

Nope. Just throw them in there. Remember its a electric smoker. The wood is about 2-3 inches from the heating element.

Sometimes I soak them in water overnight. But, now I skip that step. I've learned to control the smoke. I used to mix the woods together and cook together but it seems the meat has better flavor when rotating the wood flavors.

Also, if you guess wrong on your smoke just open or close the release valve on top of the unit to correct. When your cooking at low temp like I do, opening the door throws off the temp.

[Why Not?]

Originally Posted by lewdog

Noted. Would you like to come over when it's done?

Haha. You know it!

[Buehler445]

Originally Posted by Simplicity

Bump got excited when he saw "smoker" in title.

Is that dude still alive? I haven't seen him around for awhile.

Originally Posted by Dinny Blues

I've considered getting an electric to be able to smoke hotdogs and sausages at lower temperatures consistently.

There are a million ways to set up a lower temp smoking thingy, but the easiest thing to put together is the hardest to control temp.

Does anyone know of an electric that doesn't require proprietary brisquettes? My schedule can usually afford me the time I need to not leave a project unattended for a great deal of time.

Dinny

I have a master built and I think it goes down to 100 or 150.