Electric Smoker?

[Getanet]

Does anyone have any experience with electric smokers? I was flipping through the channels a while ago when I came across the Home Shopping Network and they were featuring a Masterbuilt electric smoker with a stainless steel wood chip pan.

They sell the Masterbuilt at the Big C for around $150 and the reviews are decent. I realize for a traditionalist using an electric smoker may be sacrilegious, but I have zero experience smoking meats and this seemed like a good option for a novice who would only smoke something from time to time. What appeals most to me is with an electric I don't have to worry about regulating the heat, and can worry more about how I'll prepare the meat.

So, a good way to get into smoking? Or not even worth it unless you're using a wood smoker?

[pushbutton]

You kind of already answered your own question. They are a great inexpensive way to get started. There are some limitations, the biggest for me is that it can be difficult to get a good smoke when the weather is warm, but will take that tradeoff because of my lack of attention span.

[eyeguy 54]

buy it and have fun!

[OnAFly]

I use an electric smoker and have made fantastic foods from smoked chickens to pork to fish to various types of pastrami. It is probably one of my better investments.

Get one and start smoking!

[Getanet]

Thanks for the input guys. Hope this isn't a stupid question PushButton, but why do you have problems getting a good smoke when the weather is warm?

[OnAFly]

You know what, come to think of it neither can I, so I many times end up lengthening my smoking periods. I thought it was just my smoke pan getting caked with crud.

I'm interested to hear why this is.

[pushbutton]

The element does not have to stay lit long to maintain the temperature when it is 90 out, so does not heat up the wood as much as it does when it is 50 in the spring and fall. Dont know if it will work but someday when i get around to it going to try to add a dial vent. I have also been grinding my chips down to more of a sawdust, which does help, but kind of a pain and it actually burns to quick. I am not a fan of a huge smokey presence so not a big issue overall. None of this should be construed as a deal breaker, but it is a limitation of the entry level electric unit.

Edit.. that is just my theory, my smoke pan is also a mess, and maybe a good cleaning might help, why don't you try it first OAF

[hockeybc69]

Yep, my number one complaint is the smoke output of the electric.

Its not a huge downside, but you cant come close to what a firebox smoker can do.

I hate to say it, but my electric smoker konked out this week. Its got a short in it somewhere. I plug it in and the breaker pops every time.... Its a couple years old, so I am stuck. Warranty is only 90 days.

I did get a good amount of use out of it I guess.

I love the ease of the electric, but now that I have to get another one, I am gonna look at a firebox style one. I wont ever have to replace another one more than likely.

[OnAFly]

Cleaning the whole smoker is something I've been putting off lately. I think I'll go with your theory and continue putting it off It still seems to make good food!

[hockeybc69]

I look at it as being seasoned...not dirty. LOL

[eyeguy 54]

hmmmm, I always have ashes so I must be getting smoke. :>)

[hockeybc69]

Lets pile your ashes next to a guy ashes thats running a firebox EG.

[Gissert]

I have a Bradley, and have been quite happy with it. I've made just about everything in it, with good results. The Bradley smoke generator works very well, the downside being you have to buy their bisquettes. You can find good deals on e b-a-y, however.

[kingr]

I recently bought the 40" Masterbuilt Electric smoker. While yes you don't get as much smoke flavor as a firebox, I get plenty of smokey flavor. #1 is that Masterbuilt found the flaw about the burner not staying on long enough to adequately heat the chips so they provided me (free of charge) the "retro fit" which is a bigger woodship plate that sits directly on the burner. This change resulted in me having to reload the chip box every 50 minutes in 85 degree weather...I also used dry chips. The other thing I bought is called the AMNS. Google AMNS Smoker and you'll find it. It's a great compliment to an electrical smoker.

[eyeguy 54]

Lets pile your ashes next to a guy ashes thats running a firebox EG.

How much smoke could hockeybrains smoke if hockeybrains could smoke smoke? He's smoke all the smoke that a hockeybrain could if a hockeybrain could smoke smoke. lol

So your eggs are smokier than mine?? I want some! :>)

[hockeybc69]

Put a brisket in yours and we will have Smallie Hawgin put a brisket in his firebox wood smoker.

Then we'll talk.

[eyeguy 54]

Havn't done a brisket yet. Knute has done a few and they are dandy. I don't know much about smokers but the venny sausage he made was supper.

[Farley]

I use a Bradley Electric and love it. Some of my best meals have come out of that smoker. If I was to get another one i'd get one with a programable thermostat, so I can set it at 220 or whatever and not have to worry about adjusting anything. The pucks are kinda spendy as well, wish I could use sawdust or chips as well.

[Guppy]

I just bought my first smoker. It's a Masterbuilt electric with digital control. I smoked a pork butt following the recipe in the booklet. It didn't say anything about putting water in the water pan, so I didn't. It had good flavor, but it wasn't fallapart tender. Would putting water in the pan make it more tender?

[pushbutton]

Absolutely!

[reinhard1]

that 40in masterbuilt is the one i'm thinking go getting. i like that it is programable and have heard good comments about them. sam's got them for $299, i wonder if they will come down in price in the fall. good luck.

[dirtking]

I have the smaller Masterbuilt and really like it - it is nice to use apple, hickory, ect wood that I have readily available and it is nice to set the temp and leave it be for a while. I have made some great salmon, lake trout, chickens, turkey, ribs, pork butt......

[reinhard1]

ya, i had all these ideas, building by own was one of them. i keep walking by that masterbuilt and liking it more and more. i am getting serious about making a variety of smoked sausages this fall and next year for family and friends and i need something i can depend on and set the temps while i just worry about the next creation i make. good luck.

[Farley]

I just bought my first smoker. It's a Masterbuilt electric with digital control. I smoked a pork butt following the recipe in the booklet. It didn't say anything about putting water in the water pan, so I didn't. It had good flavor, but it wasn't fallapart tender. Would putting water in the pan make it more tender?

I wrap mine in foil when the internal temp gets to 160, then, staying with a smoker\oven temp of 220, bring the internal temp up to 205. It's so tender I use one fork to shred.

[KEN W]

RH.....just be sure you check the inside temp with a thermometer.Mine runs about 15 deg hotter than it reads on the smoker.Just so the probe isn't touching the metal grate.