Grill/Smoker

[MN]

I have been wanting to get a smoker but living in Mpls. I don't have alot of extra room for another gadget and I would prbably use it 2-3 times a year.
So I was at Cabela's and notice the round combo grills and smokers. I think this would be great but I have some questions. I have been told that an electric smoker is the way to go because it is so much easier to regulate- true? Also, I don't want to go back to the hassle of charcoal- so how does an electric grill work, I have gas now, will I be unhappy?

MN

[BAIT956]

I bought an electric smoker last fall at Home Depot for around $70. Love it. Does a great job on everything I have tried including fish, chicken, ham, beef, and pork.
It is, however, a different animal from an electric grill. I'm not familiar with the Cabela's combos that you mentioned.
The advantage over a regular wood smoker is that you don't have to tend the wood as often because the heat is constant and regulated. Depending on what I am smoking I sometimes don't lift the lid for several hours at a time. Purists however will stay with the old tried and true wood smokers. My neighbor has a tradional smoker. Now, he wants to get an electric style also.
Electric smokers also have a water pan to help keep the meat from drying out while smoking.
I would suggest getting a good book to learn more from and see if you have further interest. The best one I have found is "Smoke and Spice" by Jamison and Jamison, I got a paperback copy from Amazon.com for $17.95. Other forum members may have other favorites. If so, I would be glad to hear about them too. Always looking for new ideas and recipes. Let us know how you do.

[bry c]

i think the main advantage with an electric smoker is that the temp control will allow you to cold smoke your meats, that means you can get the smokey flavors without cooking the proteins at all which is what hot smoke is, then finish them on the grill or in the oven. all of our restaurants use electric element smokers and i think food just comes out cleaner tasting. with charcoal smokers, you can get lighter fluid and ash flavor. next time try soaking wood chips in liquid other than water, like burbon, wine, apple juice

[Guest]

I have the Charcoal style unit you're speaking of and I like it despite having to watch over it while it's smoking/cooking.

I use only natural hardwood charcoal--no lighter fliud--it starts with newspaper in a Weber Charcoal Chimney I got at the "Depot"

I get my natural charcoal and wood chips from Midwest Charcoal in Mpls.--they are awesome.

I smoke Fish, Venison, Duck, Pheasant, Grouse, Sausage or whatever you like and I simply regulate the temp. and smoking time to the size of the items being smoked.

It will take some trial-and-error but it's really not that difficult and it's fun.

Let me know if you need a Brine recipe or other tips...

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Chells