Smokers - am in the market and am wondering....
 

............what brand you guys are using?

Please list Pros and Cons

Propane or Electric?

JW

I can't compare the two, but can say I got lazy and bought a Masterbuilt electric and have no complaints. Sure beats trying to regulate temperature with firewood on my old one. Just set the temp and time and forget about it.

Thanks Newton

Have looked at Masterbuilt.

Was looking at the Bradley too!

From what I have read - Bradley you can cold smoke some food. I have also been told with Propane it is easier to regulate the heat as I live in an area it can get cold.

Others such as Mastrbuilt the smoke is a bowl of chips in inside while Bradley is fed externealy which will save on loosing heat and not opening the door.

Also would like an external probe to monitor meat temp and see some have that function. But with anything the more devices it has the higher the price.

JW

I have a propane type that I got at Lowe's. It is OK for me as I don't smoke stuff all the time, just a couple times a years. The problem with mine is 1) on windy days it is tough keeping the flame right, 2) sometimes when it's really cold out I have to keep the flame up a little higher and cause a decent fire in my wood chips causing the temps to spike.
I try to keep foils packs with wood chips in them for my smoke, I can't seem to get them to smoke for a long time and I end up adding fresh chips, which can catch fire raising the temps.

I have a Brinkmann electric unit, and it's ideal.
It's actually my second one, as I wore the first one out.
It's easy to run, does the job ideally except when it's below 15 degrees and windy (I have to make a wind break for it with plywood to help it keep the heat in), and it's very consistent.
And, at $120, it's a steal!
It'll cook 6 pork loins, 2 medium size turkeys, 4 hams, 8 chickens, or whatever else your heart desires on two racks.
Just don't smoke fish in the same one you smoke meat in...your meat will taste like fish, and there's no way known to man to fix that issue.

I have a Bradley, it works great.

Gotta love the Bradley.
The only problem is getting high temperatures in the middle of Winter.
Otherwise, it's perfect.



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I got a Bradley electric, it works fine in the summer but sucks in the winter. Have a Smokey Mountain by Great Outdoors, like this better than the Bradley. I live in Nebr. so it gets cold and windy in the winter. Have not had any trouble with it blowing out from the wind. Zeak

I have a cookshack electric. It smokes using minimal wood, haven't had any problems with it keeping temp when its cold outside. Never have to open to put more wood in. And it is made in the USA. Might be a little more expensive than the others but i doubt I will ever have to buy another one.

My wife finaly let me get this BBQ Pit http://www.zaksmoker.com

Thats a serious rig there... I only smoke a couple of times a year so a Brinkman charcoal smoker works well for me. I get a little bonfire going and use pieces of wood form that for my main source to get it going and keep it ideal. The electric/ propane units seem ideal if you smoke alot or have difficulty getting and keeping temperature right.

JW...
I smoke a lot and do not have a ' Smoker' I like my way very good.

A. I got a cheap 100.00 gas grill..

B. I drilled a 1/2 inch hole in the hood and inserted a thermometer..very important..25.

C. I bought { But can be made} from Walmart a fire book..it's a simple metal box. 5 x 8 inches and 2 inches deep..solid metal except for thr top which has holes in it.

D. Fill fire box with wet wood chips.{ I use either fruit wood or hickory}

E. Lay fire box beside lit burner..and only light one side of the grill..

F. Put meat on the opposite side of the grill .{ Side not lit}

OPTION..you can put a small dish of water in there to add for moiture..

WORKS VERY WELL

With smoking I try to keep heat around 250..but totally up to you. I smoked salmon last night..VERY GOOD at the end I layed salmon on the fire side to brown it good.


JW..if I was to buy a smoker..it would be gas or electric..I had the coal type before..cost you an arm and a leg in coal and I had a hard time keeping it hot enough..My rig is working great...no need to change.

I have both propane & electric. For all weather smokeing I prefer my big block GOSM it's awesome. As for the electric I have the master built 40 with the window. Works well but is weather challenged. I should add the one I have is only 800 or 850 watts. Last yr they came out with the same modle with 1200 watts. Which might buc the weather better but I don't know. Gl & good eats.

I like My Treager for Smoking it is also Awesome but in the winter it is a little challenged i am wanting to buy a bigger one for doing Summer Sausage and Pepperoni.
I live in Central Oregon.

I love the Big Green Egg for smoking & slow cooking, set the temp. & 12 to 16 hours later temperture is right on the same degree you left it !