Smokers
- Thread starter oldkimmer
- Start date
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spatchcock and smoke a chicken with mesquite, good stuff and only 2-3+ hours, depending on your temp
I've only smoked one pork shoulder on my electric so far Kim. It took about 14 1/2 hours, was easy to do and the meat was fantastic. That is the only experience I can relate to you.
Jack
Jack
Thanks Jack. Well I’ve looked at a propane and and an electric one today. Propane uses about a pound per hour. Seems like electric may be the way to go. Kim
smoking this today
Ok, so I’m wondering which way to go electric or propane smoker? Analog or digital? Thanks. Kim
I have no experience with propane smokers, although I went from a propane Weber BBQ, to the electric Pit Boss pellet grill. Since getting the pellet grill, my bbq has become a yard ornament. As far as the digital vs analog controller goes, get the digital. They have much more precise temp control. We had first hand experience with this on my Dads Traegar years ago, it came with analog, we quickly switched the controller out for a digital one and were very pleased with the results.
Ok guy/gals, I think this is the one I will get. It’s a Masterbuilt #277089. It’s $299.99 Canadian plus taxes. It is digital. It is insulated. It is electric. 4.4 stars out of 5 stars. Anybody have 1? Sold by Cabella’s. Thanks for all the opinions. Kim
One of my co workers has one and it makes amazing food. Its a little more traditional so you have to kind of baby sit it adding chips when needed, about every 45 minutes. I have a pitboss vertical and another co worker has a traeger. All have there pros and cons. Pellet grills can be set it and forget it, smoking something is usually several hour or more, so I like that I can load it up and leave. I have a wifi controller so I can monitor it from my phone. Pellet grills require regular maintenance to keep them working properly and not as much smoke flavor as a traditional smoker but you can get different favored pellets that give better flavor.
This may turn out to be a double edged sword. As I most likely will end up giving it away. So if I don’t like it and give it away or I do like it and buy a bigger/better one and still give this one away. This is something I really want to try. Lol. Kim
skep419
5.9 Magnum 4 speed afficionado
I am all that is man scale.
fishmarket
Well-Known Member
Die hard Weber Smokey Mountain fan... Couple that with a BBQ guru controller and you can set your brisket and go to bed without ever having to worry about anything.....They are like cars, you can mod them up with doors , latches, handles, wheels, hinges.... Its addictive
That’s a can of worms!
My Weber kettle works good for me and fairly cheap from most home stores. Methods are the key! I use the snake method, baskets or full coals depending on what I am cooking. Just now ordering some Grille Grates to add another level!
Brisket,I use snake. Pork Butts, full Turkey or full chicken, I use baskets. Steak and Burgers usually full coals. Hope the Grill Grates will enhance my Steaks! Needless to say, a good insta read thermometer and such is just as important!
My Weber kettle works good for me and fairly cheap from most home stores. Methods are the key! I use the snake method, baskets or full coals depending on what I am cooking. Just now ordering some Grille Grates to add another level!
Brisket,I use snake. Pork Butts, full Turkey or full chicken, I use baskets. Steak and Burgers usually full coals. Hope the Grill Grates will enhance my Steaks! Needless to say, a good insta read thermometer and such is just as important!
SSG_Karg
Enhanced member
Smoking 25lbs. of venison trail bologna today.
If you look at the hardcover rib competition smokers. Most agree charcoal wins the flavor contest. Those who prefer a more smokey taste prefer wood burners. (With a wide variety of material debate.) Propane probably wins the consistency debate. Electric only wins the ease of operation decision.
I personally prefer charcoal. One for taste. And I'm most familiar. (Certainly do not discount familiarity. If you are good with one? And it works? Stay with it.)
JMO
I personally prefer charcoal. One for taste. And I'm most familiar. (Certainly do not discount familiarity. If you are good with one? And it works? Stay with it.)
JMO
Unconventional
Well-Known Member
Charcoal is consistent heat 
. Most of the smokey flavor is derived from the first 20 minutes cooking. When I can get it, I throw a few chunks of Red Oak bark in just before the lid is closed.
. Most of the smokey flavor is derived from the first 20 minutes cooking. When I can get it, I throw a few chunks of Red Oak bark in just before the lid is closed.I do also add wood chips. Not only for its added effects. But to get the charcoal going more evenly.Charcoal is consistent heat
Unconventional
Well-Known Member
Cowboy Brand briquets are my favorites for this 5 minutes.
Hi Jack, I’m sad to say that I never got 1 yet. Kim
Say it ain't so kim. I am putting another batch of moose jerky on first thing in the morning.
Jack
Jack
skep419
5.9 Magnum 4 speed afficionado
I found a deal online for this blackstone griddle but two days later they cancelled my order, out of stock. I’m half tempted to sell all my Weber grills (6 charcoal and 2 propane)
I’d get a pellet grill and this blackstone.
I’d get a pellet grill and this blackstone.
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Lucky13vrscb
Active Member
I bought a Little Chief for 45. Nib off offer up. I snoke my own jerky. So far so good. Ive made about 10 pounds total so far.
God bless,
Chris
God bless,
Chris
Ironracer
Gearhead
I CANNOT tell Anyone, how many Great meals I've had off, of those, over the years... countless. Smoked every thing, even a whole Turkey!
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