Electric smokers. Should I get one?

Discussion in 'Bad Dog Cafe' started by Toadtele, Aug 3, 2021.

  1. Toadtele

    Toadtele Tele-Afflicted

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    I’ve been thinking about getting an electric smoker. My buddy has one and uses it quite a bit. I cook a lot of pork shoulder roast. Usually on the rotisserie. I’m just really on the fence on whether or not I would use it much. My wife wants to get me one for my birthday. She usually gets me a guitar but I just have no desire for another one.
    So what do you all cook in your electric smoker?
     
  2. Deeve

    Deeve Poster Extraordinaire Silver Supporter

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    I have a wood-fired smoker and love it. :cool:
    An electric one might be more convenient.
    I don't know of a better way to enjoy a pork shoulder.
    And, yes; I understand the weird state of "enough" guitars, even if it's a minority view in this neighborhood. . . ;)

    Peace - Deeve
     
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  3. bgmacaw

    bgmacaw Poster Extraordinaire

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    The cheapskate's answer...

     
  4. 24 track

    24 track Doctor of Teleocity Ad Free Member

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    I loved mine ,I burnt it out I would smoke , trout, salmon . for fish I made my own brine of rocksalt and brown sugar would put it in a deep pan then in the fridge overnight it would pull all of the moisture out of the fish , I would then wash the fillets under cold water , lay the fish on the racks skin side down cover them with brown suger and spices ( garlic salt pepper and some times chilli flakes ( if I felt like something spicey ) )I only used fruit wood , Apple, cherry, etc I never liked misquite, or hickory ,

    I would run 2 full smokings, for a total time of about 5-6 hrs or when ready and when I finished I would have to bring in 1 fillet at first because by the time I got the second one in the house , the first one was gone we vaccuum sealed the salmon and stored in the fridge , it never lasted long enough to store for very long
     
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  5. charlie chitlin

    charlie chitlin Doctor of Teleocity Silver Supporter

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    Do you know how to make wood burn?
     
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  6. scrapyardblue

    scrapyardblue Friend of Leo's Silver Supporter

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    If you want to do about one fifth of the work for the same outcome, get one. I have a Masterbuilt ($199) and I can set to any temp or time and use any WOOD I like, hassle free. A little spritzing and foil wrap throughout, end of story.

    Got a bunch of ribs on as we speak. Two Boston Butts a week ago. Brisket the week before. Chicken too. Three times a month, year round, for me.
     
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  7. alex1fly

    alex1fly Tele-Meister

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    I have one and use it a few times a year for smoking some kind of protein. It works great, and I'm a big foodie, but smoked things don't tickle my fancy so much that I need a smoker in my life.

    If you don't think you'll use it, buying one is just pointless commercialism. Spoken from experience.
     
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  8. olewaylonfan74

    olewaylonfan74 Tele-Meister

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    My son has a electric smoker & he uses it almost every weekend.
     
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  9. ce24

    ce24 Poster Extraordinaire

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    Yes... Love my digital Masterbuilt! $199 to your door yep yep yep.
     
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  10. Harbinger77

    Harbinger77 Tele-Meister

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    Will pay for itself by making cheaper cuts of meat taste great.

    Large, safe margin for error if you lack cooking confidence. Don’t have to work fast. Smells good.

    Great excuse to sit in the yard and drink.
     
  11. Guitarzan

    Guitarzan Poster Extraordinaire

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    I have an electric Masterbilt. I like it, I don't love it. It smokes fish, thinner meats, and cheese better. It is not as good for thicker meats like a pork butt or brisket. It consumes an appreciable amount of electricity and does not impart a good smoke flavor on thicker items and does not produce a smoke ring.

    Be aware that drippings hitting the element cannot knock the smoker off. I learned that from a large brisket, and bought a small cake pan to put in the back right corner to prevent it.

    A 12-13 pound brisket is about as big as one would want to go on the Masterbilt, so be aware of the dimensions.

    The max heat on my electric is 275F which is a bit lower than I often want. I'd prefer to cook beercan chickens with a lot of moisture at 350 F and get them done faster (they still turn out well using the moisture).

    I believe my Akorn is a better value and all around cooking tool than the Masterbilt.

    Masterbilt makes a lot of excuses for not having a smoke ring.
     
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  12. stxrus

    stxrus Poster Extraordinaire

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    MasterBuilt digital here. I love it. Around $200.00 + shipping. I was looking at pellet smokers and got this for.Christmas
    93D5F2E3-BCC8-4200-8E4C-E12696E5D2A9.jpeg
    Baby back ribs. Um, um, good
     
  13. 24 track

    24 track Doctor of Teleocity Ad Free Member

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    I bought 2 small metal smokers to put on the flame covers of your BBQ so If I want to smoke steaks on the BBQ it works for a fast smoke and makes them delicious

    Mine is similar to this fill it up with cherry or apple chips soak them down and this will smoke for time it may take to cook fast things on the BBQ

    0851507_1.jpg
     
  14. scrapyardblue

    scrapyardblue Friend of Leo's Silver Supporter

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    15 minutes ago, before foil wrap with butter, brown sugar and apple cider. Two more hours, then an hour of bbq sauce open in the smoker for a little crust.

    Guitarzan, respect your experience, but strongly disagree on the butt n brisket (provided they fit). Had people tell me mine are best brisket and BButt they've ever had. PXL_20210803_204243799~2.jpg
     
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  15. duzie

    duzie Tele-Holic

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    I have a Masterbuilt electric smoker also !
    Almost set it and forget it for me .
    I’ve smoked a Thanksgiving turkey in mine .
    Ribs
    Chicken
    Brisket
    Game hens
    Sausage
    Kielbasa
    Chorizo
    Dammit now I’m hungry lol!
     
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  16. bendercaster

    bendercaster Tele-Afflicted

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    I have a pellet smoker that I love. The electric smokers work a little differently, but I have friends that use them and love them too.
     
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  17. Blue Bill

    Blue Bill Poster Extraordinaire Ad Free Member

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    I loved mine. I used it a lot for a few years, till it rusted to pieces.
     
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  18. duzie

    duzie Tele-Holic

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    With mine I’ll run a wired probe through the exhaust vent into certain meats to get an actual internal temperature reading .
     
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  19. 24 track

    24 track Doctor of Teleocity Ad Free Member

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    funny how all smokers look like that afeter afew uses , the sign of a well loved unit! :lol::lol::lol::lol:

    I used brown sugar so it was well coated when I had to retire the unit........ Looks delicous BTW
     
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  20. rickthescot

    rickthescot Tele-Afflicted

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    I' m for anything that cooks meat.
     
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