Sqwertz wrote:
>
> On Thu, 18 Apr 2013 09:08:04 -0500, Janet Wilder wrote:
>
> > My El Cheapo Brinkman Gourmet has bit the dust. It lasted longer than I
> > expected given the dampness here.
> >
> > I started looking for another smoker, perhaps a more "upscale" one and
> > saw a Brinkman very similar to mine that is electric.
>
> That was the first one I had (the red version of the Brinkman
> Gourmet). It kept tripping the circuit breaker in my apartment (at
> the time), it was hard to get up to temperature, and it was very
> finicky where you placed the wood for smoke.
>
> I ended up dumping out all the lava rocks and just using it as a
> charcoal pit. Just made sure the hole was lined up where the element
> and cord came into the unit. When that finally gave out I got the
> green version and never looked back.
>
> My green ECBG firepan is finally worn through after 5 years. So I
> have another new Green ECBG in my near future.
>
> > My first thought was that an electric smoker would be proficient at
> > keeping the temperature the same without having to check it and refuel,
> > etc., but how does the food get smoked in an electric smoker?
>
> You prop up wood chunks against the element and pray for consistent
> smoke.
>
> -sw

The Bradley electric smokers which use the wood chip pucks in an
automatic feeder work well. The one with the digital controls is
particularly good and easy to use. They are certainly a good option for
those who don't want to tend the smoker on a long cook. There is not
really any difference in the end product from the Bradley vs. a
wood/charcoal smoker.