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.
>
> 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?
>
> Do you use little packets of foil with wood chunks in them like I do on
> the charcoal smoker and on the hot side of the big gas grill?
>
> What are the thoughts here regarding electric smokers?
>
> TIA

An uninsulated model suffers from outdoor temperatures, wind, and sun.
Garbage.
A good insulated electric will be good on electricity, and it should have a
thermostat.

My red stovepipe is garbage.

Greg