Janet Wilder wrote:
>
> On 4/18/2013 6:27 PM, gregz wrote:
> > 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
> >
>
> I live where there are two seasons, hot and warm. I don't think
> insulation will be a problem.

Paint it dark green* and sit it in the sun and in the summer you'll be
'Qing without any electric or charcoal.

* Dark green is a better solar absorber than black