On 4/19/2013 10:51 AM, Ross@home 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.
>>
>> 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
>
> I've had an electric smoker for about 5 years and for temperature
> control it's great. The biggest drawback is that it relies on the
> heating element to produce smoke from wood chips. If your ambient
> temperature is quite warm and the element doesn't come on often, smoke
> production can be severely limited.
> I overcame that drawback when I purchased an amazing little device
> from Todd Johnson called the A-Maze-N-Pellet-Smoker.
> It's a well made little unit that burns wood pellets and provides a
> steady supply of perfect thin blue smoke while the cycling of the
> electric element maintains the temperature.
> I don't bother with the wood chips now, just use the pellet smoker to
> supply the smoke.
> Or, for cold smoking, I use the pellet smoker alone without the
> electric power.
> You can see it at: http://www.amazenproducts.com/
>
> Ross.
> Southern Ontario, Canada
>

I have a similar smoker box that I've used on the gas grill. I'm betting
it will serve the same purpose.


Thanks for the response.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.