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Electric Smoker?
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 -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
Electric Smoker?
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. |
Electric Smoker?
On 4/18/2013 10:56 AM, Pete C. wrote:
> > 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. > That's a bit steep for my budget and way to large for our needs, but thanks anyway for your response. I do appreciate it. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
Electric Smoker?
What do y'all think of the "Old Smokey" electric smoker. It seems to
have good reviews and a decent price. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
Electric Smoker?
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 |
Electric Smoker?
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. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
Electric Smoker?
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 |
Electric Smoker?
On Apr 18, 9:06*pm, bigwheel >
wrote: > > Well so glad you happen to axe about all this stuff. What did you say? > No no that one needs branches and twigs broke off the tree. All a peson > needs to do is take the element back from whence it came and start > swinging it around wildly while shouting catchy phrases about Che > Gurevor and Hussien Obamie then they give you another free one. First > element lasted two days..the second one has lasted five years or so. The > Christian slave laborers who make stuff for the Chicoms can have poor > quality control sometimes. To paraphrase Great Grand pap George Patton > as also pertains to the M1 Garand..Its the best bbq (battle) instrument > yet devised...or somethng real similar to that. Go snag one of these. > That give complete control to anal retentive types..maybe? > > 'AC 110V SCR Electronic Motor Speed Controller Dimmer Controls > Temperature 3000W | eBay' (http://tinyurl.com/bnms2m3) > > -- > bigwheel- Awesome drunk post, well done sir. |
Electric Smoker?
On Fri, 19 Apr 2013 05:06:30 +0100, bigwheel
> wrote: > >'Janet Wilder[_1_ Wrote: >> ;1829145']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 >> -- >> Janet Wilder >> Way-the-heck-south Texas >> Spelling doesn't count. Cooking does. > >Well so glad you happen to axe about all this stuff. What did you say? >No no that one needs branches and twigs broke off the tree. All a peson >needs to do is take the element back from whence it came and start >swinging it around wildly while shouting catchy phrases about Che >Gurevor and Hussien Obamie then they give you another free one. First >element lasted two days..the second one has lasted five years or so. The >Christian slave laborers who make stuff for the Chicoms can have poor >quality control sometimes. To paraphrase Great Grand pap George Patton >as also pertains to the M1 Garand..Its the best bbq (battle) instrument >yet devised...or somethng real similar to that. Go snag one of these. >That give complete control to anal retentive types..maybe? > >'AC 110V SCR Electronic Motor Speed Controller Dimmer Controls >Temperature 3000W | eBay' (http://tinyurl.com/bnms2m3) Reading that post makes me wonder what you've been smoking. Ross. |
Electric Smoker?
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 |
Electric Smoker?
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. |
Electric Smoker?
On 04/19/2013 01:01 PM, Janet Wilder wrote:
> 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. > I have been tending fires now for over 40 years. In my honest opinion, the smoker that produced the most consistent, pain free barbecue was the Great Outdoors Smokey Mountain. http://www.walmart.com/ip/Great-Outd...moker/12429510 I have since moved on to an offset, but that was mostly because I have more free time nowadays to tend a fire. I still have the GOSM. It truly is a set it and forget it smoker. |
Electric Smoker?
On Sun, 21 Apr 2013 08:16:57 -0500, Shawn >
wrote: > >I have been tending fires now for over 40 years. In my honest opinion, >the smoker that produced the most consistent, pain free barbecue was the >Great Outdoors Smokey Mountain. >http://www.walmart.com/ip/Great-Outd...moker/12429510 > >I have since moved on to an offset, but that was mostly because I have >more free time nowadays to tend a fire. I still have the GOSM. It >truly is a set it and forget it smoker. I've been using one for about 5 years now. Really does a nice job. I can load a couple of briskets, a butt, whatever, and it can cook all night with little tending. |
Electric Smoker?
"Ed Pawlowski" > wrote in message ... > On Sun, 21 Apr 2013 08:16:57 -0500, Shawn > > wrote: > > > >> >>I have been tending fires now for over 40 years. In my honest opinion, >>the smoker that produced the most consistent, pain free barbecue was the >>Great Outdoors Smokey Mountain. >>http://www.walmart.com/ip/Great-Outd...moker/12429510 >> >>I have since moved on to an offset, but that was mostly because I have >>more free time nowadays to tend a fire. I still have the GOSM. It >>truly is a set it and forget it smoker. > > I've been using one for about 5 years now. Really does a nice job. I > can load a couple of briskets, a butt, whatever, and it can cook all > night with little tending. I'll make a third vote for a vertical gasser. I bought a Smoke hollow gasser about 4 years ago and love it. Like Ed and Shawn said, set on low it holds 225-250 all day long, just add wood i would recommend going with a 2 door so you can add wood without losing heat in the top My next is this one <http://www.amazon.com/Smoke-Hollow-4...I20AHNJ9QZR50K > or http://www.amazon.com/Masterbuilt-20...Y/ref=rec_dp_1 The Smoke Hollow is 24.5v x 30 and can handle a packer cut brisket were the smaller ones won't. |
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SmokinTex Smoker Ovens | Barbecue Electric Smokers | Commercial Restaurant Smokers, Residential, and Catering This is another great one to consider. Used in a lot of commercial applications but not sure how it stacks up against the Smokin Tex. PS Edit..Having looked again I do not like the looks of built in TV set on top. Mine will have to hang out outside. Not sure how the gizmo hold up on a tornado. The Smokin Tex controls should be more weather resistant I think. Home Smokers | Cookshack |
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Electric Smoker?
On 4/22/2013 8:20 AM, bigwheel wrote:
> 'Janet Wilder[_1_ Wrote: >> ;1829513']What do y'all think of the "Old Smokey" electric smoker. It >> seems to >> have good reviews and a decent price. >> >> -- >> Janet Wilder >> Way-the-heck-south Texas >> Spelling doesn't count. Cooking does. > > Has no way to add fuel or water without removing the meat. I would > rapidly forget that one. > > > > Bigwheel, I thank you for your thoughts and responses. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
Electric Smoker?
"Sqwertz" > wrote in message ... > On Sun, 21 Apr 2013 16:33:05 -0500, ChairMan wrote: > >> My next is this one >> >> <http://www.amazon.com/Smoke-Hollow-4...I20AHNJ9QZR50K > > WARNING: > CHOKING HAZARD -- Small parts. Not for children under 3 yrs. > > That leaves me out! When I'm out of meat some day, I may just try and > eat the smoker. > > -sw would you like sauce with that? |
Electric Smoker?
bigwheel wrote: > > Pete C.;1829511 Wrote: > > 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. > > Bradleys are great with the glaring drawback being the proprietary saw > dust hockey pucks which make it smoke. It will knock a huge hole in the > wallet to make it huff..if you can find somewhere to buy the pucks. I > would not recommend it for any purpose for normal folks. > > -- > bigwheel You can make your own pucks if you really want to. Easy to make wood chips and easy to compress them into a crumbly puck. The pucks are widely available both retail and online if you want to buy the official ones, and the online bulk are a lot cheaper than retail. A friend of mine has the Bradley and loves it, no problems in relatively cold temps either. |
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Electric Smoker?
bigwheel wrote: > > Pete C.;1830166 Wrote: > > bigwheel wrote:- > > > > Pete C.;1829511 Wrote:- > > 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.- > > > > Bradleys are great with the glaring drawback being the proprietary saw > > dust hockey pucks which make it smoke. It will knock a huge hole in > > the > > wallet to make it huff..if you can find somewhere to buy the pucks. I > > would not recommend it for any purpose for normal folks. > > > > -- > > bigwheel- > > > > You can make your own pucks if you really want to. Easy to make wood > > chips and easy to compress them into a crumbly puck. The pucks are > > widely available both retail and online if you want to buy the official > > ones, and the online bulk are a lot cheaper than retail. A friend of > > mine has the Bradley and loves it, no problems in relatively cold temps > > either. > > Well ok..there ya go. If a person can clone the pucks I will take two. > Last I checked it took 15 official pack tight pucks to cook one brisket. > Can we clone by the ton? lol The Canadians think up all kinds of good > stuff eh? > > -- > bigwheel 15 pucks? Not on any Bradley smoker run that I've attended, more like 5 or 6 pucks. The total cook time is long, but only an hour or two of smoke is needed. |
Electric Smoker?
On Mon, 22 Apr 2013 14:45:09 -0500, Sqwertz >
wrote: >On Sun, 21 Apr 2013 16:33:05 -0500, ChairMan wrote: > >> My next is this one >> >> <http://www.amazon.com/Smoke-Hollow-4...I20AHNJ9QZR50K > >WARNING: >CHOKING HAZARD -- Small parts. Not for children under 3 yrs. > >That leaves me out! When I'm out of meat some day, I may just try and >eat the smoker. > >-sw I have an electric Smoke Hollow and love it. The cord is not very long and you will need a real thick extension cord. Also, you will NOT get a smoke ring. But it does the job real nice. Easy clean up if you use a drip pan. You Must add a drip pan. Use any wood chips. No not soak them. Use sand in the "water pan" covered in foil to ease clean up and reuse the sand. No temp spikes or drops with sand. OK in winter and on somewhat windy days. Real good heat retention. Will not go much above 300f even on a hot day. IMHO, a good thing. Hell, it's hard to get the thing over 275. Draw back...do not use out in the open on a rain day (duh). Had the thing for about 4-5 years now. No rust or any problems. |
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