Electric Smokers- the good - the bad and the ugly

KnotRight

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Sam's has the Smoke House Pro 44 that I am thinking about. Anybody using one?

The Good

The Bad

The Ugly

What kind of wooden pellets does it take? How Many?

Can you cook chick, ribs, brisket, steaks, and BBQ?

Cooking times on a 2-pound pork butt?

Now for the most important question, what adult beverage works best while cooking and cigar?

Looking for rub recipes for the dark meat.
 
I’ll eat a 2lb pork butt by myself after it’s been cooked.

I know nothing of electric smokers, that’s all i have to add
 
I actually put an electric element in my UDS. I made a tube out of perforated stainless about 2" diameter and 18" long. Pack it with pellets and wood chips, it rolls perfect smoke for 8-10 hours. More than enough as meat stops taking any after 6 or so. No one can tell the difference from when I did all wood heat.
 
Got a charcoal smoker for Christmas, first run with wings and they taste like bologna.

Have done tuna a few times, having trouble getting enough smoke in it and not overcooking it.

Wait, what was the question?
 
Black Friday Deal at Cabelas after rebate $90 Masterbuilt Electric Smoker w/internal temp thermometer works very well with wood chips. (you do have to feed it a handful every 45min to an hour used half a bag). Pulled Pork from a shoulder 6-7hrs! Smoked Chicken Halves!3-4hrs(vacuum sealed the extra.) Pleased! :p Economical and simple.
Bought the Masterbuilt hopper for cold smoking or 6 hr unattended burn as well.
 
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Masterbuilt with the A-Maze-N smoker basket is excellent. Not overly impressed with the Masterbuilt built-in smoke generator. I use the smoke from the A-Maze-N basket and the heat from the internal electrical element. A million times easier to control temperature than using wood.
 
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This is old school DIY smoking with the original idea via Alton Brown on Good Eats circa 2006:

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I've had one for 12 years and made a few refinements. The hardest item to find is the damn pot for the lid. A bulb bowl or azalea pot is what you typically use for the lid, but finding an 18" or 20" is a challenge.

Everything else is easy-peezy to find and fairly cheap. The base terracotta pot is the biggest expense.

The bare basics:
Upgrades:

To better adjust the temp I set the hot plate at 3/4 power then plug that into a home made rheostat box consisting of the plastic two receptacle box, one receptacle wired to a dimmer switch wired to a 6ft three prong power cord. It's ghetto, but it works! Very old pics of mine from it's maiden smoke:

IMG_1247.jpg~original

IMG_1252.jpg~original
 
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