Gas vs. Electric? (Gasp!!)
 

So....Gas or Electric?

.:Back story:.
I'm looking at rigs that I can use without having to sit and babysit for hours on end. Mostly for big cuts like pork shoulder that take longer than I want to sit out in the cold for. I'm also looking for something to use during the winter when charcoal is tough to come by too. (except for Kingsford (gag :wacko:))

Right now, I'm looking at cheaper gas and electric models. I found a Masterbuilt "mini fridge" smoker on CL for $100 basically down the street from me and think I might jump on it. But I want some opinions on whether I should maybe go gas instead.

HAVE AT IT BRETHREN!!

I've had both, of the 2 the electric is easier. It has a thermostat and is " set it and forget it". That being said, my UDS is actually as easy and more reliable, the Masterbuilts have a tendency to have electrical and element problems.

You could always go the pellet pooper route which is electric start and then fan driven. So it is a wood fire and you can grill and smoke with them.

I'd be lyin' if I haven't considered it. Know of any good ones that are under $250? :ohwell:

I have had all the above. It is all about your budget. For $250 you could hope for a used Traeger pellet pooper or someone dumping a Big Green Egg (ceramic cooker).

However, if you are going to go electric, you will eventually want to go with something better that allows you to smoke in a more moist environment so you don't dry the food out quite so much. My advice, buy the Masterbuilt and save your money for something that you will really like.

What don't you like about Kingsford charcoal? It's what many of us use in our WSM's and Cajun Bandits.

Mind you, I dont live in MO (snow & all), but I dont have to babysit too much, even though I use an offset. I'm thinking you may be doing a few other things less-than-stellar that may be hampering your efforts.

That aside, way back when I had a much smaller offset and could only cook 20-30 lbs of meat at one time, I used a trick to help. Shhhhhh. Be quiet now. Dont tell anyone. It's called an: Oven. Yep, put the meat on for 3 or 4 hours on smoke, then bring it in, foil it up, put it in the oven for the remainder of the time. Side benefit, the house smells like BBQ. I still do this for smaller cooks when I want fresh BBQ at 9am in the morning. I'll put it on smoke for 4 hours, take it off around midnight, foil it, in the oven it goes and shut-eye I get.

No need to spend extra money.

I haven't used an electric smoker so I can't say anything about them, but I do have a Masterbuilt propane smoker. After the first smoke I learned where to set the knob, and where to put the chips for no flare ups, and since then it's been set and forget.

I've got a Masterbuilt 40 (from Sam's) and love it. I have used it for brisket, butts, ribs, and slow smoking sausage and tasso. It's not perfect but it has been dependable. It's insulated and depending on what I'm cooking I use the chip loader or my AMAZEN smoke generator. The smoke generator is used for slow smoking since the heat element doesn't cycle enough to keep the chips going. It hasn't replaced any of my other cookers...just added some real nice flexibility to the arsenal.

I find KBB to be fine.
If you don't want to tend a pit, get a WSM or build a UDS. Then get an ATC system for it, fire her up, and go sit inside by the fireplace.

Bob

I had a chepo stick burner that set me back years in my quest for good BBQ. The Masterbuilt 30" that I got after that restored my faith in backyard smoking. Super easy to use and can turn out great food on the cheap. I have since moved on and gave it away but it was the first cooker I had that consistently produced good food.

I dont understand why people forget about an oven. I did this on Sunday as I couldnt pan up 2 pork butts in my mini. I had the 2 pork butts cooking in the mini until I got the bark the color i wanted. Then panned both of them up. One in the oven and one in the mini. I couldn't tell the difference in the product, neither could anybody else.

Meat stops taking smoke on after 140 degrees. The extra time in the smoker, the smoker is basically an oven.

Just build a UDS!

Agree! Since I've built mine, I rarely use the WSM's. Keep it out of the wind and the temps stay rock steady. I should also mention I use a PitmasterIQ :mrgreen:. Set it and forget it.

E X A C T L Y!!!!

Plus, most of us already have one or two of them in our kitchen, built-in, paid for....