S
suprfast
Guest
Now before I get flamed about an electric let me start by saying I have currently two UDS, one weber kettle, and a weber portable. The downfall is I have to sell all the charcoal units because I am attending a state university and my apartment near by will not allow for charcoal. I would rather follow the rules and just change how I smoke then to lose smoking all together or not go to school.
One more thing to note, I have the little red electric brinkmann(first unit I started smoking with) but I really want to know more about the fridge style units(masterbuilt and bradley). What I will not be using are the expensive pucks(I am not sure if the bradley can be used without the puck stack on the side). I am hoping to find some experienced users that have used both, or either so I can get my final decision in order.
Things to help me with
1) Price(not really an issue, I don't mind spending a little more for better quality but I won't spend hundreds more for something silly like the window)
2) size. Real size too, what have you guys crammed into the units, not what the company wants to inflate by saying the cater from a small unit. I am for the most part cooking for 4 people and my wife and kids are small.
3) temps. Does this get hot enough to do poultry? I have done poultry a few times on charcoal and unless you get the heat to 300°+ you have rubber skin, id assume its the same. Do these electrics have the ability to do so?
4) Do the digital dials and temp gauges really work, or are they just for show? If you set it to 250° will it get to that temp or does it fall short.
Thanks for the help guys. Any reviews extra would be great too. I am going to spend the next few hours trying to find more reviews to help me out.
Once a smoker, always a smoker. Food just isn't the same otherwise.
Kris
One more thing to note, I have the little red electric brinkmann(first unit I started smoking with) but I really want to know more about the fridge style units(masterbuilt and bradley). What I will not be using are the expensive pucks(I am not sure if the bradley can be used without the puck stack on the side). I am hoping to find some experienced users that have used both, or either so I can get my final decision in order.
Things to help me with
1) Price(not really an issue, I don't mind spending a little more for better quality but I won't spend hundreds more for something silly like the window)
2) size. Real size too, what have you guys crammed into the units, not what the company wants to inflate by saying the cater from a small unit. I am for the most part cooking for 4 people and my wife and kids are small.
3) temps. Does this get hot enough to do poultry? I have done poultry a few times on charcoal and unless you get the heat to 300°+ you have rubber skin, id assume its the same. Do these electrics have the ability to do so?
4) Do the digital dials and temp gauges really work, or are they just for show? If you set it to 250° will it get to that temp or does it fall short.
Thanks for the help guys. Any reviews extra would be great too. I am going to spend the next few hours trying to find more reviews to help me out.
Once a smoker, always a smoker. Food just isn't the same otherwise.
Kris