I have a Little Chief Smoker. Works great on fish but I usually cook ribs and turkey legs in the oven and then smoke them for an hour or two for the smoke flavor. Can my smoker get hot enough to do the whole thing without drying them out? My buddy has a Green Egg and can make fantastic ribs. My ribs are smokey but I can't seem to get a good smoke ring. His Green Egg seems a bit involved in the process and uses up fuel.
So, do I need a better electric smoker (I like the ease of use, and less tending) or should I go with charcoal (a little nervous about getting the venting thing down, tending and cost of fuel, etc) ???