Brand new to smoking. I started smoking some hot peppers this year on the grill and then drying them and grinding into a powder. Made a world of difference in the flavor of the hot pepper powder. I would put wood in one side of the charcoal grill and the peppers on the other side. A bit tough controlling the temp, but I was finishing them in the dehydrator so it wasn't a problem.
Now I want to do meats. I make my own sausage and would love to smoke these along with chicken breasts/halves fish, and other small things. Nothing bigger than a chicken really. My thoughts of doing this on a charcoal grill is that it would take forever to do with indirect heat like I did with the peppers. It would get dry. IMO
I have been looking around and reading and it would seem to me, for a newbie, and for not doing a lot of stuff or even sure I want to continue along this path that I should start cheap ($200) and I should go easy (Electric). Seems that with an electric I can set the temp to where I want it and keep it there. I can still get the smoke and not dry out my food.
What I have come up with so far, a few hours research, is a Masterbuilt electric with 3-4 shelves with a built in water and wood pan.
Any thoughts or ideas on how I should proceed? Where I made mistakes in the thought process? A different smoker all together?