I have enjoyed using this forum for several years, but this is my first time to post. I have been smoking meat for several years in an inexpensive Brinkmann electric water smoker. I bought it a few years ago as an entry smoker just to see if I enjoyed it. I have also used it with charcoal, instead of the element with success.
I tend to use it in spurts. I might use it every weekend for a month and then not use it again for several months.
I live in Tennessee and am a high school math teacher and football/track coach. The biggest job I have done was smoke 3 large butts for some of the track team a few years ago. I mainly smoke ribs and boston butts, but today am trying something different. I have a whole chicken that I put on the smoker a few hours ago. About an hour ago, I added a few pork chops and will soon put several yukon gold potatoes rolled in bacon grease on the grill to join them.
While I would think I might get better results out of a more advanced smoker, the electric smoker fits my commitment level. I check the temperature every hour or so and don't have to keep a constant eye on it. I am watching football this afternoon while the smoker does it's magic and will enjoy the chicken tonight while I watch the Ole Miss Rebels (my favorite team) play on tv.
I have learned a lot from this forum and hope to learn more.
Whenever my heating element wears out, I plan to look into replacing it with an element with variable heat control. I have found a few online that I think can be adapted to my model. When I get to that point, I will come here with questions.
Thanks for all of the valuable info members have posted here. Have a great weekend.