Epic battle: wood and charcoal vs Electric and Pellet with Pulled pork.

Marauder,

One other variable (temperature) is important too.  My electric maxes out at 275 F.  The charcoal/wood smoker can go hotter, which allows it to crisp chicken skin.  But now we are trampling upon the domain of BBQ or Grilling, rather than smoking, which is the focus of this forum.  Thanks for the read.

    Addertooth

All smokers for this test, including the mini, were pre-warmed and stabilized at 225 degrees before the meat was added.  This reduces recovery overshoot risk on any smoker.  After 8 hours of smoking, and the meat was foiled on all smokers, the temperature was raised to 250.  For me, 225 is my "go-to" temperature to start most smokes, except fish (150) and cheese (cold as you can get it).