I started making smoked jerky recently and my little offset smoker just isn't cutting it. I can't keep the temp down. I have 6 small grates but the bottom 3 closest to where the fire box connects and the smoke and flames come in are not usable because the meat nearest to it normally burns. I was thinking about building a smokehouse but I really don't have enough room. Because of this I decided to buy a bigger smoker and came here for suggestions.
I am looking to spend around $500. I want to burn all wood or charcoal with wood chunks. The biggest feature I need is cooking space.and the ease of getting little pieces of meat in and hot with continuing burning myself.
So I come here to ask for suggestions.
One last think. I haven't thought about electric. What is the advantage and disadvantage?