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AMAZN + cookshack/smokinit

post #1 of 4
Thread Starter 

Thinking of purchasing an electric smoker, but I've read comments regarding the electrics don't produce the same smoke flavor as pellet/charcoal/stick.  The reason has to do with the way the wood burns in an electric.


So I was wondering what can be done to fix this.  I'm thinking of a cookshack/smokin-it electric cooker plus something from a-maz-n.  But I'm concerned the a-maz-n won't work well because of the lack of oxygen from an efficient cabinet and the fire being extinguished by the smoke.  Or maybe the a-maze-n burns efficiently (thin blue smoke), or maybe there's enough ventilation, that extinguishing the pellet/sawdust burn won't be a problem.


Or perhaps there's an external smoke generator that is piped into an insulated electric heat box.



post #2 of 4
I have owned a Smokin-it #2 since 2011 and a #3 since 2013. I have never had an issue with not enough smoke flavor. In fact, quite the opposite. I have to be careful that I do not get too much smoke.

I have done no mods to either unit and feel that an A-MAZ-N product is not required. I cannot speak for the Cookshqck but now that I have voiced my opinion, I defer to others and their opinions.

post #3 of 4
Thread Starter 

From my understanding it isn't the amount of smoke in question, it is the type of of smoke that is generated.  Much like the difference between white and blue smoke.  Also, people say there is a smoke flavor difference between a stick burner and an electric.  It has something to do with how the wood burns.


So then I was thinking of getting something that will actually burn wood better, and provide a better smoke flavor similar to a stick burner.

post #4 of 4

snakeyjake - I used a weber kettle for decades as a grill and smoker (almost a smoker anyway). Then I graduated to a Brinkmann Smoke-n-Pit Pro that had an offset wood/charcoal box. Not in the same league as a Lang, but it worked very well. Food coming out of that was absolute perfection.  But it took some tending to keep temp steady and refueling. I was past 60 when I moved on to electric, a Cookshack. Initially I did notice a difference.  Not so much in flavor but in appearance of the finished product. Aside from the smoke ring I was used to, the food was every bit as good. No regrets. I use a Smokin-it 3D now and it is every bit as good as the Cookshack I used that my son now owns.  


As for the flavor, I guess the difference is roughly similar to the difference between the taste of a steak cooked over charcoal versus gas.  Pretty hard to tell the difference. 


Electric is a no fuss way to get great BBQ.  I can whole heartedly recommend the Smokin-it and the CookShack electric smokers.  If however, you enjoy fire and fiddling, getting a Lang in either the 36 inch or 48 inch patio model would be the way to go. Every once in a while I get the itch for another smoker and the Lang 48 inch patio is mighty tempting.  But I have enough stuff on my patio as is so that itch will just go un-scratched.  Good luck with your decision.

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