Electric Smokers

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I may be a bit off base here but my understanding is that electric smokers do not break down the collagen and/or connective tissues in meat the way a real fire does, hence not as much smoke penetration into the meat. In order of most taste to less taste with the best smoke ring:

-Wood or charcoal fired smokers

-Propane fired smokers

-Electric smokers

I started with a wood fired offset, then moved on to a bigger unit, then had to move to a rental unit while I was building our new house. At the rental absolutely no cookers with any sort of real fire were allowed. One could only use electric, so I bought a Gen 1 MES 40. Yes, it's easy to use but it was definitely lacking in flavor and appearance over a stick burner. Given my choice, I'll never go back to an electric unit.

Hoping the info is all correct,

Robert
 
Thank you. I need more of a set it and forget it even though I wish I had the fortitude to hold out for stick smokers. After your response, I think I'm going to go for the WSM. I currently have a Masterbuilt 40in gas smoker but the cover blew off during a storm and it took on water. I didn't know and although still working the bottom rusted and the fire protector will not hold up over the summer. Again, thanks for your response.
 
Although I have never used a WSM they have an outstanding reputation. If you're looking to use wood or charcoal as your heat source and need the "set it and forget it" aspects, this may be a great route for you to go. Before pulling the trigger however I'd highly recommend looking into the Big Green Egg. I have 6 cookers on my patio and two if them are BGE's. They are about the best engineered, highest quality, and most versatile cooker I've ever seen. Simply put, they are absolutely amazing. Once you get it dialed in to temp you can easily walk away from it for 20 hours or more and it won't waver, regardless of the weather. Yes, they can get a bit pricey and are very heavy, but if I had to scale  back and only have one cooker, it would undoubtedly be an Egg. Just food for thought....no pun intended :-)

Best of luck!!

Robert
 
The only thing I use my electric for is Turkey, mainly because the consistent temperature. They always come out great. Everything else goes into charcoal or my gas, depending on my laziness factor. and alcohol intake 
cheers.gif
 
dont own  an electric smoker but  smoke rings are purely cosmetic. and have no bearing on the quality of BBQ you're eating.  the worst brisket i ever tasted  at a restaurant  had a beautiful rich red smoke ring other then that it was  fit for dog food 
 
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