electric

I'm using a brinkman smoke and grill electric smoker. It has a water pan and I'm using a chip box. Do I need to still foil my pork butt when it gets to 160? Or will the water pan keep it moist?

I'm new at this, is that normal? I have to keep adjusting the temp if I want the (dry) chips to smoke, then turn it down for "slow & low", then turn it up again to get some smoke. I'd appreciate some input from other electric smokers, thanks!

I'm considering selling a very lightly used (like new) S-200 Southern Pride smoker. It's sitting on a nice stainless roller cart with sheet-pan slots underneath. Location: San Francisco Bay Area. Price: ?? Please PM me if you're interested in making an offer. Shipping: is an option, but...

I have recently gotten into jerky big time. I make it in my electric smoker, and I've been making about 7 lbs each weekend (pre-cook weight.) That's 1 batch Saturday and 1 batch Sunday. This never makes it past Tuesday :) I have everyone hitting me up for jerky all the time! I just upgraded my...

I have a cheap, Brinkman smoker I got from Home Depot. I love it.. cheap, simple. They are no longer making them and thinking of moving up to a Masterbuilt. I have a friend who has one and I do not like the BBQ he makes as much as mine. Does not seem to have enough smoke flavor. The...

I built this beast in the fall. I have used it twice (smoke salmon with scallop were perfect - the brisket was a fail do to heat problems) 36” tall x 24” wide x 18” deep. {I’m looking into kiln wire element connected to a PID unit for heat. Commercial smoker use kiln elements} The smoke is from...

About 3 weeks ago I finished building my electric smoker. 36” high x 24” wide x 18” deep. The heating element I bought from amazon, it’s a 1500 watt with dial thermostat control of low, medium, high with a temp range of 50-450 degrees. I built this smoker for low and slow smoking as I also built...