Are the more expensive electric smokers worth the price and if so why

[jamie642]

I have had gas, charcoal and electric smokers. I like electric the best. Had a master built the last few years and it was good, but I had to replace the temp control/display a couple times and it the chip tray a couple times before it started to rust out. Needing a smoker for th weekend I did a little looking and got a charbroil...hate it. Read about the mods, and I don’t want to mess with it. I am thinking about one of the smokers from one of the bbq/smoking places, not another amazon or Home Depot unit. The question I would like to have answered...are the smokers priced between $1K-$2K worth it? Why? What is the best in that price range. I am currently looking a similar posts from the past. Thanks!!!

 

[Winterrider]

No experience with any other than the MES 40. With the mods ( PID, mailbox ), I enjoy it along with the pellet. They each excel at different things. If I was to get another electric I would look seriously at this unit.

''SMOKIN-IT'' Smoker Model #3

Every 'SMOKIN-IT' Model # 3D smoker comes with heavy duty casters, 4 Standard stainless steel shelves, 1 Drip pan, smoke box, State of the art PID digital temperature control up to 325 Degrees and a double door latch design

www.smokin-it.com

 

[Braz]

I don't have one but the SMOKIN-IT seems to have a happy following.

 

[PulledPorkSandwich]

I have a Smokin-It Model 2 (analog) and really like it. It's very well-built and support is very good over on their forum. It's a bit pricey compared to other electric smokers though.

 

[mark4mn]

I have a 2013 smokin-it model 3 and it is wonderful. It has never skipped a beat. Highly recommend it. Also look at SmokinTex and Cookshack. Have done 0 mods ... did not need to. Holds 40 plus lbs. i Cold smoke a lot with the cold smoking plate too.

 

[Lonzinomaker]

I have a Smokin-It #3 and a #1. Also have a Smokin Tex 1400 and a used a couple of Cookshack SM009s. I like the Smokin-It smokers the best for the price point. Mine are analog. At one time thought a PID control would be nice, but no longer think I need one.
I couldn't ever get good baby back ribs with my MES, but get great results with the Smokin-It, Cookshack and Smokin Tex. Also my bacon comes out with better smoke flavor using the Smokin-It and is cleaner.
So I think the Smokin-It is worth the extra money over the big box store smokers and I would buy a Smokin-It again.

 

[jamie642]

thank you for all the responses. I pulled the trigger and ordered a Smokin-it 3 analog...prefer things a bit simpler. Got a stand and cover. Will be here in a couple days....cant wait to up my smoking game a bit. I’m now going to spend some time looking in the recipe section, etc... Thanks again.

 

[bill1]

Sounds great Jamie! Let us know how you like it. And welcome to the Forum!!

 

[hoginme]

I recently picked up an analog 3, I did a lot of reading over on the smokin-it forums to see how people are running them. My 1st smoke was 2 racks of spares following the direction, setting the temp to 235 and let it roll for 5.5 hrs (Directions said 6) not opening the door once. Well let’s just say I was not impressed ribs were way over cooked and fell apart, but know when it comes to running a new rig it takes a learning curve to figure things out. The temp swings were about 40 degree, so it always kicked on right at 235ish and temps would reach 290ish but from reading this is the normal and the temps would average out in the end. From running a MES for many years when I didnt have the time to run the offset I knew this is the nature of electric smokers to operate properly so no biggie. My 2nd run was a butt and I set the temp at 200, temps ran from 190-250 for the run, worked out great, put it in at 2100 went to bed without worries, it was ready noon, wrapped and rested it until 1700. That renewed my confidence in the beast. 3rd run was spares again and I ran it at 200 for 5hrs came out perfect and did a pot of smoked queso that came out excellent.

In all I’m glad I got it for the times I can’t get to my offset, thing is built like a tank, easy clean up, low wood use and good smoke flavor. Nothing beats a stick burner so don’t expect those results, you won’t have smoke rings and the little things that make a stick burner king. I’m still learning it and have a ways to go, I am glad I ponied up a got it vs the MES again

 

[jamie642]

Thanks for the posts and info. I will be careful with temps. I seasoned it and was pleased with the smoke.

 

[Lonzinomaker]

Try doing a dry brined turkey breast in your #3. I don't think you could do the same with a stick burner because there would be too much airflow and over dry the turkey. In the #3 it comes out still moist and perfect slicing texture.

 

[dr k]

https://blog.thermoworks.com/turkey/how-to-dry-brine-a-turkey/ and other species.

 

[Lonzinomaker]

That is a good article.
In case anybody wants it, here is my recipe:

Dry Turkey Brine
Ingredients per 15# turkey
4 tablespoons kosher salt
1 teaspoon sage ground
1 teaspoon rosemary ground
½ teaspoon celery seed ground
½ teaspoon garlic granules
½ teaspoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon apple cider mix (unseasoned -no cinnamon)
Use 6 Tablespoons mix per 12-15# of turkey.

Optional: add 1 teaspoon cure #5 per pound of turkey to mix when smoking turkey
Mix ingredients well. Pat dry turkey so it is not wet. Spread some mix under turkey skin over breast. Rub mix in cavity. Sprinkle evenly around outside of turkey, should be able to cover all the turkey. Place turkey in a stainless steel, plastic or glass pan within a fridge. There will be some liquid pulled off by the salt, at end of dry brine period, discard liquid.
Quickly rinse turkey and pat it dry. Spread some butter under the breast skin and 2 tablespoons over the rest of turkey. Cook as normal.
I smoke at 225 until internal temperature reaches 158-160. Let turkey rest for at least 30 min. Turkey will be best if left overnight to firm up for slicing.

For my Smokin-It #3 smoker, I use about 3.5 oz apple wood and 1.5 oz cherry wood.