Electric Smoker Questions - What to buy and performance?

[ncage]

Hi guys, i was just ready to buy "Masterbuilt Electric Smokehouse Smoker 2nd generation with Window and RF Controller 40" from amazon. I'm glad i read these forums before i bought. It seem this smoker has some major reliability problems. What do you guys recommend for a decently priced electric smoker? I've heard bad things about the reliability of the bradley units too. Would it be better to buy on of the cheaper masterbuilt / cajun injector units (which seem like they are built by the same comopany).

As an side question. I'm used to to the BBQ from my WSM. What i'm buying an electric smoker for is for those times (which seem to be often :) ) when i just don't have the time or energy to mess with the wsm. That being said how will the bbq from one of these electric units compare. I know it won't be quite as good but hopefully its somewhat close and i don't waist my money on something i won't want to use because of the taste difference.

Anyways and advice would be greatly appreciated.

thanks,

Ncage

 

[jaybone]

I've been wondering the same thing.  I'd like to get a set and forget smoker for convenience and because I generally work 7 days a week and just don't have the time to monitor and maintain a long smoke.  I'm willing to consider up to about $2K but haven't nailed down a smoker yet.  I'm thinking electric is the way to go because of fuel cost considerations.  Hope we both hear some useful feedback on this issue.

 

[geerock]

The Smokin It units are getting real good reviews lately. Built tough and they are a value priced Cookshack clone. Take a look.

 

[smoke happens]

X2. I was in the same boat as both of you, except for the $2k budget that is, and originally ordered the MES30 then switched to the Smokin-It # 3. Best choice I made, smoker has been absolutely awesome so far. Especially good on the long haul smokes and no major issues.

 

[jaybone]

Thanks, I'll start looking into the Smokin It threads for more info.

 

[ncage]

Thanks guys for the replies. I just found out about the smokin-in units right before i read your post. How wierd huh :). Anways, the #1 seems really small but i will tell you what i usual smoke and i will let you guys tell me how big of a unit i need :). The largest thing i never smoke is one of those large briskets at wallmart (which is usually on the top rack of my wsm) and on the lower rack i'm usually cooking a thing of beans. When i'm not cooking brisket its usually pork rib or pork butt. I've smoked little things on the side before. Say i'm smoking a brisket i'll put a few sausages on the side for lunch but thats about it. Do you think the #1 would be large enough or do i need a #2 or #3. 

Anyways these things seem to built very good. The cheaper units all seem to have reliability problems. So i'm think this is the way to go. I have many more questions so instead of flood you guys with all of them i will do them one by one :)

 

[dward51]

Ncage,

Let me throw another option at you since you already have a WSM.  Have you considered adding a BBQ Guru DigiQ power draft controller?  I've had one since 2006 on my 18.5" WSM and it's about as close to set and forget as you will ever be with a WSM (which is already a reliable and steady performer to start with).   Price is about half of the MES 40" and you will still get a smoke ring and the charcoal flavor profile you are used to.

Once you have run a few smokes with a Guru you will be wondering why you did not get one sooner.  I know I was.   On a overnight smoke of 4 pork shoulders on my WSM, I've done it so many times I know that once the Guru has the WSM stable at 225* with the meat on, I can let it do it's thing for 9 to 10 hours before I need to think checking on the fuel.  When I did 4 shoulders for the office, I would start the WSM around 2PM and plan on having the meat stable in the pit at 225* by 3PM (usually much sooner, but meat mass has some variance on the time).  I knew from experience I just needed to add fuel and top off the water pan around 11:30 to midnight and I was good until the next morning (I like to use a brinkmann over sized charcoal pan mod on a 4 shoulder smoke since it moderates the heat spike from the charcoal reload and I want to sleep).  Slept like a baby and never had a fire die out of run away with the Guru.  Usually up between 6AM & 7AM take a quick check on the meat temp.  Make some breakfast, shower and the meat was usually done between 8 and 10AM (again, meat weight and stall may vary this).  Foil and toss in cooler and off to the office gathering to pull the pork hot and steaming while everyone oohed and ahhhed....  Pulled pork served at the office gathering promptly at 11:30 every time.  Did this dozens of times every year before I retired.

PS - Never tell your co-workers and relatives how much non-work it is doing a long overnight smoke with a BBQ Guru on a WSM.  What they don't know won't hurt them.

Just a suggestion, especially if you like the food from the WSM but want a more "set and forget" type setup.

Here is mine.  I have their 10cfm fan on my 18.5" WSM (on this smoke I was running ribs and did not use the meat temp probe as I was going by time).

106_2740a.JPG

• dward51
• Dec 5, 2011

 

[ncage]

Ncage,

Let me throw another option at you since you already have a WSM.  Have you considered adding a BBQ Guru DigiQ power draft controller?  I've had one since 2006 on my 18.5" WSM and it's about as close to set and forget as you will ever be with a WSM (which is already a reliable and steady performer to start with).   Price is about half of the MES 40" and you will still get a smoke ring and the charcoal flavor profile you are used to.

Once you have run a few smokes with a Guru you will be wondering why you did not get one sooner.  I know I was.   On a overnight smoke of 4 pork shoulders on my WSM, I've done it so many times I know that once the Guru has the WSM stable at 225* with the meat on, I can let it do it's thing for 9 to 10 hours before I need to think checking on the fuel.  When I did 4 shoulders for the office, I would start the WSM around 2PM and plan on having the meat stable in the pit at 225* by 3PM (usually much sooner, but meat mass has some variance on the time).  I knew from experience I just needed to add fuel and top off the water pan around 11:30 to midnight and I was good until the next morning (I like to use a brinkmann over sized charcoal pan mod on a 4 shoulder smoke since it moderates the heat spike from the charcoal reload and I want to sleep).  Slept like a baby and never had a fire die out of run away with the Guru.  Usually up between 6AM & 7AM take a quick check on the meat temp.  Make some breakfast, shower and the meat was usually done between 8 and 10AM (again, meat weight and stall may vary this).  Foil and toss in cooler and off to the office gathering to pull the pork hot and steaming while everyone oohed and ahhhed....  Pulled pork served at the office gathering promptly at 11:30 every time.  Did this dozens of times every year before I retired.

PS - Never tell your co-workers and relatives how much non-work it is doing a long overnight smoke with a BBQ Guru on a WSM.  What they don't know won't hurt them.

Just a suggestion, especially if you like the food from the WSM but want a more "set and forget" type setup.

Here is mine.  I have their 10cfm fan on my 18.5" WSM (on this smoke I was running ribs and did not use the meat temp probe as I was going by time).

106_2740a.JPG

• dward51
• Dec 5, 2011

Thanks for the awesome recommendation and taking time to type up the details...PM sent.