Hi all, found these forums after running across Smoking-Meat.com while looking for tips on brisket smoking. Also learned here some of the info I had picked up from Alton Brown such as building your own electric smoker with a box and hot plates isn't necessarily a good idea so I figured I'd join and learn how to do it right.
I had been looking at electric for the ease of use, but I think I'm leaning towards getting a WSM 18.5" after reading Jeff's review of it and the Minion method. Makes it sound like it will actually be pretty easy and foolproof to use. All the reviews I read on those entry level (around $100 or less) electrics make them sound like they're not worth it.
Right now I've used my gas grill a few times using a method I learned from Alton Brown on turning the burner way down and cranking down the tank valve. Definitely seems to be a hit & miss way of doing it. I had to wait till 9pm to start a brisket on Saturday because I couldn't get the temp low enough during the hot (95+) day we had. This setup with the grill seems to work better in cooler months (and that was the last time I tried it too before Saturday).
I had been looking at electric for the ease of use, but I think I'm leaning towards getting a WSM 18.5" after reading Jeff's review of it and the Minion method. Makes it sound like it will actually be pretty easy and foolproof to use. All the reviews I read on those entry level (around $100 or less) electrics make them sound like they're not worth it.
Right now I've used my gas grill a few times using a method I learned from Alton Brown on turning the burner way down and cranking down the tank valve. Definitely seems to be a hit & miss way of doing it. I had to wait till 9pm to start a brisket on Saturday because I couldn't get the temp low enough during the hot (95+) day we had. This setup with the grill seems to work better in cooler months (and that was the last time I tried it too before Saturday).
