New Smoker Question about propane or electric one?

[pandemonium]

I am new to smoking and like it but i tell you what having to watch over my smoker for 13 or 14 hours feeding it coals every hour for my last pork butt is a little more babysitting than i would like, so is there a better way like using a propane or electric one? i would like an entry level one? and which is better? gas or electric?

 

[fourthwind]

Honestly if your passion is not to tend the flames, then I would buy a Masterbuilt Electric Smoker. You still have to attend a propane smoker. maybe not as much as coal or stick burners, but you do. The MES is a great smoker, and will do anything you want without the constant attendance. I even use mine for making smoked "sun dried" tomatoes.

 

[fire it up]

I can usually get 2-3 hours of heat until I have to add more with my sNp, wouldn't like adding every hour but every 3 is ok by me.
As Fourthwind said an MES would be ideal if you want to cook for a while and add the wood then somewhat set it and go to bed, I have heard good things about the MES.

 

[bmudd14474]

I have heard that its hard to get the smoke ring with a electric smoker. Not sure how accurate that is but I know with the propane its pretty easy to use and minimal amount of watching.

Also there are alot of MES users on this site and they seem to like them.

 

[forluvofsmoke]

For reliability and low cost operating/maintenance, I'd go with a GOSM gasser. As far as tending your rig, I wouldn't leave any type of smoker alone for more than 30 minutes unless everything was cruizin' along nicely...even then it's not a good idea.

That said, if you will tend your smoker to be safe and sure that dinner won't be ruined, you may as well use the heat source that you like the best. I'm referring to flavor and quality of product...wood burners being the best, then charcoal, I've choosen to go back to charcoal as it provides so much better flavor than a gasser. I've been a gasser for over 20 years out of convenience...I'm coming back for the flavor. Gas/electric heat adds nothing to flavor...charcoal or wood leave you a definate impression and nicer depth of textures and flavors. The smoke penetration is much better as well.

This is not meant to change your mind, just give you a few things to consider so that you make an informed decision.

Good luck with which ever you decide to go to.

Eric

 

[pandemonium]

i like tending to it but every hour seems a bit much maybe i am not making a good fire? i start with charcoal then keep adding a few handfuls of royal oak lump after that to maintain a good temp.

 

[fishawn]

I am a MES supporter, BIG TIME... Not to say they don't have a few problems, because they tend to have wiring or connector issues with overheating. Quite a few people on here have done "the fix" on them, myself included & I have not had any further problems. They are so easy to use, it truly is as close to "set it and forget it" as I have seen. It truly fits my pretty hectic schedule/lifestyle.......LOVE IT!

 

[beer-b-q]

I have the Bradley Digital 6 Rack and A Original Bradley 4 Rack SS. I have never gotten to use either one yet, but soon, Very Soon...

I also have a Large Grand Cafe Commercial unit that is Propane which I really Like.

From what I have read on the Bradley Smokers they do a terrific job, I sure hope so or I will be in DEEP DO DO with my wife...

I have also read that the electric smokers do not produce a smoke ring which Gas, Wood, and Charcoal Do...

 

[forluvofsmoke]

Sounds like you need a mod...charcoal basket for increased capacity and ash fallout...then use the minion method for fire control.

Eric

 

[mballi3011]

I have and like very much my Gosm it is nice and easy. You dont hav to tend to it but then I want to. I just cann't leave good enough alone and have to at least look at it atleast every hour or so just to make sure it alright. I know it is but it makes me feel better. You could go a couple of hours or even take a nap if you fell the need. So theres my pennies.

 

[pandemonium]

i made a rack for the bottom to put the coals on and didnt like the way it was cooking too hot plus when i add the lump coals they fall through the grate. i always use the minion method, its easy to keep the temp higher but to keep it fro 225 to 250ish gets harder

 

[forluvofsmoke]

Maybe try a different start-up method, like use 1/2 lb hot coals, with no unlit...get the chamber temp up to a bit above your target temp, add the food and add another 1/3-1/2 lb fuel next to the hot and see what happens. You may have a draft control issue as well.

I'm not real experienced with coal fired myself yet, but I'm getting back into it now, so I've had some ideas cross my mind now and then. I think the main thing to consider with the smallest rigs is that temp control issues will be more difficult, simply because small adjustments have a bigger effect than it would with larger equipment. Fine tuning may not be a very achievable goal...if the temps run +/-30* of target, I think just ride it out.

I'm planning on getting an ECB Gourmet Charcoal for smaller smokes, so I'll have a learning curve to deal with too...no worries though.

Eric

 

[mph]

I'm still on the fence about the smoke ring. It is visual but do you actually get a flavor from it? Some say yes some say no. I switched to a MES and missed some flavor from the charcoal. I now crumble a bit of charcoal in with the wood chips and the flavor is great...no smoke ring though. For my tastes, I don't think I need the ring.

 

[pandemonium]

well i just ate some more of that pulled pork i cooked for 13 plus hours on sunday and damn it might be worth all the work! pulled pork rules for leftovers quick easy meals and tastes better as it ages lol.

 

[forluvofsmoke]

I know what you mean!!! I'm still working on a 20# batch of PP I whipped out a couple days ago...some's in the freezer for another time. I think this batch was the best I've ever done...I've never done any butts next to a charcoal fire before, so that is a big reason for me to stay with it. I used a very simple rub and a bit of extra ingredients in the brase liquids, and BAM...excellent!!!!!!!!

I seriously want to do ALL my upcoming smokes with solid fuel...the flavors are just so much better.

Eric

 

[ronp]

There isn't hardly a thing I can't do with my MES and do it good. Tonight I am smoking a small butt and some pork steaks. Once the butt is on for 6 hours or about 165' I will put it my drip pan and foil and go to bed. Pretty easy I say.

So far as fuel you can't beat it, a large bag of chunks at home depot about 10.00 will last me months and I smoke a lot. As for the elec I called the power company and they told me if I used 6 hours a day the monthly bill would be 10.00. Of course it is cheaper than that because it cycles off and on.

Good luck on your choice!

 

[bbqhead]

I'm not wanting to ruffle any feathers, but cookshack makes several types of cookers. I know there are alot MES smokers on here but CS is worth checking out, it will do what your looking for.

 

[richoso1]

What he said goes for me too.

 

[pignit]

I have an MES, a gasser.... and a stick burner. They all serve a purpose for me. For ease of use you are not going to get any easier than an electric unit. Add an automatic smoke source like a smoke daddy and you have virtually a set it and leave it smoker. The gas unit is a little more labor intensive but works really great when it is colder outside. I don't like going to sleep with it fired up though. The stickburner is awesome and I love it. When I have the time I love to cook on it but it is the most labor intensive. They all have different methods to smoke... and they all turn out great Q. With everything you give something up... you gain something else. I can load my smoke daddy... set the MES... head to bed. Wake up to some shweeeet Q. Electric by far is the easiest and less labor intensive way to smoke.

 

[gnubee]

The Minion method someone mentioned simply put is that you don't light all the coals at once. You light a few briquettes or lump and place on one side of the firebox leaving the rest of the firebox filled with new unlit briquettes or lump. This lets the flame slowly spread across the firepan. You place chunks or chips of wood across the firebox in the path of the spreading flame giving a constant nice thin blue smoke. With a little practice you can get quite good at regulating the temperatures and extend the time you need to tend the fire to at least double what it is now.

You're right about pulled pork being worth all the work.