Propane Vs. Electric Smoker

[bsayad]

Hey everyone,

I’m sure this topic has come up plenty of times, but I am new to the forum and to smoking for that matter and have a question.  I am getting ready to buy a smoker and am in need of some guidance as to what type of unit to buy; propane or electric?  I know that the new electric units are kind of a “set it and forget it” operation but I have heard that they take awhile to heat up and that if you load them up with meat, they really struggle to get to the temps needed.  Also they seem to have more mechanical issues.

I’ve heard propane is great but does require more attention and is also harder to control at the lower temps needed to make things like jerky.

I am looking to spend no more than $500 dollars if possible.  Recommended manufactures would great as well.  Any help would be appreciated!    

 

[custom99]

You will definitely get opinions. I love my electric. I have never had any issues using electric except for not getting the cool smoke ring. I use sand in the water pan and my temps come back super fast. I have put countless amounts of meat through my smoker and would not even consider going any other way. Just my opinion.

 

[davidhef88]

I have a master forge propane that I really like after doing some mods.
http://www.smokingmeatforums.com/t/122273/master-forge-propane-mods
I think with a needle valve and bottom vents open I could keep temps low enough for jerky. Looking into a in line needle valve soon. Since the mods I am using very little fuel. With a good therm such as a maverick ET732 you can keep track of smoker temp and food temp without opening the door a lot which also helps hold temps steady. If your looking at propane I would get a double door. Temps don't drop much when opening the bottom door to add chunks. Use the search bar and do some research before jumping in. I'm sure others will be along with their $.02 just like me.


Sent via Tap-A-Yap from David.

 

[smoking b]

I was in the same situation & went with the Masterbuilt electric. I had read LOTS of posts before making my decision. I may possibly use a propane burner in the smokehouse I want to build but I haven't decided that for sure yet. You have several options available - good luck with your decision!

 

[s2k9k]

I'll make it easy...Get one of each!!!

I have a GOSM Widebody propane and just like David I have done a few mods to it and I can maintain temps anywhere between 135* and 300* all day long. I've dried lot's of jerky in it and cooked chicken up at 300* for that nice crisp skin and a lot of things in between. I really like it but I'll tell you it took me awhile to get to know it and make it work the way I want, but that has been half the fun and I have learned a lot on the way.

I see this is your first post here, when you get a minute would you do us a favor and go to Roll Call and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!