Tired in Tennessee

[charlesh]

Hi, I'm Charles Howse from West Tennessee. Former Computer System Administrator and a pretty good cook.
When I named this thread 'Tired in Tennessee', I mean I'm tired of not being able to get stable temps out of my Weber equipment.
I'm considering an electric smoker, and I want some advice, and some conversation.
Currently looking at the Masterbuilt 30" analog model.
Anyone with experience on that one?

Thanks

 

[6GRILLZNTN]

I have 5 Webers, and after some trial and error, have no problem regulating temps. Which particular Weber are you speaking of?

 

[PapaLlama]

Hi, I'm Charles Howse from West Tennessee. Former Computer System Administrator and a pretty good cook.
When I named this thread 'Tired in Tennessee', I mean I'm tired of not being able to get stable temps out of my Weber equipment.
I'm considering an electric smoker, and I want some advice, and some conversation.
Currently looking at the Masterbuilt 30" analog model.
Anyone with experience on that one?

Thanks

If you're sporting a WSM, then just know there's a litany of mods out there that help a lot.

Also, good to see a fellow West TN pal around these parts.

 

[JLinza]

Welcome, from Colorado. Knowing more detail about what you're using, will help for sure. I had a MB 30" digital. Not sure if they operate different or not. But someone should come along with an answer for ya.

 

[Fueling Around]

Welcome Charles. NW Minnesota here until I migrate to central Florida for the winter.
I have Weber kettles in 18" and 22" and don't care what the temps run during the smoke. I also run a pellet tube.
I move the meat to my electric oven in a foil wrapped pan.

 

[Newglide]

Welcome from NC, Like others have said depends on what you're cooking on. Also what kind of temp swings are you seeing?

 

[Brokenhandle]

Welcome from Iowa! I have an analog Mes 30... you will easily have 25 to 30 degree temp swings in both directions with one. Now add an Auber pid to it and you'll be spot on in temp control!

Ryan

 

[gmc2003]

When I named this thread 'Tired in Tennessee', I mean I'm tired of not being able to get stable temps out of my Weber equipment.

First welcome aboard. Second what type of Weber equipment are you talking about pellet, gas, charcoal? There are all sorts of Weber fanatics here, and I'm sure we can help you out.

Chris

 

[02ebz06]

Howdy Charles, welcome to the forum from New Mexico.
No Weber experience, but my career was same as yours. I worked with the big stuff.

 

[JLeonard]

Also, good to see a fellow West TN pal around these parts.

Welcome from Mississippi! Stones throw from Memphis. Post up pics of what your working with and I'm sure you will have a several folks along to help you out.

Jim

 

[Winterrider]

Don't have a Weber ( embarrassed), but if deciding to go MB, I would suggest the 40. Some 30 owners state unable to get a full brisket in without seperating, unless propping up in the middle.

 

[charlesh]

I have 5 Webers, and after some trial and error, have no problem regulating temps. Which particular Weber are you speaking of?

I have a Weber Kettle 22".

 

[Colin1230]

Welcome Charles, glad you joined us.
A pellet grill may work well for you. So many choices and just as many opinions as far as cooking equipment goes. Enjoy the search, It's part of this wonderful hobby and be assured, we will be there to help spend your money.

 

[BigW.]

I have a Weber Kettle 22".

Welcome! I love my kettle and use it the most. Feel free to discuss how you run your kettle and issues. What is your favorite thing to smoke. If we know more, you'll get better answers and recommendations.

 

[chopsaw]

I have a Weber Kettle 22".

One touch clean out or Daisey wheels ?

My kettles like to run around 260 , so that's the temp I use . My 22 is the dedicated griller . I use my 26 to smoke with . Set up with a snake I get 10 to 12 hours at 260 .

Like this ,

First thing for you to do is clean out the bottom if it's not , then see how well the lower vents seal .

 

[mr_whipple]

Welcome from Virginia! I use my kettle for a lot of things, but generally don't smoke on it. Every now and then I do use my slow n sear and that's fairly easy to control the temp with the vents.

 

[millerbuilds]

Welcome to SMF from North Texas! As Chopsaw called out above, that method along with using a vortex for some cooks works great for me!

- Jason

 

[charlesh]

Welcome! I love my kettle and use it the most. Feel free to discuss how you run your kettle and issues. What is your favorite thing to smoke. If we know more, you'll get better answers and recommendations.

I want to thank everyone for the "hellos", and as a reminder, I'm looking for advice on which electric smoker would be right for me.
Those who have smoked the same thing over charcoal and electric; does either method taste better? Also wanting to not have to go to the store to buy charcoal before I can cook.
My favorite thing to smoke is Boston Butt. I also have a "retired" WSM; leaks like the Titanic, but I made SO MANY PERFECT BABY BACK RIBS on it.
This pic is looking west from my deck. I have a covered deck with a stereo, and spend lots of time there, cooking or not.
Meet Diamond She's a Pitbull/Bulldog mix, about 3 yrs old. Very sweet and intelligent...as long as she knows you! Also the best guard dog we've ever had.

Later!

 

[charlesh]

Welcome Charles. NW Minnesota here until I migrate to central Florida for the winter.
I have Weber kettles in 18" and 22" and don't care what the temps run during the smoke. I also run a pellet tube.
I move the meat to my electric oven in a foil wrapped pan.

Hi, I do 4 hrs in the smoke and then wrap and finish in the oven. Don't care what the meat temp is before wrapping, don't lift the lid, don't spritz, just ride the kettle temp.

 

[PapaLlama]

I want to thank everyone for the "hellos", and as a reminder, I'm looking for advice on which electric smoker would be right for me.
Those who have smoked the same thing over charcoal and electric; does either method taste better? Also wanting to not have to go to the store to buy charcoal before I can cook.
My favorite thing to smoke is Boston Butt. I also have a "retired" WSM; leaks like the Titanic, but I made SO MANY PERFECT BABY BACK RIBS on it.
This pic is looking west from my deck. I have a covered deck with a stereo, and spend lots of time there, cooking or not.
Meet Diamond She's a Pitbull/Bulldog mix, about 3 yrs old. Very sweet and intelligent...as long as she knows you! Also the best guard dog we've ever had.

Later!
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View attachment 698447

Are you strictly interested in an electric smoker or are pellet grills something you're considering? They're basically smoker ovens with wood pellets as a fuel source.