A couple of months ago I bought an electric smoker and so far I've made a batch of beef jerky and a chicken in it. The weather's been kind of cool yet so I've been doing the smoking inside my shop and boy does it smell good in there! Does anyone else here use a smoker?

 

mmmmmmmmmmm beef jerrrky..

I didn't know they actually make electric smokers, where can you get one?

 

Mine's made by Charbroil. You can get them at any place that sells barbeque grills.

 

I had an electric smoker when I lived in an apartment. I loved it till the element burned out. Cost more to replace the element than to buy a new smoker.

 

I have the charcoal version, been using it for many years. I love it! I've cooked just about everything in mine. Also, tried all different kinds of woods. If you can find some apple, it adds good flavor.

The other thing you can do is put beer in the pan mixed with the water. Good stuff!

 

I have a little charcoal "torpedo smoker" that I use infrequently. I have done whole turkey, sausage, and brisket in it and everything came out great. I think the added time required to smoke verses grill makes it less attractive to me.

 

Hmmm, sounds like maybe you got one of those electric water smokers?

There are two common types of electric smokers. One is the water smoker where a pan of water separates the meat from the heat. I have a nice stainless steel Meeco version that does excellent work on Turkey and ribs. The temperature is not supposed to get past the level of boiling water, about 212F. It takes about 4-8 hours for most smoke jobs and essentially slow roast/smokes the meat.

Then there is the dry electric smoker like the Big Chief from Luhr Jensen, like I have. These use a small pan of wood sawdust over a small electric element which causes the wood to smoke and puts out about 140 degree heat. this does excellent work on Jerky, smoked fish etc. It takes about 12 hours or so for most smoke jobs. It basically drys/smokes/cooks the meat.

I like both but the purpose and use is very different. I think the water smokers can be used to low temperature dry and smoke meat but am not sure if you can control the element well enough to smoke but not roast.

There are better ways to smoke/barbecue, but these two are very convenient and don't need a lot of fuss.

So we all need a good Charcaol BBQ to do the other serious work.

Just my opinion.

Jim Henderson