anyone have an electric smoker?

sure. All you really need is some heat and some smoke in a box. How you get there really doesn't matter.

google homemade smokers and you will see what I mean.

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sure. All you really need is some heat and some smoke in a box. How you get there really doesn't matter. google homemade smokers and you will see what I mean

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I don't think he was asking for a DIY episode.

OP I have a Smokin Tex 1460 and it is pretty much set it and leave it alone with perfect results every time. It's a big one that will hold about 50-60 lbs but can cook small amounts just as well. I still use my green egg but this one is making it a lot easier. They make some very good ones in all sizes and cost.

SmokinTex

Why not just get a conventional smoker? Get a Weber Smokey Mountain and you will enjoy the process more than doing it on an electric

how much was that?

77 dollars at HD

you want to read the reviews to modify it a little bit though which I got all my notes written down

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I want to do a brisket (4lbs)... how long? do you know what temp. the device runs at?

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I would start with something easier like chicken until you figure it out.

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I've got a 40" MasterBuilt smoker. I love it. Heats quickly, holds temps well


I have the same model. The meat probe is accurate as well. I checked it against my ThermoPop and my Maverick 732 and it was within 2 degrees.

If you want something you can set and forget then you can't beat it. One thing you won't get with an electric that you will get with a charcoal smoker is a very pronounced smoke ring. The taste from the electric is great, but if you want that look then you should know what to expect

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I have the 40" Masterbuild also. Works well. The chip tray is very small and only lasts about an hour for me. Masterbuild also sells an external kit for cold smoking that I use to generate the smoke even when hot smoking. It lasts about 3-4 hours. It is worth the extra money.

You people with the masterbuilts really need to throw the chip tray away and buy the AMNPS. You will kick yourself in the arse for not doing it sooner. Perfect thin blue smoke on the same level as a good pellet smoker.



I have a Smokin It 3. It's expensive to ship, but if you can get one from him at a trade show, it's a lot more cost effective. I love it, works great. I also built a Heatermeter for it, so I can control it from my phone/tablet/computer and monitor temps from anywhere in the world. It's pretty much took out any thought in trying to smoke something and uses very little wood. The only thing I would rather is a stick burner, but that's more work than I normally want to do...

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You people with the masterbuilts really need to throw the chip tray away and buy the AMNPS. You will kick yourself in the arse for not doing it sooner. Perfect thin blue smoke on the same level as a good pellet smoker.

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This. I just bought one to smoke before I sous vide, and it's stupid easy to use, doesn't raise the temp too much and puts out an incredible amount of smoke. It is pretty fantastic. Link here.

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Do you wrap your chunks of wood in foil and place on the heating element?

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No. I simply soak them and place them around the element. If they happen to shift and touch the element, it doesn't damage it nor cause flare ups if you've soaked your wood long enough.

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I want to do a brisket (4lbs)... how long? do you know what temp. the device runs at?

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I think it runs at 275. If you use a lower rated extension chord, then it runs a lower temp like 250 or so. I usually smoke my briskets/pork shoulders about an hour to an hour and a half per lb.

The trick, is to try and not touch the smoker once its going. I'll add some wood chunks to it at 2 hours, and i usually just open the door and try to place them in there with some tongs. Again if you touch the coils, its not big deal, but i make an effort to avoid them just in case.
But i usually only add wood at the beginnig, after 2 hours to replinish, then in anohter couple hours i'll add a small amount. After that, it's about maintaining constant heat. So keep the lid closed. And again, if you are going to spray it with some cider vinegar or something, do it once ever 3 or 4 hours. The key to smoking is not losing your heat.

But once i learned to wrap the meat and let it rest wrapped in a towel in an ice chest, it completely changed the flavor, and made teh meat more juicy.