Smokers- electric or charcoal?

I only use charcoal.

The "purist" will tell you that you need a charcoal smoker, but you don't. The electric Brinkman is soooo easy and does great. You don't have to worry about maintaining the proper temp with the coals. You simply throw a couple of wood chips in every now and again and it forget about it. I have smoked a lot of different meats and have not been dissapointed.

I would also highly reccommend gettting a remote thermometer to make it even easier.

I have a masterbilt electric. I chose electric because it was easier to keep a low steady temp.

Charcoal was a pain, fire too hot, too cold up down add more.

Electric you can set at certain temp and time and not worry. The heating element will turn on and off as needed.

Wood chips provide smoke.

The new 800W heating element in the MES 40" is unbelieveable. I was smoking stuff when it was 20 degrees outside and it held it's temerature. The electric smoker is too easy to go any other way.

In the 40" I smoked 40 lbs of sausage the other day without doing anything but adding wood. I have in one time smoked a turkey, and 3 geese and had room to spare. It does and excellent job, and I have used charcoal, green eggs, home made smokers and all. I wouldn't trade my current MES for any of the others.

Dude, there simply is no question. Charcoal smoker is the gold standard. I have a Weber Smokey Mtn (an a BGE). The WSM rules by a wide margin for low and slow smoking. BGE is best for grilling or baking. Electric would be my last choice.

no reason other than it seems to be much easier- as far as trying to keep the temperature at a consistent level

what about gas ?

quote:

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I am looking to probably buy an electric smoker

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I'm not saying you can't produce some good smoked meats with electric, but there is no comparison to using charcoal and wood. An electric is less work, so if that's important to you, go that route. But if you are looking for taste, there is only one way to go ... charcoal.