Just Got an Electric Smoker

I have had 2 over the past 10 years and they are great.Fooling with the wood or gas over 4 to 10 hours is way over rated. Plug it in and let it geaux!!! The temp stays the same, no problem. by the way, mine is an Old Smokey which has a drip bowl that some say put water or some other fluid in...if you do do not fill it more than half way because it will overflow. Pork ribs and butts are great. We never have any left overs.

I posted here a little while ago to see if anyone had a Cookshack, thinking about getting one myself. No responses but a neighbor has one and it consistently turns out some very tasty stuff.

Love mine - I call it the crock pot of smoking because you put the meat on an for the most part leave it alone.
My favorites on it are ribs and a turkey.

I like the way you can control the exact temp you want

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My friend has one and it works really well. I'm really not into standing over a smoker for hours to make sure that the heat stays even. Anyone have one of these? Any advice? I'm going to start with a couple of chickens this weekend and build up from there.

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I've got a brinkman electric smoker. It is the easiest thing to do. Make sure you buy the wood chunks (not chips) and soak them for awhile. They can never be soaked enough. I've done a beef roast, pork roast, chicken, ribs, and sausage so far. It is by far, one of the best investments i made. All you do is plug it in, and the brinkman stays at a constant 250 degrees.
I did ribs and chicken one time. I took 2 chickens and split them down the middle, seasoned them lightly, and put them on the bottom rack. I then put 2 racks of ribs on the top rack. The ribs were done about 5.5 hours, the chicken took longer, about 8 or 9 hours due to my smoker being loaded up. Also, i always fill the water pan with a bottle of cheap wine (barefoot merlot) and fill the rest with water, up to 1 inch from the top of the pan.
Just be sure to check that your wood chunks are still smoking. I usually have to refill the bottom with wood chunks 3 times. The first batch smokes the longest (probably because they soak the longest).

The smoker is extremely simple. I've been extremely hungover every time i have started up my smoker. It's easy to setup, just throw your meat on, fill up water pan, add wood chunks, plug in and let it go. Check every couple hours to make sure you still have a smoke.

This is my smoker. Cost me $75 at academy. My dad's got one too. For christmas and thanksgiving he smokes a turkey on the bottom rack, and a pork roast on the top.



ETA: Also, cleanup is easy. All you really need to clean is the grates, water pan, and clean out the burned out wood chips from the lava rocks. As long as you don't overfill the smoker, where stuff runs down the side, then you don't need to clean the inside walls. The book says to cure it after each smoke after coating with oil, but after a few uses, your smoker will build up enough smoke residue it doesn't need to be cured.

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Damn, didn't realize a decent one could be had for that cheap.

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Me either. I watched my dad used his, so when i went to academy to look at smokers, i saw that one, and bought it. I've never had a bad meal from that thing, either my dad's or mine.

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Interesting. I've never really looked into them, but am now intrigued.

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There's no temperature setting. U just plug it in. IT stays at a constant 250.

Academy has another electric one that is square and has 3 stainless racks and a thermostat for $139 - $149. This is the one I will get next.
They also have 2 others that are 200 to 300 bucks
that look like wine coolers with glass fronts...not so much.

Good luck... Here's a pic of some of my work to keep you focused..