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Started By
Message
Electric smoker
Posted on 6/20/24 at 10:25 am
Posted on 6/20/24 at 10:25 am
Looking to buy one that won’t break the bank. But some don’t seem to heat real well. Which ones have y’all found to be good. Ti be used to smoke homemade sausage and small things. TYIA
6
Posted on 6/20/24 at 10:49 am to Sixafan
The first step to BBQ is not, plug your smoker into an electrical outlet.
Posted on 6/20/24 at 10:55 am to Sixafan
I used a Masterbuilt 30" for about 7 years. It was still working when I put it at the curb. It's a little small, can't fit a full brisket in it without propping it up. They make a 40" version as well. It had no problems getting to temp. I put 6 boston butts in it once and it did fine other than the grease overflowing all over.
eta: get a pellet tube for it. you don't have to worry about adding chips to it every 45 minutes. One of the big drawbacks of the Masterbuilt is that it doesn't burn the chips unless you have the temp set 225+.
eta: get a pellet tube for it. you don't have to worry about adding chips to it every 45 minutes. One of the big drawbacks of the Masterbuilt is that it doesn't burn the chips unless you have the temp set 225+.
This post was edited on 6/20/24 at 12:39 pm
Posted on 6/20/24 at 11:13 am to MarsellusWallace
When you make homemade smoked sausage you don’t “bbq” it.
Posted on 6/20/24 at 11:24 am to Sixafan
Budget friendly
Smokin It is decent for the price
Masterbuilts when you throw away the chip loader and use AMNPS pellet trays are ok as well.
Smokin It is decent for the price
Masterbuilts when you throw away the chip loader and use AMNPS pellet trays are ok as well.
This post was edited on 6/20/24 at 11:24 am
Posted on 6/20/24 at 11:26 am to Loup
quote:
I used a Masterbuilt 30" for about 7 years. It was still working when I put it at the curb. It's a little small, can't fit a full brisket in it without propping it up. They make a 40" version as well. It had no problems getting to temp. I put 6 boston butts in it once and it did fine other than the grease overflowing all over.
This. I buy one every other 2-3 years. They still work, they are just filthy and at $250 who is cleaning the nasty bastard. It does pork Butt and fish as good as anything I ever used. Don't eat brisket and no one I know does if there is actual BBQ available (pork) so do not know how it would do with roast beef. Set it and forget it.....I did 24 butts over a 6 day period in one about 10 years ago and never had to adjust the temperature.
Posted on 6/20/24 at 11:39 am to Sixafan
I've still got my Brinkmann vertical electric smoker - basically a Weber Smokey Mountain with an electic element - that's made some damn fine pork shoulder, salmon, chicken, ribs but it's a bit small diameter for brisket.
I put lava rocks in the bottom around the heating element to even out the heat so it wasn't cycling up/down with the electic element thermostat - had no trouble holding ~220 for 20 hrs or more. Add a few chunks of baseball sized wood every so often and keep the water bowl full and it works great.
I put lava rocks in the bottom around the heating element to even out the heat so it wasn't cycling up/down with the electic element thermostat - had no trouble holding ~220 for 20 hrs or more. Add a few chunks of baseball sized wood every so often and keep the water bowl full and it works great.
Posted on 6/20/24 at 12:00 pm to Sixafan
quote:
Looking to buy one that won’t break the bank. But some don’t seem to heat real well. Which ones have y’all found to be good. Ti be used to smoke homemade sausage and small things. TYIA
Where are you located? I have a great one that I am not using anymore and have moved on to a larger pellet grill.
smokin-it
Posted on 6/20/24 at 1:58 pm to Sixafan
No, I start a fire and get the embers going. Then add my selected wood type.
Congrats on your new outdoor oven, Nancy.
Congrats on your new outdoor oven, Nancy.
Posted on 6/20/24 at 2:38 pm to MarsellusWallace
Really? Wow go figure.
When you you step up your game and make your own smoked sausage you will want a higher quality smoke.
When you you step up your game and make your own smoked sausage you will want a higher quality smoke.
Posted on 6/20/24 at 3:00 pm to Sixafan
I have a Master Built and like it. Like the other guy said, I just use the heating element to maintain temp and use pellets and tube for smoke.
I did have a fire in mine from grease built up in the bottom, but luckily had a Halon extinguisher handy so it didn't ruin the sausage when I put it out.
I did have a fire in mine from grease built up in the bottom, but luckily had a Halon extinguisher handy so it didn't ruin the sausage when I put it out.
Posted on 6/20/24 at 3:04 pm to Sixafan
I like the masterbuilt gravity series. You can actually sear a steak on it too.
Posted on 6/20/24 at 4:16 pm to Sixafan
I'm in the sausage game.
I'd recommend Home Production of Quality Meats & Sausages from the Marianski brothers as a good source for inspiration.
I'd recommend Home Production of Quality Meats & Sausages from the Marianski brothers as a good source for inspiration.
Posted on 6/20/24 at 4:22 pm to MarsellusWallace
quote:
No, I start a fire and get the embers going. Then add my selected wood type.
Congrats on your new outdoor oven, Nancy.
You probably use a lighter to start that fire dont you pansy arse.
Posted on 6/20/24 at 4:25 pm to MarsellusWallace
quote:You really should delete this.
The first step to BBQ is not, plug your smoker into an electrical outlet
Posted on 6/20/24 at 9:22 pm to Sixafan
Smokin It
Posted on 6/20/24 at 10:09 pm to GrizzlyAlloy
quote:
I like the masterbuilt gravity series. You can actually sear a steak on it too.
I love mine too, but for sausage, cheeses, some smoked paprika and seasonings these cheaper electrics where you can use pellets to do the job work great.
This post was edited on 6/20/24 at 10:12 pm
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