Reply With QuoteThanks Cray I will be on the lookout for both models. Also the gas seems to start fires in the chip bin. One guy said it melted his controls. Eek, maybe Rees is right !
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Downsouth, I read all them reviews about the heating element. Did some checking and they have 2 types of electric. One is a cheaper model that has the control in the front at the bottom of unit. Very poor design. Element is attached to control and I am thinking this might be the one that was giving folks problems. I bought the 30 in digital. That has a different element setup altogether. Don't see where you could have much trouble with it burning out. Most of those reviews were element burn out from a couple of metal supports inside touching the element. On the propane would seem to me you would still have to tend it so to keep temp right. That's why I like the digital. Just set and forget.
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Thanks Cray I will be on the lookout for both models. Also the gas seems to start fires in the chip bin. One guy said it melted his controls. Eek, maybe Rees is right !
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We've had the 40" electric (digital) since Christmas and I've smoked a good bit of meat including ribs, butts, briskets, turkey breasts and venison back straps. Everything has come out great and aside from adding wood chips, there's nothing to do but set the temp and let 'er go. You can monitor the smoker temp and meat probe temp all from the remote, which os pretty darn handy when it's 30 degrees outside. Love it.
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Wondered about that tooOriginally Posted by SeaRay
Hey Rees! Not to hijack the thread but how long Slab gonna make you keep that moniker????
I have spent most my life fishing........the rest I wasted.
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Why not go with a 26.75" Weber? Not only is it slightly larger, you can still run the 22" at the same time. Another option would be making a Ugly Drum Smoker (uds). UDS cooks similar to a Weber kettle. To each there own, but electric and propane don't get the same taste in the meat as charcoal or offset stickburner to me.
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The wood chips burn in the electric model. The chip pan is below the element. Just don't add wet chips. You can add a drip pan below the meat, add water, juice and wood chips to add flavor. Leave space to catch the drippings. if it runs out of water it can blaze.
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Here ya go, Ty. Sorry about the sideways pics. Posted from my phone.
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So you store your potting soil in the smoker
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