Quote Originally Posted by RLCRAPPIE View Post
I have always used charcoal and added hickory, apple, or some other types of wood. The thought of setting a control and being able to maintain a specific temperature sounds nice. Can you guys tell any difference in the taste of Butts or ribs with electric smokers vs charcoal and wood? Also is there any difference in the tenderness or moistness of the meats.
I have several smokers/grills. My electric masterbuilt is more reliable than any of the others. It consistently produces moist, smoked ribs, brisket, Boston butts, etc.. Now..if you want to grill something, you just can't beat a good ol' fashioned Weber and natural hardwood lump charcoal. It makes a darned good smoker also but you do have to pay a lot more attention to what's going on. That's why the masterbuilt is the best for smoking. I can set it and forget it for hours at a time.


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