Thinking of buying a masterbilt smoker and wondered which type most of y'all smokers use. Gas or electric?
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Thinking of buying a masterbilt smoker and wondered which type most of y'all smokers use. Gas or electric?
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Lectric!!!
Electric
I have two electric smokers. They are relatively easy to use by searching You Tube on smoking ribs, etc. They just won't cook like a wood or pellet smoker though. I've been looking at the Yoder Smoker YS-480 or 640. Big initial cost, but they cook like you really want it to!!! Electric smokers just won't give you that smoke ring and taste you really like. Good, Easy, but not the best.
Electric
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Electric .:twocents
Big Green Egg. You can smoke or you can grill on it. Heck you can cook a pizza, bread or you can sear a steak at 800 degrees
Yeah I would love to have an egg but that's just not in the budget right nowQuote:
Originally Posted by DonDon
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Primo Oval, like DonDon said, can do a lot of different stuff. But hey, definitely not as convenient.
Go with the 40" ELECTRIC.:biggrin
I had an Brinkman offset smoker that kicked butt at slow smoking ribs, brioskett or whatever but you had to feed that thing all night long. Every hour you had to add charcoal and wood chunks. With the Egg, I get it up to temp, add the meat and go to sleep. It'll run 7-8 hours without even loking at it using Lump charcoal
soak your hickory chips at least a day before using and put 6 0z. of liquid smoke in your pan along with 1/2 bottle of sprite . Putting chips in every hour also makes huge difference also .Quote:
Originally Posted by BigRiverMarine
We went from charcoal to propane and then to electric. Currently using the 40" Masterbuilt. No, you don't get the smoke ring, but I disagree about the flavor. I've done ribs, chicken, brisket, pork butts/shoulders and deer loin with no lack of smoke flavor. The chip tray is small, so I add chips every hour for the first 3 - 4 hours for some meats and 5 - 6 hours for larger meats like brisket and shoulders.
What Vonna says......and I do get a little smoke ring
What Satdoc said!
I get a smoke ring with my electric. Love it.
I considered buying a green egg for grilling and smoking. I chose a Weber Performer instead. Glad I did. It's a fraction of the cost and I can do an 6-8 hour smoke if I want, by placing the charcoal in a snake or fuse pattern. I can also grill with temps reaching 600-700 degrees an not worry about damaging any ceramic parts.
I really like my egg Attachment 243751Attachment 243752Attachment 243753
Your secret??? Love mine too for convenience.Quote:
Originally Posted by feeshrman
Bill, I get a nice smoke ring when I do briskets. I really lay the chips to it for the first 5 or 6 hours. Probably adding every 45 minutes or so.
Best meats I've ever had came from an egg. Bought my dad one similar to an egg but it was a lot cheaper but still cooks like one.
Thx for the advise budro. Sounds like I'm not using enough wood. I don't like a Heavy smoke taste, but I need to put more wood in my machine to do a better job on the smoke ring. The taste is pretty good, but I just needed a few tips to get it better.Quote:
Originally Posted by feeshrman
Thx again!!!!! [emoji1303][emoji1303][emoji1303]
Also Thx Eagle 1. I don't like the taste of Liquid Smoke tho. [emoji13]
And on the masterbuilt.....
Do not soak the wood chips in water......use them dry
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I've heard both ways work, but I've used mine dry do far. I just haven't used enough.Quote:
Originally Posted by "G"
A good heavy steel offset barrel smoker, the 1/8" steel smokers dont hold in the heat and require to much fuel. I have a 20" Oklahoma Joes offset barrel, an older heavy steel model that holds the heat and it will last for decades.
I'm my opinion a smoke ring is way overrated anyhow. I go for taste and tenderness, not looks.
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Smith & Wesson!Best dang grill I have ever used! Has gas relief and comes in a bunch of sizes!Rotating main cylinder.