Posted: 7/14/2007 12:59:45 PM EDT
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| I have the same model that uses electric, I bought the model you are talking about as well for my neighbor. We have used is and it works great, better than mine cause the electric has no variation in the heat. The biggest thing with a smoker, once you get it started leave it alone. You may need to add more liquid to the water bowel about every two hours or so, but other than that just let it smoke. |
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Look at Cookshack smokers. Electric smokers that you just add wood to. Best money I've EVER spent. Its easy and cooks great food. They are a bit pricey, but well worth it. My brother-in-law was the first to get one. After trying the ribs and chicken off of it, I bought one as well as my other brother-in-law. After I bought mine, my wife's uncle, 2 neighbors, and a co-worker have bought them. I say this to show that once people try these, they are hooked. |
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Got one of those free w/the purchase of a quarter. Tried it once and tossed it! Water? Say it aint so! Do some reading, use mustard, then rub, very LITTLE wood for flavoring (like 3 or 4 square inches worth over 10 or 12 hours). www.barbecuen.com/brisket.htm Picked up a small smoker w/an offset firebox, gotta check the heat every hour or so but the results are wonderful:         And always fine something to do while you wait! 
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I have one and use it at least once a week. The big thing is finding a charcoal that will burn slow enough to go a full 8 hours for large chunks of meat. I use a bed of briquettes with a top of dense natural wood charcoal. The second is make sure your water bowl stays full. I tend to also mix some BBQ sauce with the water for tatse. The last is make sure your wood for smoke it fully saturated with water so it burns slowly and smokes a lot. |
 I aaw at least two pictures without a gun in them. I keep mine in the safe rather than propped up against the grills. I've got a smoker and ought to use it more often. Parents won three of them smoking some brand of cancer sticks and gave me and my brother them for Christmas presents. Looks pretty similar to the model you linked to above. I not big into the smoked food - but do barabeque four or more times a week every week of the year. Just cooded up 20 pounds of Santa Maria style tri-tip down on the beach for lunch. I've used beer (alcohol abuse) in my liquid tray to some sucess. |
I have owned this very same smoker for about 6 years. I have done beer can chickens, turkey breasts, ribs and Boston Butts on many occasions. I generally use a Weber kettle for most of my grillin'. The smoker is for larger special projects. The water pan does make it cook slower. I generally fill the bottom with a mixture of Kingsford and lump charcoal. Once I get it started I just keep topping it off with chunks (not chips) of mesquite when it burns down. You must resist the temptation to check the meat every 10 minutes. once every 45min to hour is plenty. Add chunks then if needed. If the weather is cool I dont use the water pan. If I want to cook faster I dont use the water pan. I always hear it said you should soak your chips. Maybe so. I use chunks and they last plenty long and smoke quite well. If you insist on having soaked chips I found that you could microwave them in water for a several minutes and it is the same as soaking overnight. Just remember, no matter what you have been told or what you have heard, Charcoal is the way to go. Yea it is messier, takes longer and is not as convienient, but it tastes better than propane or electric grilled stuff. Propane or electric grills are great but you aint bar-b-que'n unless you are using wood or charcoal (lump is better) |
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I use an electric Charbroil Patio Grill that I found in a Goodwill for 10 bucks, I soak wood chips overnight and lay them on top of the heating element put a shoulder fat side down on the grill put the cover on and run the grill for 9-12 hours at 250ish deg. I usually get a smoke ring about 1/2 wide through the meat. Someday I have to try smoking ribs but usually I crockpot them. |
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onesureshot, That's exactly how I started out smoking about 2 years ago and was immediately pleased with my results. They are not the top of the line, but you get experience and an opportunity to try before making a real commitment/investment. My opinion -- try it and enjoy. When you upgrade (or less likely -- decide you don't like it), you can always give the old one away without feeling a huge loss. This year I upgraded to a much larger combo-grill/smoker. One side has propane grill and a propane burner. The other takes wood/charcoal and has the firebox. I'm still learning on the new one. Enjoy, sgt_seti |