Electric Smoker Opinions

[mosesbotbol]

Originally Posted by seymour_cigar

I have a Weber Smokey Mountain. It is charcoal but it is pretty easy to use. I have smoked pork butt on the thing for 12 hrs and one load of charcoal with the Minion Method. I have used it in the dead of winter.

I have done butts, brisket, chicken, turkey breasts and Salmon.

ABT's and Fatties are favorites.

I have a WSM too. I don't think it's possible to get 12 hours with no charcoal adding even using the Minion method. I'll left the whole center chamber off to refill with the food and water in there than try to drop charcoal in through that small door.

Been using it without water in the pan and like the results. For long term smoking, I'll use the water pan.

Originally Posted by mosesbotbol

I have a WSM too. I don't think it's possible to get 12 hours with no charcoal adding even using the Minion method. I'll left the whole center chamber off to refill with the food and water in there than try to drop charcoal in through that small door.

Been using it without water in the pan and like the results. For long term smoking, I'll use the water pan.

It can be done. Of course good conditions helps primarily keeping the wind off of it if possible. Switching to the larger Brinkman water pan is a plus. And when adding water make sure it is hot.

For me the best thing was learning to "trust" the darn thing. At first I played with it too much. Trying to ramp the temps up too fast, adjusting the vents back and forth. Taking the lid off and looking too much.

When I quit messing with it there was a big improvement.

[mosesbotbol]

Originally Posted by seymour_cigar

Switching to the larger Brinkman water pan is a plus. And when adding water make sure it is hot.

When I quit messing with it there was a big improvement.

Won't an even larger water pan just drain the energy from the fire? I always put in hot water and if a long smoking, fill 1.5" from the top. Saves a lot of time and energy to heat it up. The intakes are very sensitive to adjustment. Once I get it up to smoking range, I choke the intake a 1/3 or so and just let it rock.