Small one $300
Med $600
Large is $800
They work road shows at different Costco locations.
On line they are more.
Electric smoker
- Thread starter layinwood
- Start date
Small one $300
Med $600
Large is $800
They work road shows at different Costco locations.
On line they are more.
I sell restaurant equipment for a living, and have sold many electric and wood burning or charcoal smokers...Granted the electric ones I am selling range from $10,000- $20,000 in my opinion they arent near as good..True you can set the temperature exaclty but you have to use special "pellets" to get the flavor you are looking for from a smoker, they are reusable but they dont last forever and are fairly expensive.. The taste and flavor you get from a charcoal or wood smoker is so much better, not to mention part of the enjoyment of smoking something is the process, if you wanna set it and for get it let your wife use the oven!!
Electric is versatile, I like to cook veggies on the smoker grill while grilling my steak on another grill. Fish is great and easy as you turn it off when your done, using only the pellets you need for each cooking time, no waste. fwiw:toast: GL on what you decide
Have had same electric grill for about 10 years.
Can't wear it out.
I bought it because I hated to have to stay by grill and keep flames from coming up and destroying meat.
It works great for that. Draw back is you don't get the flavor from cooking with charcoal or wood--which many would argue is--what it's all about.
Don't remember what Jack used at 1st golf outing--but best ribeyes I've ever had--and I had several
Can't wear it out.
I bought it because I hated to have to stay by grill and keep flames from coming up and destroying meat.
It works great for that. Draw back is you don't get the flavor from cooking with charcoal or wood--which many would argue is--what it's all about.
Don't remember what Jack used at 1st golf outing--but best ribeyes I've ever had--and I had several
"Ease up. Lift pizza, burgers, ribs, and more with this oversized stainless steel spatula. Designed with an extra-large surface and a rubberized handle that folds down for fuss-free storage, this spatula makes cooking jobs easier--both inside the oven and on the grill. From Mr. Bar B Q.
Includes spatula and homemade pizza recipe
Approximate measurements: Spatula 9-1/2"W x 9-3/4"L; Handle 8-3/4"L "
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The flavor part is why I probably won't get an elect one then. I want something that I can get a good smokey bbq flavor. I have a 5 burner grill with infra red on it that I use a ton and love but I want to smoke all day while swimming and drinking beer.
How big is that egg? Can it hold a lot of meat on it? I would like something that allows me to smoke a brisket but also to do other things along the way to munch on.
This site will teach you everything you need to know and then some. It's where I found the beans recipe.
http://www.smokingmeatforums.com/forum/
If you are looking for something fairly easy to use, doesn't take up much space and has better flavor than an electric, I'd go with an UDS.
If I can build one ANYONE can. It shouldn't cost you more than $100 to build one MAX.
You can use charcoal, lump charcoal or wood or all three.
You can use them as regular grills too. Let me know if you have any questions.
http://www.smokingmeatforums.com/forum/list/199/uds-builds
http://www.smokingmeatforums.com/forum/
If you are looking for something fairly easy to use, doesn't take up much space and has better flavor than an electric, I'd go with an UDS.
If I can build one ANYONE can. It shouldn't cost you more than $100 to build one MAX.
You can use charcoal, lump charcoal or wood or all three.
You can use them as regular grills too. Let me know if you have any questions.
http://www.smokingmeatforums.com/forum/list/199/uds-builds
I would say this can't be stressed enough if you are deciding between electric or wood/charcoal.
I have owned both and the electrics were just as hard to keep temps right.
Actually electric is much harder if you are cooking in the cold weather.
The main thing though is the taste doesn't nearly compare on electric.
I would buy a real wood smoker and just google and read up a little on how to smoke properly.
Maybe start with meats that are easy to smoke like sausage and ham then work your way up to chicken,ribs,and briskets.
I have the large egg. The XL is a beast.
For a griller/smoker it us the best on the planet.
You can grill/smoke with consistent temps for 8 hours, although it is an art, not a science. If you don't enjoy grilling you won't like smoking period. It is a process and one that involves lots of beer and sports on tv.
For a griller/smoker it us the best on the planet.
You can grill/smoke with consistent temps for 8 hours, although it is an art, not a science. If you don't enjoy grilling you won't like smoking period. It is a process and one that involves lots of beer and sports on tv.
NICE! I can not wait to see how it goes. Is it the flat, point or the full Packer cut?
Sorry for the thread hijack.
- Feb 12, 2000
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I use a very cheap electric bullet-style smoker from home depot. I think it was $60 when I bought it 6 or so years ago.
There is no temp gauge on it, and it runs a little hotter than I would like.
I smoke mostly ribs and boston butts.
There are no expensive pellets for this. Soak wood chunks for at least an hour and you are good. You can buy enough of these chunks at home depot to cover you for 3-5 smoking sessions for around $15.
There is only so much smoke a piece of meat can take. (have fun with that one boys) Because the smoker runs a little hot, I usually have it on the smoker for approximately 4-6 hours then I double wrap it in foil and put it in the oven at 230 for another 6-10 hours (according to when we are eating). This helps not over-cook the meat.
I'm no Memphis in May contestant, but I promise you would be coming back for thirds.
I make my own rub which is the real key, in my opinion.
There is no temp gauge on it, and it runs a little hotter than I would like.
I smoke mostly ribs and boston butts.
There are no expensive pellets for this. Soak wood chunks for at least an hour and you are good. You can buy enough of these chunks at home depot to cover you for 3-5 smoking sessions for around $15.
There is only so much smoke a piece of meat can take. (have fun with that one boys) Because the smoker runs a little hot, I usually have it on the smoker for approximately 4-6 hours then I double wrap it in foil and put it in the oven at 230 for another 6-10 hours (according to when we are eating). This helps not over-cook the meat.
I'm no Memphis in May contestant, but I promise you would be coming back for thirds.
I make my own rub which is the real key, in my opinion.
- Feb 12, 2000
- 10,652
- 39
- 48
- 50
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