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How Important is a Certain Brand/Style Smoker?

SteveO

New member
I'm new on this topic and want to purchase a smoker. . . don't want junk . .. . I like good quality tools. I have many hickory trees on my property that I could utilize for wood chips. Electric would be fine with me if you pros say they smoke/cook. I saw one on B-B-Q Pit Boys that resembles a safe. Thanks!
 

tvr

New member
My opinion, as long as you can control the temperature, most of the available smokers will work pretty well. There is learning involved in how ever you go.
I've had a large Big Green Egg for about 20 years. Same one, no problems with it. Eldest daughter is using a Weber Smokey Mountain 18 inch kettle and a Masterbuilt Electric smoker (yes it looks like a safe). I've been toying with the idea of a larger reverse flow smoker, like a Lang. When daughter is doing wings, chickens for a quicker dinner, fish or jerky, she uses the electric. For the pork butts, brisket, turkey or chickens for a get together, it is all on either her Kettle or I do it on my Egg. We think the burning lump charcoal adds more character to the meat than the electric smoker generating smoke from little chips does. The electric does a good job, is a lot easier to keep on temperature ... but there is something a little special about slow and low over real lump charcoal with the smoke wood on the bed of the charcoal.

Hope there are more people who join and more thoughts coming in!
 

Gatekeeper

Administrator
Staff member
I myself run a reverse flow stick burner. I've used water smokers and electric smokers. Electric are good except you have to keep feeding chips every 20 minutes or so. If you do get an electic smoker, make sure the walls are at least insulated and the door latches seal tight.
You can upgrade to a pellet smoker with a hopper and auger. That way you can fill it and walk away from it for an over night cook. But what's the fun in that?
@tvr if you do want to get into a reverse flow smoker, Lang is a good option. I've been cooking on my reverse flow for about 5 years now and there is a difference.

Anyways, welcome everyone, ask away and share away.
 

GA1dad

New member
You can supplement the flavor in an electric cooker by adding a couple pieces of lit charcoal to the wood chip tray,, (lump or briquette).
 

ronj2

New member
I myself run a reverse flow stick burner. I've used water smokers and electric smokers. Electric are good except you have to keep feeding chips every 20 minutes or so. If you do get an electic smoker, make sure the walls are at least insulated and the door latches seal tight.
You can upgrade to a pellet smoker with a hopper and auger. That way you can fill it and walk away from it for an over night cook. But what's the fun in that?
@tvr if you do want to get into a reverse flow smoker, Lang is a good option. I've been cooking on my reverse flow for about 5 years now and there is a difference.

Anyways, welcome everyone, ask away and share away.
I have one of those pellet smokers " Pit Boss" . It does a great job , and the fun is when you hear the comments of how tasty the food is. I am looking forward to doing an over night cook one of these weekends. I bought it 4th of July weekend of this year and like it very much.
 
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