Smokers

[whistlepig]

I am looking at getting a Smoker. Small and easy to use. If it's not easy to use its probably not going to get used. I have been looking at the Masterbuilt 30" electric smoker. Can these be used under a covered deck without staining the ceiling? Masterbuilt 30'' Electric Smoker

 

[DOWDENUSA]

I've never used the electric models. I've only used an offset style, slow, & steady. Hours of relaxation. Staining the ceiling depends on how much wood & how much you use it. Just don't know how much smoke the electric creates. I prefer to entice the entire neighborhood. I fire up 2 offset smokers, and am in the process of constructing the my jumbo offset. Summer time project because I hate the coooold. I would expect the smoke to permeate the surroundings.

 

[whistlepig]

The smoker would have to be fired up in the morning and hopefully everything is cooked and ready when my day is done. I can't sit and tend it. If a smoker has to be tended all day it just wouldn't work out for me.

 

[DOWDENUSA]

Well I guess that might work for slow steady temp cooking. What I'm not sure of is the smoking capabilities of not being tended to. Replenishing the smoke supply [wood, chips, etc] would be not occurring. If it's the smoke flavor you're after, maybe syringe flavor injection would be possible. But, there would be no smoke ... no staining your cover. Who knows, after a few cocktails, might taste purdy good.

 

[Lineman North Florida]

I use a homemade gas smoker that we built under my carport and it hasn't stained my white sheetrock ceiling, I believe you will be fine with an electric smoker, building an electric smoker is one of my to-do list projects.:thumbsup:

 

[whistlepig]

Well I guess that might work for slow steady temp cooking. What I'm not sure of is the smoking capabilities of not being tended to. Replenishing the smoke supply [wood, chips, etc] would be not occurring. If it's the smoke flavor you're after, maybe syringe flavor injection would be possible. But, there would be no smoke ... no staining your cover. Who knows, after a few cocktails, might taste purdy good.

So maybe I could tend it a little. I know absolutely nothing about smokers. I am thinking along the lines of a crock pot (slow cooker). Put the stuff in and 8 hours later it is done. Sounds like smokers don't work quite that way.

 

[arsenix2001]

There are ones that are electric and auto feed smoking chips, but youll never get the same results as you would on an offset wood or bullet syle charcoal water smoker. You will always be doing something to the meat, bastingcor foiling. Its complicated, ive been doing it for 2 yeaes and still learning. In fact its funny, im smoking 2 8lb pork butts right as we speak. On hour 9 of maybe 14!

 

[whistlepig]

Maybe too much for me to handle. I work long hours through the week and take care of our place on the weekends. Only a few hours on weekend afternoons is all that is left for me. I couldn't tend a smoker all day.

 

[DOWDENUSA]

Don't give up yet. Think about it, apple juice mixed with the water pan, hickory chips soaked over night, plug'er in, set the temp, & fire her up. I've read that there is less smoke flavor, like no red smoke ring in the brisket but, with a bit of water and warmed up the next day, that tends to bring out a bit more savory smoked taste. I would not turn down a free meal.

 

[Kep]

Been using a cookshack for years, miminal fuss, great results and American made.

Cookshack - Residential