Electric smokers vs charcoal smokers?

[brickguy221]

 
There is absolutely nothing hard or time consuming about using a good charcoal smoker.

I have both and know that charcoal is more time consuming than a MES, at least for me anyhow, but to each his own ... 

 

[pargeman]

Thanks to everyone for your ideas and thoughts.... I went to my local Gander Mountain store and checked out the Landmann 32" electric smoker. Still deciding if I would l purchase that or possibly check out the electric smokers at Smokin-It   Either way I would like to see the difference in charcoal smoking to electric.....  

 

[old sarge]

One of the differences is the time spent reloading fuel to maintain a relatively stable temperature. Another difference may be the appearance of the finished product. Example: With my offset ribs had a mahogany color. My electric less pronounced. Flavor is pretty much the same, a lot depends upon the rub and sauce.

I recommend an electric that is all stainless in and out rather than partial or painted. If you are wanting to stay with wood/charcoal get a good offset. While Weber does not make an offset you can do very well with their Wsm or their 27 inch kettle. However for sheer convenience you cannot go wrong with electric.

Other than that if you need a side by side comparison you would have to buy one of each, test them and list the loser on Craigdlist.

 

[jp61]

One of the differences is the time spent reloading fuel to maintain a relatively stable temperature.

I have the 22.5" WSM charcoal smoker. Not once did I have to add more charcoal during any of my smokes. Once you have it dialed, she couldn't be any more stable. However, I usually smoke during good to fair ambient conditions. Pros and Cons with all smokers.

 

[pargeman]

Thanks again "Old Sarge" you were a real help as were the others who commented...I do enjoy bouncing questions off the many wise people here! 

 

[pargeman]

JP61,  I have the 4 grate Smoky Mountain series smoker and the bottom drawer for charcoal isn't that big....Even in perfect temperatures outside I am adding charcoal to it to keep the temp to the 190-200 mark....Figured an electric would keep the temp steady throughtout the smoke only adding chips to smoke the meat... I am buying an electric and compare the 2....Thanks!

 

[jp61]

 
JP61,  I have the 4 grate Smoky Mountain series smoker and the bottom drawer for charcoal isn't that big....Even in perfect temperatures outside I am adding charcoal to it to keep the temp to the 190-200 mark....Figured an electric would keep the temp steady throughtout the smoke only adding chips to smoke the meat... I am buying an electric and compare the 2....Thanks!

Sounds like a plan.

Good luck and enjoy!

 

[old sarge]

 
JP61,  I have the 4 grate Smoky Mountain series smoker and the bottom drawer for charcoal isn't that big....Even in perfect temperatures outside I am adding charcoal to it to keep the temp to the 190-200 mark....Figured an electric would keep the temp steady throughtout the smoke only adding chips to smoke the meat... I am buying an electric and compare the 2....Thanks!

With the smokers I initially listed (CS< SI< ST),  you put in wood chunks at the start of the smoke and walk away.  No need to add more wood during or throughout the smoke. You can do so, but it is not necessary. 

 

[pargeman]

With the smokers I initially listed (CS

 

[pargeman]

[/quot
Thanks Sarge. I do know that about the wood chips. Debating on the Masterbuilt 30" electric smoker and the Landmann 32" smoker. Both have good reviews and a few that scare me. I will get one by end of week and take a chance! Thanks again

 

[old sarge]

Good luck and let us know how it goes.