smoker - gas or electric?

This site may earn a commission from merchant affiliate
links, including eBay, Amazon, Skimlinks, and others.

Damn, that looks nice. If you wind up not liking it, I'll trade you for my
BCFL_9894-000-0000.jpg
.;)
 
I would go electric. Temperature is pretty key to a good smoke, and it seems it would be easier with electric.



that's a nice unit though.
 
Last edited:
electric......$350 in BPS, how much crap do you buy there?

from there? next to nothing - I have a BPS credit card that I get points on. I use that for everything, now that I have just about maxed out on my GM Card points. I don't know when I'll ever buy a new GM again, so those might go to waste.
 
Traeger - gets you a grill and a smoker all in one.

We bought this one last spring and love it. Get the digital thermostat and you can start it up and walk away. Probably a little more than your are looking for, but...

Smoked a 15 lb pork butt a few weeks ago. Took around 16 hours. My only work was to go out every hour and spray it down with apple juice, which I didn't do over night.
 
I have an electric one from Lowes that I use sometimes when I dont feel like constantly checking on the temp and coals of the "real smoker". It comes in real handy during college football season. Throw the meat in it in the morning, watch football all day, and around dinner time it is done.
 
The 700 bucks was a little tough. This is the first grill we have purchased (won one, wife got one as an incentive) so we rationalized our purchase that way. I have an inexpensive Charbroil and a good Holland grill and haven't used them since buying the Traeger...
 
"I would recommend this gas smoker to anyone. I have owned several electric and one charcoal smoker. This Great Outdoors Gas Smoker out performs all of the rest. Mine is 5 years old and still cooking. It is a very durable product and very economical on gas usage. We use Mesquite wood chips after being soaked in smoke flavored water(use liquid smoke in the chips and the water pan). Marinade your chilled meats in the fridge a day before you cook. You will never be sorry on the out come, and cook long and slow on low heat..."5 stars
 
Back
Top Bottom