Electric smokers

daboyz

Anyone with any experience with one? Brand? Good or bad? My wife wants to get one for my Father's Day gift but I'm wary since she will probably want to spend under two hundred.

I'd rather that she'd chip in on an amp but she doesn't see the value in that. lol

marvda1

https://www.smokintex.com/
the good stuff costs.

mark090852

I had a Bradley Smoker for a number of years. It did the job that was asked, but I eventually switched to Kamado Joe ceramic smoker.

https://www.bradleysmoker.com/us/product-category/food-smokers/?v=7516fd43adaa&gclid=CjwKCAjwxLH3BRApEiwAqX9aratfQGnmWpSwN3RKgdmubxZfnbZJ9jGSP7QwWpYrS5Xnt0xfB27-AhoC_HAQAvD_BwE

maxward

My chiropractor has a Bradley smoker. His comment was that it could be a little intense with the smoke.

mark090852

maxward wrote: »

My chiropractor has a Bradley smoker. His comment was that it could be a little intense with the smoke.

In a Bradley Smoker, the amount of smoke is totally controllable based on the number of pucks you load into it. Want less smoke, load less pucks...etc. They burn at a rate of approximately 1puck/15 min. I usually only added enough for an hour or two of smoke in an 8-10 hour cook.

erniejade

A friend of mine who lives in MN loves his Traeger pellet smoker.

polrbehr

I had this smoker for a few years. It worked fine and actually had a few features I wasn't expecting including a water pan. It also held more than I thought it would. But once the electric plug/thermostat stopped working, I tossed it, but it would have been unused after I got an Oklahoma Joes reverse flow charcoal smoker anyway, no contest.

If I had to recommend an electric smoker now (looks like the Americana is OOP) I would opt for the Masterbuilt , for $300 it's a nice unit, and the glass door allows you to see the food without opening the door.

JayCee

@daboyz, not sure if you saw the following thread a while back. Mostly a pellet discussion rather than "electric" smokers.

https://forum.polkaudio.com/discussion/comment/2553427

Old school but still going strong....my Dad has an electric "Little Chief" he's used since the 60's for trout/salmon. Current price is in your ballpark.

https://www.amazon.com/Smokehouse-Products-Little-Chief-Smoker/dp/B000ZKZJMY

For Father's Day I sent him the RecTec RT-340 pellet smoker, smaller version of mine, and he's having a blast with it. However, they're not cheap.

https://www.rectecgrills.com/RT-340-Wood-Pellet-Grill

mrloren

I killed mine with too much fish... scrub clean and scrub more everything tasted like rotten fish... then again I must have put over a ton of fish through it in the dozen years I owned it.

afterburnt

Masterbuilt, if you are lazy. Bout the only thing beyond set it and forget it is adding a handful of chips depending on how much smoke you want. The most I ever wanted was to add some extra wood chips early on. Once the thing is seasoned you hardly need wood chips at all. Just never clean it.

CottageChz

I have a Masterbuilt MES 140G. It has been great so far, with the exception of the built in probe. It was not accurate so I replaced it with a smoker thermometer. Like the electric because it’s set and forget.

daboyz

My neighbor has one of these. He loves it. May get one.

https://greenmountaingrills.com/products/grills/prime-wifi/daniel-boone-wifi-prime/

JayCee

Looks like the cap on price has increased. One of my dilemmas moving to a pellet grill was not wanting to lose the convenience and immediate temps of propane. Although I found a pellet grill did most of what I wanted, going to extreme temps (450+) just took too long and burned pellets at a very fast rate.

If you're looking at the Daniel Boone you might consider a Camp Chef. Their Woodwind looks to be very versatile and I'd consider it if in the market. This commercial is excellent and anyone that grills/smokes should relate. Warning...very funny!

https://www.youtube.com/watch?v=fulJLYgsfSw

Like upgrading electronics...I have no fear when it comes to modifying anything I own and now have the perfect, for me, smoke "station". This past month has been upgrade time...

I purchased the Camp Chef sear box and attached it to my RecTec. Had to order a squat RV propane tank to fit on the shelf below the smoker and an extension for the gas line but I can now smoke and then immediately sear @ 500+ degrees. Can also throw on burgers, brats, dogs, steak, etc at lower temps if I want a fast/easy meal minus the smoke times. Cherry on top is the Green Mountain pizza oven that, fortunately, is a perfect fit inside my chamber. Can have 600+ temps on the stone in 15 minutes and a handmade pizza fully cooked in 3 or less minutes.

Pics from the last month:

Pre mod


Sear station installed


Pizza oven


Fruits of my labor

daboyz

Very nice!! I have a Weber Genesis for my propane needs. We did get the Boone. Damn thing was fooked up so I'm taking it back on Monday.

JayCee

That's too bad. Swapping for the same or still on the hunt? I like the Boone's see through hopper. I've looked at doing the same to mine but there are 2 walls on my hopper and electronics between. More than I want to mess with.

daboyz

I'm getting the new model for the same price. The store I bought it from tried to Frankenstein one together but it didn't work. The new one has a light, foldable front table and is set for rotisserie. My neighbor has an older one and he's jealous as all get out. lol

cincycat13

New to the pellet smoker game with this furlough stuff. Just got a new Rectec and hope to do the burn in tomorrow. Nice mods Jaycee. What temp do you run the pizza stone at?

joecoulson

Derail!!

JayCee

cincycat13 wrote: »

New to the pellet smoker game with this furlough stuff. Just got a new Rectec and hope to do the burn in tomorrow. Nice mods Jaycee. What temp do you run the pizza stone at?

Thanks. You got the Bull....nice! Big bro to mine. I'm looking at my Stampede as I type and I have a whole chicken nearing done.

I use max temp for pizza. With the pizza oven insert it captures the heat/ignition directly from the pot. Not sure of actual temps on the stone, so several weeks ago I purchased a modest thermal gun to measure it. Guessing 600-700 degrees. Haven't used the gun, yet, except to measure my PS Audio BHK-250 amp. LOL. Will report back when I use it on the pizza.

Not sure if you've seen but Rectec just changed their name and logo design. You have a collector's item since they're now going by "Recteq". Has to do with a lawsuit and trademark issues.

I typed up some tips to get my dad started with ribs, chicken, etc on his gifted Rectec. If you want, PM me your email address and I'll forward the email. He's gotten pretty good with his and he's been giving me pointers for bigger cuts of meat plus salmon.

Sweet derail @joecoulson! I have no experience with the eggs but they look like quality build and fun.

Edit to add the 6.5 lb fowl I'm waiting on. Just a few...more....degrees...

audioluvr

daboyz

JayCee

Nice chops. How's the upkeep on the window...hard to keep clean? I also like that you can see into your hopper.

daboyz

I've only cooked twice on it so it's still clean now. We shall see after a few more times.

marvda1

is there a cover for the hopper?

joecoulson

Curious, do these electric smokers fare well (metal) in the outdoor humid environments and last years without degradation or rust?

daboyz

marvda1 wrote: »

is there a cover for the hopper?

There is a snap down lid on it. If that's what you're asking?

daboyz

daboyz wrote: »

marvda1 wrote: »

is there a cover for the hopper?

There is a snap down lid on it. If that's what you're asking?

My neighbor has the exact same one that's about four years old. He keeps it covered but it gets brought into the garage for the winter. Looks good still.

joecoulson

Interesting. I guess the cover is the key for any outdoor setup.

daboyz

That's a heat blanket in earlier pic.

JayCee

I keep mine in the garage when not in use but a selling point, for me and the Recteq, is a stainless steel build. A few parts are enamel but the majority SS. My last gas grill lasted 18 years with proper care and rebuilding the burner every few seasons. I hope to have the smoker at least that long. LOL...I'll be in my 70's!

pitdogg2

Most covers for grills are great at holding moisture in. I know most use them to keep moisture off their grill but they are great at not allowing enough air flow to allow moisture to escape. Stainless still rusts it just stains less not rust proof. Chinese stainless is very magnetic so therefore rust much easier. American stainless is not magnetic as it has much more chromium than stainless from off shore, BUT American stainless will still rust. Grills and smokers most rust comes from the salt used in spices we put on the meat.