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Buying a new meat smoker, gas, electric or charcoal?

by Tom Fante
(Madison Heights,MI)

I am replacing my electric Brinkmann vertical smoker. I smoke briskets, fish, turkeys and make jerky. I have trouble maintaining temperature in the cold fall, spring and winters. I was hoping I could purchase a smoker in the $250.00 or less range any thoughts on fuel type and make or style.
Thanks,
Tom

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Buying a new meat smoker, gas, electric or charcoal?

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by: keeper

I've had charcoal,electric, and now a pull-behind pit. If I am cooking for a small group definitely I prefer an electric smoker, the temp will stay pretty constant for you.
I have never used gas but I would imagine it would use quite a bit of juice for a brisket or shoulder.
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starstarstarstarstar 		What Kind Of Smoker To Buy?
by: SmokerBill

I'm a big fan of the Weber Smoky Mountain cookers. They are well made vertical charcoal smokers, that have a large enough charcoal capacity that they can sometimes cook for 12 hours on one filling of briquettes.

As a matter of fact, I'm using mine right now, smoking a parted out 22 pound turkey. The breast, leg quarters and wings all fit on the top rack, just to give you an idea of the size. I believe the upper rack is 18 inches in diameter.

Temperature control is very good, too. However, I think the price of them went up recently, from about $200 to closer to $300. But it looks like the new models have some upgrades (thermometer mounted in the lid, etc) that mine doesn't have.

That's my recommendation.

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