Newbie needs advice...Charcoal or Electric Smoker


 
Steve Whiting

Steve Whiting

TVWBB All-Star
Good Day to everyone. I am new to smoking-in fact, I have not yet done it. I use my Weber One-Touch Gold and my Weber Genesis EP-320 quite often but now I want to experience the joy of smoked ribs and brisket without having to go to a restaurant. So my question is this. Which way should I go? I want to be able to smoke whenever I feel like it without having to be chained to the smoker all day but I also want true tasting BBQ. Is the electric smoker cheating? Opinions please and any experience would be greatly appreciated.
 
You have a gasser and a weber kettle - both can be used for smoking but the kettle at least will need attention as you smoke to keep the temps correct.

I consider using an electric smoker to be cheating - to be taking a questionable short-cut, but when I was a classroom teacher, I encouraged my kids to take some shortcuts and since I started with a Meco Electric Water Smoker, I best not be too critical - BUT the way to go is the WSM - true set it and forget it [i/] and if you are lucky, you can get one really cheap off Craigslist. On the "do it right" theme, I suggest you NOT get one of the cheaper water smokers - Brinkman, etc. They require much more attention than the WSM.

Best of luck to you and its good that you joined us.
 
Welcome to the forum. You will find a wealth of information from a great group of experienced members.

If you think you are going to get any recommendations on going with the electric smoker here, I wouldn't count on it.

Weber owners are a pretty dedicated bunch.
 
I guess I'm barking up the wrong tree asking for advice on an electric smoker. And for good reason I'm sure. I believe I will purchase the WSM. You guys seem to be having great success with it and I don't want to miss out on all that fun. Thanks for the advice guys. One more question if you don't mind. How would you compare the WSM over the traditional smoker with the side box? From what I have read, I think the traditional smoker requires alot more work to maintain a constant heat. True?
 
If you're concerned about being chained to the smoker, don't be.

Light a proper fire, check the temps starting out, and you'll be good to go for many hours.

So in that case, why would you want an electric smoker?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">traditional smoker with the side box </div></BLOCKQUOTE>
is called an "offset smoker" and they typically have more capacity than a WSM but as you say, need more attention - especially if you are talking about an offset in the same price range as the WSM.

I suggest that with the WSM you also buy a 14" terra cotta saucer (like you would put under a flower pot) wrap it in heavy duty foil, put it in/on the water pan and wrap that whole unit in foil. DO NOT USE WATER - and after you get the WSM together, throw out the instruction book - Weber knows how to build a FINE cooker, but it seems that they don't know how to use it
icon_wink.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I suggest that with the WSM you also buy a 14" terra cotta saucer (like you would put under a flower pot) wrap it in heavy duty foil, put it in/on the water pan and wrap that whole unit in foil. DO NOT USE WATER </div></BLOCKQUOTE>
What does that do? Stablize the temperature? And thanks again for all the info. Im on line now looking for a WSM.
 
Welcome Steve,

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I want to be able to smoke whenever I feel like it without having to be chained to the smoker all day but I also want true tasting BBQ. </div></BLOCKQUOTE>

The alternative offset smoker requires you to do what you indicated you wish to avoid; "chained to the smoker..." The offset burns wood and must be fed constantly thoughout the cook. If you were thinking about getting any rest during an overnight cook - forget about it. What's great about the WSM is that it will burn either briquettes or lump charcoal and when loaded up with either, can burn for well over 10 hours at a stretch while maintaining the temp you need. If you buy a WSM, you won't be disappointed.
 
Steve, I respectfully take issue with Rich's statement-DO NOT USE WATER. As a beginner, I believe you should closely follow the recipes/ advice of our website guru, Chris Allingham. Most of his recipes, except high heat are based on water usage. As you gain experience/ expertise you can try some of the techniques espoused by other members, i.e.sand, terra cotta pots, foil alone drooped over the pan, etc. As a newbie, it was helpful for me to have detailed instructions on how to do a butt readily available. I think the best advice I can give you, for the first few smokes, is follow the recipes/techniques on this site. Welcome aboard and I hope you get a WSM! Thoroughly enjoy mine.
 
Steve, I started off on an electric smoker. Purchase price was about a third of the WSM and it let me see if I liked this hobby. I did some fairly good stuff with it.. You should get one with an adjustable thermostat if you go that way...but after a little over two years and a couple of heating elements later, "cancer" (rust) got the better of it and it died.

The electric can give you a 'set it and leave it alone' experience and reasonable Q. But I like what I am producing off my WSM better and the Weber product is MILES ahead of the other smoker in build quality. You get a better flavor from it (think of your gold kettle vs. your gasser as far as flavor goes...if you're putting $10/lb. T bone on, which one does it go on), so I'm happy with my WSM choice.

And if you need a text to get started, I recommend Smoke and Spice.

(Chris, this topic comes up from time to time. If you want to do a FAQ on the subject, I'd be glad to help write it).
 
Yea, the Electric Smoker idea has completely left my mind. No longer an option. I am going with the WSM. With the help of TVWBB I can get all the assistance and info I need. My wife is getting excited about the possibilities of some real BBQ soon. And I am so happy with the quality of my charcoal and gas Webers that I know I cant go wrong with the WSM.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I respectfully take issue with Rich's statement-DO NOT USE WATER. </div></BLOCKQUOTE>

I think what Rich was addressing was advice on how to get as close to "set-it-and-forget-it" experience or not being "chained to the smoker" as Steve put it. With water you don't get this luxury or one could say you're closer to it with some of these other mods. I believe this is all Rich was saying . . . correct me if I'm wrong Rich.

Now time to beat the dead horse we're always referring to and I really don't mean to hi-jack this thread and turn it into a mod thread, but . . . :

However, I too have an opinion on the different mods and how to get started (keep in mind I still consider myself a newbie and there are many many people on this board with far more experience than I so nothing I say is gospel, just my experience); I started out with water and in terms of clean-up and refilling the pan, after my first cook I thought there had to be a better way. After reading the many many threads that there is really no difference in the end product whether you use water or clay saucer I switched to clay saucer and have never looked back. As far as I've read there are few (I cannot think of any as I type) benefits to water, however, there are many to clay saucer, e.g. more fuel efficient, longer cooks, no spikes when you run out of water, no need to refill water, some claim it's easier to control temp. and lastly clean-up to name a few.

I've found I can do the majority of the recipes on this site substituting the Minion Method (MM) with a clay saucer for the suggested/recommended fire starting method with water listed in the recipe. With I dare say, the same result. As I understand it unless you're doing a high temp cook the goal is low and slow which MM and clay saucer does very well.

In fact, a neighbor of mine just purchased a WSM and I suggested the clay pot vs. water; he's used his WSM maybe 4 times and I don't think you could even tempt him to try water. Ed, if you see this post comment on your experience with the clay saucer, as a WSM newbie. BTW, his first brisket was killer! Much better than my first (and very dry) shot at a brisket.

For me with my busy schedule I don't have time to experiment with all the different mods. and if there are no significant benefits to a single method, I'm not going to spend time testing it. I'd rather perfect a method and churn out great Q of different meat varieties vs. cooking methods. Now if I had more time to experiment and could do many more smokes that I currently do would I try some of these other methods . . . maybe, but when it comes to clean-up and I'd have to say no thanks.

Just my opinion, my .02 and remember YMMV.
 
Thank You Larry.

Do it their way - start with water - What temperature water? How much water? Do you need a different pan? When do you have to refill the water pan? How do you refill the water pan without getting water on the coals? How do you dispose of the nasty water? How do you clean the water pan?

After you have mastered all the above, you get a clay saucer, use it, and never use the above skills again - OR you start with a clay saucer and live life the easy way.

Its up to you
 
I think, with only a modicum of reading, the answers to the questions above can be easily found here. I also think there's something to be said for learning to first use the device as it came out-of-the-box before proceeding with modifications. I think that we tout how great is the little cooker we all adore without considering how well it can work as-is. Some of us have decided that water pan cleaning is too messy, too much of a chore, and have concluded that something that eases that burden is therefore, by definition, superior in terms of the actual cooking process. Maybe, maybe not, but new owners, I think, should be allowed to benefit from that learning curve hands-on, and not be led to believe that they can't produce good, even great, BBQ from the WSM unless they first modify it.

There was a poster here a few years ago, who, whenever the subject of ribs came up, never failed to put in his two cents about how the only decent ribs to be had were a product of his gas grill method. In the words of Sprockets' Dieter, his story became tiresome. Similarly, I think we do the novices no real service when, on every occasion of their first postings, we jump up and say, "Well, you really need to do yourself a favor and do this, or this, or this." I'm here to tell you I make great Q on my WSM, and it's about as stock as it can be.
 
Well Doug, are you saying that one should learn to use the WSM as it comes prior to adding goodies such as a clay saucer, thermometer etc?

That certainly sounds reasonable - but what about the instruction manual? You say that answers can be easily found here but if one is going to use the WSM as it comes out of the box, shouldn't one start with the manufacturer's instructions?

Just seems to me that if you are going to use it as Weber meant it to be, you should use it as Weber tells you to.

Alternatively, a new owner might read the information that my friends (including you) have accumulated shared here. This includes the addition of a thermometer, a clay saucer and the Minion Method - none of which are in the instruction manual.

I have seen many posts by newbies saying something like "my stuff was great because of all the knowledge I got here." I am reminded of Sir Issac Newton's thoughts of Standing on the Shoulder's of Giants - Why not use what others have learned and wish to share?????
 
I think you need to re-read my comments with an open mind, rather than an argumentative one, and you'll perhaps understand my intent. And, in re-reading them myself, I don't see where I mentioned the WSM manual, or that one should not employ a thermometer. I'm sorry I don't have a better canned analogy for "the experience is its own reward" when it comes to BBQ. The clay saucer and the Piedmont pan are, to me, variations of earlier attempts (pizza stone, metal plate, bricks, balls of foil, etc.) to avoid the use of water in the WSM pan, for whatever reason. I'm not saying these things don't work or don't have their place, but rather they should not be presented to the novice as absolute necessities. Jim Minion may have--to all our benefit-- not read the manual before firing up his WSM the first time, but he's the first to say "use the right tool for the right job", which means a single method isn't right for everyone in every case.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Doug D:
I think, with only a modicum of reading, the answers to the questions above can be easily found here. I also think there's something to be said for learning to first use the device as it came out-of-the-box before proceeding with modifications. I think that we tout how great is the little cooker we all adore without considering how well it can work as-is. Some of us have decided that water pan cleaning is too messy, too much of a chore, and have concluded that something that eases that burden is therefore, by definition, superior in terms of the actual cooking process. Maybe, maybe not, but new owners, I think, should be allowed to benefit from that learning curve hands-on, and not be led to believe that they can't produce good, even great, BBQ from the WSM unless they first modify it.

There was a poster here a few years ago, who, whenever the subject of ribs came up, never failed to put in his two cents about how the only decent ribs to be had were a product of his gas grill method. In the words of Sprockets' Dieter, his story became tiresome. Similarly, I think we do the novices no real service when, on every occasion of their first postings, we jump up and say, "Well, you really need to do yourself a favor and do this, or this, or this." I'm here to tell you I make great Q on my WSM, and it's about as stock as it can be. </div></BLOCKQUOTE>
Great Post Doug, and I agree totally with you. I think you should use the WSM as it was made to be used for your first, second and so on cooks, and up grade as you feel you need to. Don't go buy the WSM add all the bling before using it as it was intended to be used. Yes a thermo in the lid near the top grate, I say is a must do or at least a long stem, 6-8" thermo through the top vent that the end will end up near the top cooking grate to monitor temps but other than that, just use the WSSM as is and upgrade from there, to suit your wants and needs. I made great Q with my stock WSM and I continue make great Q with my heavily modified WSM. It's all good.
icon_wink.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Whiting:
Is the electric smoker cheating? Opinions please and any experience would be greatly appreciated. </div></BLOCKQUOTE>

Hey Steve, bet you never thought this pretty straight forward question/request would turn into this debate huh? LOL!! Actually this is what I love about this board, there's so much passion, so many varied experiences, so many different methods and lastly . . . so many varied opinions.

There's volumes of information on this site that will get you up to speed so fast with your WSM it will make your head spin. Tomorrow at the request of out of town family members who are visiting I'm doing a rib smoke. They claim my ribs were the best they've ever had, and this was only on my 2nd or 3rd cook on my WSM. Since that cook they've literally had ribs from coast to coast and they want to come back again for mine. My neighbor bought a WSM based on watching me use mine and how great the Q was. WOW, and I'm a relative newbie to this smoking thing, I've owned my WSM for less than a year. I never could have achieved this level of proficiency without all the information on this board and help from the great people who hang-out here.

Bottom-line, figure out what's important to you and what you're looking get out of your BBQ experience and then dig into this site; hang out in the WSM New Owner area, read the BBQ Forum threads, if you see a mod that appeals to you and the experience you're seeking try it. Ask lots of questions, there's no question too basic for the new owner area, find favorite posters maybe someone who's style or approach is similar to yours and watch for their posts, try the recipes listed here, if you have a favorite recipe share it and most of all have fun and make great BBQ. Oh, how could I leave this one out, post lots of pictures too
icon_smile.gif


My opinion, my .02, YMMV.

I almost forgot, buy a WSM electric is cheating LOL!!!!!!
 
Steve,

I have to echo what Larry said. You have come to the right site for your questions and no question is too simple. You will learn so much here that it makes it a lot easier. I was in the same position as you back in the summer and this board was invaluable, and still is, in helping me move my way up the learning curve.

By the way, if you haven't done it yet, Amazon has the best price I could find for the WSM, and if you click to Amazon through the board, the board gets a little something to help keep it up and running.

Bob
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Whiting:... Is the electric smoker cheating? Opinions please and any experience would be greatly appreciated. </div></BLOCKQUOTE>
WOW, quite a thread you started in one day
icon_smile.gif
!

I think you have dismissed the electric smoker from consideration, but I can give you my experience, anyway. I have a small Cookshack. It never gets used. I honestly don't think it compares with the WSM on product turned out. I wouldn't mind "cheating", if it worked, but ime, it did not.

I agree on learning to use the WSM and then proceed to mods, if and when you have a need or a desire to experiment.

Paul
 
You must log in or register to reply here.

 

Back
Top