New Member-Smoker Suggestion

[Burne]

Hello, I have never smoked anything before (except long time pipe/cigar smoker and cocktails occasionally)
I have been thinking about getting a smoker and decided to look into them. I thought you guys might be of help to me because as I searched, I would find one brand that looked great, oh wait, what about this other brand...and then the endless options. Here's my lifestyle and what I am shooting for.
I am fairly busy, I have a job, also a farm, multiple kids and like to run (these occupy most of my time). I don't have all day to sit around drinking beer while babysitting a smoker. I have a large family, but will probably not be cooking for 80 people at a time like some do. Hopefully I will have multiple grandchildren some day that I cold smoke for.
I have a griddle (Camp Chef) which is great and I think with a smoker and griddle I could do most of my cooking...
I would rather buy a quality smoker that lasts a long time rather than something cheap. (what brands should I look at?-I am not totally opposed to something cheap if I need to use something cheap to learn)
Looks like getting crispy chicken could be an issue with analog controlled units.
I would like a set it and forget it, would it be good to get something that has different temperature stages throughout a cook?
Would it be better to go analog and get an aftermarket controller.
I decided that an electric smoker would be less work (as opposed to pellet). My taste buds would not be able to appreciate the difference anyway.
Well insulated seems good because I might be smoking in some cold weather.

To be honest, I tend to over purchase for what I need when I look into something. My price range has increased since I have started down this rabbit hole. I was originally thinking $250-500 but now I would be willing to look at much more expensive options (especially if it is less work and I would use it more)

thank you for reading through this rambling post.

Nathaniel

 

[swthorpe]

Back in 2013, I was looking to try smoking meat and began the research process that you are doing now. I was advised by people experienced in smoking meat that I would do well to look at an electric smoker rather than live with the frustrations or regulating a stick/charcoal burning smoker. I looked at a few brands, watch a bunch of youtube videos, and then somehow found the smokin-it web site. Best move ever! I ended up going with the #2 analog (they didn't have digital back then), and I have been happy ever since. I don't know how many smokes I have done over the years, and I have only replaced the element once. Still going strong. Moreover, my family and friends rave about the quality of the smoked meats.

The beauty of the electric smoker is its simplicity. You truly can set it and forget it. I frequently smoke BB ribs for 5.5 hours -- I put the ribs in with the wood, start the smoker and let it go through one heating cycle, and then I walk away until it is time to sauce the ribs at 4 hours and remove them at 5.5 hours. We have a slogan here that this is the "land of lazy Q"!

The other benefit that I see with the smokin-it smoker is it takes very little wood to produce excellent smoked meat. For BB ribs, I only use about 5oz of wood and the smoke flavor is perfect. We have a few web sites posted around the forums of vendors that sell high quality wood pieces in several flavors that work perfectly.

Good luck with your research, but I predict you will find your way back to smokin-it! The toughest decision might be deciding which model will best fit your needs. Cheers

 

[Burne]

What is the size that you guys recommend?

 

[swthorpe]

I think that will depend on how much meat you want to smoke at any given time, and the number of people that you will typically be feeding. I have the #2 analog and can do 3 1/2 racks of BB ribs at one time (I use the rib rack). I could probably squeeze two 8# Boston butts into the smoker for pulled pork, although I usually just do one. One whole 13# turkey fits perfectly. My typical smoke is designed to feed 5 or so people, with leftovers. If you think you will be smoking more than this at any given time, then the #3 might be the right choice for you, or higher.

 

[old sarge]

I smoked a turkey on a Weber kettle late 70’s. Terrific. Crispy skin. Gravy not so good. Then a brinkmanship offset stick burner. Great smoker. Just needed to feed it wood periodically. Went electric and very happy. I don’t program steps and such. I like setting the box temp and desired finish temp then walk away. Butts and briskets I star around midnight then off to bed. For ribs I set temp and time, generally 4 1/2 hours and check for fineness and go from there.

As for analog or digital you are on your own. If you get a separate pid controller and it dies you still have analog backup. A fully integrated system like those from SI are convenient and you are not juggling can extra component.