I've been thinking about getting a new smoker mainly for fish and ribs but am not sure what gives better results or is easier to work with--the electric or propane fired.
Any opinions are welcome.
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I've been thinking about getting a new smoker mainly for fish and ribs but am not sure what gives better results or is easier to work with--the electric or propane fired.
Any opinions are welcome.
electric is nice cause you dont need propane its a bit cleaner to run...propane is just extra cost when you already have electricity. As long as you have a plug itll work. Otherwise there isnt much more difference just different brands and designs.
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Personally I have an electric smoker and it works good but in the colder weather not so good...if I ever have to purchase another I would definitely go with propane....just my thoughts.
I was just thinking that I'm restricted to use where I have hydro. I suspect the propane version is a bit more portable and can be used at camp but no doubt, with the electric you can control temps better. I'm probably trying to convince myself to try the propane system but was a bit unsure of unwanted odors off propane.
My Smokers are made by True North [electric ] what I have done is to build what looks like an outhouse, it is insulated for use in the wintertime, to control the amount of smoke there is a chimney on it with a flap that pivots, to either let out the smoke or to keep most of it in.
In the summer, I just leave the door open as there is no necessity to keep the heat in due to outside temps.
This system has worked extremely well for me for almost 40 years.
I get a lot of laughs from people that see it for the first time , asking how do you use such a small outhouse till I open the door and they see my two smokers in it one on top of the other.
Bradley for fish
Treager for ribs
I have an electric. I like the fact that I don't have to worry about propane running out. I can see the concerns about using it where hydro may be limited though. In that case, the obvious choice would be propane. I have never heard that propane would cause taste issues...
Charcoal/ wood or dont bother smoking food..
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Pics, pics...Quote:
Originally Posted by jaycee
Cheers
I use a Bradley electric smoker and love it. One tip is to buy a smoker with a insulated cabnit.stays hot longer and in cooler temps. Looks like a bar fridge
I also use the bradley. As far as easy to use I don't know if it gets any easier. In cold temps (below 0° c) I usually pre heat the meat in the oven for 20 minutes or so before putting it in the smoker because the heating element takes forever to recover if you fill the smoker with cold meat. That's only for sausages, ribs, and roasts. I haven't tried fish yet.
Can't , camera is on a holiday till the end of the month.Quote:
Originally Posted by smitty55
I went the other way and got a BBQ / Smoker that can do it all - went with a Kamado. You smoke, bake, sear, fry with temps anywhere from 100 to 1000degrees.
Definitely a different choice, but 100% glad I made it.
FishFrenzy
I have a propane and I like, but I wish I had an electric. A lot easier to control the temperature year around.
I use a TSC propane smoker. Last night I smoked a large pork loin plus a pork roast. Both were excellent. I had never smoked a pork roast before. I usually do deer sausage and pulled pork shoulders.
Mine comes with the smoke pan and a water pan for different techniques.
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