MACS wrote:It's karma for using an electric smoker, Al. You need a WSM and some charcoal and wood.
I used to use charcoal, wood chips and a Weber, but I got old and lazy...too much fuss to add charcoal and chips, check the temp, adjust the flues for air flow...smoking/barbecuing was a time intensive activity...
With the electric, set it and forget it until the meat is done...no muss...no fuss...and with the same results as with charcoal, except no variation...can watch a ballgame, have a cigar, pound a couple of beverages without having to check on the smoker...can even smoke something like a huge brisket or several pork butts overnight and get some sleep while the smoker carries on...
I did some checking about 12 years ago when I switched to electricity, after almost committing to have a brick barbecue oven built in the backyard of our old house during the renovation. That method required a lot of wood and time and effort.
Did I mention...I'm lazy?
The Cook Shack electric smokers were the highest rated, so I got one. It took up 90% less foot print and was positioned as a built-in next to the grill in the outdoor kitchen. Using only 6oz of wood chunks or less for each barbecue, I didn't need to spend a lot of money or reserve storage space for wood.