I want to buy a meat smoker, which is best electric, propane or charcoal?!
I want to buy a meat smoker, which is best electric, propane or charcoal?
Answers:
In my humble opinion charcoal.Electric can only be used near electricity. Propane you need a propane tank and a hose.Charcoal all you need is charcoal which you can buy anywhere if you run out.Plus the charcoal adds taste which propane and electric do not.
I would suggest a propane smoker. They are easier to control the temps and could then be used for grilling, roasting, and even baking too.
True smoking is usually done at lower temps over a longer period of time. Today however, I used mine to add a nice smokey flavor(with added wood chips) to grill/roast chicken. The upper rack allowed me to use higher temps than normal and kept the meat far enough away to prevent flare ups.
With charcoal and electric you will have little if any choice of temp control and will take a lot longer to master. If the idea is to cook tasty food with out a lot of hassle- go with the propane.
Do invest in a good/fast meat thermometer, Smoked food takes on a brown hue that may have food looking done before it's time
No question for me. Horizontal dry smoker with offset firebox using lump charcoal. A couple of links to help you.
Low and slow is how you want to cook. On Mother's Day, I smoked a 20 lb whole prime rib. Spent about 6 hours at 200-215 degrees using a bit of hickory along with the hickory lump. Rubbed with garlic, salt, pepper, and a little worchestershire. All I can say is it turned out awesome. I was a bit nervous since my usual fare is brisket, chicken, ribs (beef and pork), pork loin, etc. It was exciting to take a $120 piece of meat and smoke it. Kepted a close eye on temperature with a remote stainless thermometer buried in the thickest section. When the meat got to 145.. off it came and let it rest for 45 minutes. Perfect wells on end cuts and perfect medium rares in center.
A note on charcoal briquettes in smoking. I have used it and do use it when I don't have lump. It is harder to control temperature than with lump. Either way... dont light all at once. Stack it in the box and light the front part to get the fire going (maybe a 1/4 of the load). Use your wood (hickory, mesquite, etc) on top. Let the briquettes burn from front to back in the box and then add more in front as you need them. There are other techniques I have read about, but this one works for me.
Good luck!