Reddit mentions: The best outdoor smokes

Hi there

I can only illuminate as to where i gathered my inspirations. There is a book by Steve Lamb called the curing and smoking handbook, which may not be the bible to most* but it holds all the fundamentals and left me with a decent understanding of the process.

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I would start with making some unsmoked Bacon. its pretty quick, doesn't require much time or equipment and is delicious, Steve Lamb has a nitrate free recipe that is decent to learn whats happening, it does come out rather salty i would add, but its delicious still and learning what is happening during the cure is an invaluable part of the recipe in my opinion

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for the shortcut there is a bunch of premade cures on the market, normally as easy as chucking 30/35g (depending on the product) to the kilo in a ziploc with a piece of pork, leaving for 7-10 days with the odd massage and hey presto, its bacon!

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https://www.amazon.co.uk/300g-Traditional-Easicure-Bacon-Produce/dp/B00CTO59G0

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My personal advice would be to take no shortcuts and learn what curing is fundamentally, which you can learn from that book in an afternoon. then, when you understand the process (I made a few batches of bacon), pancetta/lonzino are a good next step if you want to try air drying, Pastrami is good if you want to try cold smoking. Honestly once the principles lock into place there is a world of recipes you can try, I'm still working through that book!

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as an addendum, curing salmon for gravlax is a very easy process and an absolute joy, there is a dill and beetroot recipe in Steve Lamb's book that i follow to the letter and its the best i've ever eaten. Gravlax can be cold smoked too to turn it into smoked salmon.

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When you find your way eventually to smoking, and I hope you will, let me direct your attention to this product

https://www.amazon.com/Realcook-Generator-Smoker-Smoking-Salmon/dp/B071DGYLCR/ref=sr_1_6?keywords=cold+smoking&qid=1565024270&s=lawn-garden&sr=1-6

It's easy to setup and does the job remarkably well, highly recommended as a foundation to the art.

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Also, I wouldn't think about mould just yet, its a part of the air drying process and it took me a good while of practise and trial and error before i started to understand what is happening with moulds, this sub is a great sounding board when you need some practical advice. Take it slow and enjoy yourself one recipe at a time, you don't need to know how to make a salami if you are making a Bresaola!

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Good luck and i hope you find some of this illuminating!

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* Charcuterie: The Craft of Salting, Smoking and Curing by Brian Polcyn and Michael Ruhlman is the book a lot of people swear by, but i personally only took to it after i knew what i was doing a little.

I'm going to chime in here, even though I do not have a WSM. I thought about buying one because of all the praise and recommendations, but I just could not justify the cost of a new one (and there were no used ones anywhere near me in the newspaper or on Craig's List).

I found this Fornetto smoker at Lowe's. I thought it had a much better design with the two-piece barrel. They had this on display right next to an 18" WSM, so I was able to open them both up and compare construction. This Fornetto is really well made, and the doors come with pre-installed gaskets. For a bullet-type smoker that costs $150 less than the 18" WSM, it appears to be a decent alternative. https://www.lowes.com/pd/Fornetto-Basso-45-28-in-H-x-20-28-in-W-389-36-sq-in-Black-Charcoal-Vertical-Smoker/1000714230

Ultimately, I ended up buying a Dyna-glo 36" vertical charcoal smoker. I'm older, and I did not cherish the thought of having to remove lids and/or barrel sections to get at the meat and charcoal basket. That's why I chose the 2-door cabinet style. There's only two of us at home, so this smoker holds all the food we can throw at it at one time, with room left over. And it's $80 cheaper than even the smallest 14" WSM. https://www.amazon.com/Dyna-Glo-DGX780BDC-D-Vertical-Charcoal-Smoker/dp/B010759GCU

I used to have a Weber kettle, but switched to gas grills many, many, many years ago. I wasn't sure I wanted to start dealing with charcoal and wood again, but I figured it was the best way to impart smoke flavor. Compared to propane, charcoal is a bit inconvenient but ultimately worth the trouble for the increased flavor.

Everything I discovered while researching smokers indicated that the WSM is a fantastic smoker, so you probably can't go wrong if that is what you ultimately end up buying. Good luck and Happy Smoking.

I've tried charcoal, gas and electric. I'm going to recommend a Masterbuilt Electric like this one: http://www.amazon.com/Masterbuilt-20078715-Electric-Digital-Controller/dp/B00SKO7C18/ref=sr_1_8?ie=UTF8&qid=1453235318&sr=8-8&keywords=masterbuilt+smokers

It takes practice to get good at smoking. Which means you have to do it often.

An electric is fast setup, fast cleanup, good results. It keeps the temp constant for you and you don't have to baby sit it very often. You can do it on a moments notice because you only need chips. Clean up is a snap because the chips get pretty much burnt up so there is almost no ash produced.

On the other hand, charcoal will, with practice, give you marginally tastier results. In competition, this is key. However, you need to be a person who doesn't mind long set up and longer clean up. You have to baby sit them to keep the temperature right. You will change vents when it is in sun or shade, summer or winter, windy or not. You have to enjoy the fiddling and extra work. This is exactly what a lot of guys love.

So, it depends on who you are. I like simple and spontaneous, so I like electric.

I have a Big Chief electric that I use for fish, vegetables, cheese and all non-meat items. It won't reliably maintain temp above 200F, but it's perfect for fish, which really shouldn't be smoked over 200F. And it's completely user serviceable, so if the element goes out, you can buy one at a fishing store and replace it. Unfortunately, it's unsuitable for meat, which needs to be smoked at 200F-350F, so I have a charcoal smoker for meat.

When it comes to an electric meat smoker such as you're trying to decide on, the ideas of a beginning (inexpensive) smoker and a good smoker are mutually exclusive. Both of the smokers you mention have a reputation for breaking down due to shoddy workmanship. If I had to pick between two evils, I'd go with the Masterbuilt, because Cajun Injector is basically a food company that has a reputation for a whole host of its spot-welded barbecue/grill products falling apart with normal use.

For an electric that won't break down in the first year or two, $300 is your beginning price point with the Smokin-It 1. The sweet spot, pricewise, IMO, would be the Cookshack Smokette at $675. Good electrics are pricey.

You'll get a much better beginner's value if you go propane. Char-Broil is a good choice. You might need to seal some cracks with high temp caulk and put a high temp silicone gasket around the door space to make it airtight, but this is the only issue I've heard about it. Camp Chef's Smoke Vault is another good one.

I understand the attraction of set it & forget it, but don't think propane needs a lot of skill to operate. No matter what type of smoker you get, you'll want to get a wireless dual probe thermometer (e.g., Maverick so you can monitor meat temp and smoke temp from your pocket clip-on monitor. You can't trust any thermometer that comes attached to the smoker. Anyway, the main thing to worry about with propane smokers is to keep an extra canister of propane on hand in case you use one up in the middle of a smoke. As far as insulation goes, if you live in the north and want to smoke after September, you'll need to use exterior insulation anyway, and a windbreak.

I was in a very similar situation as you, actually. I started with a propane smoker so that I could more easily smoke overnight and not have to tend it. I now have a WSM, but I had the propane smokers for a few years before upgrading. The one I had was the Smoky Mountain Propane Smoker. I actually had two of them at one point.

My thoughts? The WSM (wood/charcoal) puts out better meat and maintains temperatures easier than the SM smokers did, but the ease of propane was quite nice. It has a wood box in it so you do actually get smoke flavor (although perhaps not as much). And being vertical meant I could do quite a bit at a time.

Overall I think they can do a very good job, but may not be quite as good as wood/charcoal. Obviously that is an opinion and YMMV, but those are my 2 cents.

Cool. What did you get?

I'm on my 2nd electric smoker. My first was a super cheap/simple brinkmann bullet that survived about 5 years.

I highly recommend getting a remote thermometer like this as well.

The easiest things to make are pork shoulder and salmon. Ribs and brisket are the most difficult in my experience. Chicken is right in the middle...depending on how hot your smoker can get, rendering the skin can require grilling at the end.

It's a fun hobby. I love turning cheap cuts into deliciousness.

I have the Oklahoma Joe Highland and I like it. Fairly heavy construction for a low price. It weighs about 200lbs. It eats a lot of fuel but it is easy to maintain temperature and everything I have smoked on it has come out delicious. I generally have to feed it charcoal every 2-3 hours to keep it at temp so it requires some maintenance but not too much.

The only modifications I made to mine was some self stick seals for the doors and some food grade high temp sealant for the joints between the firebox and the barrel. Without those it leaked a lot of air/smoke.

I would also recommend a thermometer because the one built into the lid always reads 25-50 degrees hotter than the temperature at the grate where your food is. I use this one and it works great. Just glance at it every now and then to check if I need to add more fuel.

As some added clarity since I use the same smoker, I ordered this and used it last weekend and it was amazing. I was able to get at least 6 hours of burn. I was making ribs so it only took about 5-5.5 and there were still unashed coals left. With it I can maintain a solid 250F.

I leave the stack damper/lid fully open. And I've insulated my doors with this. And for filling in around the seams, such as the stack or the firebox I purchased this. Those both will take about 24 hours to "cure" according to the directions.

Otherwise I think it's a solid entry-level smoker and hope you enjoy it!

P.S I know someone may ask if that charcoal cage was worth it and the quality is great, the inserts turn it into a snake method cage , and it feels quite sturdy.

Ah, awesome. Maybe add some smoking capability if you don't have that covered already? (Or even a whole smoker if you wanna go big.)

I see a lot of people recommending expensive knives. If your knives are so-so, take a look at the stuff made for commercial kitchens. Dexter Russel is a personal favorite, Victorinox is popular as well. They're excellent knives, easy to sharpen, easy to clean, great handles, and they're dirt cheap. You can get a nice chef's knife, a boning knife and a fillet knife and barely spend $50. This is the 21st century, you just don't need to spend a fortune to get good knives. On top of it all, they're just comfortable as hell to us. They're always the first thing I look for when I reach for the knife block. I had a couple nice Wustof's and some high-end Japanese carbon steel, but these days they're all either collecting dust or have been given away.

I'd definitely second the many mentions of a stand mixer too. One of those plus the pasta and grinder/stuffer attachments really makes a lot of tasks so much easier.

2 things.

For quick setup and entry for really cheap is your Smoky Joe's big brother, the 22in Kettle. You can check for floor models at most box stores to see if you can get one cheap. (i just got my target floor model 22 in for $50 for the second year in a row) Or you can look on craigslist/FMP for the 22in for anywhere from $20-$50.

The other cheap option is Ugly Drum Smoker. Cheap and effective and fun to tinker with. Gives you tons of space to do small or big cooks.

Finally if you just want to spend $250

https://www.amazon.com/Weber-711001-Mountain-14-Inch-Charcoal/dp/B00FKE67V2

Very small so no room to scale but still good entry level. The issue for me is just because its just you and your boyfriend doesn't mean your cooking vessel shouldn't have the proper space for smoking.

A bigger vessel gives room to learn temp control and I loved the UDS for that reason.

Hopefully that is helpful.

forget those prices, masterbuilt electric 30" smoker with a mailbox add on.

https://smile.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY/ref=sr_1_6?ie=UTF8&qid=1487093731&sr=8-6&keywords=masterbuilt+30%22+smoker

http://s29.photobucket.com/user/DVicari/media/Smoking/DSC00635_zpsqrhtpkv9.jpg.html

for me, i didnt use a mailbox, but i have 2 terracotta clay pots, one bigger than the other. i have the bigger one on top, so they sit together like a boston shaker

http://www.livinggreenandfrugally.com/wp-content/uploads/DIY-Homemade-Barbecue-Smoker.jpg

i dont use the mailbox as i didnt want any chemicals from the paint or zinc to get in the food. so i have my smoker elevated, and just an L shape going from the side to right over my clay pots. i dont use any tape or connective stuff. there's like a 2" air gap between top of clay pot and aluminum HVAC tubing into smoker, but it's fine, the smoke/heat just rise up into my smoker.

in the clay pots you can use wood chips or pellets, or whatever. i put some steel scrubber pads in the bottom of the inside of the clay pots to give it more room for air flow. i have the bottom clay pot on a few landscaping bricks to allow good airflow into the bottom of it. my whole setup is less than $250 and it's solid as a rock. i don't need to spend twice that on a trager.

the only problem is you need to allow room for the air to move around inside. it has 4 racks, but at most i've been able to use 3 to make sure good air flow happens. don't let meat on adjacent racks touch, and don't have the meat touch the sides, which would block some air flow.

The salt content in Cure #1 is around 94% of a level teaspoon as its usually 6% Sodium Nitrite(the actual active ingredient, the salt does nothing except make it easier for you to dose safely).

Consider a level teaspoon (enough cure for 5 lbs of meat) is 4.2grams. So you're only adding 4grams of actual Sodium Chloride (salt) to the marinade. Marinade for that much meat is probably 3-4 cups volume. By the time you add 4grams of salt to that much meat and water it down with marinade composed of the usual suspects, worsterchire, soy, teriyaki, you would not even know the 4grams of salt is there. Matter of fact if you could accurately measure out 0.25grams of straight Sodium nitride they wouldn't even need to add the salt to the cure but since too much is toxic they do you a favor.

The short answer is its a pinch of salt compared to everything else, so don't even factor it in. Just add the cure accurately and move on.

As far as the liquid smoke, yeah I don't know. I've used it, I've made it without. Liquid smoke adds a flavor that is different than real smoke. Some people hate it, some like it. I think if you're going to do a slow low temp real smoke I would make a batch half and half one with one without liquid smoke and treat it all the same otherwise and decide based on taste.

The probes don't go in the jerky in this case it's too thin. I was referring to probes(plural) because it has a meat probe you can use to verify against the internal chamber temp sensor kinda like a second chamber temp sensor. I also have several wireless probes that I bought separate so I can run 3+ sensors to check things if I want. But the chamber temp sensor that the smoker uses to maintain chamber temp is accurate enough by itself. I normally use the probes for thick pieces of meat to monitor internal temps.

I have the older model, Masterbuilt MES30. I do not use the chip loader the way it is designed. I use a AMNPS 5X8 cold smoke generator with pellets like you buy for a Traeger pellet grill/smoker to make the smoke. Much easier and more consistent. Allows you to set the smoker and walk away for 8-10 hours. The factory wood chip loading method has you adding wood chips every 30-45 minutes and kinda defeats the utilitarian advantages of an electric smoker.

https://www.amazon.com/MAZE-N-Pellet-Smoker-Smoking-Works/dp/B007ROPJ1M

I'm not sure why the reviews are poor on that website. I only linked that site because it was the lowest price I could find for that model. Here is the Amazon link: https://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY. The reviews are much better there.

Regarding the premium, the ash wiper is great! I keep my kettle covered after it cools. Otherwise, some rain could trickle through the top ventilation holes and create a thick mixture with the ashes still inside of the kettle.

If you season it and keep it covered after it cools, that grill is the best starting place for grilling and learning to smoke utilizing the snake method. Very popular. You can read up more on smoking at amazingribs.com.

When you take off the ash catcher, it is its own container with a handle. I'm not sure where you live, but it's worth a visit to a Lowes, Home Depot, etc. to take a look at one.

Again, many will agree the Weber kettle premium is a great piece of equipment that can grill anything and smoke nearly anything.

I have smoked pork butts on mine, made beer can chicken, smoked ribs, smoked chicken, smoked sausage, and grilled dang near anything I could think of (chicken, steaks, pork steaks, pork loin, brats, burgers, etc.) on mine.

So in the past year, I've received 2 unordered packages from amazon. The first was a set of 2 really nice wind chimes. We assumed they were from my mother-in-law cause the box came at the same time as the rest of the stuff she sent. But come Christmas morning, when we called her, she said she didn't send them. We asked around, every one we thought might send us the wind chimes, but no one owned up to it.


The second thing was a nice smoker that was addressed to me (my husband and both use his amazon account) and it arrived on my birthday. Again, no one owned up to it. The funny thing is, it's something my husband would want. He's recently gotten into bbq and smoking. So it turned it ok. And I love my windchimes.

I got my husband this smoker for Christmas a couple years ago, and he LOVES it. I also got him a "Project Smoke" cookbook with it, and he's made all kinds of things: wings, jerky, a Christmas turkey, ham, pulled pork, ribs, etc. Now, this is a guy who usually won't cook at all, like the most he's willing to do in the kitchen is heat up leftovers for himself. But he loves using the smoker. I think it has more than paid for itself in his enjoyment of it.

Masterbuilt 20070910 30-Inch Black Electric Digital Smoker, Top Controller https://www.amazon.com/dp/B00104WRCY/ref=cm_sw_r_cp_apa_i_wI36Ab34QE4FJ

Yeah it is this one - I didn’t do much research so I’m not sure if it’s the best but it had good reviews and was cheap enough to try:

LavaLock® 1/2" x 1/8" High Temp Nomex BBQ HT Gasket Smoker Seal, self Stick Grey https://www.amazon.com/dp/B00JO00S04/ref=cm_sw_r_cp_tai_wKEzDb1NAV6QG

Used Barkeeper’s friend, some dish soap and my drill brush to scrub the edges of the grill lid clean.

Well, I have no idea what your price point is, but there are a couple really nice options that I have my eye on:

A nice 'Cold Smoker' will allow him to smoke cheese, salt, or anything else that might melt if too much heat hits it.

How about a wireless thermometer (definitely need a wireless one, not blue tooth) so he can keep watch on his grill from inside

Maybe a real nice skewer set with an elevated cooking system?

or maybe a portable smoker so he can tailgate?

OR.... how about a new Grill with all the works?

The options are limitless

If you want any kind of smoke from a pellet grill you need to keep it under about 225. Pretty much the nature of the beast, regardless of brand. It takes some time to get used to using a pellet grill, but once you master it, it's a great tool. As with most any grill you can increase the amount of smoke by using something like this:

https://smile.amazon.com/Premium-Electric-Charcoal-Smokers-Billowing/dp/B07FMQ3PS1/ref=sr_1_5?crid=Z1A6QPGX7B7H&keywords=smoke+tube+for+pellet+grill&qid=1574651124&sprefix=smoke+tube%2Caps%2C348&sr=8-5

I straight up love my masterbuilt electric smoker. I started with a drum grill, moved up to a water smoker and finally upgraded to a masterbuilt 40. I gotta say, I'm never going back. I mean there's a certain primal enjoyment that comes from charcoal but electric is so much easier and more precise. No dumping ash everywhere, no wearing a thick cloud of smoke every time I tend to it, warms up quickly, the built in meat thermometer is great for larger items, the remote with temp and time display comes in handy, the insane amount of room for food (seriously I can fit like two turkeys in there and still have room for ribs). Lets not forget cleanup, stainless steel racks and water tray that can go straight from smoker to dishwasher. And should you ever feel that you don't get the smoke you want, they make sweet little pellet trays that fit right next to the heating element.

Pellet grills are easy to use and similar to an appliance. You fill the hopper with pellets, set the temperature and you are up and running. You can cook great steaks and burgers on them as most will hit 500 degrees or more. Traegers only get up to 450 degrees if I remember correctly. I agree with your assessment of the Pit Barrel Cooker. I used to test BBQ equipment for a company that specialized in medium to high end units, and the only product I ever tested in 4 years that was worse than the PBC was the Maverick Competition Smoker. There was literally nothing good about the MCS. I find it amazing that they are still selling them. You will love using a decent pellet smoker.

I don't know your budget, a Traeger looks nice but $$$$$$. I just got a Masterbuilt 30" Gen II electric however i think the Gen 1 are better and a better buy

Masterbuilt Gen 1

I like mine however, the temp controller seems to be off about 10+ degrees on the high side. I actually have to contact the company and see if they can get me a new controller.

I"m not sure if the 40" masterbuilts have the same issue or not but keep in mind that you should probably verify the temp of the electric smoker controllers no matter which one you get.

A huge resource if you want to do some research is Smoking Meat Forums

Hello! I used this exact same smoker for quite some time. If you really learn out to control the vents and size of your fire, you'll be able to turn out some top notch Q without making any additions. Here's a list of mods you can make to make this thing a GREAT (and much easier to use) smoker: 1. Add Gasket around the edges of the lid of the cooking chamber using food-safe, temperature resistant Adhesive. 2. Add Clamps to the cooking chamber in order to clamp the lid down to the gasket that you added - goodbye leakage, hello steady temps! I also used aluminum duct to extend the chimney inside the cooking chamber down to grate level. This will reduce cooking space slightly, but it will ensure that the smoke hits the meat directly, and will help keep your temps more reliable since the heat is rushing over the grates to escape, rather than going straight over top of the meat.

Edit: Messed up the link formatting.

I've got the a Masterbuilt 30'' Electric Smoker and I really like it. It's got a range of 150 to 275 degrees. Operates on a standard 110 volt outlet. Takes regular wood chips.

I really like the ability to set it up and walk away from it for hours. Electric is definitely one of the easiest ways to smoke.

Responding to you as well as /u/DiabolicallyRandom (as you posted similar comments):

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I understand the intent of Fakespot's grade (judging review quality, not necessarily product quality), but I still stand by my assessment that it doesn't work. One example (of MANY products I could list since using the plugin): https://smile.amazon.com/Classic-Pit-Barrel-Cooker-Package/dp/B00BQMDZYY?sa-no-redirect=1. Pit Barrel Cooker - an incredibly great smoker (I own it). Has a cult status right now, as reflected by the reviews. I've just had Fakespot re-analyze its grade, which remains an "F". I've looked through dozens of the reviews (almost all 5 star) searching for review stuffing, or brand new reviewers, and I can find zero evidence. 846 reviews - that should be more than enough for Fakespot to statistically make a fair grade.

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Fakespot - "F" for reliability.

I've got a Weber Smokey Mountain 14" vertical smoker with Weber cover in great condition. This sells for $199 new. I'll take $100

Weber Smoker

I also have a Weber Kettle Premium 22" with Weber cover also in great condition. This is the version with the removable ash catcher. It sells news for $150. I'll take $75.

Weber Kettle

If interested let me know and I'll throw some pictures up on Imgur. I'm negotiable on both.

I am on the research phase for my first smoker as well. This electric one on Amazon is super well reviewed. I am curious what the folks here think.

Masterbuilt 20070910 30-Inch Black Electric Digital Smoker, Top Controller https://www.amazon.com/dp/B00104WRCY/ref=cm_sw_r_cp_api_IaZFxb1FT7XY3

If you want a good amount of smoke, I'd suggest picking up a smoke tube. Something like: https://www.amazon.com/Pellet-Smoker-Tube-Stainless-Generator/dp/B07JGVBKN3

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Ever since getting that, mine works just like I had hoped. It's kind of a bitch to clean, but mostly bc I don't have a shop vac to get the ash out of the crucible. Traegar's app has a lot of good, easy to reproduce recipes.

Electric is going to be your best option. I started on an electric in an appt. and they make decent bbq. I would look at http://www.amazon.com/gp/aw/d/B00104WRCY/ref=mp_s_a_1_2/185-4197921-9372154?qid=1397911766&sr=8-2&pi=SY200_QL40. The masterbuilts are pretty good and you can use any wood chips you want. The Bradley smokers use a proprietary wood pucks that it feeds in and you have to get them online.

This is the kind I use - Smoky Mountain Vertical Gas Smoker: http://www.amazon.com/Smoky-Mountain-Vertical-Gas-Smoker/dp/B005KRZ4F4

Pros:

• easy to control temp
  
• propane lasts forever
  
• wood chips in box make great smoke
  
• grill space to smoke lots of stuff
  
• cheap
  
  Cons:
  
  
• refilling box with wood chips means uses heat-proof gloves (I use http://www.amazon.com/Charcoal-Companion-Ultimate-Barbecue-Mitt/dp/B003FZAVZ6/ )
  
  Personally, I like the simplicity of a gas smoker. Set up at dawn & I don't have to attend it much during the day. Keeps things warm without overdoing the smoke.

Another Smoke Vault. Nice! I have the wider one. Here are the mods:

1. Added gasket to the door to keep in the smoke: https://smile.amazon.com/dp/B01DMFP1TO/ref=cm_sw_em_r_mt_dp_U_1HK1CbVZSJJJX
   
2. Converted to natural gas. https://www.campchef.com/natural-gas-connection-kit.html
   
   I'm getting consistent, solid results. Love the smoke vault.

I have a Masterbuilt 30" electric smoker. This model https://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY but it looks like they make a newer one that is slightly cheaper now.

I also use a smokin cube with traeger hickory pellets for smoke instead of the built-in chip tray.

I think it's absolutely worth it for steaks. It adds a really nice savory smoky flavor, and the crust you get is extra crispy.

I bought the Masterbuilt 30" on Amazon and am super pleased. If you don't have the time to keep the heat at the same temp, then get an electric... I like to put it in, let it go for 3 hours (walk away, do yard work, etc) then come back and put some more chips in...

Here it is! It’s propane-driven and super easy to use because you don’t have to mess with charcoal, and the water/wood chips are in a drawer you can access without opening the smoker. We’re very happy so far.

https://www.amazon.com/Landmann-3495GLA-Mountain-Vertical-Smoker/dp/B005TH1T72

I need to use my slow-n-sear more before I go spring for a dedicated smoker. I need more paractice controlling temprature. Also I need to use it enough to justify spending more money on a dedicated smoker.

To be honest if I was spending the kind of money a decent Kamodo cooker costs I'd probably go with a Karabeque C-60. After all if you are going to go nuts, might as well go all the way.

Hmm, first thing amazon compares it to is the Masterbuilt

I like the idea of keeping the food area closed (retaining heat) while the wood chips / fuel gets added.

I really liked the electric one I built because it maintained a temp really easily.

Edit: has anyone used one of these?

If you like electric I recommend you go with a Masterbuilt pro. This is hte one I use:

https://www.amazon.com/Masterbuilt-20070411-30-Inch-Controller-Electric/dp/B003XJGEGY/ref=sr_1_6?ie=UTF8&qid=1467319050&sr=8-6&keywords=masterbuilt+pro

and I usually use a AMAZ-N pelet smoker at the bottom instead of the wood chip feeder.

https://www.amazon.com/A-MAZE-N-AMNPS5X8-Pellet-Smoker/dp/B007ROPJ1M/ref=sr_1_7?ie=UTF8&qid=1467318800&sr=8-7&keywords=pellet+smoker

This has worked out well for me and I have made many nice racks of ribs and a few small briskets. This 4th will be my first attempt a a larger brisket.

These are good, versatile grills and are great for smoking stuff for single-family meals. They're good at holding their temp in colder, windy climates. The only real down side is the relative lack of space due to the thick walls. The cooking grate itself is a little under 20", which isn't much of an upgrade over your Kettle. Your Weber Kettle is a fine grill, so duplicating functionality here doesn't gain you much unless you really want a backup.

For $300, you might consider something with more cooking space. I would suggest a Pit Barrel Cooker or even an 18" WSM

This is better than any 'guide' I found on google- thanks man! Would anything change if i were to use a gas smoker like this?

https://www.amazon.com/dp/B01DMFP1TO/ref=sspa_mw_detail_0?psc=1

Plenty of brands out there. The door doesn't seal very well and leaks smoke and heat really bad. The tighter the thing is sealed up the more efficient it is. You can find after market doors but sealing it with a gasket is good enough and way more cost effective.

I personally started smoking on a Masterbuilt Electric Smoker ($150 to $180 at a Lowes Home Depot, Wal-Mart). You never have to worry about temps, they seal well, and its cheap to experiment with chips and recipes on. I eventually outgrew it after a couple of years and picked up a Pit Barrel Cooker, knowing more of what I actually wanted and would use. I kept my Masterbuilt and now use it for Jerky and light smokes, like fish and fajita meats...might want to check it out. That Masterbuilt put out some pretty kick-ass shoulders and ribs and it was frustration free for the most part.

This is very similar to what I have....just a few years older: https://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY $134.

Also, they make a cold-smoke add on for $50, I plan on picking up for it in the future. https://www.amazon.com/Masterbuilt-20070112-Smoking-Digital-Smokers/dp/B008DF6WWE

That would work great but I was talking about this https://www.amazon.ca/Weber-711001-Mountain-14-Inch-Charcoal/dp/B00FKE67V2/ref=sr_1_1?ie=UTF8&qid=1481408962&sr=8-1&keywords=weber+smoker

Its a gril but works amazing as a smoker. You can usually find them at a big box retailer for 150

Might I suggest a Weber Smokey Mountain? They are awesome cookers and have an almost cult like following on the various BBQ forums and lots of videos on YouTube, this will help him learn quickly. They are well built (it's a Weber) and should last a very long time. Lots of BBQ teams use them too!

https://www.amazon.com/Weber-711001-Mountain-14-Inch-Charcoal/dp/B00FKE67V2/ref=cm_sw_em_r_awdotod_h8NCwb0JAB1MA_tt

Consider propane. My first smoker was electric. My second was propane. Amazon has a Smoke Hollow for $100 right now https://www.amazon.com/Smoke-Hollow-30164G-30-Inch-Propane/dp/B00HQA2LOU/ref=sr_1_3?s=lawn-garden&ie=UTF8&qid=1511370478&sr=1-3&keywords=propane+smoker

Note: A great place to get extra propane tanks is from Craigs List. I'll buy it used, then go swap it out, so as long as it's half decent, it'll do to get me a $17 refill swap. That's all my smoking for about 2-3 months using the smoker on a weekly basis.

Unless you're in an apartment that bans flame, propane gives better results in my experience.

Yep, Masterbuilt electric smoker. Works pretty good, my first smoker of any kind. That is the water pan and wood tray that it came with. http://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY

I got a roll of foam tape to seal the door/lid better. A strip of it all around and I notice the temps a lot more stable and much less smoke leaking out. It’s fairly cheap and would work better than regular foil.

What to give the man that has everything? Something rare, something he probably won't think he needs...

1. Guava Wood! some darn hard wood for smoking. Great with pork and chicken as it is a fruit wood. Ok with beef. http://www.hawaiiguava.com/
   
   
2. a TORCH.. why not? Make creme Brulee, caramelize that sauce etc.
   
   Get the TS8000 and this :
   
   http://www.amazon.com/Booker-Dax-Searzall-Blowtorch-Attachment/dp/B00L2P0KNO/ref=sr_1_1?ie=UTF8&qid=1419274787&sr=8-1&keywords=searzall
   
   
3. How about if he wants to cold smoke some cheese:
   
   http://www.amazon.com/A-MAZE-N-AMNPS5X8-A-maze-n-Pellet-Smoker/dp/B007ROPJ1M/ref=sr_1_1?ie=UTF8&qid=1419274936&sr=8-1&keywords=wood+pellet+smoke+tray
   
   

I have one similar to this and I love it but I probably would not recommend it for indoor use. I use it on the patio and half my house still ends up smelling like smoke and meat after using it for a couple of hours. Plus, he'd have to find some way to vent it outside, something like coupling a hose to the vent in the top and putting the other end out a window?

Maybe try something like this https://www.amazon.com/A-MAZE-N-AMNPS5X8-Pellet-Smoker/dp/B007ROPJ1M which he could use in the oven to add smoke flavor? Still would be a little concerned with smoke indoors though, especially in an apartment where you could lose your deposit if the smell sticks.

Nice, glad it works for you! I had the Amazin smoker tray, but found I didn't get enough airflow for it to work properly, that and sawdust was hard to find/overly expensive, so I bought the Amazin tube and use pellets. It burns through a little quicker, and runs a bit hotter, but it's much more forgiving with airflow.

A-MAZE-N Pellet Smoker https://www.amazon.com/dp/B007ROPJ1M/ref=cm_sw_r_cp_api_liBDxbK6QSC3W


Look on eBay how to light and use them. Super easy

If you're looking for a compromise between electric and charcoal, go gas. I use a propane smoker and it's super easy to use. You don't need to baby sit it, just add more wood every 45 min-1hr. I have the Char-Broil Vertical Gas Smoker. It's the refrigerator type you're describing. Comes with 3 cooking grates.

I use this one: https://www.amazon.com/Char-Broil-12701705P1-Vertical-Gas-Smoker/dp/B004J66WWG/ref=sr_1_1?ie=UTF8&qid=1486686832&sr=8-1&keywords=vertical+gas+smoker+charbroil

It is still pretty cold around here, so the temp was around 25-30F when I was smoking. The Amaze-n-smoker uses pellets to create smoke at a low temp.

I use it for nuts and cheeses a lot in the Spring and Fall when ambient temps are lower. As it starts to warm up, I still use it, but will put steaks, chops and other things on a bed of ice in the grill with the smoke. If you like smoke flavor, it doesn't get any easier.

And thanks for the kind words.

char-broil vertical gas smoker

I would recommend the Pit barrel Cooker ($300) if you can swing it.

Additionally, amazingribs has a great database on grills and smokers.

I have really enjoyed my Masterbuilt Electric Smoker. Just be careful buying something like this if he hasn't talked about specific brands/methods of cooking. You don't want to spend a ton of time/money/effort buying something different than he was planning on using.

I am looking to move to a propane smoker myself. I was looking at the Masterbuilt unit you referenced above and then I came across an article that said this was rated best top end propane smoker: https://www.amazon.com/dp/B006FU06M6/?tag=outdoorlivinggear-20

Reasonable price also. Anyone know anything about Smoke Hollow?

I've had great luck using Masterbuilt electric smokers. I had this one, now have this.

Ours tend to get worn out much faster than usual, using it 6ish hours a day, 5-6 days a week. I prefer the digital one instead of guessing with a dial to try and get the temp right.

This is the one I got:

https://www.amazon.com/Smoke-Hollow-44241G2-44-Inch-Vertical/dp/B006FU06M6

Would love to get into making briskets and ribs! There’s only 2 of us so I think I jumped the gun space wise too it’s very big.

Ah yea I had one of those little masterbuilt electric smokers and it was hard not to end up with creosote with the limited air flow on it and the way it created the smoke so close to the food. I got decent results once I purchased their external smoker and ran it through dryer duct, which is what a lot of people online had done.

I'm sure if you keep at it you'll find a way to get better results. I'd try soaking the chunks and adding 1 at a time .. just go lighter on the smoke in general. If that doesn't work you might look into something like this .. it uses wood pellets and has a slower burn. Not ideal to have to sink more money into something but I know people that have gotten good results with them and it's portable if you happen to have other grills.

Rinkelstein hit the nail on the head to make sure you are using the wood chip holder correctly. That should get you a decent amount of smoke coming out of the vent hole on top.

I also have an MES30 and from the recommendation of other forums purchased the A-MAZE-N 5x8 Pellet Tray. It's very simple to use and will definitely give you much more smoke. Here is a link to the product, https://www.amazon.com/A-MAZE-N-AMNPS5X8-Pellet-Smoker/dp/B007ROPJ1M. Simple youtube videos will show to how to load it and light it.

I haven't read much about indoor smokers. Maybe an electric smoker he can plug into a wall inside? You'll have to research how safe that is and how good they.

https://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY

Interesting - I'd never heard of a pressure smoker before. Found a few online for others who are interested:

https://www.amazon.com/Emson-Smoker-Indoor-Pressure-Smoker/dp/B005G6TQE4

https://www.amazon.co.uk/Tower-T16008-Digital-Pressure-Stainless/dp/B00SX8SGDO

Cold smoking is the cheapest easiest thing to do. I have a cardboard box with some metal cake cooling racks in it and one of these at the bottom https://www.amazon.com/gp/aw/d/B06Y2HCB8V/ref=pd_aw_sim_sbs_86_of_4?ie=UTF8&psc=1&refRID=CRZX6M8C6D6E083AXR4F

It's so easy and the results are great. Do some cheese, nuts and garlic at the same time.

i bought a nomex gasket kit before my first smoke and id say it was a great investment. it sealed completely on my second smoke and does not leak at all.

http://www.amazon.com/gp/product/B00JO00S04?psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00

I have one the Weber Smokey Mountain Cooker which works vey well.

I've also heard really good things about Pit Barrel Cooker though I haven't used one myself.

That is some serious devotion to curing meat!

Another reddit user turned me on to this product for cold-smoking:
https://www.amazon.com/A-MAZE-N-AMNPS5X8-Pellet-Smoker/dp/B007ROPJ1M/ref=sr_1_1?ie=UTF8&qid=1512064297&sr=8-1&keywords=amaze+smoker

I have successfully cold-smoked a lot of sausage in a cold smoker made out of a large carboard box. I just sit this thing in a metal tray and light it up. Since it just smoulders, it produces almost no heat. I'll bet you could put this inside an unlit green egg to make a cold smoker.

Love my Pit Barrel Cooker

Have you thought about looking into a pressure smoker? My dad has one in his apartment and he likes it a lot.

http://www.amazon.com/Emson-Electric-Indoor-Pressure-Smoker/dp/B009SBY1RU/ref=cm_cr_pr_product_top

There's also a cheaper 5 QT version:

http://www.amazon.com/Emson-Electric-Smoker-Pressure-Smoker-Cook/dp/B005G6TQE4

Haha no joke the one I have is on lightning deal RIGHT NOW on Amazon. Normal price was 160, current is 129. On sale for 3 more hours! AWMF was so great - I really need the next actual book to come out. Rothfuss is an incredible storyteller.

I wholeheartedly agree with this guy ^^

/u/YourFairyGodmother Here's my post from another thread:


Masterbuilt 30-inch Electric Smoker

$177.66 shipped, brand new

730 in.^2

Goes up to 275°

Set-and-forget constant temperature for long, slow smokes

Wood chip dispenser

link

I've used the propane version as well...a few less bells and whistles, but it feels a little more like smoking rather than baking.

You are going to smoke up your entire apartment with one of those without a industrial hood.

Haven't tried one but this might be a better option ...

http://www.amazon.com/Emson-Electric-Smoker-Pressure-Smoker-Cook/dp/B005G6TQE4

800 watt i believe.

its this one:

https://www.amazon.com/gp/product/B00104WRCY/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

Can essentially cook enough meat to feed 10-15 ppl in about 3-4 hrs and smells wonderful while it does it

People have been using this seal with some success.

Personally, I don't think you'd really gain that much from it.

Expand your world view and get a smoker. I have the 18 inch and I can make better bbq than I've ever gotten in a restaurant. I also have a cheapo electric powerwasher so clean up is a breeze. That smoker is the reason I signed up for Amazon Prime tbh.

thanks for the review! Is this what you're talking about?

https://www.amazon.ca/Weber-711001-Mountain-14-Inch-Charcoal/dp/B00FKE67V2/ref=sr_1_1?ie=UTF8&qid=1481408962&sr=8-1&keywords=weber+smoker

I bought a Landmann used last summer and so far it's working like a champ. I did build a little hut for it to help it out in the cold, otherwise, I've got no complaints.

You need to a special setup to provide smoke without heat, or with minimal heat. Some people use pellet trays such as this or this. You can also make something similar with tinfoil.

I have a Masterbuilt 30", so I bought the cold smoking attachment, and added a 3" dryer tube to separate it from the main unit (to prevent creosote from landing on whatever im smoking).

Well here's the model i'm looking at, I think I'm going to order it next week and try it next weekend with a few racks of ribs and a sauce my wife makes. I'm a little nervous bit it's trial and error, wish me luck.
http://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY/ref=sr_1_1?ie=UTF8&qid=1414362085&sr=8-1&keywords=masterbuilt+electric+smoker

Well, if you can afford it (or you can team up with other family members like I did), I got my dad a counter top pressure smoker. Although since I haven't even wrapped it yet, much less has he opened & used it...I can't give you a review of it..

A pellet smoker with an electric grill is a pretty decent compromise.

Good idea. I've got the same smoker and I found that using insulating tape aroubd the inside of the door (where it touches the frame) helps a lot with heat loss too.

This is what I used - https://www.amazon.com/Lavalock-Nomex-gasket-smoker-stick/dp/B00JO00S04/ref=asc_df_B00JO00S04/?tag=hyprod-20&linkCode=df0&hvadid=309849959516&hvpos=1o1&hvnetw=g&hvrand=13878655854061867254&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9027615&hvtargid=pla-599173162244&psc=1

Here's the smoker I have, electric is the way to go. With electric you don't have to watch it as close. I went with the 30 and wish I got the 40 (the 40 is also cheaper now). http://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY/ref=sr_1_1?ie=UTF8&qid=1425837089&sr=8-1&keywords=masterbuilt+electric+smoker

Also this - http://www.amazon.com/Smoking-Meat-Essential-Guide-Barbecue/dp/1770500383/ref=sr_1_1?ie=UTF8&qid=1425837163&sr=8-1&keywords=smoking+meat

This is the guy I'm looking at picking up next, hear a lot of good things about it: Pit Barrel.

Check this out at Amazon.com
Fireblack125 1/2 x 1/8 Black Hi Temp BBQ smoker Gasket Self Stick15 ft LavaLock https://www.amazon.com/dp/B01DMFP1TO/ref=cm_sw_r_other_apa_i_Kz8QDbEAQ514E

Also, this works great to seal the door. So you hold heat/smoke better.

Thanks.

This is the one I'm considering right now. http://www.amazon.com/gp/product/B00104WRCY/ref=s9_simh_gw_p86_t1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=00V1A0XAFTBQHMH9SZTA&pf_rd_t=101&pf_rd_p=470938631&pf_rd_i=507846

For sealing you can get some stuff like this.

As far as seasoning goes, i would definitely rub down with olive oil fill a charcoal starter get em ashed over and dump em in the smoker. I didnt put olive oil after the season but i did do it prior to the next time i smoked. Would not hurt to apply after the initial basket of coals has burned through.

https://www.amazon.com/A-MAZE-N-AMNPS5X8-Pellet-Smoker/dp/B007ROPJ1M

I use it in my weber smoker but it's incredibly versatile. They have a ton of information on the website. I did a whole day recently cold smoking these sea truffles as well as salt, grains, flour, butter, etc.

If you're a smoke addict, I recommend smoking some of the cheese. If you have one of these, you can cold smoke inside your existing smoker. That way you can put a decent amount of smoke on the cheese without melting.

There is usually some gap there. Check the hinges and make sure the lid itself isn’t bent.

I use this stuff to seal it up a better but I’m not sure it’s really necessary. https://www.amazon.com/Lavalock-Nomex-gasket-smoker-stick/dp/B00JO00S04/ref=asc_df_B00JO00S04/?tag=hyprod-20&linkCode=df0&hvadid=309849959516&hvpos=1o1&hvnetw=g&hvrand=10953583398489492383&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9011503&hvtargid=pla-599173162244&psc=1

What would you recommend for entry level charcoal smokers?

Been looking at https://www.amazon.com/Dyna-Glo-DGX780BDC-D-Vertical-Charcoal-Smoker/dp/B010759GCU/ref=mp_s_a_1_6?keywords=dynaglo+smoker&qid=1574725916&sr=8-6

My price point is sub $300. New to smoking (fire pit cooking atm) and Im moving across state soon so I'm trying to shy away from an expensive option until I get where I'm going.

I just bought this it's great:

Masterbuilt 20070910 30-Inch Black Electric Digital Smoker, Top Controller https://www.amazon.com/dp/B00104WRCY/ref=cm_sw_r_cp_apip_JfbkJwaml3tBu

Nice build. Not sure if you're aware but Weber finally released the 14.5" Smokey Mountain.

http://www.amazon.com/Weber-711001-Smokey-Mountain-14-5-Inch/dp/B00FKE67V2/

I've used one of those stainless steel stove-top smokers inside a couple of times. I now use it on the patio with a hotplate. You definitely need a LOT of air flow to not smoke up your house.

If you can afford it, there is also the pressure smoker:
http://www.amazon.com/Electric-Smoker-Pressure-Smoker-Cook-Brisket/dp/B005G6TQE4

It's to increase the chip capacity. I just slide a chip tray in there. I also have an A-MAZE-N pellet tray, which you can actually set for overnight without having to re-ignite or restock. Some people don't like the wood pellets, but I've had decent results with them.

Even if it isn't, you could add a high temp gasket and it will seal it up. I was reading on someone else's post about the temp difference they got after adding a gasket and it was not insignificant. LavaLock Grill Gasket

Used the Masterbuilt electric smoker. Smoked for ~12 hrs. Used this pork rub recipe as a base, with a few modifications (didn't have cumin or mustard seeds). Meat fell apart. Most tender pork I've ever had.

https://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY

A-MAZE-N Pellet Smoker https://www.amazon.com/dp/B007ROPJ1M/ref=cm_sw_r_cp_api_i4PZAbWDAB6AE


You could in two days

This one

I switched to just using pellets instead because I had so many issues trying to get the tray to work. Bought one of these things - https://www.amazon.com/MAZE-N-Pellet-Smoker-Smoking-Works/dp/B007ROPJ1M

here you go

Lived two years in an apt complex that did not allowed charcoal grills so... bought a MES. This is what I got for it that helped with the smoke and bark.

Just buy the Amaze-N-Smoker (Or This One) and be done with it.

Same price on Amazon

This one - a vertical propane smoker.

smoker tube

Neither.. check out the AMAZN pellet tray I can do 18+ HR smokes using that thing without ever touching it.
https://www.amazon.com/dp/B007ROPJ1M/ref=cm_sw_r_sms_apa_i_oatTDbR3Z9NBQ

I also did a mod to my MES...Here's my setup...but you can run the AMAZN without modding.

https://www.reddit.com/r/smoking/comments/cc58q1/my_tried_and_true_setupgetting_ready_to_roll_out/?utm_medium=android_app&utm_source=share

or A-Maze-N

I second the suggestion to use a pellet tray in an electric smoker. It provides a much more consistent smoke than using the chips in the built in tray that only smoke when the element is actually heating. Plus you can use it to cold smoke with too.

A-MAZE-N

Drop another $50 and get a 14.5 WSM

I can't speak to whether or not these things work, but this is probably your only legitimate option.

I had to google it but it's a Masterbuilt 30" vertical smoker

http://www.amazon.com/gp/aw/d/B00104WRCY/ref=mp_s_a_1_2?qid=1374629752&sr=8-2&pi=AC_SX110_SY190

It's a mes30

I purchased a cold smoke generator. And all it does burn tiny wood chips and it creates no heat and produces more than enough smoke. You'd light it once and it'll go for about 10 hours without an issue. All you need is an torch to get it going.
This is the cold smoke generator I bought:
http://www.amazon.com/gp/aw/d/B007ROPJ1M/ref=mp_s_a_1_1?qid=1413715153&sr=8-1&pi=SX200_QL40

I started out with the gas version of the Masterbuilt cabinet smoker. I'm not sure how well the electric does at low temps, but the propane smoker wasn't very good at keeping the temps low.

You might look into the A-MAZE-N pellet smoker for cold-smoking. I haven't actually done any cold smoking, but I remember hearing lots of good things about it on various forums & youtube reviews.

https://www.amazon.com/A-MAZE-N-AMNPS5X8-Pellet-Smoker/dp/B007ROPJ1M/
They generate very low heat compared to the amount of smoke it puts out.

I don’t use the smoke tube. I use the amazen pellet smoker. Longer more consistent smoke, no refilling the tray, and you can cold smoke with it.

A-MAZE-N Pellet Smoker - Hot or Cold Smoking - Works on any Grill or Smoker https://www.amazon.com/dp/B007ROPJ1M/ref=cm_sw_r_cp_api_i_n-lmDbPVF6PWT

I don't think it's exactly what you're looking for, but I've had an electric pressure smoker on my private "maybe" wishlist for a really long time.

Also, the last time my gas bottle emptied while I was grilling (outside), I used the broiler as a desperate plan B, and it did a pretty decent job. Have you tried that and found it wanting?

I have a masterbuilt. It is the size of a mini-fridge.

I am a lazy man and so the electric smoker is my jam. Maybe not competition worthy meat... but it is sooo good. My masterbuilt you just set temp with controller (Never worry about temps again)... add meat and water/vinegar to a reservoir. It has a built in meat probe that also displays for you.

Not sure if this is the exact model, but basically this.

http://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY/ref=sr_1_5?ie=UTF8&qid=1420656605&sr=8-5&keywords=masterbuilt

Edit:Few details

I have the older model and there were complaints of quality and such. I have had it over a year outside in Texas weather and no issues and no cover. Yeah, you won't get the smoke ring, but it will make some tasty food!

This is the one I got:
http://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Smokehouse/dp/B00104WRCY/ref=sr_1_1?ie=UTF8&qid=1397051004&sr=8-1&keywords=Masterbuilt

I'd suggest this one: https://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY

it's simple and does the job. I've had this exact one for about 2 years now and I've even traveled with it to friend's houses. Make sure you get it without the window but controlled digitally. The window will only let heat escape and it will get completely dirty after the first use and you won't be able to view in very easy.

I have even set this for an over night cook with a brisket. Started it at 8 pm and took it off at 11 am. All i had was a meat probe to check the temp and had an alarm set if the bbq was too low or the meat hit the correct temp.

You should get a pressure smoker! I wish I had known about them when I bought my pressure cooker. It works as either one, and can even do cold smoking for things like salmon, jerky or cheese. And it is designed to be used inside so you don't have to go outside in shit weather.

I have one and I run it off my garage circuit. I also have a freezer hooked into the same outlet and use an extension cord. The house is 40 years old. I don't have any issues getting it up to its max 275 when the air temp is in the 20s. (http://imgur.com/a/bPPI1) The walls are slightly insulated. I would say you probably had a bad unit.

This is the one I have https://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY

My disdain for pellet smokers is probably no secret, but being that this was a gift, I'll tell you what I've learned from them. Don't sell a gift, especially from your father in law. That's a dick move.

1. You're going to end up with a shitload of pellets from a shitload of different manufacturers. Start here. Maybe here too.
   
   
2. You're probably going to want one of these, too, because they don't put out a ton of smoke to begin with.
   
   
3. There's a little button on it that you can use to adjust the auger speed. That'll add more/less pellets per temperature setting. You'll probably have to adjust that based on ambient temperature, because if it goes too fast, it'll clog up and stop burning. That little button is, in my opinion, stupidly hidden, and should be a knob right on the front of the control panel.
   
   
4. Depending on the model, you can seal the chamber a LOT better than it comes from the factory to keep more smoke in and on the food. For the first round, feel free to shove foil in. Long-term, use the same gasket strips that you'd use on a BGE, like this.
   
   
5. WARNING: This one can cause a fire. Again, depending on which model, you can restrict the airflow from the smoke stack. This may or may not cause the heat to flow back up through the auger, and result in a very, very unfortunate mishap. If you decide to try this one, be very, very careful. I'd advise against it, but hey, this is NEWFREELAND.
   
   
6. People will tell you to put it on "smoke" before cooking. This is a bad idea. You probably won't get food poisoning from doing this until you're really, really comfortable with that process. If you're doing something that has nitrates in it, by all means, go for it. Otherwise, fucking yikes.
   
   There are a ton of other things you can try, but these will definitely get you started.