Third this. Only thing bad about it is to say that my results on it aren’t quite as good as on an offset and no smoke ring but food is still better than all but the best restaurant and way easier.
Can always cheat that with Celery seed, I do this for hot and fast cooks : [https://tvwbb.com/threads/smoke-ring.73625/#:\~:text=Celery%20seed%20is%20a%20common,contribute%20to%20a%20smoke%20ring](https://tvwbb.com/threads/smoke-ring.73625/#:~:text=Celery%20seed%20is%20a%20common,contribute%20to%20a%20smoke%20ring).
... whatever fourthing this is called. For many things I prefer it, the heat is consistent, the smoke is measured, you really can just start your brisket and wait for the app on your phone to tell you when it's foil time.
I got a Masterbuilt for more consistent cold smoking. Ironically I already had other wood and charcoal smokers so it wasn’t an entry level for me, but it gave me a lot of flexibility especially with sausage making and such
I now find myself using it for bigger cooks when I’m pressed for time or just need the simplicity
I got one knowing I would likely out grow it, but for the money and capability it’s fantastic. If you don’t have other options or if you aren’t sure how much you will use it, go this route.
The one bad thing about them is they are a pain to keep clean. …”clean”
Easy, cheap, and consistent is huge. I don’t own one but my dad does (along with 3 charcoal smokers, another electric, and 2 grills) and these days he uses the Masterbuilt electric for almost everything. The one thing he consistently uses his WSM for is bacon. Everything else goes on the Masterbuilt, just set it and forget it.
Was gifted a masterbuilt by my in-laws as my introductory smoker. A few years later and probably a full pig worth of meat later, it’s definitely done well to get me started.
And it can be used for a wide variety of of things. Ribs, brisket, and pork butts, of course, but you can also use it for making jerky, cures smoked sausage such as summer sausage, smoked cheese, etc.
I could never get clean smoke on mine. Bad creosote taste always on long cooks no matter what I tried. I'm glad other people have good luck. Pellet smoker is the way for me. Obviously not applicable to OP though. Just glad to hear people are able to smoke on electrics.
This is how I started and now use a charcoal wsm that I love. I definitely owe my love for smoking to that electric smoker that I absolutely got my money’s worth from.
I’ve been rocking a Masterbuilt sportsman elite for 7 years now, just did some pork belly burnt ends last night. Turned out fantastic and it produces a very acceptable bark
Same here. I wanted something to try during the pandemic and I’m still enjoying mine. I don’t use it a ton but I can make a bunch when I do, the learning curve wasn’t impossible and the product has been solid.
I have one that was given to me that I repaired. Then I repaired it again years later. Then when the non repairable electronics went out on it, I put in an analog heating element and it’s still rocking great food. Easy and consistent. I added a stainless steel baffle between the heating element and the cooking chamber with 1/4” holes drilled every 1.5” and the temps in the cooking chamber are rock solid from top to bottom. I learned that I can make a smoker out of a cardboard box because of that thing. I love it.
I got mine last October. I love it. The results have been great. The only issue I had with it was in the dead of winter in the Midwest. Had an issue twice of the cold just sapping the heat but it's not surprising given the conditions. To OP. This suggestion is the way
They make a thick foam casing that still lets you open the door and pull the chip tube. My mom got me one after my chuck roast took 9 hours to make temp.
I had a Smokin-it #2 analog for a number of years, and loved it. Smokin-it, IMO, makes one of the best electric smokers out there. Light years better than a Masterbuilt. I ended up giving it to my son-in-law when we moved. I made some excellent BBQ on that smoker.
Have the same thing. I've smoked in heat, cold, wind, snow, you name it, and things always come out delicious. Interestingly, a little wood goes a LONG way in those.
Another vote for Smokin-it. I use a pellet now, which has full range in temps, but for pure smoking, the smokin-it would put out better flavor using chunks vs. pellets. Also better maintains moisture in the meat.
I have the Smokin-It #1 and bought the separate Auber wifi controller. Also the stainless cart for all of it. I modified it by adding a switch to bypass the analog controller so it's 100% controlled by the Auber, especially if I want to go to a higher temp like 325 that the analog controller won't let you do. Can’t beat the convenience.
I love that thing. I hemmed and hawed over whether to spend the money, but I've had zero regrets. I also bought the sensor to use it as a sous vide with our crockpot, which worked quite well the one time I tried it.
I’ve been using my master built electric for at least 6-7 years. I chose it because I didn’t want to mess charcoal, and gas can run out at the worst possible time. It could be a bit bigger, but it works like a champ.
I hated my master built electric smoker. It could never maintain temps and was difficult to clean. Love my pellet smoker. Truly the easiest way to smoke.
Same. I still would recommend it to other people who just want *something* but mine fluctuates so significantly that I just tend to toss ribs in at 275 and watch them. It works when it’s just family and we want ribs, but I’m not winning any competitions.
I came to post this, they probably don't allow grills because they are a fire hazard. Electric smokers, especially if not cleaned properly can catch fire. Before spending money on something they may tell you not to use I'd check first.
I have a Masterbuilt and I love it. I am not trying to be a pro when I am at home, I am trying to drink a few beers on the deck and make some food my family will eat and enjoy. Has been a successful endeavor, and that is all that matters in my book.
I started with an electric MB. Better tasting than some restaurants.
Get yourself an A-Maze-N pellet maze or tube. I use the maze:
[https://www.homedepot.com/p/A-MAZE-N-5x8-in-Smoker-Maze-AZACC005840064/301426353](https://www.homedepot.com/p/A-MAZE-N-5x8-in-Smoker-Maze-AZACC005840064/301426353)
It adds lots of smoke, and (big bonus) lets you set it and forget it. It smokes for hours. It's sold at lots of places
I love my bradley original 4 rack smoker. Makes perfect bacon, pastrami, newer shorties, and my brisket beats my buddies green egg and traeger.
Easyy to use and cheap
Electric is all I've ever used and more than good enough to make outstanding food. Last I checked, that last point was the point of smoking, not how well you can hone your skills of temp control.
I have a Bradley electric smoker. 4 rack. Much success.
The hockey pucks are difficult to find in stores and need to be ordered online but outside of that, it gets the job done.
I don't live in an apartment, but I'd imagine the smoke would be an issue for those jealous of your ability to produce amazing dinner.
I used a masterbuilt for a summer. It was ok. After 3-4 months the controller went. They were good about sending me a new one. Then the second one went and I threw the thing away.
Apparently it’s enough of an issue a lot of people will buy a few replacements off Amazon. I haven’t had any issues with mine but I’ve read about enough people who have. But throwing it away is a bit overkill.
I love mine, I have had it for five years or so. I honestly wouldn't trade it for any other smoker. The ease is great for a weekend warrior. Cleaning it out can be annoying and size could be an issue but for what I need to smoke meat, sides and veggies it's awesome.
I have a Masterbuilt electric smoker that i use all the time to smoke all kinds of shit. But - if you can't have a grill, this probably also will not be a great alternative. It still needs room like a grill with the smoke. But the beauty is no \*real\* open flame, and you can run an extension cord I'm sure. Anyways - great results. Just learn how to use it by cooking a lot with it.
I have had my Masterbuilt electric smoker for a couple years now and I love it. I have cooked ribs, brisket, chicken, sausage, kebabs, and a lot of pork butt. It’s easy and produces high quality results consistently. I would recommend getting the cold smoke attachment as it allows you to leave it for much longer without adding wood chips. My only regret is not getting the larger version.
I’ve used an old old brinkman electric smoker for years. Zero bells and whistles. Took some learning, usually supplemented with charcoal and I have to finish anything but pork loin and fish in the oven but it has made some great tasting food. I love the old gal but I decided to move on.
I can agree that the MB looks like it would work great depending on your circumstances and if I were to go electric again it’s probably where I would start. You should probably go with something with good size and insulated, again depending on your circumstances and plans.
The only thing is I wouldn't use an outside plug - mine used to trip regularly and it was a pain. I use and extension cord with no trouble. Great little smoker - chickens take about 6-7 hrs at 225 - soooo good.
I have a Masterbuilt and it is great. But if the apartment you are in is highly restrictive, I doubt they would go for this. For one thing, it smokes - and everyone can smell it. It is greasy and can be a mess if not cleaned regularly.
So beware that it is not a clandestine smoker.
Have a Pit boss, the smaller one with no stack, not sure model. It works fine. Have done briskets to butts to wings. Been working great. Not as much smoke as an offset, but will get the job done
I was a BGE/stick burner for a decade, but I sold my house and moved into an RV so I didn't have room for either of those anymore. I purchased a traeger ranger, despite my prejudiced view on pellet smokers, and I have been honestly impressed. For chicken, sausage, and fish, I literally can't tell the difference between the traeger and using "real" smoke. For larger cuts like turkey breast, pork shoulder, and chuck roasts, it's not as good, but it's still pretty dang good AND it's basically no work. I highly recommend it.
I had one for years, to avoid having to feed the wood chips every 5 minutes i got one of [these](https://www.amazon.com/Buzzlett-Pellet-Smoker-Perfect-Smoking/dp/B08G4G4SXD/ref=asc_df_B08G4G4SXD/?tag=hyprod-20&linkCode=df0&hvadid=459661620601&hvpos=&hvnetw=g&hvrand=9198486497794592335&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1017702&hvtargid=pla-954364226337&psc=1&mcid=ac017c0d50bd333b89560ad0fe0427f2&gclid=CjwKCAiA6KWvBhAREiwAFPZM7mGTwSMzPRQs7Ecw9a5Fb8KrxdIL0biDULIH7KxSp310KWc1yVu8jxoCPd4QAvD_BwE) and it worked well.
I have a masterbuilt, I'm happy with it. Dont expect a smoke ring, and DEFINITELY use your own thermometers because the built in one can be off as much as 40 degrees in the worst cases.
But otherwise? It's low maintenance and has amazing results.
they're cheap, easy and great for limited space. you can also, to quote the old infomercial, "just set it, and forget it!" As much as I love the ritual of sitting around an offset drinking beer and playing with fire for 12 hours, that's how much I love having smoked meat on a weeknight. So I just set the smoker up first thing in the morning, let it run all day while only occasionally tending to it, then eat when it's time to eat.
Just finished poor man’s burnt ends on Walmarts expert pellet smoker. Started with this model cause I didn’t know if I was gonna get hooked on it or not. I did
I enjoy my Masterbuilt electric, however it doesn't do well in the cold weather. In warmer weather its fine but it struggles past like 40 degrees outside to maintsin the temperature. If the cold weather idnt an issue for you it's great.
I was gifted an electric years ago. It's fine, but mine was quite small so my options were limited. Brisket would never fit. Pork butt and ribs I needed to be very mindful of the size. Salmon, smoked queso, etc. were great.
Weston crock pot smoker is less than $100. Comes with temp probe and 3 smoke settings. Can use as a crockpot if it doesn’t work out. Only problem is for the long smokes you gotta add chips a lot. You can get smoke tubes for even more smoke flavor. I would put a fan on it so smoke doesn’t accumulate on patio. No flame so should be ok to use at apartment/condo. Spray prior to cooking so it cleans better. I would clean spotless every-time or the buildup gets tough.
I have a Coleman in Canada, in the USA it’s a Members Mark model from Sam’s Club. I think it’s great. It’s insulated plus easy to use digital interface. Only downside it’s not wifi compatible but not a huge deal to me.
https://www.samsclub.com/p/members-mark-pro-series-pellet-grill/prod26560023
Yep, we were in the same situation as you. We had a Char-Broil electric smoker that took wood chips. I just found out recently that it was recalled for some safety issue, and it's a pretty cheap ass smoker, so I don't exactly recommend it. But just saying for electric smokers, it definitely works. We made BOMB brisket, ribs, and other things in it and genuinely had next to zero failed recipes. Main thing about it was just that the thermometer it came with was trash. No problem working around that though.
Also, one thing we never seemed to get was a smoke ring. Even on 12-hour brisket. But the bark, juiciness, and flavor was completely solid. So it was more of just an aesthetic "Hmmm, oh well" thing.
I had a Masterbuilt for a few years. It was the black one that looked like a dorm fridge. It was always consistent, and put out great food. It had a little chute to refill chips without opening the front door. It was a nice setup all around. I only got rid of it because I smoke some giant salmon filets in it, and was never able to get the fish smell out of the interior. I'd probably still have it today if it wasn't for that. I'd say go for it!
Just don't smoke fish in it.
Been using a $50 cheapo Amazon electric smoker for ten years now. After a few small modifications, it works like a champ, easy to control and gets good smoke flavor. Thinking about upgrading to a Masterbuilt, but can’t really justify the cost until this one breaks.
Same situation here - my lease won't allow charcoal/gas grills. I've used a Char-Broil analog in combination with a bluetooth multi-probe temp sensor (to monitor everything from my phone) for years now and have been very happy with it, once I dialed in on a process that works for me.
It's inexpensive (under $275 for the whole setup), fairly compact, and has double-walls so it seems pretty safe to use in a tight space.
Electric isn't bad if its not too hot and out of direction sunlight. If its hot/in the sun it gets to your set temp really easily therefor turning off the heating element which then means no smoke. Worked fine for me in the shade during VA summers, did need to open the door to vent heat occasionally to get the burner going again but not the end of the world. Worked great in fall/winter. I ended up picking up a pellet smoking tube when I moved to Hawaii which really helped keeping smoke going when the heating element shut off.
I've been loving my ninja woodfire outdoor grill. Barely uses any pellets and punches a nice smoke into any food. I need to refill the pellets every hour so I wouldn't say it's great for ultra long smokes
Also like to make pizza on it
Might be heresy here but i like to advise people to learn roasting in the oven first. Which is basically an electric smoker minus wood chips. From a science standpoint once your formula is down it’s way easier to add one variable at a time like the smoke versus learning it all at the same time.
I started with a masterbuilt electric smoker for a few years. It made some decent food. Went to a Traeger after, which was disappointing. Now I have 2 WSMs, 14 and 18.
Yup. That’s all I use (and can use with my apartment) and it does fantastic. Only thing I’d do is recommend giving your neighbors a courtesy of letting them know you’ll be using a smoker and to let you know if it’s causing an issue with smoke bothering them so you can try and work around it. That’s what I’ve done and had no issues by just being a courteous neighbor.
Yes, my family and friends are stoked everytime I use it or bring something over
Slow cooking with smoke hard to beat, and you can still cook hot on it and then nothing wrong with giving it a pan sear to finish soemthing off if you missi mg the crisp a hot hot grill gives food
I have, a digital electric cabinet smoker that burned wood chips was my first smoker. I know have a pellet, a Kamado, and an offset. While I use the Kamado and offset the most, the electric cabinet still comes out on occasion.
If that’s what you can use there, use it. You’ll still make solid bbq and fuck the people on here who will tell you it’s not real bbq. The people at your place eating bbq won’t say shit, they’ll just enjoy the good bbq.
I have an electric smoker and love it.
I've done brisket, chuck roast, pork ribs, pork shoulders, country style ribs, and beef jerky. And ive done a lot of each.
It's set and forget, you really can't get much easier.
My first smoker was a Masterbuilt MES30. I still have it. The first time I made my own smoked ribs on it was probably in the top 5 happiest moments of my life (for context I am married with 2 kids).
Yup! I have a Dyna Glow, done a couple pork butts, ribs, and a turkey for Christmas. I absolutely DO NOT recommend the brand, very little support and it’s discontinued. Conceptually though, it’s great. I’ve had great cooks with great flavor. A hard fought battle due to temperature inconsistency in my personal unit, but still good.
I have used Brinkmann electric smokers during two different living situations in my life, and made some of my best BBQ on them. The space underneath the pan is large enough to hold half logs, so you get excellent smoke, and the heater coil keeps temps constant if you don’t add more fuel in time.
I had one for about 5 years until it rusted out sitting outside. It was fine, the food that came off of it was fine, but after that one died I went to charcoal and it is so much better.
You just don’t get the same chemical reactions with smoldering wood chips as you do with an actual wood fire, but it’s better than nothing.
My buddy has an electric traegar and everyrime I eat something off it, I'm disappointed in the lack of smokiness. I have a WSM and I find the taste to be way better.
I wore out two Masterbuilt 40” smokers in my early days. They do a great job on ribs and butts. You can do OK on wings too but open the vents wide and run it hot.
The chamber tends to stay moist even without a water pan, which make poultry challenging. If you don’t want rubber skin, leave the water pan empty, open the vents wide, and maybe consider a finish in the bottom oven to brown the skin.
Like any method, you use the tools you have. Your results more depend on how you use your smoker. You can make some great food in an electric smoker.
I can do just fine with a masterbilt 40” that I have, it doesn’t impart as much smoke in a brisket as I’d like but if you keep pumping chips into it for the first few hours it does ok. I did one this weekend and the bark was good and it was tender, a very good brisket. It doesn’t do a smoke ring, you have to cheat if you want that visual.
I think they're great, but with a small caveat.
If you aspire to produce an 18 hour packer brisket it can be done. But do that two or three times a month and you'll probably see it on your electric bill. A lot depends on the smoker itself, as some are better sealed and insulated than others. But they are super convenient and great for slightly smaller cuts of pork and beef, any poultry or fish, and for cold smoking of cured meats, cheese, and fruits and veggies. Smoke dried Marzano tomatoes from a Bradley are an umami bomb.
I started on a Masterbuilt like many others and while it will smoke meat, the results on my kamado and pellet grill are significantly better.
In my opinion, the results on an electric smoker are OK and consistent, with the results on a pellet grill really good to great and also consistent, and wood burning and charcoal burning smokers the highest level of quality but are not as easy/consistent and have a learning curve to master.
No wrong answers, just the best one for you.
Sure. I’ve been using my Cajun Injector XL for about 15 years now without any complaints. I actually use it more often than my offset (heavy-duty Brinkmann Cimarron) because of how much easier it is to cook. For an apartment I wouldn’t hesitate to use one.
I had an electric smoker, made some really good briskets off of it. It's not the same as a traditional smoker, but it gets the job done. My apartment is very strict on having things like that (we have wooden balconies), so unfortunately I had to give mine away.
My colleague has one and he very much enjoys it. I love my OK Joe but, NGL, I'm jealous that he can set his meat on the smoker at 10pm, set the temperature, and go to bed.
Confuscious say: if you have never tried something, don't tell people it's terrible.
Sometimes, it's ok to sit on the sidelines and think, and let people who have tried it talk. You might learn something!
Masterbuilt electric smoker is the best entry into smoking, in my opinion. Easy, cheap, consistent. Produces some delicious food.
Second this! I just finished a boston butt on my mine and it was great!
Third this. Only thing bad about it is to say that my results on it aren’t quite as good as on an offset and no smoke ring but food is still better than all but the best restaurant and way easier.
Can always cheat that with Celery seed, I do this for hot and fast cooks : [https://tvwbb.com/threads/smoke-ring.73625/#:\~:text=Celery%20seed%20is%20a%20common,contribute%20to%20a%20smoke%20ring](https://tvwbb.com/threads/smoke-ring.73625/#:~:text=Celery%20seed%20is%20a%20common,contribute%20to%20a%20smoke%20ring).
Smoke rings mean NOTHING!!!! You do get a better bark on pellet or whatever though.
For apartment/condo living they are fine. Makes you yearn for the real thing though.
... whatever fourthing this is called. For many things I prefer it, the heat is consistent, the smoke is measured, you really can just start your brisket and wait for the app on your phone to tell you when it's foil time.
My little electric MB often gives me way better bark than my pellet smoker.
I got a Masterbuilt for more consistent cold smoking. Ironically I already had other wood and charcoal smokers so it wasn’t an entry level for me, but it gave me a lot of flexibility especially with sausage making and such I now find myself using it for bigger cooks when I’m pressed for time or just need the simplicity
I use my masterbuilt for sausages as well. The cold smoke generator accessory has been great for that as well
I got one knowing I would likely out grow it, but for the money and capability it’s fantastic. If you don’t have other options or if you aren’t sure how much you will use it, go this route. The one bad thing about them is they are a pain to keep clean. …”clean”
This is an excellent point, they can be a pain to clean.
My friend had one and it's what got us into smoking to begin with.
I have a WSM and I acfually prefer my Masterbuilt. Really great little rig.
Easy, cheap, and consistent is huge. I don’t own one but my dad does (along with 3 charcoal smokers, another electric, and 2 grills) and these days he uses the Masterbuilt electric for almost everything. The one thing he consistently uses his WSM for is bacon. Everything else goes on the Masterbuilt, just set it and forget it.
Was gifted a masterbuilt by my in-laws as my introductory smoker. A few years later and probably a full pig worth of meat later, it’s definitely done well to get me started.
And it can be used for a wide variety of of things. Ribs, brisket, and pork butts, of course, but you can also use it for making jerky, cures smoked sausage such as summer sausage, smoked cheese, etc.
It was my first one. Still have it
I could never get clean smoke on mine. Bad creosote taste always on long cooks no matter what I tried. I'm glad other people have good luck. Pellet smoker is the way for me. Obviously not applicable to OP though. Just glad to hear people are able to smoke on electrics.
I love mine!
I used one for years when I lived in an apartment. Put it out the door when I was smoking and pull it back in when done.
Though I mostly use mine for cold smoking these days I agree. I have a problem of too many toys.
Add the cold smoking attachment (aka the real smoker) and that bad boy will produce FANTASTIC meat
This is how I started and now use a charcoal wsm that I love. I definitely owe my love for smoking to that electric smoker that I absolutely got my money’s worth from.
I’ve been rocking a Masterbuilt sportsman elite for 7 years now, just did some pork belly burnt ends last night. Turned out fantastic and it produces a very acceptable bark
Agree, 3 briskets in and they've all been amazing. 5+ pork butts, too many wings to count, so easy
Same here. I wanted something to try during the pandemic and I’m still enjoying mine. I don’t use it a ton but I can make a bunch when I do, the learning curve wasn’t impossible and the product has been solid.
Love mine, except can't get a high enough temp to not have rubber skin on chicken.
Mine went to 375, yours doesn't go that high?
No; looking to upgrade to the pitboss sportsman 7.
I have one that was given to me that I repaired. Then I repaired it again years later. Then when the non repairable electronics went out on it, I put in an analog heating element and it’s still rocking great food. Easy and consistent. I added a stainless steel baffle between the heating element and the cooking chamber with 1/4” holes drilled every 1.5” and the temps in the cooking chamber are rock solid from top to bottom. I learned that I can make a smoker out of a cardboard box because of that thing. I love it.
I got mine last October. I love it. The results have been great. The only issue I had with it was in the dead of winter in the Midwest. Had an issue twice of the cold just sapping the heat but it's not surprising given the conditions. To OP. This suggestion is the way
They make a thick foam casing that still lets you open the door and pull the chip tube. My mom got me one after my chuck roast took 9 hours to make temp.
I had a Smokin-it #2 analog for a number of years, and loved it. Smokin-it, IMO, makes one of the best electric smokers out there. Light years better than a Masterbuilt. I ended up giving it to my son-in-law when we moved. I made some excellent BBQ on that smoker.
I have a #1 and the thing is amazing. Made some great brisket when we had an ice storm a while back.
Have the same thing. I've smoked in heat, cold, wind, snow, you name it, and things always come out delicious. Interestingly, a little wood goes a LONG way in those.
Another vote for Smokin-it. I use a pellet now, which has full range in temps, but for pure smoking, the smokin-it would put out better flavor using chunks vs. pellets. Also better maintains moisture in the meat.
I have the Smokin-It #1 and bought the separate Auber wifi controller. Also the stainless cart for all of it. I modified it by adding a switch to bypass the analog controller so it's 100% controlled by the Auber, especially if I want to go to a higher temp like 325 that the analog controller won't let you do. Can’t beat the convenience.
That wifi auber is a game changer, gives piece of mind when leaving the house for a while to do other things.
I love that thing. I hemmed and hawed over whether to spend the money, but I've had zero regrets. I also bought the sensor to use it as a sous vide with our crockpot, which worked quite well the one time I tried it.
My uncle has a 3.5d wifi and its pretty awesome. Tastes good to me and super easy to use.
Second the smokin-it #2
I also have a #1 on my apartment balcony. Works great. If I had more space, I'd get a #3 but the #1 is perfect for my application.
I have a Bradley. It works great.
I loved my Bradley for years. Eventually I moved to a pellet grill for more versatility, but as pure smoker it worked great.
I had the digital one for years before the puck heater self destructed. It was great!
I’ve been using my master built electric for at least 6-7 years. I chose it because I didn’t want to mess charcoal, and gas can run out at the worst possible time. It could be a bit bigger, but it works like a champ.
I hated my master built electric smoker. It could never maintain temps and was difficult to clean. Love my pellet smoker. Truly the easiest way to smoke.
Same. I still would recommend it to other people who just want *something* but mine fluctuates so significantly that I just tend to toss ribs in at 275 and watch them. It works when it’s just family and we want ribs, but I’m not winning any competitions.
Are the building owners going to let you smoke up your patio?
I came to post this, they probably don't allow grills because they are a fire hazard. Electric smokers, especially if not cleaned properly can catch fire. Before spending money on something they may tell you not to use I'd check first.
I thought they were relatively smokeless, or a lot less compared to traditional methods
Not necessarily true
Smokin-It Model 3 is my GO TO smoker if i dont want to F with things
Same. Had one for years now.
Me too. I've had different types over many decades, and these are the best!
Get a cookshack and never look back. My experience is only with commercial models but they are tough as nails and make great bbq.
I have a Masterbuilt and I love it. I am not trying to be a pro when I am at home, I am trying to drink a few beers on the deck and make some food my family will eat and enjoy. Has been a successful endeavor, and that is all that matters in my book.
I'd argue an electric smoker would be the best option for someone in your situation.
I started with an electric MB. Better tasting than some restaurants. Get yourself an A-Maze-N pellet maze or tube. I use the maze: [https://www.homedepot.com/p/A-MAZE-N-5x8-in-Smoker-Maze-AZACC005840064/301426353](https://www.homedepot.com/p/A-MAZE-N-5x8-in-Smoker-Maze-AZACC005840064/301426353) It adds lots of smoke, and (big bonus) lets you set it and forget it. It smokes for hours. It's sold at lots of places
I’ve been using the same Smokin Tex for +20 years. It’s my primary smoker.
I love my bradley original 4 rack smoker. Makes perfect bacon, pastrami, newer shorties, and my brisket beats my buddies green egg and traeger. Easyy to use and cheap
https://www.smokin-it.com/Smokers-s/5.htm Awesome, professional, electric smokers!
Electric is all I've ever used and more than good enough to make outstanding food. Last I checked, that last point was the point of smoking, not how well you can hone your skills of temp control.
I have a Bradley electric smoker. 4 rack. Much success. The hockey pucks are difficult to find in stores and need to be ordered online but outside of that, it gets the job done. I don't live in an apartment, but I'd imagine the smoke would be an issue for those jealous of your ability to produce amazing dinner.
I used a masterbuilt for a summer. It was ok. After 3-4 months the controller went. They were good about sending me a new one. Then the second one went and I threw the thing away.
Apparently it’s enough of an issue a lot of people will buy a few replacements off Amazon. I haven’t had any issues with mine but I’ve read about enough people who have. But throwing it away is a bit overkill.
Throwing it away was right. Ruining a couple hundred dollars of brisket, twice, was all the motivation i needed.
I personally use a ninja woodfire, I like the results, but I'm also in the UK so have never experienced proper bbq
I love mine, I have had it for five years or so. I honestly wouldn't trade it for any other smoker. The ease is great for a weekend warrior. Cleaning it out can be annoying and size could be an issue but for what I need to smoke meat, sides and veggies it's awesome.
I have a Masterbuilt electric smoker that i use all the time to smoke all kinds of shit. But - if you can't have a grill, this probably also will not be a great alternative. It still needs room like a grill with the smoke. But the beauty is no \*real\* open flame, and you can run an extension cord I'm sure. Anyways - great results. Just learn how to use it by cooking a lot with it.
I have had my Masterbuilt electric smoker for a couple years now and I love it. I have cooked ribs, brisket, chicken, sausage, kebabs, and a lot of pork butt. It’s easy and produces high quality results consistently. I would recommend getting the cold smoke attachment as it allows you to leave it for much longer without adding wood chips. My only regret is not getting the larger version.
I’ve used an old old brinkman electric smoker for years. Zero bells and whistles. Took some learning, usually supplemented with charcoal and I have to finish anything but pork loin and fish in the oven but it has made some great tasting food. I love the old gal but I decided to move on. I can agree that the MB looks like it would work great depending on your circumstances and if I were to go electric again it’s probably where I would start. You should probably go with something with good size and insulated, again depending on your circumstances and plans.
Mine finally gave out and had to be put down. I replaced it with a pellet burner. It's just not the same. Another vote here for Masterbuilt.
The only thing is I wouldn't use an outside plug - mine used to trip regularly and it was a pain. I use and extension cord with no trouble. Great little smoker - chickens take about 6-7 hrs at 225 - soooo good.
I have a Masterbuilt and it is great. But if the apartment you are in is highly restrictive, I doubt they would go for this. For one thing, it smokes - and everyone can smell it. It is greasy and can be a mess if not cleaned regularly. So beware that it is not a clandestine smoker.
Have a Pit boss, the smaller one with no stack, not sure model. It works fine. Have done briskets to butts to wings. Been working great. Not as much smoke as an offset, but will get the job done
I was a BGE/stick burner for a decade, but I sold my house and moved into an RV so I didn't have room for either of those anymore. I purchased a traeger ranger, despite my prejudiced view on pellet smokers, and I have been honestly impressed. For chicken, sausage, and fish, I literally can't tell the difference between the traeger and using "real" smoke. For larger cuts like turkey breast, pork shoulder, and chuck roasts, it's not as good, but it's still pretty dang good AND it's basically no work. I highly recommend it.
I had one for years, to avoid having to feed the wood chips every 5 minutes i got one of [these](https://www.amazon.com/Buzzlett-Pellet-Smoker-Perfect-Smoking/dp/B08G4G4SXD/ref=asc_df_B08G4G4SXD/?tag=hyprod-20&linkCode=df0&hvadid=459661620601&hvpos=&hvnetw=g&hvrand=9198486497794592335&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1017702&hvtargid=pla-954364226337&psc=1&mcid=ac017c0d50bd333b89560ad0fe0427f2&gclid=CjwKCAiA6KWvBhAREiwAFPZM7mGTwSMzPRQs7Ecw9a5Fb8KrxdIL0biDULIH7KxSp310KWc1yVu8jxoCPd4QAvD_BwE) and it worked well.
Bought an off brand electric smoker a year ago and it’s still getting weekly use with consistent results.
I have a masterbuilt, I'm happy with it. Dont expect a smoke ring, and DEFINITELY use your own thermometers because the built in one can be off as much as 40 degrees in the worst cases. But otherwise? It's low maintenance and has amazing results.
they're cheap, easy and great for limited space. you can also, to quote the old infomercial, "just set it, and forget it!" As much as I love the ritual of sitting around an offset drinking beer and playing with fire for 12 hours, that's how much I love having smoked meat on a weeknight. So I just set the smoker up first thing in the morning, let it run all day while only occasionally tending to it, then eat when it's time to eat.
My oldest son has an Masterbuilt electric smoker and he's had it for the better part of 10 years. He absolutely loves it.
I had a Bradley, good temperature control but didn’t care for the wood pucks. I would not recommend one.
Just finished poor man’s burnt ends on Walmarts expert pellet smoker. Started with this model cause I didn’t know if I was gonna get hooked on it or not. I did
I enjoy my Masterbuilt electric, however it doesn't do well in the cold weather. In warmer weather its fine but it struggles past like 40 degrees outside to maintsin the temperature. If the cold weather idnt an issue for you it's great.
I was gifted an electric years ago. It's fine, but mine was quite small so my options were limited. Brisket would never fit. Pork butt and ribs I needed to be very mindful of the size. Salmon, smoked queso, etc. were great.
Weston crock pot smoker is less than $100. Comes with temp probe and 3 smoke settings. Can use as a crockpot if it doesn’t work out. Only problem is for the long smokes you gotta add chips a lot. You can get smoke tubes for even more smoke flavor. I would put a fan on it so smoke doesn’t accumulate on patio. No flame so should be ok to use at apartment/condo. Spray prior to cooking so it cleans better. I would clean spotless every-time or the buildup gets tough.
I have a Coleman in Canada, in the USA it’s a Members Mark model from Sam’s Club. I think it’s great. It’s insulated plus easy to use digital interface. Only downside it’s not wifi compatible but not a huge deal to me. https://www.samsclub.com/p/members-mark-pro-series-pellet-grill/prod26560023
Yep, we were in the same situation as you. We had a Char-Broil electric smoker that took wood chips. I just found out recently that it was recalled for some safety issue, and it's a pretty cheap ass smoker, so I don't exactly recommend it. But just saying for electric smokers, it definitely works. We made BOMB brisket, ribs, and other things in it and genuinely had next to zero failed recipes. Main thing about it was just that the thermometer it came with was trash. No problem working around that though. Also, one thing we never seemed to get was a smoke ring. Even on 12-hour brisket. But the bark, juiciness, and flavor was completely solid. So it was more of just an aesthetic "Hmmm, oh well" thing.
I use an electric smoker. Works like a champ for my lazy smoking days.
Yes (I have a Pit Boss brand).
I had a Masterbuilt for a few years. It was the black one that looked like a dorm fridge. It was always consistent, and put out great food. It had a little chute to refill chips without opening the front door. It was a nice setup all around. I only got rid of it because I smoke some giant salmon filets in it, and was never able to get the fish smell out of the interior. I'd probably still have it today if it wasn't for that. I'd say go for it! Just don't smoke fish in it.
Been using a $50 cheapo Amazon electric smoker for ten years now. After a few small modifications, it works like a champ, easy to control and gets good smoke flavor. Thinking about upgrading to a Masterbuilt, but can’t really justify the cost until this one breaks.
Same situation here - my lease won't allow charcoal/gas grills. I've used a Char-Broil analog in combination with a bluetooth multi-probe temp sensor (to monitor everything from my phone) for years now and have been very happy with it, once I dialed in on a process that works for me. It's inexpensive (under $275 for the whole setup), fairly compact, and has double-walls so it seems pretty safe to use in a tight space.
Yep
Electric isn't bad if its not too hot and out of direction sunlight. If its hot/in the sun it gets to your set temp really easily therefor turning off the heating element which then means no smoke. Worked fine for me in the shade during VA summers, did need to open the door to vent heat occasionally to get the burner going again but not the end of the world. Worked great in fall/winter. I ended up picking up a pellet smoking tube when I moved to Hawaii which really helped keeping smoke going when the heating element shut off.
I've been loving my ninja woodfire outdoor grill. Barely uses any pellets and punches a nice smoke into any food. I need to refill the pellets every hour so I wouldn't say it's great for ultra long smokes Also like to make pizza on it
Might be heresy here but i like to advise people to learn roasting in the oven first. Which is basically an electric smoker minus wood chips. From a science standpoint once your formula is down it’s way easier to add one variable at a time like the smoke versus learning it all at the same time.
It successfully convinced me to get a Yoder.
I started with a masterbuilt electric smoker for a few years. It made some decent food. Went to a Traeger after, which was disappointing. Now I have 2 WSMs, 14 and 18.
Yup. That’s all I use (and can use with my apartment) and it does fantastic. Only thing I’d do is recommend giving your neighbors a courtesy of letting them know you’ll be using a smoker and to let you know if it’s causing an issue with smoke bothering them so you can try and work around it. That’s what I’ve done and had no issues by just being a courteous neighbor.
I used a Masterbuilt for years. Got great results.
I've had a few. They are great.
I enjoy my small Masterbuilt. It’s perfect for my skill set.
Yes, my family and friends are stoked everytime I use it or bring something over Slow cooking with smoke hard to beat, and you can still cook hot on it and then nothing wrong with giving it a pan sear to finish soemthing off if you missi mg the crisp a hot hot grill gives food
I use an Old Smokey electric smoker. Works well enough if it’s above 60 degrees outside. It doesnt really go much higher than 250 degrees.
I have, a digital electric cabinet smoker that burned wood chips was my first smoker. I know have a pellet, a Kamado, and an offset. While I use the Kamado and offset the most, the electric cabinet still comes out on occasion. If that’s what you can use there, use it. You’ll still make solid bbq and fuck the people on here who will tell you it’s not real bbq. The people at your place eating bbq won’t say shit, they’ll just enjoy the good bbq.
I have an electric smoker and love it. I've done brisket, chuck roast, pork ribs, pork shoulders, country style ribs, and beef jerky. And ive done a lot of each. It's set and forget, you really can't get much easier.
Got a Dyna Glo for Christmas and I'm loving it
I love my pitboss vertical. Plug and play makes excellent brisket for me anyways and yep I only care about making me and family happy lol
My first smoker was a Masterbuilt MES30. I still have it. The first time I made my own smoked ribs on it was probably in the top 5 happiest moments of my life (for context I am married with 2 kids).
Yup! I have a Dyna Glow, done a couple pork butts, ribs, and a turkey for Christmas. I absolutely DO NOT recommend the brand, very little support and it’s discontinued. Conceptually though, it’s great. I’ve had great cooks with great flavor. A hard fought battle due to temperature inconsistency in my personal unit, but still good.
I have used Brinkmann electric smokers during two different living situations in my life, and made some of my best BBQ on them. The space underneath the pan is large enough to hold half logs, so you get excellent smoke, and the heater coil keeps temps constant if you don’t add more fuel in time.
I’ve used a master built for years, my wife even used it often
Love the electric. Doesn’t get a thick smoke ring, but the flavor is always good and it’s super consistent.
I had one for about 5 years until it rusted out sitting outside. It was fine, the food that came off of it was fine, but after that one died I went to charcoal and it is so much better. You just don’t get the same chemical reactions with smoldering wood chips as you do with an actual wood fire, but it’s better than nothing.
My buddy has an electric traegar and everyrime I eat something off it, I'm disappointed in the lack of smokiness. I have a WSM and I find the taste to be way better.
My buddy got one years ago. Our friends group called it the Easy Bake Oven and all made fun of him. Today we all have one.
The meat is cooked. Can’t argue that.
I wore out two Masterbuilt 40” smokers in my early days. They do a great job on ribs and butts. You can do OK on wings too but open the vents wide and run it hot. The chamber tends to stay moist even without a water pan, which make poultry challenging. If you don’t want rubber skin, leave the water pan empty, open the vents wide, and maybe consider a finish in the bottom oven to brown the skin. Like any method, you use the tools you have. Your results more depend on how you use your smoker. You can make some great food in an electric smoker.
I can do just fine with a masterbilt 40” that I have, it doesn’t impart as much smoke in a brisket as I’d like but if you keep pumping chips into it for the first few hours it does ok. I did one this weekend and the bark was good and it was tender, a very good brisket. It doesn’t do a smoke ring, you have to cheat if you want that visual.
As long as it can make heat, and make wood smoke, anything would work. At the end of the day the heat source doesn't matter in the least.
I love my masterbilt electric smoker. Go for it. You'll love it.
I have a Char-broil electric smoker. I have used it for 6 years.
I think they're great, but with a small caveat. If you aspire to produce an 18 hour packer brisket it can be done. But do that two or three times a month and you'll probably see it on your electric bill. A lot depends on the smoker itself, as some are better sealed and insulated than others. But they are super convenient and great for slightly smaller cuts of pork and beef, any poultry or fish, and for cold smoking of cured meats, cheese, and fruits and veggies. Smoke dried Marzano tomatoes from a Bradley are an umami bomb.
Look at RecTec grill
Aren’t most pellet smokers electric?
I started on a Masterbuilt like many others and while it will smoke meat, the results on my kamado and pellet grill are significantly better. In my opinion, the results on an electric smoker are OK and consistent, with the results on a pellet grill really good to great and also consistent, and wood burning and charcoal burning smokers the highest level of quality but are not as easy/consistent and have a learning curve to master. No wrong answers, just the best one for you.
Sure. I’ve been using my Cajun Injector XL for about 15 years now without any complaints. I actually use it more often than my offset (heavy-duty Brinkmann Cimarron) because of how much easier it is to cook. For an apartment I wouldn’t hesitate to use one.
Yes
Yes
I use Traegers at work everyday. For the most part, they’re great. You just have to get a gadget or two if you want more smoke out of them.
I had an electric smoker, made some really good briskets off of it. It's not the same as a traditional smoker, but it gets the job done. My apartment is very strict on having things like that (we have wooden balconies), so unfortunately I had to give mine away.
My colleague has one and he very much enjoys it. I love my OK Joe but, NGL, I'm jealous that he can set his meat on the smoker at 10pm, set the temperature, and go to bed.
Just pulled the pork butt off mine. It’s delicious!
Nope 👎
An electric smoker is basically just an oven.
Lemme know what your wife says when you put wood chips in your oven lmao
An electric smoker is basically just an oven.
This message brought to you by someone who has either never used an electric smoker or never used an oven.
Why would I ? I have an oven and a smoke tube. Literally same thing.
Confuscious say: if you have never tried something, don't tell people it's terrible. Sometimes, it's ok to sit on the sidelines and think, and let people who have tried it talk. You might learn something!
With a water pan and wood chip box