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food-bev SMOKERS-gas, electric, charcoal which is more cost effective

texas blues said:
HAH!

You just proved my case.

When heated to boiling, water evaporates in the form of steam.

Enjoy your steamed ribs!
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Not only does the steam evaporate out of the soaked wood chips, my smoker has a water pan just above the wood chip pan. I like to add a 50/50 dilution of apple juice and water. This also evaporates into steam adding another level of juiciness (moisture). It makes for a real "sticky" smoke.
 
seasoned hard woods won't accept water if you try the " soak an hour or 24" thing. makes no difference. any chunks I've soaked for up to a week ignited in seconds when i put them in my pit in a hot spot i normally wouldn't add chunks to. I agree with a water pan but soaking seasoned hardwoods for an a hour or a day? cmon? and no, i didn't read the whole thread....wuteva..
 
I have a Big Chief I use allot for salmon. This summer I'm going to get a Big Green Egg or similar Kamado Grill. One of the reasons is for smoking at 200* for 8-12 hours with minimal fuel(wood,coals). And on the flip side they can reach temps of 1000* for searing steaks of making great pizza's. 
 
SavinaRed said:
I have a Big Chief I use allot for salmon. This summer I'm going to get a Big Green Egg or similar Kamado Grill. One of the reasons is for smoking at 200* for 8-12 hours with minimal fuel(wood,coals). And on the flip side they can reach temps of 1000* for searing steaks of making great pizza's. 
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Got the acorn by chargriller last year, lowes $300 change of address PO packet lowes coupon brings ya to $275 love mine!
 
BBQ at 200 no problem grill at 700 no problem
 
PrimeTime said:
Got the acorn by chargriller last year, lowes $300 change of address PO packet lowes coupon brings ya to $275 love mine!
 
BBQ at 200 no problem grill at 700 no problem
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I might go that route. I had my mind set on a ceramic for heat retention but this might by a good option for me.
 
its very well insulated. You will use about 20 or so briquets for a 5-6 hour smoke. can ramp up from 200 to 700 in about 10 minutes. can't beat it for the price. great starter for kamodo cooking. 
 
I'll second (or third) the Big/Little Chief electric smokers.  I've got the Little Chief and they last forever.  Ours is around 30 years old and still works great. 
 
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