I know. I KNOW!!!!!!.........electric smoker.
Well, I finally got a chance to cook on one this past weekend that I picked up at Cabela's with Cabela's points. I had always been against them until I ate some food off one at a friend's lake house last July 4th weekend. I was pretty surprised at how well the ribs tasted. The cool thing with the electric smoker is you set the temp/time and walk away. The smoker will shut down, so you don't have to be near it to keep the food from over cooking which is perfect for the lake. Anyway, I cooked a boston butt on one this weekend. It wasn't BGE good, but plenty dang good for lake food. I imagine it will get better as I get the inside of it seasoned and learn a little more on trial and error about the wood chips.
Just thought it might be a good option for some of you guys who don't want to drop the money on a BGE. Here is the brand I got:
http://www.cabelas.com/cabelas/en/templ ... ISO-8859-1Lots of good reviews on Cabela's website about them.
I used apple wood chips on this cook. I coated the butt with spicy mustard and pork spice like I have been doing on the BGE. I cooked at 215 for 13 hours. I will probably raise the temp to 225 or 230 as I noticed it wasn't always at 215 during the cook. I didn't get the nice crust on the outside and all the fat didn't cook off like the BGE. I'm hopping the hotter temp will help.
Anyway, just an FYI for you guys wanting another smoker option.