My 55 gallon barrel smoker plans include design concept photos and full method statement and a bill of materials. According to electric smoker reviews most of the folks are left quite fulfilled by the purchase they make of the appliance a lot of users say it is the top for making home made food without going through a great deal of hassle the procedure really is easy and it involves very less measures like placing the meat in the smoker and leaving it to get cooked.
Some are quick to tear down electric smokers with their primary argument surrounding authenticity and the benefits of traditional methods and I must say some of their argument is well founded but we live busy lives, times have changed and it is hard to find hours and hours and hours and….(well you get the point) to smoke all of your favorite foods and an electric smoker is a fantastic solution.
The newer models has a 24-hour timer with a temperature range of up to 275 degrees F and works on 4320 cubic inches of internal smoking space and an 800 watt electric heating , and it’s a good plus, Masterbuilt is a company known for exceptional customer service and year after year, they have been praised by customers for having product-related concerns fixed, ASAP.
However, you may want to consider on the other type of best electric smoker if you plan to enjoy your smoked fish even during winter as the vertical smoker is best used on a warm weather since it does not have a temperature control (one of the considered major worries) and would partly depend on the hot weather for it to really heat up. You can identify vertical smokers through the vertical electrical smokers at the base of the smoker.
We ended up with the Memphis Pro for the following reasons: 1) The construction, mainly the double-walled construction; 2) the preciseness of temperature, and being able to hold the temperature (due to reason #1); 3) the extreme ease of changing from smoking to grilling without a lot of effort or reconfiguration; 4) the double hoppers; 5) and another BIGGIE, the fact that grilled or baked foods taste like that, and not like smoked cookies, bread, pizza, etc.
Reverse searing 2″ steaks and chops (or thicker) works great on pellet smokers as you can get the internal temp up to 10-15 degrees below your desired finish temp, remove them and loosely wrap / cover in foil, crank up the smoker with the grates on to say, 400 degrees, and then sear off your protein getting great grill marks with little to no sticking at all.
On the other hand I made 50lbs of summer sausage and it only took up one layer at the top. I plan on having 2 x 500 watt heating elements made from electric charcoal starters controller but an Omega Process controller that I got from ebay. When checking for electric smoker reviews it’s best to look for the pros and cons of the product that you want to check because no product is perfect.