I use an electric smoker to convert cheaper meats into tasty meals. I buy pork-boston butt, whole chickens and whole turkeys. Some times, I brine the birds. Some times not. To smoke these I purchased a cheap electric smoker at my local big box chain hardware store. This was 20 years ago and the thing still works. It is bullet shaped, but has no controls. Just plug it in. 2 racks. I use a thermometer with a remote readout to track the temperature. It works just fine. If what I do is your vision then you could go to Home Depot, Lowes or Sam's Club and buy their $150 electric smoker by Masterbuilt or whomever. In most of the cheap ones, you can also add some flavor wood. I find that it is a waste of time. I can smoke a lot of stuff on two racks. I keep my smoker in the garage so I do not have nor do I need an insulated smoker, although I have some r-4 aluminum wrapped around it.
There are those who are very serious about the smoker. They want more controls and more options on the box. They will smoke more expensive cuts of meat. They want to smoke more than 40 pounds of meat at a time. They want to smoke outside in the dead of winter so they need a heavily insulated smoker (I keep mine in the garage.)
You have choices based on your vision.
This got me thinking.
To OP:
The easiest thing in the world to smoke is a pork butt (Boston butt, pork shoulder, all the same, some just have bones). All you need is low heat (about 225F), smoke and time. BUT, make sure you get the final temp to above 200F. This is a cheap way to start, and really hard to screw up (IF you get to temperature). I normally use the "Texas Crutch" and wrap them in foil at about 165F. Add some apple juice, and wait. FYI, this can take over 12 hours.
If you want something faster, chicken and turkey can be cooked a little hotter, and come out great.
I always spray everything with apple juice, every time I open the smoker (which should not be often)
By all means DO NOT start out thinking you will make a brisket. Unless you are extremely luck, your first couple of briskets will be a disappointment and turn you off from smoking.
What I have found works with brisket:
- get a whole brisket ($$$)
- inject with beef broth and/or apple juice
- Make sure you get it to the right temp (I forget off hand, but not as high as pork, maybe 190F?)
- It is OK to wrap any meat in foil after 6-7 hours. It is not going to get any more smoke flavor, and might actually get a little harsh if smoked longer.
Lastly, have some fun with it. We tried a meatloaf. Came out good. Some folks smoke chicken wings for a while before deep frying.
In the beginning, not everything will turn out GREAT, but most will be better than just grilling.
FWIW, I have only used apple wood for smoke. It has turned out so good, I am afraid to try anything else.
ENJOY.
Edit to add: also try a chuck roast, to make pulled beef. Just as easy as pork butt, and just as tasty.
