To all you purest who say smoking with propane is illegal. . . .

[DanB]

I say suckers. Man I'm glad I have a propane smoker in the arsenal.

 

[Biggsly]

I say suckers. Man I'm glad I have a propane smoker in the arsenal.

You and me both, brother.

 

[steelhorse]

You don't by chance sell propane and propane accessories do you? I tell ya' whut.

 

[DanB]

 

[gmar]

I say suckers. Man I'm glad I have a propane smoker in the arsenal.

I can understand doing burgers, hotdogs, maybe even chicken but if I want something smoked, I still prefer using actual wood. Just comes down to personal preference.

 

[shaun.nickelson]

I can understand doing burgers, hotdogs, maybe even chicken but if I want something smoked, I still prefer using actual wood. Just comes down to personal preference.

I agree. I'm not a pro or anything but smoking with wood does taste better, but i do use propane for ease.

 

[Hawgman]

Thanks OP for starting this thread. I have a big charcoal smoker with side fire box and it's great. Takes all day but its great. But I'm not so much a purist that I wouldn't adopt another method. The last couple years I've been debating either a propane or electric smoker for smaller, quicker batches. Still will do big batches on the big smoker. My question: Which is better/cheaper to operate/more hassle free, propane or electric smokers?

 

[Neanderthal]

Propane is easy, charcoal is good, wood is bliss. I'm usually just happy if it can't outrun my fork.

 

[Shadowrider]

[Broken External Image]

 

[Kiyot]

Thanks OP for starting this thread. I have a big charcoal smoker with side fire box and it's great. Takes all day but its great. But I'm not so much a purist that I wouldn't adopt another method. The last couple years I've been debating either a propane or electric smoker for smaller, quicker batches. Still will do big batches on the big smoker. My question: Which is better/cheaper to operate/more hassle free, propane or electric smokers?

I've thought about getting a propane smoker also, but for the opposite reason. I thought that the long times involved in doing pork butts and brisket would be made easier. At the end of a 15ish hour smoke it can be hard to maintain the heat and keep an even temp throughout. Keep in mind I'm using a Weber Bullet and charcoal, so I have to keep adding charcoal at the end too. I've thought using the charcoal for shorter smokes like Ribs, chicken, summer sausage and bacon explosions would be easier because one load of charcoal easily does it and shorter times fiddling with heat control.