I started out with a propane smoker, It was a PIA, I could not hold the temperature, on a 12 hour smoke I had to check it about every 15 minutes, essentially I couldn't do anything but stand by the smoker. I then switched to a Weber smokey Mountain charcoal smoker, it was better than the propane but is still required a close watch. Then a couple of years ago I switched to a Bradley digital electric, I am very happy with it. It hold the temperature well and it is set up and smoke and forget. Once you set the temp, the smoke time and the cook time it takes care of it's self except for adding the wood biscuits which come in a whole lot of different woods, each one lasts about 20 minutes and then the new one pushes the old one into your drip pan of water. All you have to do is know when to add some more biscuits into the self feeding tube. I recommend buying a biscuit saver which are metal discs that go on top of the biscuits so that when you get to the last part of your smoke time you don't waste wooden biscuits that would be pushed into the water pan. A good thing about this smoker is you do not have to open the door to add more smoke biscuits, the tube is external as well as the smoke generator so you do not dump your heat by opening the door. I can recommend the Bradley digital smoker, You can also buy an attachment so you can also cold smoke as well as hot smoke. No matter which smoker you wind up buying, I highly suggest also buying a digital probe thermometer that gives you constant internal meat temp and a digital rack thermometer to double check the true inside temp. My probe thermometer is remote so I can leave the base which the probe plugs into and take the readout part of the thermometer with me if when I walk away.
Last edited by Woods walker; 01-04-2019 at 11:44 AM.