by Bo Beaver » Wed Sep 13, 2017 4:32 am
I cheat and use a Bradley Original electric. Works good for what I do. A little on the small side but can be had for about $300 USD. The wood bisquettes are on the expensive side, about $20 for 48 (that's enough for 16 hours of smoke). Works good for fish, jerky, and small batches of sausage. I've had really good luck with whole chickens and pork loins, but it's a bit of a fair weather smoker and takes a bit longer if the temps are under 65°f. There are a lot of guys who add a second electric oven element for better heat, that's a route I may take soon.
"Fear and dread of you shall be upon the beasts of the earth, and the fowl of the air, all that moves upon the earth, and all the fishes of the sea; into your hand are they delivered. Every moving thing that lives shall be meat for you." Gen9:2