What is the best easy-to-use smoker? Recommendations on electric or charcoal models appreciated.
I would say 100% with out a doubt the Green Egg Smoker (http://www.biggreenegg.com/) We have it and it makes the best smoked ribs ever, the chicken is great, the brisket is phenomenal. Its easy to use and it is well known in the world of barbecue.
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Traeger Grills are fairly new to the grilling scene, and although you won't catch these puppies in public at BBQfest, these can be found on most decks here in Memphis, TN. This electric start smoker uses an automatic pellet feeder to dispense the wood you choose for an even and controlled smoke-out. There are several varieties of grills and pellets available online. Worth the money for effortless Memphis style results every time
I would say 100% with out a doubt the Green Egg Smoker (http://www.biggreenegg.com/) We have it and it makes the best smoked ribs ever, the chicken is great, the brisket is phenomenal. Its easy to use and it is well known in the world of barbecue.
I purchased an electric smoker because they are a bit more "low maintenance" when smoking for long periods.
First I had this 30" Masterbuilt (around $199 from Cabelas). It has a digital temperature control to maintain the temp. It was easy to use. The wood chips were VERY cheap (about $3.00) for a bag that you can buy just about any place (Wal-Mart, Target, etc.) One bag lasts for several smokings. Chips need to be added about every 90 minutes to maintain good smoke.
Good: inexpensive, temperature control, GREAT smoked meat
Bad: The thing died after about a year.
Next we upgraded to a Bradley Original (about $300 from Wal-Mart). We cannot tell the difference between the quality of meat smoked compared to the Masterbuilt, but the Bradley is a bit more low maintenance during smoking. It has an auto-feed system that advances discs of compressed chips every 20 minutes.
Good: easy to use, set and forget once you know how long the meat needs to go
Bad: chip discs are a quite a bit more expensive than the bag of chips (about 50 cents per disc)---still not very pricey, but when you are smoking for 4-6 hours it'll cost you a few more bucks per smoking, but still VERY cheap, also the model we got did not have the digital temp. control, but once you get a temperature set, it holds the temp really well.
I would also strongly suggest charcoal (lump only).
Brinkmann makes a line of smokers similar to the Green Egg but with thinner walls and a lower price tag (by about $600-700). I have used a similar Brinkmann 'bullet-like' smoker for 3 years and can tell you that starting with a device as simple is this lets you focus on the meat, temperatures, times, etc. You will actually learn how to smoke meat and not just push a button. It will be that much better after you get your bearings and can move up to a nicer side-box smoker.
For 40 bucks, this is a 'hands-on' smoker and you do have to experiment with wood types, rack placement, and cooking times but that's why owning a smoker is so rewarding.
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Smokers are pretty easy no matter what type you get, and there's really not much need to spend huge sums of money.
I would definitely go with charcoal... If you're going to do some serious smoking, you should get one with a side box for woodchips... if not, you can just put them in a tin pie pan above the coals.