I have toyed with the idea of purchasing some form of electric smoker. Confused as heck, as there are so many to choose from. I've researched some expensive ones such as Bradley and Cookshack brands. A more reasonable model is made by a company called "oldsmokey". Anyway---any thoughts would be appreciated. I would really dig becoming expert at smoking pork ribs, chicken, and briskets. Always been told "low and slow" is the way to go, so that's why I thought of an electric smoker, where you can adjust the thermostat. To totally contradict myself regarding "low and slow", a couple of weeks ago, din-din was with Debbie and Michael. Michael used his charcoal Weber. He cooked with indirect heat, using soaked woodchips to top the burning coals. Somehow he adjusted the temp to remain at about 325, and with a rib rack, he cooked baby backs for about 90 minutes. They had a dry rub--no sauce. These ribs were were ummmazing. Tender, smokey, flavorful, and there was a slight tinge of pink under the surface of the meat. I've read that this is a chemical reaction to authentic smoking.
Can't stop thinking about those ribs, and how I would like to master smoking.
Thanks for reading my post,