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Edited September 22, 2017
at 09:24 AM
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Jet.com
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Patio & Garden Warehouse Blowout Sale [jet.com]:
Apply code
GARDEN30 for 30% Off Orders of $100+ on Patio & Garden (Max $100 Discount) or apply code
GARDEN20 for 20% Off on Patio & Garden (Max $100 Discount).
Examples:
Note, sale is valid through 9/26.
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If you wanted to clean the window on the smoker and keep up with it, I'd say go for the window.
I've gotten to the point that I just monitor temp remotely and open the smoker rarely during use to check on things, so In hindsight I could have managed without the window.
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If you wanted to clean the window on the smoker and keep up with it, I'd say go for the window.
I've gotten to the point that I just monitor temp remotely and open the smoker rarely during use to check on things, so In hindsight I could have managed without the window.
After a few smokes, the window becomes obscured and besides, what are you looking at? Can you see if the meat is cooked? Of course not! You open the door and make a temp check or use your wifi thermometer and then open the door.
Besides, you are losing heat through the window..
After a few smokes, the window becomes obscured and besides, what are you looking at? Can you see if the meat is cooked? Of course not! You open the door and make a temp check or use your wifi thermometer and then open the door.
Besides, you are losing heat through the window..
I used a windowed one for a few years before I got my egg. You can clean it with baking soda and water.
That's just the fuel source. Smoke comes from an additional wood product.
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Vs the electric element?
They are just the source of heat. Burning the wood chips gives you the smoke, which both do
Imo this is the best deal I've seen on an electric. The 30" version is far too narrow to comfortably smoke ribs and especially whole packer brisket
The 40" version (on sale in this deal) is much wider and fits almost everything with ease
Definitely jump on this if you were considering a master built smoker
also, the window is useful in checking the color / bark of what you're smoking. lots of smokers go by color as an indicator when to wrap their meats (let's not get carried away with jokes here)
that way you don't lose heat by opening and checking on the color, but yeah, sounds like a bitch to clean all the time
They are just the source of heat. Burning the wood chips gives you the smoke, which both do
Imo this is the best deal I've seen on an electric. The 30" version is far too narrow to comfortably smoke ribs and especially whole packer brisket
The 40" version (on sale in this deal) is much wider and fits almost everything with ease
Definitely jump on this if you were considering a master built smoker
also, the window is useful in checking the color / bark of what you're smoking. lots of smokers go by color as an indicator when to wrap their meats (let's not get carried away with jokes here)
that way you don't lose heat by opening and checking on the color, but yeah, sounds like a bitch to clean all the time
But the 40 inch isn't digital. Is digital a must have feature?
Absolutely not. Never rely on the digital temp, it's almost always inaccurate. Get yourself a decent quality thermometer, one that has an oven probe and a meat probe.
Maverick brand and redichek (clone) are trusted brands
Maverick brand and redichek (clone) are trusted brands
http://www.smoked-meat.com/forum/...post612118
Good Luck!