I have the Masterbuilt Electric smoker . The only 2 things I don't like about is , it takes a long time to preheat and will only heat to 275 degrees,
which is not a big problem as most meats smoke at that temp or less..
But doing a beercan chicken the way I like needs 300 degrees for about 2 hours, give or take for internal temps.
My friend has an electric smoker and trust me they have a benefit. His smoked salmon comes out better than I can ever do with a charcoal smoker. I have given up on making smoked salmon and he has given up on making pulled pork! I have only found one smoking unit that could do both well. My next smoker will be a Yoder smoker. Just got to convince the wife!! She says the meat is always good on the smokey mountain so why spend $2,000. Give me time and she will come on board!
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