Chromdome35
New member
I've been trying to smoke meat for years, I like to say I suck less at it today than I used to. I have a couple of upright cabinet propane smokers and a custom built offset firebox stick burner. Both my propane smokers (GOSM big block and a Smoke Hollow) are not that much fun to cook on. I have a devil of a time getting the temps to level out where I want them. My stick burner requires pretty constant monitoring to keep temps. I find as I get older that the process of cooking is not as enjoyable to me as it used to be. I really just want to eat some good BBQ.
SO, I've been thinking of selling my three smokers and buying a Smokin It electric smoker. I'm having a hard time picking between the Analog #3, the #3DW, and the #3.5DW. I will probably go with the #3 size, but struggle with which version to get, the Analog or the #3DW. I see in the stats that the Analog only cooks up to 250F, when I cook chicken, I usually go for closer to 275. Do any of you find the max 250F on the Analog 3 limiting?
SO, I've been thinking of selling my three smokers and buying a Smokin It electric smoker. I'm having a hard time picking between the Analog #3, the #3DW, and the #3.5DW. I will probably go with the #3 size, but struggle with which version to get, the Analog or the #3DW. I see in the stats that the Analog only cooks up to 250F, when I cook chicken, I usually go for closer to 275. Do any of you find the max 250F on the Analog 3 limiting?