Posted: 12/27/2011 4:01:04 PM
The best investment for the electric smoker is a good digital smoker IMO.
The biggest mistake people make is opening the lid over and over to check temps.
With the digital you don't have to mess around with losing heat by opening the lid.
Never take out brisket or pulled butts until they hit 195 degrees. Takes a garbage load of time (more time than the manuals tell you.)
If you don't have time to "man" your smoker all day feel free to wrap your meat in aluminum foil and place in a 200 degree over. Only do this after the internal temperature of the meat reaches 160 though because that's them the meat stops absorbing the smoke flavor(your smoke ring will be complete). The advantage to cooking the whole way on straight smoke is that is will give your meat a really nice black bark.