Hot take: charcoal isn't always better than gas for smoking

I used to think anyone using a gas smoker was just taking the easy way out. Then last summer I did a brisket for my crew's end of season party and the temp kept dropping every time I opened the lid to add wood chips. After 11 hours of babysitting that fire I finally threw up my hands and borrowed my neighbor's gas smoker for the next cook. The bark came out just as good and I didn't have to wake up at 4 AM to feed the coals. What really tipped me off was watching that brisket hold steady at 225 for 8 hours straight while I sat there drinking coffee. Now I keep my Weber kettle for burgers but I'm not ashamed to fire up the gas box for overnight cooks. Has anyone else here switched over for certain types of meat?

3 comments

3 Comments

keith90017d ago

Wait are you sure gas smokers need wood chips or is that just for charcoal ones?

betty_kelly917d ago

oh yeah I have a gas smoker and I always use wood chips. you just soak em in water first then toss em in a smoker box or wrap in foil and poke holes. works perfect every time.

michael66915d ago

Oh man, I made that exact mistake when I first got my gas smoker! I spent like 20 minutes soaking chips and wrapping them in foil, only to realize I forgot to actually put them in the smoker box. Smoked a whole pork shoulder with zero smoke flavor, felt like a total goof.