Hello im new,was wondering if electric is better then gas, and about how much electricity do you use on average thanks
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Oh I'd say the opinions on this site would lean a bit towards the electric side. 
Here's a couple links to some power usage stats.
http://pages.sbcglobal.net/barber21/guest/mod50_KWH.html
http://forum.cookshack.com/eve/forums/a/tpc/f/409102888...381023634#9381023634
Here's a couple links to some power usage stats.
http://pages.sbcglobal.net/barber21/guest/mod50_KWH.html
http://forum.cookshack.com/eve/forums/a/tpc/f/409102888...381023634#9381023634
The smokette has a 500 watt element. After the first hr it is basically on about half the time so for a 18 hr smoke (easy math) at 15 cents a kilowatt hr (TXU price and then some). you would be looking at about $1.50. "Cheap" I don't exactly know but I would guess that a gas unit would take at least a half of a 20 lb tank ($8.00)
The Cookshacks are very will insulated so many other electrics may not be as nearly efficient.
The Cookshacks are very will insulated so many other electrics may not be as nearly efficient.
Some people, including me, can taste the gas in "gassers". Restaurants hate me when I go in and say "hey, are you cooking this in a OH or SP with gas?"
Plenty of people love both, but like Lantern said, I think you'll find we're pretty much leaning towards electric (of the two).
Me, I'm a pellet guy first, electric 2nd and gas is okay (not perfect) for a grill.
Plenty of people love both, but like Lantern said, I think you'll find we're pretty much leaning towards electric (of the two).
Me, I'm a pellet guy first, electric 2nd and gas is okay (not perfect) for a grill.
I'm with Smokin on this one. Gas taints whatever it is you're cooking. Then again, not everyone is sensitive to gas flavoring. IMO, cooking with gas ranks right up there with using lighter fluid to start charcoal. If you like a little hint of fuel oil in your ribeye go ahead and use it.
It all boils down to preference. No petroleum for me!
It all boils down to preference. No petroleum for me!
Gas sure does cook 3,or 4 pork chops up nice and quick on one of them windy,cold Jan. nights down around Lawton,OK. 
quote:Originally posted by Wheelz:
I'm with Smokin on this one. Gas taints whatever it is you're cooking. Then again, not everyone is sensitive to gas flavoring. IMO, cooking with gas ranks right up there with using lighter fluid to start charcoal. If you like a little hint of fuel oil in your ribeye go ahead and use it.
It all boils down to preference. No petroleum for me!
What????????
I thought you were strickly a Kingsford matchlight man!!
I'm bad to rub people the wrong way by trying to tell them better ways to grill or BBQ their food..........while at their party or dinner. I don't mean to insult them, I'm really trying to help them out.....and myself when I'm forced into another gastro assault at the next party/dinner. What am I supposed to? They're usually already kinda miffed when the wives/girlfriends start asking(WHILE EATING) when the next time will be for a cook that I do.
quote:What????????
I thought you were strictly a Kingsford matchlight man!!
Matchlight...? You're crazy!
I have one of each, and I don't taste any gas flavor. They both have merits so it comes down to what you want to cook.
I don't like my cookshack for sausage or bologna, but it is great for doing butts, and chicken thighs and most other meats and with some work does cheese nicely.
I also like whole chickens or cornish hens in my gas smokers.
The electric is so much easier to use, no messing with dampers and such, is insulated well (cookshack) and will work just as well in 80˚ as it does in 10˚ weather, my gas smoker won't do that.
I have a Smokette (008) and a 48" SS Gas smoker from Cabela's.
I don't like my cookshack for sausage or bologna, but it is great for doing butts, and chicken thighs and most other meats and with some work does cheese nicely.
I also like whole chickens or cornish hens in my gas smokers.
The electric is so much easier to use, no messing with dampers and such, is insulated well (cookshack) and will work just as well in 80˚ as it does in 10˚ weather, my gas smoker won't do that.
I have a Smokette (008) and a 48" SS Gas smoker from Cabela's.
Not to hi-jack the thread, but I'm curious about the gas taste thing.
I can always taste a difference in BBQ when it's cooked on different styles of cookers. I've tasted meats from many styles of smokers, and as such, I can usually identify what type of smoker the meat came from. With that said, I've never been able to detect a "gas" flavor. What I can taste is more of a function of the cooking environment, i.e. type of wood, moisture level of wood, high humidity, low humidity, convection, no convection, etc. I can also usually pick up when lighter fluid or match-light charcoal has been used. I must admit that the lighter fluid taste is harder to pick up on a larger batch of charcoal that has been allowed to burn down.
Anyway, I've never been able to pick up any "gas" taste from slow smoked items. The way I can taste something has been grilled over gas is the lack of a charcoal or wood flavor, and I've even been fooled on that if someone is really good with a smoker box on their grill.
I'm not trying to start any kind drama here, but I just can't taste it. For those that can, what I really want to know is can you tell the difference between LP and NG? If so, can you describe it? Do you think it is a function of the "scent" they add to LP and NG, or the gas itself? Also, is there any other flavor that is similar to the taste you find with gassers?
Like I said, I'm REALLY not trying to start any sort of argument, I just am trying to understand. And maybe refine my palate a bit if y'all can guide me
I can always taste a difference in BBQ when it's cooked on different styles of cookers. I've tasted meats from many styles of smokers, and as such, I can usually identify what type of smoker the meat came from. With that said, I've never been able to detect a "gas" flavor. What I can taste is more of a function of the cooking environment, i.e. type of wood, moisture level of wood, high humidity, low humidity, convection, no convection, etc. I can also usually pick up when lighter fluid or match-light charcoal has been used. I must admit that the lighter fluid taste is harder to pick up on a larger batch of charcoal that has been allowed to burn down.
Anyway, I've never been able to pick up any "gas" taste from slow smoked items. The way I can taste something has been grilled over gas is the lack of a charcoal or wood flavor, and I've even been fooled on that if someone is really good with a smoker box on their grill.
I'm not trying to start any kind drama here, but I just can't taste it. For those that can, what I really want to know is can you tell the difference between LP and NG? If so, can you describe it? Do you think it is a function of the "scent" they add to LP and NG, or the gas itself? Also, is there any other flavor that is similar to the taste you find with gassers?
Like I said, I'm REALLY not trying to start any sort of argument, I just am trying to understand. And maybe refine my palate a bit if y'all can guide me
Mercaptan is the additive found in natural and LP gas that makes it smell like rotten eggs or rotting cabbage. It is a sulpher compound. Smoke cook with gas long enough and I'm wondering if some of this could be absorbed by the meat resulting in an "off" taste or smell.