charcoal versus electric shootout

[toynaround]

I’m looking for some advice on purchasing a smoker. I’m a newbie and want to make a wise investment. Any help would be greatly appreciated.
I have been thinking about an electric cookshack smoker (amerique) or a charcoal smoker(backwoods fatboy or superior ss2). In the case of the charcoal smokers I would use a guru or stoker to make the process easier to manage.
My question is this.
Has anyone tried to do a blind taste test shootout between an electric and a charcoal? How much taste difference is their really between them? My thinking would be to try them both with and without wood. I know there are many variables here but the idea would be to remove any rubs, sauces and try to cook them as close to the same as possible. I know there will be texture and finish differences but what about the core issue of taste?
Without wood how distinctive is the flavor using charcoal? Using wood are any difference masked or enhanced?
Im attracted to the ease of the cookshacks but don’t want to regret the decision down the road wishing I bought one of the others.
thanks

[Jarhead]

I have heard, thru the forum, that you will get better flavor, smoke ring and bark from wood or wood and charcoal.
I have never been around a pellet popper, so my opinion is biased.
SmokinOkie is the one that needs to answer this one, or some of you ringers that have both.
I'm gonna be watching, cause I plan on a new addition this summer.
JM2C
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Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

[SmokinOkie]

Well.... it depends.

How's that for a waffle answer.

It's REALLY going to come down to your taste buds and your experience. One mans opinion is another man's BS. It just depends on who's talkin'

First, the disclaimer. I dont work for CS, but I do run their forum. I either have had or do have just about every CS they have, and for me, the best of both is the Pellet cooker. Also, CS has a money back policy if you get it and don't like it (another reason for buying from them direct.

Is an electric for everyone? No. But given the large number of people that do have them, they will fill a need.

Shoot, be like the rest of us and have more than one type.

They're different, the difference being wood source. Electric (like CS) use a heating element and the others use charcoal. Beside design differences (insulation, capacity, etc) the biggest difference is humidity. The CS are very, very humid cooks by design and the other it depends on if you use water or add water.

That humidity can cause some issue with bark, appearance, and all I do is to say open the door, let some humidity out. You want to eat BBQ, not steam it.

You can get a SR in an electric, you just have to produce enough Nitrates to "cure" the meat (that's why it's pink). In the CS you add a chunk or two of charcoal or lump and it works fine.

Can I replicate a stick burner taste in my CS. Yes, with some practice and knowledge of the limitations (the humidity and heat source).

In the end, over 10 years on the CS forum, I've known of less than 10 people who've taken them up on the refund.

As for details, I'll tell you what I can.

[toynaround]

thanks for the comments. The FEC100 is a lot more than I planned on spending so I'm a little gun shy.

It sounds to me that the bark and appearance are more issues than any flavor differences created by burning charcoal?

If you had to by just one vertical smoker what would it be? The FEC100, Backwoods, Superior?

thanks again

[SmokinOkie]

[toynaround]

thanks for your insights. I live in minneapolis, Minnesota and there is a dealer here for the FEc100 and backwoods i will go see today. I will have to look into competitions here in town, I suspect there is not much happening in the dead of winter.

[toynaround]

After visiting my local dealer I opted for the backwoods party with a digi-q guru. I was very tempted by the FEC100 but in the end doubling the price and size seemed too big of a step for this newbie right out of the blocks. Thanks for all the help.

[imgrizzly]

toynaround check out the "Fire on the Ice" competition next weekend, Feb 26 &27 on Mille Lacs Lake. Twenty to thirty teams all cooking out on the lake in our weather conditions. Google "Fire on the Ice" BBQ to get the particulars.

[toynaround]

the fire and ice event sounds great. I'm not ready to compete but would love to come just to check it out. Not sure if the schedule will allow me to make it but I will see how it goes.

thanks