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One point where you're wrong is a pellet grill vs electric smoker.. Pellet grills have one of the hishest percentage of complete combustion thus you get hardlyzero smoke flavor.. Wood chunks/chips give off their flavor by incomplete combustion, common sense would tell you not to use an electric smoker during a rainstorm.. I actually gave my propane vertical smoker to my bro in law for an electric vert smoker since i also have an electric pellet pit boss grill.. Used to have an offset before moved and gave it to a neighbor. The process of incomplete combustion is what gives the flavor and heat source isn't as huge of a factor. If i want smoke flavor on my pitboss i have to also use a smoke tube to get that smoldering incomplete combustion which is where you get the flavor.. I also just have a small family and with a rib rack i can fit 4 racks if really needed. If i need more space i use the pellet smoker BUT I still have to add a smoke tube since a pellet smoker uses pellets as it's main source and again is a very clean burn which produces fuck all for smoke flavor. Sure the pellets smoke and it looks pretty but it's not really imparting shit for smoke flavor

I did the same thing with a pork roast one wrapped one not wrapped my opinion by far was the wrapped one was super moist the one not route was dry and tough most definitely wrapped to keep moisture

Why do y'all want a electric grill. Go in ur home use ur oven. Grill is for charcoal r wood cooking. That's just me. ❤❤❤❤❤❤

Recently found your channel. I have two offsets and recently bought an electric smoker for the ease of use, don't have a pellet grill/smoker yet but was wondering about this topic. Thanks for making the video..

Your are REALLY wrong

Excellent video. The quality is especially evident at 10:46 when you mention your hypothesis regarding the water pan. Dilettantes skip experimentation, peer review, repeatability, and all the other key steps necessary for a hypothesis to be elevated to a theory.

What you didnt mention was the heating element and whether that can get wet.

Currently I’m using my fourth smoker, now I have a pit boss. The new pit boss has a water tray, I’ve never seen a big difference in t’he two

repeat your test, reduce the cooking time by 1 hour in the box that has water or reduce the temperatre.. also you should of use HOT water, not COLD water. I think you have more testing to do.

Wow, what a bunch of lame reasons. Who you workin' for, the Big Green Egg? I just ate the best ribs I've ever had off my new Smoke-It 2d.

First few times I used the smoker I have acrid horrible tasting smoke flavour.....only used maybe 1/4 cup of hicory wood chips....been smoking for years using smoke pouches on grill and they worked great....top vent wide open what could be the issue airflow ?

Man you don't know what you're doing. There is no problem with an electric smoker. I've used all types for years.

Has anyone added a cold smoke attachment to get more smoke? Made by Masterbuilt for digital smokers.

A little late seeing this video. The end result is not surprising at all. The water smoke cooked the meat faster as steam/vapor transfers heat energy "better" than air. If you had smoked with water for less time (less than the 30 minutes in this test) it probably would have been just as juicy as the other one. Water trays wont ever make the meat more juicy because of physics. When you heat meat, the fat and juices will spill out. Unless you're using a pressure cooker nothing you do will force moisture into the meat. Water trays also act like a brick, when you open the smoker to check heat escapes. When you do that with a water tray, the stored heat in the water will help bring it back up to temp faster when you close the lid.

So I saw your video about pros and cons and I saw your video with your. I guess it's an auger style digital grill type smoker. The question I still have left is efficiency. Which one uses the least? And I'm going to assume it's the electric one, the least amount of wood cost of ownership thing you know..

Learn to use the tools you have in the way that they are meant to be used. Don't complain about something not being something else. This is a bad ass little smoker. I got mine for 30 bucks at Goodwill and I use it twice a week for meal prep and I love it

great to have it on an apartment balcony

Here are a few more experiments to try. Try wood chips soaked in a liquor like bourbon or ale and one without. Curious if the flavor is affected. Also, some people substitute the water with play sand so try to compare a no-sand control to one. See if you get a repeat. Also, do the experiment with water one or two more times to see if it is reproducible.

I think the masterbuilt electric smoker was designed for for actually making smoked product such as cured and smoked ham, summer sausage , polish and various rope sausage and snack sticks. That being said you can still turn out great pork butts and briskets and ribs. When you add the cold smoke unit to a 40" masterbuilt you can generate smoke for hours without refilling.I have literally thousands of pounds of sausage,hams and bacon thru mine as I was commercially processing deer for 5 years and used it for my sausage, the weak link is the controller which go out every 3-4 years. I have mine on an auber controller and can pretty well just load it , load my chips and for get about it for 12 hours or more.

i mostly use mine as an outdoor oven during the hottest times of the year. I love it for that but i do wish for more smoke flavor. i have same smoker.

Never get a Masterbuilt Electric smoker. The quality is crap and the only thing worse than the smoker itself is the service and support. Crap product, crap support. CRAP!!!

What was the fat content of the chuck roasts and did they come from the same steer? That could make a difference.

just got a Dyna-Glo DGO1176BDC-D for a hundred bucks never been used and i was gonna try and sell it for an electric, but i think you sold me on it!

Hopefully the staff doesn t give you anything sharper than a pickle

Maybe you are not smart enough to operate one is my guess news flash captain pellot stove smokers are electric😴💩

Bought a used one for $20 because the previous owner got a bigger one. All I had to do was clean it and the grill grates look like new. Think I will use water for quicker cook time. Thank you for a very good video.

Don’t think you need more trays from the size of ur stomach.

Best electric smoker made is the little chief i can smoke 500 to 600 pounds at one time yes your read that right burger boy

You dont seem real bright thats the problem stay out of burger king slim

I have used a MasterBuilt for about 4 years the only time I use a water pan is if the meat is really fat, Ham etc. so it doesn't flare up. I cover everything below with foil for easy cleaning, and let it do its thing. Thx for the video!!

You appear to have no fricking clue of what you are talking about go back to burger king

I've had a Cookshack 025 electric smoker for 10 years and it's absolutely brilliant. Put in the meat, two chunks of apple wood in the firebox, press one button and you're done! It maintains a constant cooking temperature (225 for me), and the sealed box keeps meat tender and juicy.

So I just came inside from my first smoke on a Pit Boss 3-Series Digital Vertical Smoker to look up some stuff about it and saw this video in my feed. I'm currently smoking an 11lb pork shoulder and just pulled off 2 slabs of St. Louis style ribs I had in with it. The sneak sample off the ribs tasted great with a good smoke flavor. I opted for the smaller of the 2 they offer (which is still plenty big for family meals) because I have a homemade horizontal wood smoker for big events and don't have time to babysit that hoss when I just want to smoke a chicken or some ribs for supper. Each smoker has it's role. I did a lot of research and finally decided on the Pit Boss because it eliminates some of the issues you are having. It has 2 adjustable vents on the back which gives it plenty of air flow (confirmed by watching the smoke convection through the glass door). Also it has a big chip tray which I loaded with hickory. My only complaint so far is temperature which I'm going to remedy with a little wrap insulation. I don't see this as a problem in the warmer months as we can usually just cook on the pavement here then! Good luck!

One can tell the difference . Trad smokers always have a deeper smoke taste . Now electrics are great for subtle hints and cheeses .

Hey Andy, the reviews are always positives. However, my wife and I are new to Sebastian. We've, been to most of the restaurants reviewed. In some cases, we've been to the same restaurant and the food was consistently subpar.

My digital electric smoker is amazing. My ribs and brisket is better than bbq joints.

Thanks! I appreciate the insight vs all they commercial euphoria "pro hype" in contrast too all the cons which the sellers intentionally avoid (even a hint of mention that triggers thoughts too the con side of things). Honesty sells better than selling lies about junk!

What an interesting video! Great content! Thank you. I hope for many more and several more subscribers!

You said sweet potatoes, those look like tater tots to me .

the meat with water is steamed and allows the water content go in and out constantly changing the texture of the meat. it contains more water but because it's fibrous the texture gives you a feel of a dryer meat. the no water method seals the surface allowing the meat to slowly release the moisture without affecting the meat fibres and making the meat feel more tender. it's like the space food meat. you can rehydrate the meat but the texture is off.

I have never used water in my electric smokers and the food always turned out awesome. I just use a squirt bottle with apple juice.

I tried this but decided to soak the chips in a large bowl of lighter fluid overnight. In the morning I took them out, squirted a bunch more lighter fluid on them, and threw them in smoker. I was worried about not getting enough smoke so I decided to use all the chips i had (3/4 of a bag or so). It set my house on fire, but at least the flavor was incredible. Like nothing else I'd ever eaten.

Ah you ever think that these electric smokers are folks like myself. I live in a apartment. We’re not allowed grills or bbq pit on the balcony. We gotta use the pool grill. And so when I use my electric smoker on my balcony no one even notices. I love my Pit Boss tabletop.

U should tell us the results at the begining of the video!!

Would you say working with a smoked or a gas grill is better ?

Faster cook, slightly thinner cut = drier meat. Every time.

Everything has its place. I’d say that for the average household, an electric smoker is more than adequate for family gatherings or a nice dinner without worry

Put some stones inside and you will get a nicer taste

I would add that if you store it outside (even with a cover) the electronics goes bad. You will know when it Tripp's your breaker. Don't ask how I know.

What probably happened was the bark on the non water hardened up and did not allow juice to escape as much. The humidity in the smoker with water pan probably softened the bark and allowed juice to escape