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My offset with the water pan finally beats my old electric smoker, and it isn't close
I ran a basic electric smoker for 3 years because I was scared of messing up a real fire. Two months ago I picked up a cheap offset in Birmingham and did a brisket with just a water pan and lump charcoal, and the bark was night and day different. The electric one basically steamed the meat, so I never got that dark crust no matter what rub I tried. I still fight temp swings every 20 minutes or so, but the flavor is worth the babysitting. Anyone here start on electric and never go back, or did some of you stick with it on purpose?
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