I like mine but I would recommend finding something with a firebox attached so you regulate smoke easier. The bottom loading feature of my charbroil is cool but would be easier with a separate chamber. Also a grill with some substantial thickness to the metal will allow it to retain heat better. Stay away from stupid over priced stainless steel electrical/gas bullshit they might look nice but that shit is more for suburban pissing contests and over cooked burgers.
The charbroil offset smoker can get you in the game for like 200 bucks. Big Green Egg’s work too but run like 800-1k. The weber Smokey mountain’s work too but I don’t fuck with them. If you can find a used drum smoker someone made that will do. Just make sure you get an accurate thermometer on whatever you get because it’s all about consistent temperatures.
I’ve never used an electric smoker but they do work. I just don’t see the need for it when you still have to load wood in there so I guess you don’t have to stir coals but that’s part of the whole shit for me.
You could just use a standard 22" weber but I’ve found its a lot more work trying to smoke with one of those, just get a more legit smoker if you can.
