Yes pellets. It has a hopper you fill with pellets a spiral auger that pushes pellets into a fire box. Then fans and auger speed control the temp and smoke.
How long do you need to keep the meat in, in this electric smoker of yours, say for red meat is it around 8 hours or so? I have never heard of an electric smoker, how does it work?
This is awesome ballen, thanks for the thread and pics! I have been thinking about a smoker for a while. I am a hard core bbq guy, I have a gas, charcoal and an old school brick fire pit in the back yard. I was thinking about making a smoker but your set-up looks great. Can you let me know the times, once you have experimented, for fish and red meat/venison?
Everyone has their own methods and times and internal Temps they like so it's kind of personal preference but here is a good baseline of times per pound then you Mae changes based on likes. For example for pulled pork I go lower Temps like 180ish for a few hours at first to get good smoke flavor then I'll wrap the meat in foil and turn rtimesohehehe heat higher 250ish until my internal meat temp.is around 200 then I remove it wrap in a towel and put in an empty cooler for an hour to cool off some and then I'll pull it
