I’ve been working in BBQ restaurants since 2013 and have used all types of smokers including offsets, kamado smokers, pellet and electric smokers.  I bought this craptastic website during the pandemic to have something to work on but luckily as a restaurant we weren’t shut down for long.  Lets be honest, an electric smoker won’t produce the same quality food as an offset or even a pellet smoker.  But I think with some expert tricks and tips we can definitely produce great quality BBQ as well as outperform an average person on an offset or pellet smoker. Come along with me on this journey as I try to provide as much information about becoming a better pitmaster on electric smokers!