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Dr. BBQ,
I am in the process of buying a commercial, NSF BBQ smoker. Would you suggest gas or electric? Thank you,
The Lunch Hut
Hi Lunch Hut,
If you’re looking at only NSF rated smokers you’re going to be OK either way. They’ll all be good quality restaurant equipment that’s easy to clean and will have a good long life. The main difference will be the color of the food. The reaction that creates that beautiful red look of smoked food that we call the smoke ring won’t be there with an electric smoker. It’s just the nature of cooking with an electric element as opposed to a gas flame. The food will taste equally good but will look different. If you’re planning on using BBQ sauce on your food it’s probably not a big deal but that’s the main difference. One other thing to consider is the high temp capability. The gas cookers can usually cook at a little higher temp than the electrics which typically top out at 250. The higher temp can be nice if you’re cooking chicken or trying to cook a little faster but if you’re just cooking low and slow BBQ it won’t matter. Good luck with your new smoker.
Dr. BBQ
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