The weather has turned for the better, yesterday I smoked a rack of ribs on my 22" Weber. I banked some coals on two sides of the Weber, threw some soaked cherry wood chips on the coals and let it go for about 45 minutes. I've had good luck with that technique, but the slow cooking, falling off the bone, tender ribs is not always predictable due to, I guess, temperature control. I've been able to smoke a 12-14 lb turkey, and make pulled pork with the Weber, but I'm thinking about a real smoker that would offer better temp control and long slow cooking. I've always been a charcoal griller, but I'm not against trying a propane smoker for better temp control. What do y'all use?

Rib Rub - 8-2-1-1

8 parts brown sugar
2 parts kosher salt
1 part chili powder
1 part - other stuff, not a big deal with this, I usually throw some pepper, thyme, sage, paprika, cumin, more chili powder - it usually adds up to being more that 1 part, really doesn't matter. Rub it on while the coals are getting ready, slather your favorite BBQ sauce on for the last 10 minutes. I missed my Weber this winter almost as much as I missed my canoe.

I use a propane smoker. For no other reason than it was free. I do a lot of smoking, ribs, pork loins, pulled pork, briskets, fatties, eggs, cheese... You get the point lol. I used mine all winter long. In fact the last smoke I did injected chicken wings with a Cajun rub. When I started the outside temp was -5 and when I finished it was -20. I had to set up a small wind block but I was able to keep my smoker temp around 300 degrees.

What you buy is going to depend a lot on your budget, and use. Electric smokers are very user friendly, but may not be able to reach higher temps. Once you figure out your vents and regulator it is easy to hold a constant temp for a long time with propane as well. I have never used a charcoal smoker so I can't give you any advice there.

You can't go wrong with a Masterbuilt Gas Smokehouse. Amazon $170.00

Ive had an electric lil chief that I liked but not enough to take good care of and it fell apart,(young/dumb), a browning smoker vault that was more like an oven and had a hard time getting the chips to burn without getting the temp to 300*. Propane burner. Nice and big. I have a Cajun Injector electric smoker now. Its about the size of a dorm refrigerator, has a digital temp control and timer and you add chips through a slot on the side. Its worked well so far but the quality of construction leaves something to be desired. gets up to 250-275 depending on outside temp.

Been smoking several years and have built many during that time. I think one of the easiest ones to use AND control is the UDS, or Ugly Drum Smoker. Its design is very simple and very effective. I can usually get a 16-18 hour burn out of one load of lump. Just finished doing 110# of pork butts in it over the course of 2 weekends for my sons grad party.

I'm a Big Green Egg guy. All year long it will hold a temp for 12-14 hours on a single load of coal. I've done the electric thing. Doesn't work in Mn. winter. Tried covering with blankets in Dec, Jan, Feb, it doesn't work I've done the propane. Works in the winter but not the same as burning wood. Will be converting that to an offset stick burner when time allows. I use my Weber for sides when the Egg is full. Haven't tried a pellet grill yet. With the BGE I can smoke brisket or a butt at 225* for 12 hours or I can fire it up to 500* to make pizza. In my opinion, it's the most versatile rig out there.