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[Bar-B-Lew]

Just noticed LEM has come out with an electric smoker.  Apparently, you can use wood pellets, chips, or sawdust in the wood try that sits over a heating element.  The intriguing thing about this is that it has a temp range as low as 100 degrees and has a bar for holding sausage.  May be good for jerky or snack sticks at that low of temp depending on how clean the smoke burns.  Anyone have one or have seen one in action?

[Trooper]

I started out smokin on a electric smoker (Cookshack) years ago.
Very sturdy item. Well insulated. Good results.
The meat properties were usually very moist.

Downside was the mess created by the meat drippings congregating on top of the smoking chamber. And also the unit maxed out at somewhere around 250f.
But the good results inspired me to move into the pellet grill arena.

[Bar-B-Lew]

I had good results with a Cookshack electric too for a while until I put too much wood in the tray and then could not get the creosote taste out.  I ended up selling it for about $50 before I moved 4 years ago.  Probably should have kept it.

[BigDave83]

Still use the little cookshack and love it. Lem had made electric smokers for a long time unless they stopped and brought a new line back out.