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Post by badbrad on Jan 10, 2018 14:31:16 GMT -6
Nobody for the electric smokers with wood chips?
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Post by Catscratch on Jan 10, 2018 14:39:24 GMT -6
Nobody for the electric smokers with wood chips? My dad has one. I've never used it but he has "finished" some good food with it. It tends to be heavy with the smoke so he was cooking stuff in the oven (where temp control was easier) and then putting it in the electric smoker for the last hour or so. Good stuff but didn't have the "bark" and not as easy to use. His wasn't an expensive and nice model though. That probably makes a difference.
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Post by biglakebass on Jan 10, 2018 14:59:12 GMT -6
Nobody for the electric smokers with wood chips? I had one. It finally burned out. Its a great starter unit. Cheap. Not to hard to use. Its got limitations. I had a Masterbuilt. It could not keep up in cold temps. So smoking anything in cold weather was not possible. They have hotspots. You need to rotate meat often. Heat is drawn to the stove pipe, so the upper corner where the exhaust vent is, is a hot spot. Rotate trays up and down and also moving meat around on the racks. With that said, every time you open the door you are loosing all the heat too. I made a lot of great stuff in mine.
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Post by snowracerh on Jan 10, 2018 15:10:57 GMT -6
Nobody for the electric smokers with wood chips? I had one. It finally burned out. Its a great starter unit. Cheap. Not to hard to use. Its got limitations. I had a Masterbuilt. It could not keep up in cold temps. So smoking anything in cold weather was not possible. They have hotspots. You need to rotate meat often. Heat is drawn to the stove pipe, so the upper corner where the exhaust vent is, is a hot spot. Rotate trays up and down and also moving meat around on the racks. With that said, every time you open the door you are loosing all the heat too. I made a lot of great stuff in mine. I have a MB electric and somes pork butts at -15 degrees last weekend and it held 225 +/- 5 degrees the whole time. I use a seperate temp gage. I also pack some bricks in the bottom as a thermal mass to help regulate temps. I found the colder the better - the quicker heat loss keeps the burner on more and better smoke generation at lower smoking temps for sausages
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Post by biglakebass on Jan 10, 2018 15:15:18 GMT -6
I had mine 10 years ago.... so maybe the newer ones have some of that figgered out now. Good idea on the bricks.
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Post by badbrad on Jan 10, 2018 15:27:56 GMT -6
I did a lot of research. There are a lot of highly variable when choosing a unit. What generation it is. Is it insulated box. After my research. I got the one that is supposed to be the best generation with the improvements they have made are way better than some of the old ones in terms of cooking temp evenness.
You can still buy a brand new masterbuilt without these advancements. LOL And its somewhat hard to tell the difference unless you know what to look for. And then on top of it they made a bunch of changes and went the wrong way for awhile and the older ones were better. Now they got stuff figured out I guess you just have to make sure you get the right generation.
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Post by badbrad on Jan 10, 2018 15:30:25 GMT -6
I also ordered the best meat and air thermometer I could find as the ones that come with the units are typically not accurate. www.thermoworks.com/Smoke
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Post by biglakebass on Jan 10, 2018 15:43:44 GMT -6
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Post by Reagan on Jan 10, 2018 16:32:11 GMT -6
I have a old school charcoal grill that came with a fire box on the side. The firebox got so rusted, I ripped it off. I have built a small fire on one end and smoked food all in one chamber. It is a pain the ass have but I can produce some good eats. Someday I’m getting a better unit.
Hey Mo, I’m a bow hunter so I’ll bring the cooker next November for some MO hunting!
Ditto on the smoking meat forums. I’ve learned a lot from that site. I also like ribs that don’t fall off the bone. I have done a 2-2-1 the last time I made ribs.
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Post by drdirtnap on Jan 10, 2018 18:12:36 GMT -6
Cool (wish I would have taken a pic of the brisket I cooked). What's good method to cook pork ribs; Grill temp? Internal meat temp? Time to cook? Ribs 3-2-1 method Use your favorite rib rub. Apply liberally. One thing to note, many store bought rubs to me are way too salty. Google rib rub recipes. Lots of options. Stick to ones that use kosher salt. Much more palatable using kosher salt mixes. Smoker at 225 Put ribs directly on the grill grates for 3 hours After 3 hrs, wrap the ribs tightly in foil. i like to put a little apple juice in the foil to help steam the ribs. Cook 2 hours. Open up foil and slather on BBQ sauce and cook 1 hour. Let the ribs lay in the opened foi Eat. Awesome looking ribs Biglakebass. Ribs have been the most difficult for me to get consistent. Sometimes good for and sometimes just OK. I've tried the 3-2-1 method a few times.
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Post by biglakebass on Jan 10, 2018 18:39:18 GMT -6
I like ribs fall off bone or tug. Fall off bone works good in a party setting. People can fork the meat off and not have to have BBQ sauce on their faces. Me, I dont care if I wear food. To be honest. I love food. Not much you toss in front of me that I will not enjoy.
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Post by Tooln on Jan 10, 2018 19:36:33 GMT -6
I have a old school charcoal grill that came with a fire box on the side. This is what I also have. Not very pleased with its ability to smoke or it's ability to indirect cook. Looking to upgrade. I like to gas as it can be used without power but also like the auger feed models for pellets which in my opinion give you better heat/smoke control. Thoughts please? Got got a $100 gift card for winning the biggest looser at work. I may apply it towards an upgrade.
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Post by biglakebass on Jan 10, 2018 19:39:20 GMT -6
Pellet grills.... Set it and forget it.
No need to stand around all day and monitor temps and feeding it.
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Post by Catscratch on Jan 10, 2018 19:47:23 GMT -6
Pellet grills.... Set it and forget it. No need to stand around all day and monitor temps and feeding it. Bingo! Most of the best smoked meats I've eaten in recent history have been from pellet grills. Super easy to cook with! The fact that I just hit a homerun on my first try with a brisket on a rainy day helps my opinion of them.
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Post by biglakebass on Jan 10, 2018 20:29:12 GMT -6
I can put a pork butt on my pellet smoker, plug in my wifi enabled thermometer and go to the bar and monitor my meat progress.
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