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Started By
Message
Just bought an electric smoker, any tips anyone wants to give?
Posted on 12/11/15 at 8:23 am
Posted on 12/11/15 at 8:23 am
I bought it mainly to smoke my own deer sausage and do some other things of course. Was thinking about throwing some chickens in it this weekend to try it out.
Posted on 12/11/15 at 8:24 am to lsumeyers
Start of with chicken thighs. Very easy and are unbelievable off the smoker.
Posted on 12/11/15 at 8:25 am to lsumeyers
Which one? I have been strongly considering getting one as my side-by-side smoker is too much to deal with for smaller batches.
Posted on 12/11/15 at 8:33 am to lsumeyers
St Louis Ribs, 250 for 3 hours. I use pecan wood. They get rave reviews
Posted on 12/11/15 at 8:34 am to More beer please
I've got this one. So does my dad. Works very well. I've had mine for about 5 or 6 years now.
I've smoked turkeys, hams, brisket, boston butt, chicken, ribs, etc....
And it's only $89.
However, i haven't used it in a while. May need to fire it up next weekend.
This post was edited on 12/11/15 at 8:41 am
Posted on 12/11/15 at 8:35 am to More beer please
quote:
Which one? I have been strongly considering getting one as my side-by-side smoker is too much to deal with for smaller batches.
Look at Smokin It. They just released versions of the 2 and 3 with an Auber built into it that's waterproof. The 2D and 3D. Very well built decently priced smoker, even with the outrageous shipping.
If you want something cheaper. Masterbuilts are ok as ovens, you need to put an AMNPS to get a much better smoke production in it. There is a certain generation of the 40" that is much better for doing this as well and it is more reliable than some of the newer ones that have the element and controls go bad left and right.
This post was edited on 12/11/15 at 8:37 am
Posted on 12/11/15 at 8:36 am to BugAC
i have the same thing... I did a brisket first and it came out excellent
However I tried to do 4 racks of ribs and they were to big for the smoker but i attempted anyways. They still had a lot of smoke flavor but i decided to finish them on the gas grill.
I have never had any negative comments so far
However I tried to do 4 racks of ribs and they were to big for the smoker but i attempted anyways. They still had a lot of smoke flavor but i decided to finish them on the gas grill.
I have never had any negative comments so far
Posted on 12/11/15 at 8:38 am to lsumeyers
I would throw some wood chips in it and crank it up for a few hours with no meat in it. Burn the new out of it ..
Posted on 12/11/15 at 8:40 am to LSUvegasbombed
quote:
However I tried to do 4 racks of ribs and they were to big for the smoker but i attempted anyways.
I've done ribs many times. Yeah, you have to cut the rack in half to get it to fit.
And my favorite ribs, are the ones i put on the smoker.
Posted on 12/11/15 at 8:40 am to lsumeyers
quote:
Was thinking about throwing some chickens in it
good idea. start with chickens they're inexpensive so, even if you manage to mess em up it's no big deal. Also, Costco sells those bone in pork loins. I have smoked them on my Brinkman electric smoker several times and they are awesome.
Posted on 12/11/15 at 8:40 am to BugAC
quote:
And it's only $89.
Im seeing it for anywhere from 100-140 online.
Was looking at the masterbuilt that has plenty of good reviews. About 145 on amazon. I dont want to go any higher than that.
Posted on 12/11/15 at 8:42 am to More beer please
quote:
Im seeing it for anywhere from 100-140 online.
Well, 5 years ago it was $89.
Oh, and if you smoke in the warmer months, flys appear out of nowhere.
I don't know what it is, but anytime i smoke in the summer, flies start hovering around my area. Don't have that problem when i grill.
Posted on 12/11/15 at 8:50 am to BugAC
How does the temp control work? Digital?
Posted on 12/11/15 at 8:52 am to More beer please
there is no temp control on the brinkman
I installed a thermometer in the lid but also bought a temperature gun to double check that one
I installed a thermometer in the lid but also bought a temperature gun to double check that one
Posted on 12/11/15 at 8:57 am to More beer please
quote:
How does the temp control work? Digital?
No Temp controller. That's the downside. It's set to run at 220. Colder days, about 200, hotter days around 230-240.
I use a low rated extension cord and that reduces the power to the smoker, so the smoker temps are around 200-210.
Also, depending on the wood you use varies temps. oak burns hotter than hickory or apple or pecan. I ruined a brisket on oak before, because it burned to hot.
I use hickory, pecan, apple nowadays, depending on what i'm smoking.
I would prefer a smoker with temp controller, but i've made damn fine meat without it. My brisket and boston butt are ridiculous. Made a brisket and butt once and had some people over. The brisket finished first, so i placed it inside, 30 minutes to an hour later the butt finished, and when i brought that inside, there was only 1 piece of brisket left. I had to wrestle it away from someone, just so i could try my own food, and it was incredible.
Boston Butt came out great too.
Posted on 12/11/15 at 8:59 am to BugAC
Split of duck season so I'm also gonna kick back and throw something on the smoker tomorrow most likely. I'm thinking about a brisket but I've never done one
Posted on 12/11/15 at 8:59 am to LSUvegasbombed
quote:
there is no temp control on the brinkman
true.. but, it's never been a problem for me. Even when cooking a boston butt to make pulled pork . which takes up to 12 hrs.
Posted on 12/11/15 at 9:03 am to PapaPogey
quote:
'm thinking about a brisket but I've never done one
That was the first thing I ever attempted... I smoked it until it hit an internal temp of 165 then I wrapped it until it hit 190-195. I took it off and let it sit in the microwave for about 45 minutes and it was freaking delicious!
I think the brinkman stayed around 230 though
This post was edited on 12/11/15 at 9:04 am
Posted on 12/11/15 at 9:10 am to PapaPogey
quote:
Split of duck season so I'm also gonna kick back and throw something on the smoker tomorrow most likely. I'm thinking about a brisket but I've never done one
I've done ducks too. Once a year i make a smoked duck and sausage gumbo. Only smoke the ducks for about 2-3 hours just to get some smoke flavor.
With brisket, if you've never done one, watch the Aaron Franklin videos on youtube. Watch one for the rub, and one for the brisket.
LINK
LINK
My method the last brisket i made (the one where everyone ate almost all of it but me).
Made a rub. Salt, Pepper, and some paprika for color. Used olive oil as a binding agent. Rubbed the brisket and wrapped in saran wrap and left it in the fridge overnight.
Next day, started up the smoker. Let it heat up for about 15 minutes, added my wood chunks (soaked overnight) (always use chunks, never chips). Then added the brisket. Spritzed with some apple cider vinegar.
Let it go for about 3 hours, and opened up the top. Checked the internal temp. Spritzed again, and covered back up and let go for another 2-3 hours. Once temp got to 160ish (i think) i opened up the lid, spritzed again, wrapped in foil, and closed the lid. About an hour to 2 hours later once the internal temp got up to 195-200, i took the brisket off. Kept it wrapped in foil. Then wrapped it in an old towel, and placed it in a small ice chest and let sit for about 45 minutes to an hour.
Came out great. Tender, juicy, and had a good bark to it. I think the wrap at the end really turned a corner for me, when smoking meats. Allows the meats natural juices to continue cooking, while not losing any of it.
This post was edited on 12/11/15 at 9:12 am
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