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re: Looking for tips for someone new to using an electric smoker
Posted on 6/24/18 at 3:32 pm to geaux4tigers
Posted on 6/24/18 at 3:32 pm to geaux4tigers
I had the same problem when I first got mine. Everything came out waaaayy oversmoked. I have found that for ribs and chicken, I only fill the tray once.
1. Get smoker up to temp
2. Place meat in smoker
3. Fill chip tray
4. Cook until meat is done, not adding anymore chips.
5. Get a remote thermometer and do not open the door.
1. Get smoker up to temp
2. Place meat in smoker
3. Fill chip tray
4. Cook until meat is done, not adding anymore chips.
5. Get a remote thermometer and do not open the door.
0
Posted on 6/24/18 at 4:00 pm to Rza32
quote:
One of the hardest things on an electric smoker is fighting the urge to keep wanting to fill the tray with chips to often and regardless what a lot say on this board, it produces plenty of smoke on its own. I'm sure I'm gonna get blasted for this but there is no need to add an Amaze pellet contraption.
This is true unless you want to put a brisket or another long smoke time meat in shortly before you go to sleep at night. I agree that adding chips to the tray every hour or so is not a big deal and it produces plenty smoke, but if you want to hit the rack a couple of hours in, a pellet tray might be a good idea.
Posted on 6/26/18 at 5:45 pm to Kim Jong Ir
Do the pellets tend to produce a more steady and even blue smoke than chips?
Posted on 6/27/18 at 7:02 am to mouton
Get the cold smoke attachment. Fill it half way for chicken or ribs. Fill it all the way up, but loosely for a long smoke on a butt or brisket. After a couple hours, check to make sure the chips have not gotten stuck in the flue. If they have, take a stick and tap them down. Done. Walk away. Let it smoke. Don't add any more. I also always keep my vents wide open. Do not use pellets in the cold smoker. I made that mistake once. The creosote was really bad. Another cool thing with the cold smoke attachment is being able to cold smoke cheeses and vegetables and such. I would not suggest trying it with raw fish though. Too much can go wrong. Hot smoking salmon is one of my favorite uses of the smoker though.
Posted on 6/27/18 at 9:20 am to mouton
I have both a BGE and a Masterbuilt electric smoker with an Amaze-n pellet tray. I use the electric for smoking chickens, homemade sausage, tasso, etc. I like to use the Amaze-n tray and would recommend it, but I don't know if the pellets or chips produce a better smoke. All I know is that I get good smoke from the pellets and its easy.
A tip for your first smoke - get a spray bottle and fill it with water. Use it to keep your meat moist on the outside (i.e. once the outside of your meat starts looking dry, give it a quick spray every 30-60m). That'll help the smoke vapor stick to the meat and develop a good bark or skin.
Another tip for ribs. Look up and follow the 3-2-1 method. I recommend St. Louis cut.
A tip for your first smoke - get a spray bottle and fill it with water. Use it to keep your meat moist on the outside (i.e. once the outside of your meat starts looking dry, give it a quick spray every 30-60m). That'll help the smoke vapor stick to the meat and develop a good bark or skin.
Another tip for ribs. Look up and follow the 3-2-1 method. I recommend St. Louis cut.
Posted on 6/27/18 at 10:19 am to sml71
quote:
That’s not smoking. You might as well pick up some take out while you’re out running those errands.
So what's your definition of smoking Mr. Pit Master extraordinaire?
Posted on 6/27/18 at 10:50 am to blizzle
quote:
A tip for your first smoke - get a spray bottle and fill it with water. Use it to keep your meat moist on the outside (i.e. once the outside of your meat starts looking dry, give it a quick spray every 30-60m). That'll help the smoke vapor stick to the meat and develop a good bark or skin
I have been doing this with apple juice.
quote:
Another tip for ribs. Look up and follow the 3-2-1 method. I recommend St. Louis cut.
I was planning on doing this with the slab of ribs I did this past weekend but once I realized we were out of foil I was in no shape to drive.
Posted on 6/27/18 at 10:52 am to mouton
quote:
I have been doing this with apple juice.
Try adding in a bit of apple cider vinegar. Any pork I smoke gets spritzed with that combo.
Posted on 6/27/18 at 11:00 am to Centinel
Half and half?
Posted on 6/27/18 at 11:36 am to mouton
Nah, that gets a bit strong, at least for me.
I usually go two parts apple juice to one part vinegar.
I usually go two parts apple juice to one part vinegar.
Posted on 6/27/18 at 11:47 am to Centinel
quote:I've read this over and over again from various authors, so maybe I'm in the minority, but I really like the taste of hickory smoke in my chicken.
Poultry - Apple (you don't want a strong smoke with poultry)
Posted on 6/27/18 at 12:25 pm to Degas
quote:
I've read this over and over again from various authors, so maybe I'm in the minority, but I really like the taste of hickory smoke in my chicken.
Oh I'm with you. I love a really strong smoke flavor on chicken as well. The contrast with that and a good white sauce is awesome.
Unfortunately we're in the minority, so my advice was to make sure everyone would like the end result.
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