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The Smoker is going......

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Old 07-19-2009, 03:09 PM   #1
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The Smoker is going......

I was bored this afternoon - so I fired up the smoker. There are 2 racks of baby backs and 1 chicken in there.

All have a nice blend dry rub on them.

Ribs will smoke for 2 hours, wrap in foil with my homemade sauce - back in the smoker for 2 hours - then 1 hour without foil.....

I will post pics when they come out.
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Old 07-26-2009, 09:22 AM   #2
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Where are the pics?

The smoker threads really have me thinking I need one of these.
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Old 07-26-2009, 10:18 AM   #3
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The smoker threads really have me thinking I need one of these.
We got one for my husband for his birthday two years ago. He it, and so does everyone else because the food that comes out of it is just DELICIOUS! He's really enjoyed having his and gets good use out of it.

We have a Bradley electric smoker with digital controls.
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Old 07-27-2009, 09:25 AM   #4
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Where are the pics?

The smoker threads really have me thinking I need one of these.
I got the Brinkman electric one from Home Depot for $69.99. Just plug it in and add chips as needed. I've done 2 racks of ribs and so far it is awesome. My next attempt will be a pork shoulder/butt.
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Old 06-01-2015, 12:42 PM   #5
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Anyone have an electric smoker? I've been looking at the various ones available from Masterbuilt. I'm also consider smokin-it.

https://www.masterbuilt.com/
www.smokin-it.com

I would go with Masterbuilt mainly because it's cheaper but I read complaints about control board and heating element failure. I'm interested in anyone's experience with an electric smoker.

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We have a Bradley electric smoker with digital controls.
How's it working out?

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Originally Posted by hornyleprechaun View Post
I got the Brinkman electric one from Home Depot for $69.99. Just plug it in and add chips as needed. I've done 2 racks of ribs and so far it is awesome. My next attempt will be a pork shoulder/butt.
You still like it?

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Old 06-01-2015, 12:59 PM   #6
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Old 06-01-2015, 01:08 PM   #7
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I was doing turkeys for about 6 months last year.

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Old 06-01-2015, 01:08 PM   #8
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nom nom nom nom

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Old 06-01-2015, 02:25 PM   #9
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Quote:
Originally Posted by doopstr View Post


Anyone have an electric smoker? I've been looking at the various ones available from Masterbuilt. I'm also consider smokin-it.

https://www.masterbuilt.com/
www.smokin-it.com

I would go with Masterbuilt mainly because it's cheaper but I read complaints about control board and heating element failure. I'm interested in anyone's experience with an electric smoker.


How's it working out?



You still like it?
I looked at Electric a while back, I'm more than happy with my charcoal smoker. Electric just feels like cheating to me. Would love to hear others' opinions and experiences. I just did baby backs last week for memorial day

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Old 06-01-2015, 02:51 PM   #10
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Purists would say it is cheating. But then again I'm not entering my smoked goods into competitions. It's very easy to use, reliable, and consistent.
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Old 06-01-2015, 03:13 PM   #11
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I'm a bit of a purist, I'm sure it's quick and easy, but for me the process is part of the enjoyment
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Old 06-02-2015, 07:10 AM   #12
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my first smoker and i find it fun waking up at 2am to make sure its still at the right temp.
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Old 06-02-2015, 08:31 AM   #13
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They all demand your attention. But the electric is a lot easier to control.
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Old 06-02-2015, 08:47 AM   #14
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I have a Holland Grill / Smoker. It is LP and I love it. It cooks / grills / smokes at one temp (400 degrees) and food turns out awesome. Just did a whole chicken on it Sunday.
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Old 06-03-2015, 01:03 PM   #15
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I have this one and love it. Electric, cabinet style, and windowless as that's a waste of money.

Amazon.com : Masterbuilt 20070910 30-Inch Black Electric Digital Smoker, Top Controller : Patio, Lawn & Garden
I think this is going to be the one that I end up with.

This pellet burner seems to be a highly recommended accessory, it will smoke for many hours. https://www.amazenproducts.com/Produ...tCode=AMNPS5X8
Maybe this little torch too to get the thing lit https://www.amazenproducts.com/Produ...oductCode=AMNT

Last edited by doopstr; 06-03-2015 at 01:08 PM.
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Old 06-03-2015, 01:05 PM   #16
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I'd recommend it to anyone. It's the best I could find that didn't cost an arm and a leg.
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Old 06-07-2015, 04:33 PM   #17
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I looked at Electric a while back, I'm more than happy with my charcoal smoker. Electric just feels like cheating to me. Would love to hear others' opinions and experiences. I just did baby backs last week for memorial day

did you modify the smoker at all??? i have an older version of that same model which was left behind by the old owner of the house, but i have yet to clean it off and try it yet... i'm thinking about cheating and buying an electric one... i just don't have 12 hrs with the little one anymore to constantly watch the thing...

let me get one thing straight, both my grills are still charcoal...
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Old 06-08-2015, 12:53 PM   #18
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did you modify the smoker at all??? i have an older version of that same model which was left behind by the old owner of the house, but i have yet to clean it off and try it yet... i'm thinking about cheating and buying an electric one... i just don't have 12 hrs with the little one anymore to constantly watch the thing...

let me get one thing straight, both my grills are still charcoal...
Nope, no modifications aside from the rock foot shown in the pic because one of the feet rusted off. I got this from the previous owner of the house also, she was going to throw it out, I said hell no I'll use it. My baby backs take about 5 hours total, I hear you on watching it, but it's not the worst thing in the world.
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Old 06-08-2015, 12:56 PM   #19
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if you're short on time, you can raise the temps to 325 or so, to cook faster.

I was afraid that my Thanksgiving turkey was going to take too long, so i smoked it quickly....the guest ended up being late.
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Old 06-08-2015, 01:25 PM   #20
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if you're short on time, you can raise the temps to 325 or so, to cook faster.

I was afraid that my Thanksgiving turkey was going to take too long, so i smoked it quickly....the guest ended up being late.
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Old 06-09-2015, 02:54 PM   #21
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maybe ill dig it out one day... after I get the patio and grills cleaned up and square...
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Old 06-10-2015, 08:49 AM   #22
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+1
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Old 06-14-2015, 09:33 AM   #23
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Old 06-14-2015, 12:12 PM   #24
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Great deal. Just remember the window is more of a PITA than it's worth.
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Old 06-15-2015, 10:16 AM   #25
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Doing a top round "London broil" on Saturday, and possibly some racks of lamb
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Old 06-15-2015, 01:56 PM   #26
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I just clicked this link and this was posted yesterday under questions.

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Can this be used outdoors? I do not have room for it inside my home

A: You HAVE TO use it outside. You will kill yourself and your family if you try to use this indoors. I use mine under my covered patio. I use the cover to keep the outside clean when not in use.
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Old 06-15-2015, 03:52 PM   #27
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Old 06-15-2015, 03:53 PM   #28
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sounds like some of the 3G crowds broke loose and found that website.
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Old 06-15-2015, 05:02 PM   #29
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Back in college, I got home from work around midnight to find a 3 burner stainless steel grill sitting on the curb in front of my neighbor's place (duplex) waiting for trash pickup. I called him up, asked what was wrong. "Burners are rusted out. Cheaper to buy a new one than fix." Asked if I could take it, and he said no problem. Went to Lowes, bought 3 universal burners and drip plates for $90, cleaned it up, and have had a kick ass propane grill ever since.

About 3 years ago, I picked up a table top charcoal grill, mounted it to the side of my grill, cut a hole in the lid, and ran a dryer vent to the hole under the propane grill. So now I have a hybrid propane-smoker. Propane controls the temp, and the smoker adds the flavor.

I kind of agree with the purists because I enjoy understanding and practicing the whole process, but I wouldn't knock anyone for using an electric smoker. If they want to share their B-B-Q with me, then I can probably get along with them.
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Old 06-17-2015, 09:12 AM   #30
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I received my electric no window 30" Masterbuilt. So what to smoke first? I was thinking ribs. Anyone got a rub/sauce recipe that they like?
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Old 06-17-2015, 09:17 AM   #31
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I did pulled pork first then moved onto a few whole chickens. Pulled pork is really hard to mess up and chickens are pretty easy too.

My advice, do whatever would be most gratifying to you first. If you're favorite is ribs, do it. They are mine too but my wifes is pulled pork and you know how that goes.

What kind of woods chips did you get?
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Old 06-17-2015, 10:48 AM   #32
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If you're just learning/starting off, I wouldn't try ribs first. Like Chad said, start with something easy and work your way up
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Old 06-17-2015, 04:22 PM   #33
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Pork is the most forgiving because the higher fat content keeps things moist. Start there.
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Old 06-17-2015, 04:24 PM   #34
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I also brine my poultry for 24 hours so that I cant over cook it.
always comes out moist.
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Old 06-17-2015, 07:09 PM   #35
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What kind of woods chips did you get?
I got a bag of Apple chips. I did the seasoning of the smoker and that went well.

I have my heart set on ribs so I'm going to give that a shot. It doesn't look that difficult with the 3-2-1 method.

After that I will try a butt for pulled pork.
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Old 06-19-2015, 10:55 AM   #36
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Got 2 x 1.5 lb top rounds from Whole Foods last night to make smoked London Broil. Marinating them for 48 hrs in a local Argentinian place's Chimichurri sauce. Going on the smoker on Saturday afternoon




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Old 06-19-2015, 10:59 AM   #37
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Old 06-19-2015, 08:31 PM   #38
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if you're short on time, you can raise the temps to 325 or so, to cook faster.
Blasphemy!!!
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Old 06-19-2015, 09:44 PM   #39
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If it ain't low and slow, it ain't barbecue.
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Old 06-22-2015, 10:33 AM   #40
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So the smoked London Broil came out better than I even hoped. I marinated it in Argentinean Chimichurri sauce for 48 hours. I flipped it Friday night and doused it with more marinade. Here it is resting in room temp getting ready for the smoker after 48 hour marinade.


And on the smoker it goes


225 is the desired temp, it got above once or twice so I pulled the smoker off and threw on more wood chips, but having the meat thermometer (which I've never used for smoking) was a savior.


All done and resting to reabsorb the juices, I cooked it medium rare as it continues to cook after being pulled.


And here's the finished product, my parents were very impressed and kept raving about how good it was. I finished off the slices with a slight coating of the Chimi sauce to really make the flavors pop.


Great smokey flavor, definitely will make again
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