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. :thumbsup:

Where are the pics?

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 :love: 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.

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.

:zombie:

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 have this one and love it. Electric, cabinet style, and windowless as that's a waste of money.

I was doing turkeys for about 6 months last year.

https://lh3.googleusercontent.com/C4...AOJCI=s1136-no

nom nom nom nom

https://lh3.googleusercontent.com/s2...f9Q04=s1136-no

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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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.

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

my first smoker and i find it fun waking up at 2am to make sure its still at the right temp. :annoyed:

They all demand your attention. But the electric is a lot easier to control.

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.

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

:thumbsup:

I'd recommend it to anyone. It's the best I could find that didn't cost an arm and a leg.

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... :tomato:

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.

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. :annoyed:

:haha:

maybe ill dig it out one day... after I get the patio and grills cleaned up and square...

+1

This one is on sale today $199 comes with cover

Great deal. Just remember the window is more of a PITA than it's worth.

Doing a top round "London broil" on Saturday, and possibly some racks of lamb :excited:

I just clicked this link and this was posted yesterday under questions.

:rofl:

:spit:

sounds like some of the 3G crowds broke loose and found that website.

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." :blink: 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. :thumbsup:

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?

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?

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

Pork is the most forgiving because the higher fat content keeps things moist. Start there.

I also brine my poultry for 24 hours so that I cant over cook it.
always comes out moist.

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.

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 :yum:

Attachment 68550

Attachment 68551

yum

Blasphemy!!!

If it ain't low and slow, it ain't barbecue. :preach:

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.
Attachment 68476

And on the smoker it goes
Attachment 68477

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.
Attachment 68478

All done and resting to reabsorb the juices, I cooked it medium rare as it continues to cook after being pulled.
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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.
Attachment 68480

Great smokey flavor, definitely will make again :thumbsup: