SamDoe1

I think I might do hickory mixed with pecan...that sounds like a good mix.

Do you guys inject yours before cooking?

97BlackAckCL

iTrader: (6)

Cherry

Jakes_tl

Surprisingly i haven't tried Cherry yet. I have tried apple, pecan or hickory for most of my smokes and so far like all of them.

97BlackAckCL

iTrader: (6)

Cherry > ALL

SamDoe1

You use cherry for everything?

Jakes_tl

Curious what makes you choose cherry over all the other wood?

Legend2TL

I'll stick with my grill, since I use it for making pizza (with a pizza stone) as well as smoking and grilling.
Nice to have it do three different things pretty well.

97BlackAckCL

iTrader: (6)

Not everything, but it is my go to

Legend2TL

97BlackAckCL

iTrader: (6)

Their sausage was to die for

:nohomo:

Jakes_tl

That looks amazing!

nfnsquared

I'm using the CookinPellets Perfect Mix pellets on everything ( Hickory, Cherry, Hard Maple & Apple ). They've been fantastic so far on Turkey, pork butt and brisket. Haven't done ribs yet.

https://www.amazon.com/CookinPellets...dp/B00819OICI/

Jakes_tl

That sounds like a good mix of wood there. Would be interesting to try a mix like that.

97BlackAckCL

iTrader: (6)

Thawed out smoked salmon from July 4th, made Smoked Salmon Salads with fresh veggies from my garden
IMG_20161006_190856746_zpsa1a9ew90.jpg

Used the rest of the smoked salmon to make omelettes yesterday, so freaking good!
IMG_20161009_125014371_zpsnbykkwgr.jpg

Jakes_tl

Smoked Salmon - good stuff!! Did you use cherry for Salmon as well?

97BlackAckCL

iTrader: (6)

Jakes_tl

How did that turn out? Not too strong?

97BlackAckCL

iTrader: (6)

This was smoked salmon I made back on July 4th, I made a 2.5 lb fillet and had to freeze some of it because I made so much
IMG_20160703_164920871_zpsmawyyndm.jpg

It was amazing, . But half of it was gone in about 15 minutes between 3 of us

IMG_20160704_150213358_zpspwhh4f0f.jpg

SamDoe1

TIL, I need to get a bag of cherry wood.

97BlackAckCL

iTrader: (6)

Jakes_tl

curious what makes you choose cherry as your go to wood?

97BlackAckCL

iTrader: (6)

Good flavor, it's what's worked best for me. I use oak hardwood lump charcoal and have used mesquite and hickory smoking chips as well, cherry has just been my preferred for smoke and flavor, plus it smells AMAZING

SamDoe1

Woke up early to smoke some ribs on Sunday morning and came out to find that the smoker's control panel is non-responsive. Now I get to wait for Masterbuilt to send me a new one.

97BlackAckCL

iTrader: (6)

Jakes_tl

This is some what a common problem with Masterbuilt and one of the reason I decided to get a charcoal grill. Nothing worse than getting ready to smoke a bunch of meat for guests just to found out your electric smoker isn't working.

Jakes_tl

By the way I smoked some baby back ribs with cherry wood on the Weber Smokey Mountain for the first time this weekend and I know see why charcoal is better than electric. Nicer bark, better smokey flavor.

SamDoe1

Yeah, they're like $30 though so I might just keep a spare around just in case. The flip side is that I don't have to do anything to maintain temp for hours on end for cooking.

97BlackAckCL

iTrader: (6)

I'm so glad that I stuck with charcoal and didn't make the switch to electric. There's just no comparison with flavor

Jakes_tl

Ack - I agree! I plan to sell my electric smoker and invest in a bigger Weber Smokey Mountain but for now my 14.5" WSM will do.

SamDoe1

How hard is it to control the temp over time with the charcoal smokers?

Jakes_tl

I am not sure about all charcoal smokers but the Weber Smokey Mountain does a great job keep steady temps after you have it seasoned properly (usually takes 1/2 dozen of good smokes). One of the reason I didn't want to go charcoal in the beginning is because i though i will have to set there and baby sit the smoker the whole time but it turns out the WSM can go hours and temp won't move more then a few degrees.

Again the masterbuilt isn't a bad smoker for someone that wants to smoke meat without too much work but it does have it flaws with electronics and temperature differences between left and right side.

97BlackAckCL

iTrader: (6)

Really depends on the smoker, my old Brinkmann was tough to keep at proper temp, but my replacement one does a great job since it's not rusted out. From everything I read, the WSM is really good at keeping temp and is a much better design. It also has the vents to help control temp easier.

The main reason I steered away from the masterbuilt were all the reviews that I read about the faulty electronics and control panels

SamDoe1

Yeah, if it turns out that this thing is done for, I'm going to upgrade to a pellet smoker instead.

Jakes_tl

Never tried anything that was smoked on a pellet smoker, would be interesting to see how it tastes.

97BlackAckCL

iTrader: (6)

I've heard mixed reviews on pellet smokers

Jakes_tl

Same here. I think the only reason people choose pellet smokers is again because they are easy to use just like electric smokers. I've never had anything that was done on a pellet smoker but I would think it won't be the same as charcoal because of the reviews i've read.

97BlackAckCL

iTrader: (6)

Nothing will be the same as charcoal, we had that discussion early on in this thread

97BlackAckCL

iTrader: (6)

Not saying you don't get smokey flavor from electric/pellet just saying it's not the same

SamDoe1

Again, I'm after a combination of good flavor and ease of use. Electric and electronic control is ideal for me over absolute flavor.

97BlackAckCL

iTrader: (6)

I hear ya, different strokes for different folks man. Not hating at all