M_Quick Posted November 1, 2016 Report Share Posted November 1, 2016 I have a new electric smoker on the way. I've always loved smoke fish, & beef brisket. I know that's just a couple of things you can smoke but those are my 2 favorites. I've never smoke anything before, so I'm looking for any tips & advice. Also wondering the best type of wood chips and best place to purchase, that others recommend. I will be trying some of the Weber brand mesquite chips, with a beef shoulder roast to start. My smoker won't be delivered until next Monday, so I'm doing some research and looking for tips from other smokers, thanks . Quote Link to comment Share on other sites More sharing options...
El Toro Joe Posted November 1, 2016 Report Share Posted November 1, 2016 I've got an electric smoker also, and for me the chips work better than the chunks (apple, cherry, hickory). Ribs, Pork Shoulder, Brisket come out great. Low and slow is the way to go. I will do ribs for about 6 hours, brisket or pork shoulder for a minimum of 12 hours... Brisket... Pork shoulder, ready to be pulled... ...and Ribs... 3 Quote Link to comment Share on other sites More sharing options...
Wandering Soul Posted November 1, 2016 Report Share Posted November 1, 2016 Tasty looking! I don't have a real smoker...yet. Using a kettle grille with the heat on one side and meat opposite side. I just got a digital meat thermometer with a timer. Up to now I've been guessing and apparently lucky. I did a pork loin a week ago. Marinated it for about 6 hours before hand, and used chunks of hickory. I cut a pear tree down earlier this year but the wood won't be seasoned and ready 'til next spring. I'll have some pork butts in the freezer by then, and a decent barrel smoker. Don't know how pear wood will work but I'll be finding out. Later this week I'll be smoking some salmon...either feast like a king or the dogs will eat good, lol! Quote Link to comment Share on other sites More sharing options...
Bad324 Posted November 1, 2016 Report Share Posted November 1, 2016 check this out to get you started. I used to smoke a ton of food but in recent years haven't as much 2 Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 2, 2016 Author Report Share Posted November 2, 2016 On 11/1/2016 at 7:27 AM, El Toro Joe said: I've got an electric smoker also, and for me the chips work better than the chunks (apple, cherry, hickory). Ribs, Pork Shoulder, Brisket come out great. Low and slow is the way to go. I will do ribs for about 6 hours, brisket or pork shoulder for a minimum of 12 hours..... Thanks for the info and pictures. I've read you need to season the smokers? Is this a one time thing or do you need to do it more often? And how long do you soak the wood chips? I've read anything from a couple hours to 24! Quote Link to comment Share on other sites More sharing options...
Bad324 Posted November 3, 2016 Report Share Posted November 3, 2016 Seasoning it is a one time deal and as you smoke more it will season more ive done chips with no soak, an hour soak and several hours and really don't see the difference 2 Quote Link to comment Share on other sites More sharing options...
El Toro Joe Posted November 3, 2016 Report Share Posted November 3, 2016 25 minutes ago, Bad324 said: Seasoning it is a one time deal and as you smoke more it will season more ive done chips with no soak, an hour soak and several hours and really don't see the difference Agreed. I have soaked them, and have used them without soaking. And the smoke comes on quicker, without. Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 3, 2016 Author Report Share Posted November 3, 2016 Agreed. I have soaked them, and have used them without soaking. And the smoke comes on quicker, without.It makes sense that the chips would smoke quicker without soaking, but on the other hand wouldn't they burn up quicker? Quote Link to comment Share on other sites More sharing options...
El Toro Joe Posted November 3, 2016 Report Share Posted November 3, 2016 The tray in my smoker will hold enough chips for about 2 hrs of smoke. Depending on what I'm smoking, I'll add some chips after 2 hrs. But 2-3 hrs of smoke is usually enough, to get the smoky flavor. Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 3, 2016 Author Report Share Posted November 3, 2016 So 2-3 hrs of smoke even on like a big slab of meat like large roast or brisket? I have alot to learn, but I hope the good grub will be rewarding! Quote Link to comment Share on other sites More sharing options...
bowdog Posted November 3, 2016 Report Share Posted November 3, 2016 16 hours ago, M_Quick said: Thanks for the info and pictures. I've read you need to season the smokers? Is this a one time thing or do you need to do it more often? And how long do you soak the wood chips? I've read anything from a couple hours to 24! Season your smoker just the initial time before using to cook and then you are done...I usually do my rubs the night before and let the meat sit 15-20 hours before cooking. As far as my chips i just put them in the water the morning of cooking. I have found that a pork butt is pretty easy piece of meat to start to learn to cook on. I have done chicken also that usually turns out good, one thing i have found though is chicken can get dry if not careful so i use a mister bottle now and mist the chicken with apple juice every couple of hours to keep the moisture. 1 Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 3, 2016 Author Report Share Posted November 3, 2016 3 hours ago, bowdog said: Season your smoker just the initial time before using to cook and then you are done...I usually do my rubs the night before and let the meat sit 15-20 hours before cooking. As far as my chips i just put them in the water the morning of cooking. I have found that a pork butt is pretty easy piece of meat to start to learn to cook on. I have done chicken also that usually turns out good, one thing i have found though is chicken can get dry if not careful so i use a mister bottle now and mist the chicken with apple juice every couple of hours to keep the moisture. Thanks for info. Now i need recommendations on a quality meat thermometer, as well as one for the smoker, as I have read the ones on the doors are not very accurate. Also wondering where's a good/cheap place to buy the wood chips? Quote Link to comment Share on other sites More sharing options...
bowdog Posted November 3, 2016 Report Share Posted November 3, 2016 I use a basic battery operated portable thermometer...Basically it has a probe that goes into the meat and the other end plugs into the base of the thermometer base, then the base sits there and you can carry thermometer with you if needed...I believe mine works a couple hundred yards from the smoker. The one i have has different meat selection. basically you set it on what meat you have, how you like it cooked and what temp (medium, well etc) and then you just go from there. I purchased at Walmart for around $30, you can also purchase your chips from there or any like store. I have found best results for pork and such is to cook for about 4 hours then I like to wrap in foil and cook another 3-4 depending on the meat, when it comes to smoking everyone has a system they like, you will just need to play around and figure out what works best for you. Quote Link to comment Share on other sites More sharing options...
Bad324 Posted November 3, 2016 Report Share Posted November 3, 2016 10 minutes ago, M_Quick said: Thanks for info. Now i need recommendations on a quality meat thermometer, as well as one for the smoker, as I have read the ones on the doors are not very accurate. Also wondering where's a good/cheap place to buy the wood chips? I have a Maverick of some sort that was maybe $50. Has a probe that goes in to the meat and a probe you attach to the grate. Thing works flawlessly Quote Link to comment Share on other sites More sharing options...
El Toro Joe Posted November 3, 2016 Report Share Posted November 3, 2016 16 minutes ago, M_Quick said: Thanks for info. Also wondering where's a good/cheap place to buy the wood chips? Wood chips are pretty inexpensive everywhere. I get mine at The Rodmakers Shop in Strongsville. I'll check the brand when I get home...probably can find them online. Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 3, 2016 Author Report Share Posted November 3, 2016 Thanks for all the tips guy's. I'm geeking to get my smoker. And Giant Eagle has pork loin on sale this week! I looked online at wally world for thermometers and chips. They sale a shit load of thermometers online. And the chips are like 2 or 3 lbs bags. How long would a 3 lb bag last, 1 2 or several smokes? I'm hoping they have some apple for the pork, but if not I'll hit up a h/ware store. Quote Link to comment Share on other sites More sharing options...
Al Z. Heimer Posted November 3, 2016 Report Share Posted November 3, 2016 http://virtualweberbullet.com/index.html Even if you don't have this kind of unit there is a crap ton of useful info on this site. Gander Mountain sells smoking supplies. As far as meat goes. Find a nice butcher shop they can provide you with a superior product. Thanksgiving is coming. Get cracking 2 Quote Link to comment Share on other sites More sharing options...
El Toro Joe Posted November 3, 2016 Report Share Posted November 3, 2016 Theses are the chips I use, didn't know Walmart carries them. https://www.walmart.com/ip/16877981?wmlspartner=wlpa&selectedSellerId=0&adid=22222222227017275102&wl0=&wl1=g&wl2=t&wl3=42972492992&wl4=pla-81464775872&wl5=9015335&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=16877981&wl13=&veh=sem Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 4, 2016 Author Report Share Posted November 4, 2016 1 hour ago, El Toro Joe said: Theses are the chips I use, didn't know Walmart carries them. https://www.walmart.com/ip/16877981?wmlspartner=wlpa&selectedSellerId=0&adid=22222222227017275102&wl0=&wl1=g&wl2=t&wl3=42972492992&wl4=pla-81464775872&wl5=9015335&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=16877981&wl13=&veh=sem Is that a decent price from wal*mart? Also wondering if this dual probe remote thermometer looks decent enough? https://www.walmart.com/ip/Maverick-ET73-Digital-Wireless-Remote-BBQ-Meat-Thermometer-Monitors-Meat-Barbecue-Grill-Smoker-Temperature-Includes-1-extra-6-Foot-Meat-Probe-1-extra/179985175#about Quote Link to comment Share on other sites More sharing options...
Ron505 Posted November 4, 2016 Report Share Posted November 4, 2016 I've been using a Masterbuilt electric smoker for a few years now, and love it. Here is the thermometer that I bought recently. Seems really decent quality, and can't beat the price. https://www.amazon.com/gp/product/B0188XZBMC/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1 Quote Link to comment Share on other sites More sharing options...
El Toro Joe Posted November 4, 2016 Report Share Posted November 4, 2016 10 hours ago, M_Quick said: Is that a decent price from wal*mart? Also wondering if this dual probe remote thermometer looks decent enough? https://www.walmart.com/ip/Maverick-ET73-Digital-Wireless-Remote-BBQ-Meat-Thermometer-Monitors-Meat-Barbecue-Grill-Smoker-Temperature-Includes-1-extra-6-Foot-Meat-Probe-1-extra/179985175#about The price of the chips at walmart is around the same price that I get them for, that bag will usually last 3-4 times. As far as thermometers go I do have one of the fancy wireless remote ones that I rarely use. The type I like best is just the simple kitchen thermometer. similar to the one that I have linked... https://www.happychefuniforms.com/thermometer-red-one-size.html?gclid=Cj0KEQjw4_DABRC1tuPSpqXjxZwBEiQAhMIp6-oz0CtzUmhSjaNNYA6fo5DRBEjeu5x_fxAY9_m_lLkaAm5I8P8HAQ Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 4, 2016 Author Report Share Posted November 4, 2016 Well shit, I was thinking I needed the higher dollar one. To keep from opening the door to check meat temp. Maybe get the remote one and verify temp with a good quality kitchen probe, like the last 2 linked in this thread. Quote Link to comment Share on other sites More sharing options...
Bad324 Posted November 4, 2016 Report Share Posted November 4, 2016 (edited) 16 hours ago, Al Z. Heimer said: http://virtualweberbullet.com/index.html Even if you don't have this kind of unit there is a crap ton of useful info on this site. Gander Mountain sells smoking supplies. As far as meat goes. Find a nice butcher shop they can provide you with a superior product. Thanksgiving is coming. Get cracking That website got me started since I had a weber bullet smoker first. IT's an amazing site you should reference often. Loved that thing and smoked some of the best stuff I made but was a ton of work so I ended up with my current propane one 14 hours ago, M_Quick said: Is that a decent price from wal*mart? Also wondering if this dual probe remote thermometer looks decent enough? https://www.walmart.com/ip/Maverick-ET73-Digital-Wireless-Remote-BBQ-Meat-Thermometer-Monitors-Meat-Barbecue-Grill-Smoker-Temperature-Includes-1-extra-6-Foot-Meat-Probe-1-extra/179985175#about I think that's exactly the one I have had for 5 years. love it. The door mounted ones are not to be trusted. Mine reads 30-40* higher than actual Edited November 4, 2016 by Bad324 Quote Link to comment Share on other sites More sharing options...
max power Posted November 4, 2016 Report Share Posted November 4, 2016 So, this thread is not about the weed? 2 Quote Link to comment Share on other sites More sharing options...
TimTheAzn Posted November 4, 2016 Report Share Posted November 4, 2016 5 minutes ago, max power said: So, this thread is not about the weed? *looks around, slowly backs out of the thread....* 3 Quote Link to comment Share on other sites More sharing options...
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