Sully Posted August 22, 2014 Author Report Share Posted August 22, 2014 Mesquite's a strong, bitter smoke usually for beef (and/or you're a texan) Try some hickory, apple, or oak - they make for nice flavors in white meat. The 'thin blue smoke' advice above is right on - I'm not sure how well you can control an electric, but it's smoke from the actual combustion of the wood thatcha want (so no soaking them in water, that's smoldering) With an electric, like this one, you do soak the wood for 20 minutes beforehand. Otherwise, the wood will catch fire, which is not good for the heating element that the wood is laying right beside. With this particular unit, I use 3 - 4 pieces of wood about every 2 - 2 and 1/2 hours. I'm probably going to pick up a bag of Apple wood chunks this weekend. I'm not a huge fan of the mesquite because it is so strong. But, like I said, I am in the learning phase, so I just grabbed one that sounded good at the time. Quote Link to comment Share on other sites More sharing options...
TTQ B4U Posted August 22, 2014 Report Share Posted August 22, 2014 If you like Chipotle smoke a nice Chuck roast, pull it and make tacos or burritos. Yum....my kids love it. It's hard to fuck up a Chuck Roast Smoke too. Quote Link to comment Share on other sites More sharing options...
wagner Posted August 25, 2014 Report Share Posted August 25, 2014 Really thinking about picking one of these up. Since I'm a total new guy to this, what wood are you using? I'm at work right now and can't youtube search this smoker you use and how it works. Quote Link to comment Share on other sites More sharing options...
Richard Cranium Posted August 25, 2014 Report Share Posted August 25, 2014 This thread is motivating me to get my smoker project done. Time to break out the welder and get busy. Quote Link to comment Share on other sites More sharing options...
Buck531 Posted August 25, 2014 Report Share Posted August 25, 2014 I have the same smoker. Picked it up from Gerg. I drilled a hole in the middle top part and stuck a thermometer in there. Just to make sure it stayed the same temp. I've been using apple and hickory chips. Another way to put the chips in is to soak them, wrap them in tin foil and poke a bunch of holes in it. Doesn't seem to flare up as much. Here's my beer can chicken i made a while ago. http://i283.photobucket.com/albums/kk314/buck531/20140615_174319_zpswuhdbnvw.jpg http://i283.photobucket.com/albums/kk314/buck531/20140615_123336_zpsbfklzacg.jpg Quote Link to comment Share on other sites More sharing options...
wagner Posted August 26, 2014 Report Share Posted August 26, 2014 What kind of thermometer are you using to check the meat temps? Quote Link to comment Share on other sites More sharing options...
Buck531 Posted August 26, 2014 Report Share Posted August 26, 2014 I bought some cheapo from Target. Ran about 20 bucks. The only thing I have an issue with it is that it shuts off every 2 hours. Not sure why. Can't get it to stay on. I constantly had to keep going over to the smoker and turning it on, going to chicken, setting the temp, etc. Got pretty annoying. I guess there's one on Amazon you could get that I think syncs up with your phone and will tell the temp on your phone. Quote Link to comment Share on other sites More sharing options...
wagner Posted August 26, 2014 Report Share Posted August 26, 2014 I bought some cheapo from Target. Ran about 20 bucks. The only thing I have an issue with it is that it shuts off every 2 hours. Not sure why. Can't get it to stay on. I constantly had to keep going over to the smoker and turning it on, going to chicken, setting the temp, etc. Got pretty annoying. I guess there's one on Amazon you could get that I think syncs up with your phone and will tell the temp on your phone. Was that an internal for the meat or external for the smoker? I would like to get one of each. I've been researching these and now have become torn on what to get. Quote Link to comment Share on other sites More sharing options...
Buck531 Posted August 26, 2014 Report Share Posted August 26, 2014 The internal meat one was one I got from Target. The one that's on the lid I got from Lowes for $20 or so. just a basic grill thermometer. Quote Link to comment Share on other sites More sharing options...
The_buster Posted August 26, 2014 Report Share Posted August 26, 2014 how does the beer can chicken taste? not being a fan of beer, I 1) didn't want to waste 5 other cans, and 2) don't know how much beer flavor gets into the meat. Quote Link to comment Share on other sites More sharing options...
TurboRust Posted August 26, 2014 Report Share Posted August 26, 2014 i made mt dew can chicken and its delicious i love my electric smoker-- 106+tax at target of all places http://www.target.com/p/masterbuilt-electric-smokehouse-analogue-30/-/A-14418549?ref=tgt_adv_XSG10001&AFID=google_pla_df&LNM=14418549&CPNG=Unassigned&kpid=14418549&LID=13pgs&ci_src=17588969&ci_sku=14418549&kpid=14418549&gclid=CjwKEAjw4PCfBRCz966N9pvJ4GASJAAEdM_KFFL3OgCXN5K140_Fo-HBgB0Hi1Z9bv0FnFAQj4SIThoCVVbw_wcB then get a quality dual probe thermometer.. this one is the shit and fairly cheap http://www.amazon.com/gp/product/B004IMA718/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1535523722&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0044FFUMK&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=15YQD2BMZRJENN1QVS7R Quote Link to comment Share on other sites More sharing options...
wagner Posted August 27, 2014 Report Share Posted August 27, 2014 i made mt dew can chicken and its delicious i love my electric smoker-- 106+tax at target of all places http://www.target.com/p/masterbuilt-electric-smokehouse-analogue-30/-/A-14418549?ref=tgt_adv_XSG10001&AFID=google_pla_df&LNM=14418549&CPNG=Unassigned&kpid=14418549&LID=13pgs&ci_src=17588969&ci_sku=14418549&kpid=14418549&gclid=CjwKEAjw4PCfBRCz966N9pvJ4GASJAAEdM_KFFL3OgCXN5K140_Fo-HBgB0Hi1Z9bv0FnFAQj4SIThoCVVbw_wcB then get a quality dual probe thermometer.. this one is the shit and fairly cheap http://www.amazon.com/gp/product/B004IMA718/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1535523722&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0044FFUMK&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=15YQD2BMZRJENN1QVS7R Got that thermometer, now I just need a smoker to go with it Quote Link to comment Share on other sites More sharing options...
Sully Posted August 27, 2014 Author Report Share Posted August 27, 2014 i made mt dew can chicken and its delicious i love my electric smoker-- 106+tax at target of all places http://www.target.com/p/masterbuilt-electric-smokehouse-analogue-30/-/A-14418549?ref=tgt_adv_XSG10001&AFID=google_pla_df&LNM=14418549&CPNG=Unassigned&kpid=14418549&LID=13pgs&ci_src=17588969&ci_sku=14418549&kpid=14418549&gclid=CjwKEAjw4PCfBRCz966N9pvJ4GASJAAEdM_KFFL3OgCXN5K140_Fo-HBgB0Hi1Z9bv0FnFAQj4SIThoCVVbw_wcB then get a quality dual probe thermometer.. this one is the shit and fairly cheap http://www.amazon.com/gp/product/B004IMA718/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1535523722&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0044FFUMK&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=15YQD2BMZRJENN1QVS7R I really like that smoker. Damn it!! Wish I would have found that one before buying mine. Quote Link to comment Share on other sites More sharing options...
wagner Posted August 27, 2014 Report Share Posted August 27, 2014 I'm torn between the Brinkman at Home Depot and the Old Smokey at Lowes. The Old Smokey gives more temp control, but is sealed so some complain it robs away the juices on some smokes. The Brinkman allows for more of a traditional smoke and crust, but does not have the temp control. Quote Link to comment Share on other sites More sharing options...
cybe Posted August 27, 2014 Report Share Posted August 27, 2014 http://www.amazon.com/gp/product/B001I8ZTJ0 Buy once, cry once. I don't understand the push for electric/gas around here. Or if you want, go smaller / less $ http://www.amazon.com/gp/product/B00FKE67V2 And if I'm not mistaken, the Saturday Liquidation place on Busch has one for a hundred bucks. Quote Link to comment Share on other sites More sharing options...
wagner Posted August 27, 2014 Report Share Posted August 27, 2014 http://www.amazon.com/gp/product/B001I8ZTJ0 Buy once, cry once. I don't understand the push for electric/gas around here. Or if you want, go smaller / less $ http://www.amazon.com/gp/product/B00FKE67V2 And if I'm not mistaken, the Saturday Liquidation place on Busch has one for a hundred bucks. If I go non-electric that will be what I get. I want electric right now for the time factor, I don't want to sit around all day and screw with adding coals/wood. AIN'T NOBODY GOT TIME FOR DAT Quote Link to comment Share on other sites More sharing options...
Rustlestiltskin Posted August 27, 2014 Report Share Posted August 27, 2014 If I go non-electric that will be what I get. I want electric right now for the time factor, I don't want to sit around all day and screw with adding coals/wood. AIN'T NOBODY GOT TIME FOR DAT Bingo. Who has time to tinker with adding coals/wood all day. Sure that's the traditional way but embrace technology! Quote Link to comment Share on other sites More sharing options...
wagner Posted August 27, 2014 Report Share Posted August 27, 2014 Bingo. Who has time to tinker with adding coals/wood all day. Sure that's the traditional way but embrace technology! I really does give it better taste (hence why I will get one some day). but is just to laobor-ific for me right now. If I can score a used webber I will take it and use it for those special times when I can make sure and tend it right. Quote Link to comment Share on other sites More sharing options...
cybe Posted August 27, 2014 Report Share Posted August 27, 2014 Load it once and it's good for 16 hours. Give it a kick around 10 hour mark to shake the ash. Quote Link to comment Share on other sites More sharing options...
wagner Posted August 28, 2014 Report Share Posted August 28, 2014 Load it once and it's good for 16 hours. Give it a kick around 10 hour mark to shake the ash. What kind of smoker do you have? Just got the Brinkmann, lava rocks, and some chips. I'm going to get a chip box tonight and start to break this bitch in. Quote Link to comment Share on other sites More sharing options...
SRTurbo04 Posted August 28, 2014 Report Share Posted August 28, 2014 So what times dinner? Quote Link to comment Share on other sites More sharing options...
wagner Posted August 28, 2014 Report Share Posted August 28, 2014 So what times dinner? Don't know yet, I have never smoked meat so this could end in a trip to taco bell for dinner :lolguy: Quote Link to comment Share on other sites More sharing options...
cybe Posted August 28, 2014 Report Share Posted August 28, 2014 (edited) What kind of smoker do you have? Just got the Brinkmann, lava rocks, and some chips. I'm going to get a chip box tonight and start to break this bitch in. The 18.5" Weber Smokey Mountain linked above, Here's how to light it in excruciating detail, with photos: http://www.virtualweberbullet.com/fireup2.html#minion Here's the short version: Fill the ring with coals Fill the chimney with coals Light chimney, drink a beer Dump it on, add food, walk away I don't use a water pan or anything of the sort; I run with the bottom vents closed, the top vent open. My smoker has been hit by a truck, so it's slightly out of round. It's been outdoors for four years, fills with rain etc - hasn't rusted. I'm convinced it's the best value out there. And I want you to have that. /pitch Edited August 28, 2014 by cybe Quote Link to comment Share on other sites More sharing options...
Sully Posted August 28, 2014 Author Report Share Posted August 28, 2014 What kind of smoker do you have? Just got the Brinkmann, lava rocks, and some chips. I'm going to get a chip box tonight and start to break this bitch in. It should have came with lava rocks. I've been using wood chunks in mine. I soak them for 20 minutes and place 3 or 4 beside the heating element, being sure they aren't touching the element. What is your reasoning for getting the chips and chip box? Where are you planning on placing the chip box? Oh, and what are you planning on smoking first? Also, sign up over at SmokingMeatForums.com. You'll learn a lot by doing some reading on that site. Quote Link to comment Share on other sites More sharing options...
wagner Posted August 28, 2014 Report Share Posted August 28, 2014 It should have came with lava rocks. I've been using wood chunks in mine. I soak them for 20 minutes and place 3 or 4 beside the heating element, being sure they aren't touching the element. What is your reasoning for getting the chips and chip box? Where are you planning on placing the chip box? Oh, and what are you planning on smoking first? I've been doing a lot of research on this smoker and lots of people find the unit lasts longer and has some performance advantages to adding more lava rocks. The lava rocks also help to protect the heating element. The chips and chip box are also something I've seen a lot of people use. The box gets placed directly on top of the the lava rocks. I've seen it done all different ways, and I might even try the chunk method. I saw one video that a guy was smoking wings and he put the chips in soup cans and pad the soup cans touching the element. Quote Link to comment Share on other sites More sharing options...
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