Bought electric smoker
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Gizmo Williams
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I thought the link between grilling and cancer had more to do with the chemical reaction that occurs when charring the flesh at high heat. Since smoking is done at low heat it should be safe....or as I like to think healthier.
schutd
ASFN Addict
Ill take that. But just out of curiosity....
schutd
ASFN Addict
I googled it. Theres a correlation, but it sure as hell aint gonna stop me!
schutd
ASFN Addict
Tis the season!
I bought one from Costco a few months ago. Flippin awesome.
Electric is great for a novice, pretty hard to screw up. I've just been smoking the basics. I need to start getting more creative and track down some cool recipes.
MigratingOsprey
Thank You Paul!
I suggest both Sublime Smoke and Smoke & Spice ... by the same authors - great BBQ books
Just received a Weber Smokey Mountian cooker/smoker for my Birthday. Can't wait to smoke a turkey this year! Did some chicken last week that was fantastic! So moist I couldn't believe it.
Low and Slow baby!
Low and Slow baby!
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Tyler
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Nice!!! I am building a UDS currently, taking longer than I want. Its a fun process and I cant wait to start smoking on something other than my gasser.
MigratingOsprey
Thank You Paul!
That's what I use and I absolutely love it
If you haven't checked out the virtual weber bullet page/forum yet - I highly recommend
http://virtualweberbullet.com/
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I'm looking to buy one of these within the next year or so....
ASUCHRIS
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For those of you who have used both charcoal/wood and electric, is there a major difference? Have a charcoal smoker, but it's kind of a pain in the ass to use, and is a big mess. I think I would use an electric quite a bit if the results were good and not too messy.
I've been building one also. For over a year now.
I'm a bit of a procrastinator. All I need is the charcoal basket to finish it.
OP
OP
Bro buy the electric. It works fantastic and there is hardly and mess whatsoever. Temp is correct at all times and dont need to mess with charcoal.
Yeah I've checked that site out but I decided to go with this book:
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It has worked out great for me so far. It's like bootcamp for your WSM and you start small and slowly work your way to fully understanding your smoker. The virtual WSM site has a similar plan but Gary's approach better fit my style. I'm doing my second run of BBQ chicken right now with a homemade Southwestern marinade that I put together last night. Plan on using the "leftovers" recipe from the book to make Smoked Chicken Enchiladas.
Next week I'll graduate to Brining. Then it's Turkey time!
I must say that I'm loving my WSM so far. Super easy to use with great results! The thing that blows my mind is how easy it is to light charcoal. I remember growing up watching my friends dads douse their charcoal with lighter fluid 3 or 4 times(with a nice gas flavor to the meat afterwards). I use a chimeney with 2 sheets of newspaper and not a drop of lighter fluid. Simply amazing how easy and great that works.
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schutd
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I am currently at a job i which I smoke about 80# of sausages (jagerwurst, andouille, kielbasa), 200# of hot dogs, 6 to 8 whole pork shoulders, 6 to 10 briskets, 10 pork bellies, 16 hams, and various other bits like tongues, and shanks and whatever the hell else I want to throw in there, EVERY WEEK. So, needless to say Im getting some experience in the fine art.
We have a big ole electric Southern Pride smoker, that says it can hold 240# of pork butt at a time. Im a fan of the electric models. Easy to use, and consistent internal temps. I wish I could cold smoke in mine, but that is not to be...
We have a big ole electric Southern Pride smoker, that says it can hold 240# of pork butt at a time. Im a fan of the electric models. Easy to use, and consistent internal temps. I wish I could cold smoke in mine, but that is not to be...
Wow Wow Wow. I've never made Enchiladas before but with the smoked chicken they were To Die For! Of course the made from scratch Tomatillo sauce was amazing as well.
Got home early from the game last night and moved on to "Lesson #2" from the Low And Slow book which is a basic brine. If this turns out well I'll do a Turkey trial run this weekend. I've offically got the BBQ bug!
Got home early from the game last night and moved on to "Lesson #2" from the Low And Slow book which is a basic brine. If this turns out well I'll do a Turkey trial run this weekend. I've offically got the BBQ bug!
MigratingOsprey
Thank You Paul!
MCD - I'll have to check that out ..... with a couple young ones running around my smoker has been sitting a little vacant for a while, but I'm going to get some pork butt going as a treat to our support staff at work heading into the busy season
I've been able to smoke cheese on the WSM before and it turns out amazing ... two or maybe 3 briquets and wood that should smolder and not flame up .... i'll also put a tin with ice cubs on the racks to help keep moisture going and regulate heat a little bit more
love cherry smoke on muenster and extra sharp chedder
I've been able to smoke cheese on the WSM before and it turns out amazing ... two or maybe 3 briquets and wood that should smolder and not flame up .... i'll also put a tin with ice cubs on the racks to help keep moisture going and regulate heat a little bit more
love cherry smoke on muenster and extra sharp chedder
My 5 year old and 7 year old who are pretty picky eaters have been devouring my BBQ Chicken cooked on the WSM.
Which is awesome because that means I get to BBQ more stuff!
Did a trial run with a turkey a few weeks ago and it turned out fantastic. Put together an Apple Cider / Citrus Brine for it. The leftover smoked turkey legs for lunch were AWESOME!
Plan is to smoke another Turkey next week for the family. Anyone else smoking a turkey for Thanksgiving?
Plan is to smoke another Turkey next week for the family. Anyone else smoking a turkey for Thanksgiving?
I wish I was. I will be next Thanksgiving, mark my words.
NMCard
ASFN Lifer
I built a UDS smoker. I had most of the crap to complete it in my shop. I will be doing a turkey in that and I will be also doing one in a garbage can.
I killed an elk a few weeks ago also so i'm gonna smoke some jerky.
I killed an elk a few weeks ago also so i'm gonna smoke some jerky.
Smoked 3 racks of Baby Back Ribs during the Cardinals game. Oh man did the ribs turn out awesome!
Purchased a bunch of fresh spices from Penzey Spices at the Tempe Market place for my home made rub. Oh man did that make a difference! Threw together the following Memphis style rub:
Dark Brown sugar
White sugar
Ground Rosemary powder
Ground Ginger powder
Granulated Onion powder
Granulated Garlic powder
Hungarian Paprika
Kosher Salt
Ground Black Pepper
Purchased a bunch of fresh spices from Penzey Spices at the Tempe Market place for my home made rub. Oh man did that make a difference! Threw together the following Memphis style rub:
Dark Brown sugar
White sugar
Ground Rosemary powder
Ground Ginger powder
Granulated Onion powder
Granulated Garlic powder
Hungarian Paprika
Kosher Salt
Ground Black Pepper
