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I got an electric strictly for convenience and for the same reasons jburdterp listed for getting his. Plus I'm really only cooking for my wife and myself or a small get together, so there's no need to cook a massive amount of food that would require a large smoker.
After a little research, turns out a lot of people have my problem with the heating element. There are a couple of possible problems, from wiring to thermostat. The thermostat thing is a really simple fix; the wiring not so much. I'm going to check it out today.
This thread might help if you haven't already found it. Looks like a bunch of guys dicking around with wiring (with pics).
For those that have the electric MES smokers ...take note ... I use my MES alot ... to do jerky mostly , and salmon ...canadian bacon ...etc etc etc , anything where...
I feel your pain on the limited number of mouths. With my small circle of friends out west it is shockingly hard to fire people up for FREE fucking bbq, and I always want to cook. Often waste half a day and a bag or charcoal on one rack of ribs for the girlfriend and I...ugghh.
If you want to dip your toes in without shelling out for a pricey pit that won't get used much I suggest playing around with a weber kettle (I assume every American has one). I started out with a 50 year old hand me down vertical water smoker...very similar to what you've got minus the electric heating element. It was fun but a pain in the ass, and I found the weber to be a lot easier. Not really worth it for a long cook like brisket but it's a breeze for chicken or ribs, and with a rib rack has more than enough capacity for a small crowd. After a few years on that I'm trying to build something bigger this summer but will always keep a weber around, them bitches are versatile tanks.
My electric smoker came yesterday, set it up last night and pre-seasoned it tonight, just running without any meat on it. For the last hour or so it was hot I added some hickory chips, and it seemed to burn really "cleanly" I'll say. Almost like hookah smoke. I have some bourbon-charcoal pellets I'll use tomorrow when I actually cook with it, to simulate the charcoal a bit and to cut the hickory. Thinking of adding some Oak too to cut it some more. Overall the smoke just smelled and looked a little different than actual pits I've worked with before.
TGB, don't worry I'll take pics. I'll do some ribs for this weekend, and probably some chicken. Next week Forestfed is doing a drop off (thanks to toogs for that rec earlier in the thread) and I'm gonna try to get a few things from them to test out as well.
Ended up getting 3 racks of spare ribs and 2 whole chickens. The ribs are on now, about to throw the chickens on.
Used a homemade rub-- 1:1 cane sugar to salt (salt split evenly onion, garlic, and seasoning), hugarian paprika, chili powder, lemon pepper, white pepper, chinese 5 spice, coriander, cumin, chipotle pepper flakes, cayenne.
A couple pictures while I wait for them-- first, chickens ready to go. Second, butcher station with the ribs trimmed St. Louis style (6 half racks) and all the rib tips.
very nice. what's the smoking plan time and type? thats a bigass chicken on the right unless the one next to it is a cornish hen
not smoking it but anyone have grilling ideas for a venison loin? probably going to go juniper garlic marinade and was considering crusting it.
Both are chickens. The angle must be weird on the pic because the one wasn't that much bigger. Here's after about 4 hours for the pork, 2 for the chicken.
Great work, keep it up. And I've never cooked venison Toogs but your plan sounds good. I'd love to see the results.
Finished rib tips and chicken.
Finished st louis ribs. Anyone in dc and hungry?
Show me a pic of them cut and I'll let you know. (Pics look dry but I'll have a better idea if you can show a cross section)
This post was edited by mdmuscles 23 months ago
I want to eat all of that
They actually were still pretty moist, even now, 2 hours later. Couldn't get a good pic to illustrate that though with my iPhone. The bark was pretty dark which made it look kind of dry in that pic.
The ribs were also all on the top two racks of the grill, so they seemed to get more smoke and a more pronounced bark. First time I used it so I need to get used to it a bit, I guess.
I hear ya man, every cooker is different an you need to learn the character of each one. I only pry because I have been cooking and judging KCBS for several years now. Here is a pic from a contest last year:
No doubt. I took a class a few weeks ago taught by Paul Kirk, and he basically showed us the same type of presentation. The pics I took weren't sauced at all though. Ill get to know this smoker the more I use it. Next endeavor is probably a pork butt next weekend.
Forgot to answer this earlier. I did a mix of a bourbon-charcoal flavored pellet, and hickory chips (about 3:1 or 4:1 chips to pellets). I did this for the pork:
1st hour: mix (3 or 4:1ish, more chips than pellets) - 1 cup total
2nd hour: mix (same) - 1 cup total
3rd hour: charcoal pellets only (1/4 cup)
4th hour: hickory chips only (1 cup)
5th hour: hickory chips only (1/2 cup)
The chicken was on for the middle 3 hours. So it got a mix at the beginning, then just charcoal, finished with hickory.
Just sorta altered it by feel through the process. Was a little wary of over-smoking it since it was the first time I used this smoker. The temp stayed around 250-260 through the 5 hours. I did the Ribs for a full 5 hours and did the chicken for around 3, til the legs were loose in the joints.. not sure on the exact time I took it off.
This post was edited by jburdterps 23 months ago
How'd they place?
4th out of about 30 teams.
Wife and daughter made me short ribs tonight, they may have been the very best I ever ett, and my wife can't cook a lick!
I have a chicken (Freedom Ranger) from Polyface thawing in the fridge...I am going to brine it overnight and then do it Peruvian style. I am breaking out the rotisserie attachment for my grill for the first time. The Peruvian paste consists of cumin, garlic powder, paprika, pepper, chipotle powder, white wine vinegar and olive oil. After I pull it out of the brine, I'll rub the paste on it inside and out, and let it sit in the fridge for 4-8 hours (depending on when I can get people together for eatin').
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