I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Originally Posted by Inmem58:
My cousin has one, they're okay. I just don't like the fact of piercing the meat as it cooks.
The key to better flavor is not using 100% charcoal like they say. I use about 40% wood chunks and get very good results. Better than my electric, better than the old propane, and more consistent than the old stick burner I used to have.
You don't have to hook it. But I can tell any moisture difference in the stuff I've hung vs. the stuff I've put on the grate. [Reply]
Originally Posted by lewdog:
Yes I have to. That cord on the machine is short.
I dont know this is the case or not but I know some electric heating elements dont like extensions. I dont know how long your cord is but I would use the shortest run possible with a good heavy gauge extension. Also the outlet is it on a 15 or 20 amp fuse? Usually anything coming from the kitchen is on a 20 amp. All of these things could affect the elements ability to get up to temp. I know people who love the Bradley smokers and love them but do complain of not getting to temp in cold weather. In Arizona that thing should rock and roll. [Reply]
Originally Posted by Fire Me Boy!:
The key to better flavor is not using 100% charcoal like they say. I use about 40% wood chunks and get very good results. Better than my electric, better than the old propane, and more consistent than the old stick burner I used to have.
You don't have to hook it. But I can tell any moisture difference in the stuff I've hung vs. the stuff I've put on the grate.
Same here, I use the minion method for my WSM and I can easily add more wood if needed, very hassle free. I will have to admit, before dropping $400 on mine I did some serious research. The Treagers are a complete waste of money. One big perk that most people had to say about the WSM, is that it's made by the most reputable barbecuing companies. I like the two grate feature, you can really pack on the meat if you're having a big party. I'm might try a turkey this Thanksgiving. [Reply]
Originally Posted by Inmem58:
Same here, I use the minion method for my WSM and I can easily add more wood if needed, very hassle free. I will have to admit, before dropping $400 on mine I did some serious research. The Treagers are a complete waste of money. One big perk that most people had to say about the WSM, is that it's made by the most reputable barbecuing companies. I like the two grate feature, you can really pack on the meat if you're having a big party. I'm might try a turkey this Thanksgiving.
I did tons of research, too. Ended up between the WSM and the PBC. While conventional wisdom would have put me with the WSM, I went PBC and don't regret it.
I have a Weber kettle, and it's great. I wouldn't have been wrong to go with the WSM. But something drew me to the PBC. It's also made in the USA, and their support reputation is stellar. Supposedly the non toll-free number on the emblem goes straight to the president of the company, any time of day.
And I'll tell you, the fact I can do a brisket or pulled pork in 6 hours instead of 14 is awesome. [Reply]
Originally Posted by Inmem58:
How is this possible? Usually the preferred way to smoke a pork butt is 1.5 hours per lb at about 225-250.
The PBC cooks around 300 (310 if I use 40% wood chunks).
Lots of pitmasters use hot and fast (300+). Not much evidence that you need low and slow. There was a discussion on this earlier in the thread of you care to look back. [Reply]
Originally Posted by Fire Me Boy!:
The PBC cooks around 300 (310 if I use 40% wood chunks).
Lots of pitmasters use hot and fast (300+). Not much evidence that you need low and slow. There was a discussion on this earlier in the thread of you care to look back.
Yes, I'll go look back. I have an 8 lb bone-in pork butt I'm needing to smoke, but dreading the long hours. [Reply]
Originally Posted by srvy:
I dont know this is the case or not but I know some electric heating elements dont like extensions. I dont know how long your cord is but I would use the shortest run possible with a good heavy gauge extension. Also the outlet is it on a 15 or 20 amp fuse? Usually anything coming from the kitchen is on a 20 amp. All of these things could affect the elements ability to get up to temp. I know people who love the Bradley smokers and love them but do complain of not getting to temp in cold weather. In Arizona that thing should rock and roll.
I had an entry level Bradley in Lees Summit Mo. I had no issues keeping the temp up even when there was snow on the ground.
I've never used an extension cord to run any of my smokers. [Reply]
