New smoker!

[Huhwhat?]

Breaking in a new smoker. We even built a new pad for it to sit on. Just mopped the brisket I'm smoking with green chilies/juice from same. There is a thin trickle of smoke coming from the lid, and it has about three hours or so left to go.

 

[Kevin]

Awesome. Let us know how it turned out.

 

[AJGUNNER]

And please don't forget to post some pictures. :wink:

 

[gramps]

And please don't forget to post some pictures. :wink:

Samples? :mrgreen:
gramps

 

[Kevin]

Yes pictures and more details like how long what temp. Etc...

 

[06ackley]

I bought that same smoker and I really like mine.Did a pork loin last weekend and am planning on doing some ribs and chicken this weekend.

 

[Huhwhat?]

Well, the current brisket has been on since about 8:30 this morning. Last time I measured internal temp, it was at 165 or a little more.

 

[AGE Ranger]

I have a simular style smoker named R2D2. I love it!

 

[Huhwhat?]

Pulled the brisket at internal temp of 185. wrapped in foil and towels resting right now.

 

[gramps]

Pulled the brisket at internal temp of 185. wrapped in foil and towels resting right now.

Aw man, I can smell it from here! . Isn't visual imagery great! 8)
gramps

 

[Huhwhat?]

Brisket being mopped

Finished brisket

 

[graygun]

I wish I were there for some of that.

 

[phonejack]

I have had one just like that for years. Love it ! I mounted a thermometer on my lid I think you can buy them at Academy

 

[RoninPA]

Nice smoke ring on the brisket.

 

[Bull Barrel]

I have gone through two Brinkman charcoal smokers like that one. They came with themometers in the lid.
My fire pans rusted out.

 

[Huhwhat?]

Brisket follow-up.

Everyone liked it, but the guys thought it had a touch too much smoke. The women said no, and the wife said "more smoke". Could have been a touch more tender. Next brisket, I'll start it a couple hours earlier, and let it go for twelve hours.

Next experiments will be link sausage, salmon, and smoking a corned beef brisket, which should approximate a pastrami, which is brined and smoked beef.


Just finished cleaning the smoker, and now I smell like smoke again

 

[stefko]

I have gone through two Brinkman charcoal smokers like that one. They came with themometers in the lid.
My fire pans rusted out.

My first smoker was a similar design. Bought it close to 30 years ago and used it exclusively for the first ten years. I still press it into service from time to time. The original fire pan is still in excellent condition. I line it with a double layer of heavy duty foil prior to use. Depending on usage, that liner lasts 2-5 months.

Steve

 

[AGE Ranger]

Brisket follow-up.

Everyone liked it, but the guys thought it had a touch too much smoke. The women said no, and the wife said "more smoke". Could have been a touch more tender. Next brisket, I'll start it a couple hours earlier, and let it go for twelve hours.

Next experiments will be link sausage, salmon, and smoking a corned beef brisket, which should approximate a pastrami, which is brined and smoked beef.


Just finished cleaning the smoker, and now I smell like smoke again

Smoking your own meat is addicting. I make a lot of my stuff from scratch also. When I was stationed at KI Sawyer once in a while I could catch a limit of small rainbows and smoke the lot of them.

Too much smoke? First time I have heard that Enjoy your smoker

 

[Huhwhat?]

13 pounds of pork cushion meat rubbed and resting in the fridge. 10 pounds of chunk mesquite wood soaking in water. First thing tomorrow the smoker goes into action again.

 

[VA Shooter]

For a more tender brisket I try to keep my temp at 150 to 175 yours looks great

 

[Wyandot Jim]

Looks Very good.
I plan on doing a couple of Pork Butts, Brisket and 4 racks of ribs this week. It will all freeze very well.
When I smoke a brisket I buy the untrimmed packer. It looks like you got a trimmed point.
Here is what mine look like with the point and the flat.



A little bit of everything at my Son's house.


A Pork Butt.

 

[Wyandot Jim]

13 pounds of pork cushion meat rubbed and resting in the fridge. 10 pounds of chunk mesquite wood soaking in water. First thing tomorrow the smoker goes into action again.

Could be the reason that it seemed to smoky is because of the mesquite.
I would suggest you use Hickory, Pecan or Oak. That is what the BBQ Joints use. Mesquite does burn hotter but can leave a stronger/bitter taste. Use it for grilling meat.
I use Hickory. Salt and pepper brisket and spray with a 50-50 mixture of apple cider and apple vinegar every so often.

 

[Huhwhat?]

Last time I used hickory. Using mesquite this time.

Ready for pork

Layer one

Layer two

Smoking in progress

 

[Wyandot Jim]

13 pounds of pork cushion meat rubbed and resting in the fridge

What is Pork cushion??? I have not heard that term.

 

[Huhwhat?]

It's one of the muscles off of the pork picnic/arm roast.

Pork Cushion

Some people say it's too lean to smoke, others say it's great for smoking. We'll find out. Although, the five in the smoker are well marbled, and have a good fat layer.

 

[Huhwhat?]

After feeding 6 adults, we had about 6 pounds of meat left for the freezer, packed in sammich sized portions.

 

[AGE Ranger]

Now I'm hungry

 

[RoninPA]

Well, y'all finally got to me. Got me a new smoker (an electric with 4 12x12 racks) to learn on. Broke it in like the manufacturer said and right now I have my first meat on, a whole chicken. Bought some St Louis ribs at the store today along with a 5lb brisket (think I'll try it next weekend since I'm out of town this week). Got Pecan, hickory, apple and cherry and mesquite chips to try on different meats to see what works best with which meats.

Now the big question: who has the best rub recipes for; pork, beef, poultry?

Oh, I did download a recipe for smoked bacon wrapped scallops that looks really good. Will probably try it real soon also.

 

[Huhwhat?]

Added heat-resistant blanket to handle the local wind, and a variable speed controller to give me temp control. Adding the blanket shot the temp up to over 300. Adding the controller allows me to drop it back down to 180+

Smoking a batch of salmon later.

 

[contender]

My two old charcoal smokers kinda gave up the ghost a while back I hadn't gotten around to replacing one,,, yet. I have been looking at a few in catalogs & at a few stores.
Well, today, it must be karma,,, as I went into a goodwill store, & they had a like new, electric smoker, & it looks like the one above. Red, round, & all. It appears the original owner only burned a little stuff in it as the inside is still "clean" for the most part. Well, I guess I get to start a learning curve, as I've never had an electric one. It cost me $70 to buy this one, but I figured it was worth it.

So, for those of y'all who have an electric one, I have a few questions. (The original instructions were not with it.)

In the bottom of smoker, there is the element. It also has a shallow layer of the lava rock under the element. Do you put your wood on the element or to I need a fire box?
Does an electric one take anything different to operate vs a charcoal one?
School me y'all!