Thread: Smoker Info Please

I use the Brinkman smoker but I learned to not use the water pan and only use the top rack. things cook faster and dont taste steamed. You do have to watch the amount of fire though. Build a smaller fire works for me.

I'm going to smoke some meat today using a combination of Pecan wood and Maple wood. I have a Pork Shoulder that we thawed yesterday and I'll probably cook it for around 8 hours. I'll mix a solution of Apple Cider Vinegar with Red and Black Pepper to baste the shoulder with about every hour or so. I try to smoke the meat at around 200 to 225. I have a heavy gauge Barrel Smoker/Grill with a firebox that we bought from Academy Sports and it works great. After the pork's done we'll chip it up for BBQ with some of our favorite BBQ sauce and pig out while watching the Super Bowl, I'm making myself hungry just thinking about it.

"Shep"

Here's a couple of sites to check out:

The Smoke Ring- All you need to know about barbecue

Indirect Grilling Barbecue Recipes for Hot Smoking Chicken Turkey Pork Lamb Beef and Fish

I use chunks of wood rather than chips. Chunks give off a more consistent smoke and don't need to be replenished as often. Start with 1-2 chunks in the beginning then try 3 then next time, then 4 and so on. You will need to do this for each wood. Write down what you did each time so you have a record of something to build upon. In my opinion, record keeping is essential. This will prevent duplicating past failures and increase future successes. Record how much and what kind of charcoal or wood you used, how much smoke wood did you use, what the temperature was in the smoker, what the temperature was outside and any ideas of how to improve on the next time.

One thing to keep in mind, is if you ask 100 people what techniques they use, you will 100 different answers. ALWAYS start out using a small amount of smoke and gradually build from there. Each smoker is different and your level of acceptable smoke flavor is different then everyone else. Too much smoke will kill the experience. Error on the side of less is better.

Originally Posted by Downwind

65pontiac--Do you have any sites to go to for receipts using electric smoker. Also--Do you think things cook a bit faster than what receipts call for. For instance-12 lb turkey calls for 8-12 hrs but find they cook in about 6-7. 6 lb Turkey Breast in about 3 hrs.
I'm using a Masterbuilt electric.

I used to have a Cajun Cooker brand smoker. I liked it better than my friends' Brinkman's because it had a much larger charcoal/wood tray and water tray, and I never had to add fuel or liquids while cooking. I did notice, though, that it took me about 1/2 the time to cook that most recipes (including the booklet that came with the smoker) called for.

I agree with others that chunks are better than chips.

Barbecuewood.com Home Page

here's another bbq link. sign up for weekly recipes.
Barbecue Recipes and Grill Information from Barbecue & Grilling at About.com - BBQ

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