Any recommendations?

Did a turkey breast on the smoker. The younger son is getting interested in it, and that's very cool.

That looks interesting.

There is a lot of discussion in this thread about different brands and price points. I think the electric smokers in the $300-$600 range are basically the same between companies. You get what you pay for.

The <$300 and >$600 smokers you will find a wide and varied opinions. There are links in here to electric smoker forums that are full of guys that take using an electric smoker as an art form. But just get their information and opinions. They was way too serious.

Most of us in here are your typical backyard smokers. Probably have better advice for the smoking noob.

Also this thread:
http://www.chiefsplanet.com/BB/showthread.php?t=288763

<iframe width="420" height="315" src="https://www.youtube.com/embed/EFSrhbFTj-Y" frameborder="0" allowfullscreen></iframe>

Thanks!


Sent from my iPhone using Tapatalk

I like the looks of this one.

http://uploads.tapatalk-cdn.com/2016...91638257eb.png


Sent from my iPhone using Tapatalk

Neighbor has one like it (sans the Jim Beam logo), and he's giddy with it.

**** Bradley Smokers with all my heart.

First home grown sweet corn on target for harvest starting Friday. Can't wait for grilling

May I ask why?

Got one, two years ago. It's been used maybe 8 times. No longer heats past 200 degrees for 2-3 hours even in the 100+ degree Phoenix temps. Last time I had it turned to high heat, mid day at 100 degrees and it never broke 225 degrees and took 4 hours to get there. The bottom framing and door are cracked and it not longer seals. The door hinge snapped off so the door sometimes falls off when I close it.

Bradley won't replace any of that and expects me to pay close to $100 in replacement parts to fix it.


It's a hunk of shit.

Other than that, lew, was the Q good the maybe 8 times or so?

I guess I'm just the kinda sovonabitch that is always searching for the silver lining. Which probably would have made a nice gasket for the door before it fell off.

Dinny

Nothing better than what I can do on the charcoal smoker, it's just that I was hoping this would require less work. At this point, it's causing more work since the temperature takes forever to get to 200 and the door won't close/seal.

Next time get the large WSM. I get perfect Q every time, all the time with mine. Fire management is the key. WSM makes it easy.

Dinny

I have heard great things about them. I have a charcoal smoker, although not that nice. I was wanting a good electric for when I want to be lazy.

PitBarrelCooker.com

Do you use an extension cord Lew?

You're better off with a WSM.

Yes I have to. That cord on the machine is short.

Ever used a PBC? I love mine.

My cousin has one, they're okay. I just don't like the fact of piercing the meat as it cooks.

I'll take the time to recommend an Akorn if you're looking for a good affordable basic smoker

What are you Smoking/Grilling/BBQ'ing this weekend?
 

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.

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.

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.

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.

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.

Ya learn something new everyday.


http://www.patiodaddiobbq.com/2012/0...-pork.html?m=1

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.

Electric smokers are shit

Amateur hour for sure.

Okay thank you for your dripping hot take.

Thanks for sharing your takes and providing what you like to use.


You really are a worthless ****. Get back in your hole.

LOL, I have seven grills and smokers, I'm fine with electric.. I drive a car too, it's better than a bike...

I hope the 55 gal drum barrel is just made to look like one only and is a heavy gauge steel though its porcelain paint heat takes a toll. I notice they sell replacement drums so I wonder. Anyone who has been around a farm or construction site or have made barrel smokers know the bottoms burn out quickly. Its pretty easy to maintain heat over 300 on a WSM if you want to and ribs on a meat hook I would be scared they would drop into the coals unless your drying them out at to high a temp. If this is a beefier drum I would be interested but if its a jazzed up regular 55 gallon drum no thanks.

I've read up on them & my fear would be the meat falling off the ribs into the charcoal. I love fall off the bone ribs but can you have that with the PBC?


Sent from my iPhone using Tapatalk

You really don't want your meat falling off the bone, because that means you overcooked them.

Shouldn't be an issue.

You would normally pull the ribs off of the hook, wrap them in foil, and place them on the grate to finish the cook. Having them fall of the hooks shouldn't be an issue.

Also, this.

Wouldn't the juices from the meat dripping on the coals fluctuate the temperature?

http://uploads.tapatalk-cdn.com/2016...596517a709.jpg


Sent from my iPhone using Tapatalk

Nope. That's how it's supposed to work when using charcoal only. The drips light and cause smoke. But no, temp stays very steady.

Right on, wasn't too sure how that worked out for you. Have you smoked a pork belly? I was thinking about picking up a pork belly and curing it. It would be my first time. Any advice?


Also, do you have to have pink salt? Is that a must need ingredient?

Not trying to be controversial here, but do you really want lots of essentially grease causing your smoke? I don't think so. I wouldn't want the fire to be caused by dripping fat. On a grill it's a different animal, because the steaks are just flamed "kissed", but when smoking for several hours, I would rather have wood smoke than liquified fat smoke.

From Grillbeast.com


Lesson 5: Cook Over Indirect Heat

When you're doing a short, fast cook, drippings falling onto the embers below can add extra flavor to items like steak, chicken pieces, and seafood. However, direct cooking is not something you want to do for long cooks. The meat juices and fat drippings will cool the embers over time, as well as produce a bitter, dirty smoke. Therefore, you want to keep big cuts of meat away from the flames while maintaining a temperature of about 225ºF.


Sayin....

That's what I was thinking. Drippings on hot embers does create a funny smell, didn't think about that. If FMB likes his product and doesn't have any issues with it, I'd take his word for it.

I agree with you, tooge. Admire your chutzpah, as well.

There are like carcinogens and junk in the grease-fire smoke. I don't care for carcinogens and junk.

Dinny

How asinine since red meat causes cancer.

Traveling for work today. Will reply tonight at the hotel.

Don't blame me, tooge started it.

Dinny

Yep finally some sensible advice.

Some tin shears, a bag of lava rocks, and an electric element and you're sitting pretty.... :D

Well thanks. I've been doing competitive bbq for almost 20 years. That doesn't make me anymore an expert than anyone else, but it has provided me the opportunity to interact with hundreds of bbq affectionados over the years, and meat slow cooked directly over coals is generally regarded as not as good as meat smoked either over the coals with a pan in between (vertical smoker like the wsm), or meat smoked indirectly in an offset cooker. I'm sure FMB's food is fantastic. I'm just not a fan of the taste of smoke generated from fat drippings. Tomatos, tomahtos

You're so ****ing eloquent, too.

:clap:

Dinny

Most people fill the pan with sand, no drippings will touch the coals/wood.

I know a lot of guys are running higher smoking temps to push along larger briskets so to cut smokes from 12 to 14 down to the 8 hour range. I dont know of anyone that pushes 300 or more for a brisket I have done 275 with excellent results and try not to rise over 285 without damping the WSM. I wouldn't smoke ribs at a higher temp simply not worth the mistake as I have always had great results at 220 to 230. I never let drippings drop to the coals I either line the drip bowl or buy foil pans to catch. I dont worry about wood chunks after the first 2 hours as the meat I have been told has taken by then all the smoke they can and to much smoke can be detrimental with off tastes. Now that may or may not be true its just what I have been told over 35 years of smoking and works for me. I say if you smoke like your results and tastes good to you then your doing it right. I dont insist anyone follow anything I post in smoking I just post what I have done. I think some folks think if you dont do it as they say your doing it wrong.

Yep.

I'm a 220-230 foil catch pan guy through and through.

Agree 100% with the last part. A million ways to smoke a cow. Or pig.

Dinny

I was under the impression there was no pan in FMB's rig? I've used sand. It works well. I use water for chicken though. I thought FMB's rig had the meat hanging directly over the coals, so the drippings went onto the coals. I might have misunderstood. Dripping into the sand or water is fine IMO

Very true. And if it takes the right meat to the right temp in the right amount of time, they are generally all damn good eats

You're correct, I assumed you were talking about the WSM. I definitely smoke with a pan under the meat, never did like it dripping on the coals.

Working on a little Beef and Broccoli for dinner tonight.

Really?

I always thought the best ribs were the ones where the meat just falls off the bone. I learned something new.


Sent from my iPhone using Tapatalk

Nothing worse than meat falling off a rib bone. That shit pisses me off lol.

Is falling off meaning when you pick it up or falling off like the meat easily separating from the bone when you bite it? Seems most people like ribs that easily separate from the bone when you bite into them, no?

Grease and juice vaporizing on the coals is the same thing that happens over direct heat in a grill. It's what gives you that "grilled" flavor. I tend to agree, though, not a good combo with something that's supposed to be smoked.

I think I mentioned that earlier - straight out of the box, the manufacturer says don't use wood, only charcoal. And everything coming off it tastes grilled (which is good), not smoked (which is what I want).

Over the smokes, I've slowly increased the amount of wood chunks replacing charcoal and closely monitoring temperature with my Chef Alarm and air temperature probe. I'm up to about 60/40 charcoal to wood, and the air temp has gone from just below 300 to around 310-315. The "grilled" flavor is gone, so whatever is vaporizing on the coals isn't flavoring the meat anymore.

I'm still working on moving the charcoal/wood mix to closer to 40/60. I may have to artificially block some of the air flow to choke the fire some.

There are many ways to skin a cat. Lots of folks do hot and fast higher than 225. I don't subscribe to there being only one way to do it, especially since I've done it and created some excellent food.

I haven't noticed any bitterness. For my last brisket (a 10-pound flat), I cooked over direct for the first 2-3 hours until I hit about 165, then wrapped in foil.

As I said above, the "grilled" flavor has lessened to the point where I don't notice it. All I get is smoke now.

:shrug:

I agree - the smoke from the drippings isn't very good for BBQ. It tastes fine, it's just not right, if you know what I mean. Hence the reason I've slowly been changing my ratio, and that's doing the trick. I can't explain it - maybe vaporizing on wood is different than vaporizing on coals? I really don't know. Or maybe it's still there, but the smoke is overpowering it. Either way, as I move the ratio of wood to charcoal higher, it tastes better.

No pan between the coals in the meat.

When you pick it up or flick it off the bone. I ordered a half rack and Logan's Roadhouse and it was horrible. I'd picked up a rib and the others would separate.

I maybe missing something but why are you not using a water pan?

I use a wood smoker. Pan of water to help with mositure. The smoker always has an apparatus to make sure the drippings stay off the wood being smoked. I never tried it but too many people on the forums warned about the acid and or sharp taste of smoke into the meat coated with grease drippings.

Because that's not how the PBC is designed. I may mod it to do that, but it would take a lot of the hanging space away.

Yep, same here. Sometimes I like to leave a few chunks of wood in the water pan while smoking.

This thread makes me sorry I sold my smoker. That being said, oh well.

A usable one without the bells and whistles is not that expensive anymore.

Not fall off the bone, but a slight tug with the teeth should leave the bone meatless.

But what's worse than fall-off-the-bone is still-welded-to-the-bone. Nothing worse than ending up with half a pound of meat between your teeth because you had to tug on it like a lion on a wildebeest for an hour.

Besides, then you're almost have a WSM. Wink

ROFLROFL

Damn, tooge. Knockin' the shine off FMB's new gadget like that.

The main reason I use the water pan is temperature control. 2 gallons in the water pan gives me 6 hours of virtually worry free steady 225 degrees. Then I add another 1 or 1.5 gallons which will take me to the end of an average brisket. Sometimes you get a piece of a real stubborn cow that won't go through the stall. 1 more gallon and 225 to submission.

Two mods I added when I first bought it. The stai.......

Three mods I added when I first bought it. The stainless steel door. Latch for said door. The gasket set.

I can control the temperature of this unit down to a gnat's ass with the wireless dual probe thingy. It's almost like cheating or sumthin'.

Dinny

I'm just busting his chops. I've yet to find a smoker, and I've had many over the years, that puts out food any better than the wsm. Particularly when you factor in how easy it is to us, the cost, the amount of fuel it burns, the amount of food you can put on it, etc. There are many ways to skin a cat though, and I've seen enough pics of his food that I'm guessing its fantastic tasting too.

Preach on, reverend tooge.

I'll be over here harmonizing with the WSM Choir.

Dinny

They're the best in the biz, anything else is trash.

Glad you are back man. Gotta tell you though, that every time I see your name it still looks like In58men to me. I still chuckle about that one.