how I Got me a good deal on a smoker

[feldon30]

Madddawg, congrats on your purchase!

Originally Posted by DonnaMarieNJ

My understanding was that you smoked, let's say, a brisket, for 8 hours. Then there was the cool down time, after which was the clean up time. By now, depending on the time of year, it is dark. My backyard lighting is not the best. And my garage is awful.

Pork shoulder generally needs about 12-14 hours, while brisket benefits from 14-16 hours of cooking. Some of the BBQ teams cook hot-and-fast but I'd start with low-and-slow and learn those techniques before upping the temperature.

On my charcoal smoker, I put pork shoulder over apple or pecan wood. I prefer hickory wood for brisket. I place the cold pork or beef (just from the fridge, oiled, and rubbed) on the smoker from 5pm til 11pm so it gets about 6 hours of smoke. At this point it's got plenty of smoke. I then transfer the meat to a foil tray, add some apple juice, and wrap with more foil. I then let it cruise in the oven overnight at 225-250F. In the morning I check the temperature and decide if I need to increase the temperature or not.

Not sure if you can adapt these technique for an electric smoker. I started with electric but moved to charcoal a few years back.

[DonnaMarieNJ]

There's a lot I need to learn before I make the purchase.

I see the same unit on Amazon, QVC and the Masterbuilt site, all with differing prices.

Confusing....

[feldon30]

They have a 30" model, a 30" model with a glass window, and a 40" model with a glass window. Some are in stainless.

https://masterbuilt.com/smokers

[Worth1]

I built my own electric smoker in 1992 and it lasted for years.
The darn thing was a Conglomeration of free parts from work and tbe 60 gallon hazmat barrel came from some friends that worked in a barrel factory.
I had a controller on it to set the temperature.
I cured and smoked sausage and hams in it.
This took about 20 hours.
All of my fresh meat was and is cooked on yet another contraption made from free material from work.
I see two pallets of fire brick on the horizon.
The bricks are made about 20 miles from my house.
Worth

[madddawg]

Originally Posted by madddawg

So you have this too? Any tips or suggestions? To make clean up easier I covered the deflector shield, the "heat shield", drip tray and and drip pan with foil. Making holes where necessary. Basically everything but the racks.

My Favorite recipe.

Soak meat in apple cider for minimum 24 hours ( apple cider vinegar!!)
Recipe varies with how much meat is used. And I usually don't ever use same amount of spices every time. but it goes like this
2 cup of brown sugar,
1 tbsp Paprika
1 tbsp garlic powder
1 tbsp Seasoned salt
1 tbsp Black pepper.
5 tbsp Minced oinion
Mix well and pat onto meat.
I also use the apple cider instead of water, topping off with water if necessary.

I just looked back at this and it should say NOT apple cider vinegar!!
I sure hope no one did that

[Worth1]

Originally Posted by madddawg

I just looked back at this and it should say NOT apple cider vinegar!!
I sure hope no one did that

So what do you use the vinegar for?

By no stretch of the imagination will I soak meat in vinegar.
I saw a guy ruin two whole deer doing this.
I begged him not to and he did it anyway.

But if you like vinegar then who am I to say anything.

Worth

[ContainerTed]

Donna, yes, you can put the racks and their guides, and the drip pan and some other parts in the dishwasher, but I simply take about 3 minutes at the sink with some hot soapy water and am done with the whole task. Once every 5 or so uses, I take a pan of hot water and wipe down the insides. The temperature probe is cleaned every time.

Because nothing bakes on, cleanup is easier than you can imagine.

Now, many will not like the fact that I clean up the insides, but it's my "thang". I want the flavors to come from the "fresh ingredients" and not from "old residue".

BTW, I just put a small pork roast in and it should be done for dinner tonight.

[DonnaMarieNJ]

Is assembly easy? (I'm *THIS* close).

[Worth1]

Originally Posted by DonnaMarieNJ

Is assembly easy? (I'm *THIS* close).

No it isnt it requires a PhD in engineering and at least two men n site.
Worth

[madddawg]

Assembly is pretty straight forward, you need a screwdriver or screw gun You will Also need a knife because they have it packed Well.
Make sure you don't break the foam on top because you have to turn it upside down to assemble the bottom.

I line everything with foil,except the grates even the water pan to make clean up easier.

Worth... It should say soak in apple cider ( not Apple cider Vinegar)

Firsts thing I did on it was some St Louis style ribs. Very moist and came right off the bone.
I was going to take a picture of the finished product...But I forgot..

Here is a picture of it ready to go,
(I don't know why I can't get this first one smaller, I Have it set at 200 x 300 pixels.The second one is 400 x 600)




I have mine set up on a table with wheels Under my lean to so I can wheel it into warm garage for clean up And so I don't have to bend over to use it.

[Worth1]

Okay Apple cider makes more sense.
Is there any way I could adapt this thing to my fireplace?

Worth

[madddawg]

Sure, not a problem

[Worth1]

That fireplace is bigger than my house.
Worth