Educate me on smokers please

I have two 30" Masterbuilt analog electric smokers - I like them for their simplicity an ease of use.

The hardest part is cleaning them up. Don't scrub the inside of the smoker, as the smoke residue is what helps give food flavor. I just clean the grates and the water tray and smoke tray, and I put aluminum foil sheets in the bottom (poke a hole in the grease drain) to keep cleanup as easy as possible.

The unit you linked looks good - it's electric and it has an electronic head with bluetooth - which would be cool. I just set mine and check it every 45 mins to an hour to make sure it is holding the temp. I checked the thermometer on the doors of my smokers against an oven thermometer, and both read a little low, but they are close so I just take that into account when cooking.

If you like to cook, you'll have fun with a smoker. You can get the Traeger smokers that feed pellets, and those puppies are very spendy, but my friends who have them like them.

I prefer cheap and easy - the first one I got as a gift, the second one I bought from Masterbuilt directly for $80 ($60 + 20 shipping) -- and my family and friends really enjoy the food that comes out of them.

I will give you one of my favorite recipes in anticipation of your first smoker.....

Buy a few packages of whole chicken wings - I like Tyson brand but whatever works -

Get some cheap teriyaki marinade - Walmart has some good cheap stuff. Put the wings in gallon-sized ziplock bags, pour the marinade on them in the bag, zip the bags closed and put in the fridge overnight.

The next day - put the wings in a large pan (I always use the reusable aluminum pans you buy at .....Walmart....) and using tongs put your wings on the grates with the skin side UP - this allows the fat from the skin to seep down through the meat, and also makes a little tent on each wing to keep the juices inside.

Sprinkle your choice of dry rub or other seasoning on the wings, and then smoke them for 4 hours on 225-250.

Also, use a paper towel to rub vegetable oil on the grates to ease cleanup - and remember the aluminum foil sheet on the inside floor of the smoker to help out as well.

Be forewarned - you will be requested to make these again and again. Thighs work very well too, remember to put them in skin-side up!

best

mqqn
 
One thing I learned is when you think that you are using the correct amount of wood, use half of that amount. Too much smoke will make the meat bitter.
 
mqqn said:
I have two 30" Masterbuilt analog electric smokers - I like them for their simplicity an ease of use.

The hardest part is cleaning them up. Don't scrub the inside of the smoker, as the smoke residue is what helps give food flavor. I just clean the grates and the water tray and smoke tray, and I put aluminum foil sheets in the bottom (poke a hole in the grease drain) to keep cleanup as easy as possible.

The unit you linked looks good - it's electric and it has an electronic head with bluetooth - which would be cool. I just set mine and check it every 45 mins to an hour to make sure it is holding the temp. I checked the thermometer on the doors of my smokers against an oven thermometer, and both read a little low, but they are close so I just take that into account when cooking.

If you like to cook, you'll have fun with a smoker. You can get the Traeger smokers that feed pellets, and those puppies are very spendy, but my friends who have them like them.

I prefer cheap and easy - the first one I got as a gift, the second one I bought from Masterbuilt directly for $80 ($60 + 20 shipping) -- and my family and friends really enjoy the food that comes out of them.

I will give you one of my favorite recipes in anticipation of your first smoker.....

Buy a few packages of whole chicken wings - I like Tyson brand but whatever works -

Get some cheap teriyaki marinade - Walmart has some good cheap stuff. Put the wings in gallon-sized ziplock bags, pour the marinade on them in the bag, zip the bags closed and put in the fridge overnight.

The next day - put the wings in a large pan (I always use the reusable aluminum pans you buy at .....Walmart....) and using tongs put your wings on the grates with the skin side UP - this allows the fat from the skin to seep down through the meat, and also makes a little tent on each wing to keep the juices inside.

Sprinkle your choice of dry rub or other seasoning on the wings, and then smoke them for 4 hours on 225-250.

Also, use a paper towel to rub vegetable oil on the grates to ease cleanup - and remember the aluminum foil sheet on the inside floor of the smoker to help out as well.

Be forewarned - you will be requested to make these again and again. Thighs work very well too, remember to put them in skin-side up!

best

mqqn
Click to expand...


Can I use pellets in the one I posted the link to ? It would be nice to have the option of using either or. Thanks. I am asking because these seem to get high reviews: http://www.cabelas.com/product/camp...ssories/_/N-1116231/Ns-CATEGORY_SEQ_107806680
 
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I smoke meat and fish every week on a variety of smokers, I'm located in CT and keep the smokers going all winter long. What do you want to put in the smoker and how much do you think you will use it? As mentioned, the Traeger is a great option but will cost a bit more. I have a Traeger, and a Gig Green Egg and a few water smokers.. and an electric model that takes chips. Overall the Traeger is the most versatile.

Jack
 
Not intending to use all the time. Once a month prob. Fill it up & smoke. Do you think this one will be able to maintain a good temp of say 225* during winter snow/rain ?
 
While I imagine that pellets would work, I don't have experience using them.

You can get wood chips at any decent grocery store; my little local store has several varieties (hickory, apple etc) - I do stay away from mesquite.

The wood chips are cheap and easy - my smoker has a little rectangular tray that you just put a cup (good handful) into the tray, close the lit and let it smoke.

Some of the newer smokers have a smoke box that slides out without having to open the main door, which is nice, I imagine the unit you are looking at has that feature.

As to not intending to use it all the time, neither did I lol. I find it enjoyable, and the family insists that I use it frequently ;^)

It's kinda like knife collecting, I never intended to have a sizeable collection...

An on the temperature question - yes, mine will easily keep the interior temp at 250 even on cold, windy days - you just have to turn it up higher. My element is 1500w, so it has not been a problem.

Good luck, sir!

best

mqqn
 
If you get a traeger you will use it all the time, it doubles as a bbq as well as a smoker. Just fill the hopper up with pellets an it does all the work for you.
If you want endless smoker info check out www.smokingmeatforums.com
 
I think the unit you are pondering is fine to get started in the world of smoking meat. For me electric units never really gave me the versatility that I was looking for but I have not had one of the units you are considering.

If you are interested in Pellet Grills this is another good resource: http://pelletheads.com

If you like to cook, the Traeger is great and Cabela will also have them. You just need to make sure you get the model with the controller. The older units just had low, medium, and high settings - the newer ones have a temperature probe and controller to keep the temperature steady. If you want to know more about pellet grills just ask me.

You can actually cook a stuffed turkey on the Traeger and it makes an incredible rib roast as well. The Traeger website is great resource.

Jack
 
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