Electric Smoker!!

These electric smokers are the way to go!!
14 pound Prime Rib!!!

 

Brand & Price … Please share?

 

That’s half the rib. The Masterbuilt smoker’s are around three hundred for the good ones...

 

No knocking electric but I LOVE my ceramic egg wannabe.. smoke everything from butts to brisket and everything in between..
we have a smokers thread over on Tacoma world that I frequent..


Fwiw if anyone wants some really good run check out put face bbq. One of the owners is a Tw member and is quick to offer up prizes for contests. Super cool dude! You can order his stuff online, ships right out of Texas

Random pic of smoked red rice I make

 

you are 100% correct- stupid autocorrect. PIT FACE BBQ RUB, meat massage
Thank you @4X4Runner

 

I love my electric smoker, can't really go wrong

 

i tried to get a wild one but they are smart and I have to wear blaze orange.

 

Get this party started right!!!

 

Homemade meatloaf, smoked with hickory...,,,...

 

I have a Bradley smoker but I had to bust out the Traeger for the venison, jalapeño, cheddar summer sausage.

 

Good lawd I need you as my neighbor
Smoked 3 racks of ribs yesterday and have a butt going that went all night.
I’m using and Oklahoma joe and I also have the chargrilled version of the bge
As well as a mini green egg.. all that and I miss the traeger sometimes. Had one about ten years ago, was great

 

14#!!!!

 

Recipe !!!!!!

 

I don’t have a real recipe per se. however, I’ll give it my best shot.

I generally get a few of my favorite kielbasa or something alike and toss it on the smoker. While it’s smoking I chop up onions, bell peppers of every color, and place those in a disposable aluminum pan. Toss in some salt and pepper and olive oil and toss it on the smoker.

while that’s happening I start boiling water and cook up a bunch of boil in a bag rice.

After an hour or so I pull the sausage. Slice or chop it up and mix it in with the peppers and onions.
Then I add the rice and mix in ketchup, hot sauce, tomato sauce, paste, and some dice tomatoes with chiles, and Worcestershire. Mix it good and taste- add anything needed.
Put it back on the smoker and stir about every 30 minutes . The more you stir the more Smokey taste you get. that’s pretty much all it takes. Good luck and enjoy

 

Well we bought a smoker. First time ever using one and we went with a Weber smokey mountain. Definitely a learning curve to as I had not one but two times the heat got away from me from the wind changing directions. I’m sure an electric treager or pit boss will be in our near future to run along side the WSM especially for those days I can’t give it my full attention all day. I did my first smoke on the Weber today we did 4 racks of spare ribs. They were on sale for 1.69 a lb so I figured I’d sacrifice those to see how my technique was.

I fired up the charcoal chimney around 11:30 this morning with about 10-12 briquettes and around 1/2 a 20# bag in the wsm. I used the minion method since that seemed to be what the you tubers prefer for a low and slow. Once the coals were glowing and starting to turn white in the chimney I added them to void in the WSM and tossed in 4 hickory chunks and 3 apple chunks and let the smoker come to temp.

Once reaching 225 and holding for around 5-10 minutes I got to work adding the ribs on that had been seasoned the previous night. I made a home made rub since I wasn’t sure what the store bought ones tasted like and I could have easily spent over a few hundred on different ones. My home made rub consisted of brown sugar, salt, smoked paprika, garlic powder, onion powder, cayenne, and granulated honey. This was definitely planned to be a sweet heat style rub and it didn’t disappoint.

After around 3 hours on the smoker spraying every hour with a 70/20/10 mixture of apple juice, pineapple juice, and apple cider vinegar I pulled the ribs and wrapped. While rapping I added 3 pats of butter to the foil, a little brown sugar, a touch of liquid honey, and finally about a 1/4 of apple juice to each one. Wrapped it tight and put it back on the WSM for another 2 hours.

When the two hour mark was up I drained the foil packs into a large mixing bowl and added some sticky fingers house bbq sauce and back on the smoker for the final hour. Let me tell you boy did that come out good. So tender and moist, just enough bark to give a good chew and the bones just slid right out after that initial bite. I think I’ve found a new passion of using a smoker and can’t wait to try out some others. I picked up a 5lb chub of beef bologna I want to try soon.

Here’s the best salivating pic I could manage. My wife was very impressed with how they turned out and the kids enjoyed them too although my youngest didn’t care one bit for the heat portion. The only gripe I’ll say about the WSM was the size of the grates. I wish I’d got the bigger 22.5 vs the middle sized 18.5 putting 4 full racks on it was a bit of an adventure. Anyways here’s the pic.

 

Looks like an extremely successful first run. Smoking meats and messing around at the house is one of my most favorite pass times. Relaxing and rewarding- can’t go wrong.
If you have a Lowe’s check and see if they have large wood chunks for smokers around. Mine sells like 5 types- post oak and hickory are my favorite but apple is good too especially for pork

I start with coal in the smoker and add wood . The wood becomes my main source of fuel