Smokers

• Bio-Hazzzzard

  

  Ytowngirlinfla;1714798 wrote:Anyone ever try a Masterbuilt? I was looking at it today. Has good reviews.
  
  http://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY

  I have never owned a Masterbuilt or any other electric smoker but I have heard from people that owned them that it works fine until it reaches the set temp and then will blow the ground fault circuit. I would go with a charcoal/wood smoker that don't have parts that wear out, JMO. The Weber Smokey Mountain is an excellent cooker in the same price range and can do a 10 to 12 hour cook on one bag of coals depending on the temperature you are cooking. I've had one for about 8 years and it has always performed well.
• Ytowngirlinfla

  

  Bio-Hazzzzard;1714906 wrote:I have never owned a Masterbuilt or any other electric smoker but I have heard from people that owned them that it works fine until it reaches the set temp and then will blow the ground fault circuit. I would go with a charcoal/wood smoker that don't have parts that wear out, JMO. The Weber Smokey Mountain is an excellent cooker in the same price range and can do a 10 to 12 hour cook on one bag of coals depending on the temperature you are cooking. I've had one for about 8 years and it has always performed well.

  Thanks I was looking at those too. I'd rather use coals anyways. BTW how do you like the Sarasota area? Thinking about moving back to Florida once my husband is done with grad school.
• ZWICK 4 PREZ

  

  Ytowngirlinfla;1714798 wrote:Anyone ever try a Masterbuilt? I was looking at it today. Has good reviews.
  
  http://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY

  
  Ill let you know sometime soon. I just bought the dual fuel masterbuilt on a suggestion from a guy at work saying it's a good entry level one to start with. So im smoking some ribs Saturday and I'll let you know.
• Ytowngirlinfla

  

  ZWICK 4 PREZ;1714920 wrote:Ill let you know sometime soon. I just bought the dual fuel masterbuilt on a suggestion from a guy at work saying it's a good entry level one to start with. So im smoking some ribs Saturday and I'll let you know.

  Thanks interested to hear. I read that you have to put chips in every 30 mins.
• iclfan2

  

  Briquettes will never be as good as lump charcoal.
• ZWICK 4 PREZ

  

  iclfan2;1714924 wrote:Briquettes will never be as good as lump charcoal.

  You can use charcoal or LP with it.
• Bio-Hazzzzard

  

  Ytowngirlinfla;1714918 wrote:Thanks I was looking at those too. I'd rather use coals anyways. BTW how do you like the Sarasota area? Thinking about moving back to Florida once my husband is done with grad school.

  I like it here although it has evolved into a micro-city over time. I live about 20 miles east of town so I don't get into Sarasota that often. After 23 years of living in this area I like it but town seems to rapidly invade the 5 acre parcel that we live on (it was a cow pasture when we bought it 18 years ago) I would rather live in the central panhandle as a personal preference but there has always been money make in this area and my wife was born and raised here so I'm here to stay.
• ZWICK 4 PREZ

  

  Bio, any tips on smoking the ribs? I've never done them before.
• Belly35

  

  ZWICK 4 PREZ;1715112 wrote:Bio, any tips on smoking the ribs? I've never done them before.

  I will PM you my rub only at your request ..
• ZWICK 4 PREZ

  

  I'mnot as worried about rub as how do I actually smoke it. A lot of people recommend a 2-2-1 method where you smoke for two hours wrap in aluminum foil for two hours and cook one hour without smoke.
• Bio-Hazzzzard

  

  ZWICK 4 PREZ;1715112 wrote:Bio, any tips on smoking the ribs? I've never done them before.

  6 hours at 210 degrees. Spray them with apple juice about every 90 minutes, you don't want them falling off the bone but to bite them cleanly off the bone. Use smoke wood up until 140 degrees internal meat temp the meat will no longer absorb the smoke.
• Ytowngirlinfla

  

  Bio-Hazzzzard;1714939 wrote:I like it here although it has evolved into a micro-city over time. I live about 20 miles east of town so I don't get into Sarasota that often. After 23 years of living in this area I like it but town seems to rapidly invade the 5 acre parcel that we live on (it was a cow pasture when we bought it 18 years ago) I would rather live in the central panhandle as a personal preference but there has always been money make in this area and my wife was born and raised here so I'm here to stay.

  Thanks for the info. I'm ready to get out of Ohio after 3 months lol.
• ZWICK 4 PREZ

  

  I started a practice run today with just 1 slab for tomorrow's 6 slabs. It should be done around 5. I got your message late, bio, and I've been running it at 225 as best as I can. Haven't had much luck. I really have to keep an eye on it every 15-20 min to adjust it.
• ZWICK 4 PREZ

  

  I've opened up the vents all the way and added some more coals and its seemed to hold better
• ZWICK 4 PREZ

  

  
• Belly35

  

  Your first, second time is a balancing act with the temp but once you get to know the equipment it gets better
  
  those look good z4p. ...
• ZWICK 4 PREZ

  

  Quick question. I know they were cooked long enough, but under the crust was still pink. Usually close to the bone is pink if it's not done enough. I stabbed it with a thermometer and it was like 176 so it was plenty done.
• Bio-Hazzzzard

  

  ZWICK 4 PREZ;1715210 wrote:Quick question. I know they were cooked long enough, but under the crust was still pink. Usually close to the bone is pink if it's not done enough. I stabbed it with a thermometer and it was like 176 so it was plenty done.

  That would be the smoke ring, the thicker that ring is the slower it hit the 140 degree mark. It is a good thing, no worries there.
• Ytowngirlinfla

  

  Bought a weber smokey mountain 14" today from Amazon. Excited to use it.
• ZWICK 4 PREZ

  

  Overall I'm happy with it. I had the best luck with opening the dampers all the way putting more heat to it. It stayed steadier. It was windy this morning so I think that was my biggest challenge.
• Pick6

  

  i thought this thread was going to be about smoking dope.
  
  
  nice ribs zwick
• -Society-

  

  Ytowngirlinfla;1715269 wrote:Bought a weber smokey mountain 14" today from Amazon. Excited to use it.

  Picked one up yesterday and have a pork roast on it at the moment. It's holding temperature very easily. First time doing this. Only one adjustment so far and that was after the initial temp reach 200.
• ZWICK 4 PREZ

  

  made 8 racks for my sons birthday party yesterday. They turned out well.
  
  
  
• brutus161

  

  
  Made these last weekend. I also make, and sell my own BBQ sauce (three different styles).
• ZWICK 4 PREZ

  

  do you have your sauce on the whole time you smoke?