Hello, My name is Jeff and I live on the sun, otherwise known as the Palm Springs desert area.
I am new to smoking but not to cooking, I've held just about every job you can have in a restaurant before starting my career as a Realtor.
I love to eat!! My wife is a vegetarian, and I enjoy making her smell my smoker all day long!!
I have a question about using wood chips in my brink man electric smoker, I feel like I have to add more every 2 hrs just to keep a good smoke going, would using larger chunks help me from having to start over every 2 hrs or so? Every time I add more it takes 30 mins to heat up and smolder again. I'm just trying to carry a good temp and smoke for longer periods of time so I can do larger pieces of meat. I use a stainless steel tray with holes drilled in it over my heating element.
so far I have had good success smoking: salmon, tuna, Mahi Mahi, shrimp
I did a hole chicken and it came out really good except for the skin tasting like rubber, however the meat was moist and delicious.
Tri-tip came out yummy a nice Medium after 3 hrs.
Babybacks were by far the best thing I've managed to produce yet.
I did a 2.5 pound brisket tip and after 4 hrs was concerned it was overcooking, and was not that impressed with the finished product.
I will be attempting a Pork butt this weekend and would like to get a good 8-10 hr smoke on it. Not sure how to achieve that with having to reload wood every few hours?
thanks for the help.
Jeff
I am new to smoking but not to cooking, I've held just about every job you can have in a restaurant before starting my career as a Realtor.
I love to eat!! My wife is a vegetarian, and I enjoy making her smell my smoker all day long!!
I have a question about using wood chips in my brink man electric smoker, I feel like I have to add more every 2 hrs just to keep a good smoke going, would using larger chunks help me from having to start over every 2 hrs or so? Every time I add more it takes 30 mins to heat up and smolder again. I'm just trying to carry a good temp and smoke for longer periods of time so I can do larger pieces of meat. I use a stainless steel tray with holes drilled in it over my heating element.
so far I have had good success smoking: salmon, tuna, Mahi Mahi, shrimp
I did a hole chicken and it came out really good except for the skin tasting like rubber, however the meat was moist and delicious.
Tri-tip came out yummy a nice Medium after 3 hrs.
Babybacks were by far the best thing I've managed to produce yet.
I did a 2.5 pound brisket tip and after 4 hrs was concerned it was overcooking, and was not that impressed with the finished product.
I will be attempting a Pork butt this weekend and would like to get a good 8-10 hr smoke on it. Not sure how to achieve that with having to reload wood every few hours?
thanks for the help.
Jeff
