Rock Chalk Jayhawk

Discussion in 'Roll Call' started by paul85, Mar 9, 2012.

  1. I've been using a cheap offset charcoal smoker for a few years and have had issues with low temps.  I also had to fashion a metal plate to diffuse the heat coming from the firebox to the smoke section as it was burning any meat that was too close to the fire.  I added a fan near the intake which really helped with temps, but it was always a messy way to do things and I got tired of having to add charcoal all the time.

    Fast forward to about a month ago when my neighbor gave me his old electric smokey mountain smoker and he bought a new propane one.

    I cleaned out the smokey mountain and purchased a new element and cord.  Put everything back together, along with a new thermometer in the door, and seasoned it. 

    First smoke was a fatty, pulled pork, and wings.

    Everything turned out heavenly.  An electric smoker is so much easier than charcoal since you basically set it and forget it.  Easy to add wood to create the thin blue smoke, and no checking on it every 15 mins to make sure the temps are right.  This smoker is insulated also and worked well in a light wind.

    I plan on smoking a corned beef brisket and possibly prime rib in the next month.
     
  2. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    :welcome1: to SMF
    That half the fun . Getting the temp were you want it.
    Tuning plates take care of the hot spots on offset smokers .
    I fill my firebox with unlit coals and dump in half chimney starter
    Of hot coals and its set for 4 or 5 hours without messing with it.
     
  3. You're a better man than I am Gunga Din.  The baffle I made really helped disperse the heat and smoke throughout the smoker, but it was a pain to move around, clean out, etc, compared to this electric smoker.  I'm giving it to my dad who will use it and enjoy it while I emply the KISS method with this electric one.

    I'm really wanting to smoke a ham and make smoked macarooni and cheese, but haven't found the correct method of doing the mac and cheese yet.
     
  4. jno51

    jno51 Smoking Fanatic

    Welcome aboard Paul, when you figure out the mac & cheese you will have to post pics there bud. "UP IN SMOKE" from Texas
     
  5. venture

    venture Smoking Guru OTBS Member

    Welcome aboard!

    Good luck and good smoking.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]   Glad to have you with us!

    Would you update your profile info to include your location. Thanks!
     
  7. fife

    fife Master of the Pit

    [​IMG]Hope you enjoy SMF it is a great site.
     
  8. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Welcome!
     
  9. Welcome to SMF!

    [​IMG]

    RTBBQ2
     
  10. welcome aboard ..im new here too these are a great bunch
     
  11. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  to SMF . You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info.Smoking  5-Day e-Course  
     
  12. scarbelly

    scarbelly Smoking Guru OTBS Member

    [​IMG]to SMF - glad to have you here
     
  13. Hello and welcome to SMF!
     

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