I purchased a electric smoker (just a small, basic MasterBuilt) a few years back and only used it a few times. Then we moved and then the smoker went into our tool shed and was forgotten for about 3 years.
I asked my husband to bring it back out and I ordered a new part (the chip dump bin was MIA). I'll do a thorough clean and run it with some chips and an external thermometer to ensure that it is still working properly.
I'll be checking out the different forum topics to get some hints and tips for proper times/techniques for smoking different meats. One of my biggest questions is using the oven for the last part of a longer smoke. I've read/seen videos of people doing just that but I'm wondering about wrapping vs not wrapping and conventional radiate oven heat vs convection heat.
I'm hoping to do a half butt so that I can vacuum seal excess meat and keep some in the freezer for future use. There are only two of us and I try to make 3-servings at a time. 2 for dinner, 1 for hubby's lunch the next day. I'm thinking that reheating it in the sealer bag (sous vide) would help keep the leftover meat moist but would probably make any bark soft.
Beyond my specific questions, which I will try to figure out which sub-forum has the best information, I'd appreciate any helpful tips about general smoking guidelines and gear. I've got good thermometers of different varieties. But, I'd love to find others' choices for smoking gloves to handle hot meat, best brands of chips that you have tried and any other pertinent info you all can share.
Thanks!
MrsHuf
I asked my husband to bring it back out and I ordered a new part (the chip dump bin was MIA). I'll do a thorough clean and run it with some chips and an external thermometer to ensure that it is still working properly.
I'll be checking out the different forum topics to get some hints and tips for proper times/techniques for smoking different meats. One of my biggest questions is using the oven for the last part of a longer smoke. I've read/seen videos of people doing just that but I'm wondering about wrapping vs not wrapping and conventional radiate oven heat vs convection heat.
I'm hoping to do a half butt so that I can vacuum seal excess meat and keep some in the freezer for future use. There are only two of us and I try to make 3-servings at a time. 2 for dinner, 1 for hubby's lunch the next day. I'm thinking that reheating it in the sealer bag (sous vide) would help keep the leftover meat moist but would probably make any bark soft.
Beyond my specific questions, which I will try to figure out which sub-forum has the best information, I'd appreciate any helpful tips about general smoking guidelines and gear. I've got good thermometers of different varieties. But, I'd love to find others' choices for smoking gloves to handle hot meat, best brands of chips that you have tried and any other pertinent info you all can share.
Thanks!
MrsHuf
