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Author: [Food & Fitness] Topic: brinkman electric smoker
allbees
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#1
Posted: 12/27/2011 1:35:56 PM
Got one for Christmas and pretty excited to try it out.  I know it is not a purist form of smoking meat.  Anyone have any tips and tricks for using one?  Can't wait for summer to really use it hard.
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#2
Posted: 12/27/2011 3:37:18 PM
allbees-

I have always wanted to buy a smoker, but live in a town home and don't want to deal with the mess.  This looks like a solid alternative and I may look at getting one as well.

I did a little research and it sounds like there is no temp. adjustment. It's just a matter of what cooking time (and it sounds like they give you a book that includes recommended times and it's pretty accurate).

I'd recommend going on-line and researching some recommended dry rubs for starters (I like some of the stuff in stores, but they are always loaded with salt).  And then you might investigate some injectible marinades as well.  Good thing is you can do pretty much anything you like when it comes to BBQ.  

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#3
Posted: 12/27/2011 3:37:43 PM
jasonwhitesknee is a BBQ'er...he might have some idears.  
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#4
Posted: 12/27/2011 4:01:04 PM
Hello,

The best investment for the electric smoker is a good digital smoker IMO.

The biggest mistake people make is opening the lid over and over to check temps.

With the digital you don't have to mess around with losing heat by opening the lid.

Never take out brisket or pulled butts until they hit 195 degrees.  Takes a garbage load of time (more time than the manuals tell you.)

If you don't have time to "man" your smoker all day feel free to wrap your meat in aluminum foil and place in a 200 degree over.  Only do this after the internal temperature of the meat reaches 160 though because that's them the meat stops absorbing the smoke flavor(your smoke ring will be complete).  The advantage to cooking the whole way on straight smoke is that is will give your meat a really nice black bark.
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#5
Posted: 12/27/2011 4:03:13 PM
digital thermometer i meant to say.  the type where it stays inside the meat as it smokes and you can constantly see the temp without opening to check.

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allbees
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#6
Posted: 12/27/2011 4:29:55 PM
QUOTE Originally Posted by jasonwhitesknee:

digital thermometer i meant to say.  the type where it stays inside the meat as it smokes and you can constantly see the temp without opening to check.


I got some Christmas cash and I will definitely invest in one.  Thanks.

I have been using my Weber grill and putting wood in packets and smoking some ribs and chicken that way.  I turn off a burner and try to keep it around 225 in there.  I really want to do it a little better this way.  Maybe New Year's day, temps are suppose to be pretty nice around here then still.
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#7
Posted: 12/28/2011 4:27:20 PM
get one of those rib rack holders (it will hold 4 sitting on their sides, not laying flat) This saves space and you can put a few pieces of chicken around the edges. Try apple cider cut with water in the pan ( i do approx 14 oz of cider and the rest water. Be sure and clean your element in the bottom after each use. iT tends to get wet and will rust out if not careful (though it will still last a long time) I also use an old window screen and a shop vacuum to clean up the ashes. Your family and friends will love you more than they already do.  
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allbees
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#8
Posted: 12/30/2011 11:46:29 AM
got this bad boy assembled and ready for use.  Thanks for all the suggestions.  Can't wait to give it a try.
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#9
Posted: 12/30/2011 11:53:03 AM
All this BBQ talk is making me hungry and I am definitely going to look into getting a smoker.  
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allbees
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#10
Posted: 1/10/2012 9:23:24 AM
smoked duck jerky yesterday, temps in the 50's.  Took about 2 hours per batch and it turned out great.  Think I am going to like this machine.
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#11
Posted: 4/24/2012 10:20:55 AM
used this a couple of times now.  Country style ribs and now split chicken breasts.  Really, really good stuff.  Going to try a whole chicken or beef roast next.  
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#12
Posted: 4/25/2012 6:41:45 PM
Smoked chicken is fantastic.  I mostly do whole chicken, but every now and again I like to just do drumsticks.  Tasty stuff.  Don't forget to brine your chicken before smoking it, if you aren't already doing this.  Makes a difference.
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#13
Posted: 4/26/2012 9:21:55 AM
QUOTE Originally Posted by Drizle:

Smoked chicken is fantastic.  I mostly do whole chicken, but every now and again I like to just do drumsticks.  Tasty stuff.  Don't forget to brine your chicken before smoking it, if you aren't already doing this.  Makes a difference.

I didn't this time, but have for other chicken in the past.  It was good, but a little dry and I am sure the brine would have helped that from happening.  Thanks.
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