After reading tons of reviews on electric smokers, I bought an "Old Smokey" for about $140. I've only just started using it, but so far I'm
happy with it. The only issue I've had is trying to figure out smoking times...most published smoking times are for traditional vented smokers and are
about an hour per pound. The Old Smokey is completely sealed and cooks a lot like a pressure cooker: much faster. So, I've tended to overcook things to
this point. I'll have another stab at it tomorrow.
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I just bought an electric smoker
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 Sword of Honor |
I just bought an electric smoker |
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Posts: 25107 (04/19/08 11:33 AM) Your Owner |
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Suzbrazz |
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Posts: 990 (04/19/08 01:31 PM) n00b |
Why did you buy an electric one? My husband loves spending all day on a Sunday working on a brisket.
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Sword of Honor |
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Posts: 25115 (04/19/08 02:11 PM) Your Owner |
The reviews I read indicated that the electric smokers work as well as the charcoal smokers, and provide a more precise temperature. The Old Smokey is a
"set it and forget it" unit.
I'm looking for a good brisket recipe. Has your hubby got one to share?
Last Edited By: Sword of Honor
04/19/08 06:45 PM.
Edited 1 times.
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 Alice Pleasance |
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Posts: 2881 (04/19/08 06:38 PM) Nate's Baby's Mama |
When my dad was dying he made it a point to teach me how to smoke salmon with his smoker, and he really wanted me to pay attention. Unfortunatly when I moved
my mom out of their house I forgot to move the smoker, I kick myself often over that.
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H3nLA |
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Posts: 2214 (04/19/08 09:26 PM) Heaven let your |
hey sword,
that thing have a thermostat / temperature gauge ? |
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Sword of Honor |
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Posts: 25137 (04/20/08 01:03 PM) Your Owner |
The Old Smokey has a "thermostat" control...but those things are never accurate. I bought a dial thermometer for $12 and installed it through the lid
of the smoker. It works great.
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oaklandathletic |
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Posts: 75 (04/20/08 02:39 PM) Birdman of
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I have Both smokers....I love my electric one better...Like SOH says you can control the temp easier......Set it and forget it is about right.....I put a
rheostat on my smoker so I can turn the temp(amperage) down even more to get that long slooooooooow smoke taste......It sure works good for me......
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Sword of Honor |
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Posts: 25146 (04/20/08 06:13 PM) Your Owner |
What brand did you get? I almost bought one that uses proprietary wood "biscuits." However, I decided I didn't want to be locked in to buying
that company's product forever.
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RedAnthony |
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Posts: 2893 (04/23/08 08:00 PM) Global Moderator |
SOH, time to make your own bacon, man. Rarely does life get so good.
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Sword of Honor |
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Posts: 25244 (04/23/08 09:18 PM) Your Owner |
My goal is to be able to make pulled pork.
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XOutlaw Woman |
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Posts: 184 (04/24/08 07:04 AM) Bad Girl
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Yummy!
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RedAnthony |
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Posts: 2895 (04/25/08 11:44 PM) Global Moderator |
What is brisket rub?
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XOutlaw Woman |
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Posts: 186 (04/26/08 06:51 AM) Bad Girl
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Brisket rub is a mixture of garlic, onion, red pepper, salt, a bit of sugar, and what ever other dried and fresh spices you like. You "rub" the meat
with a coating of the seasonings prior to cooking. Down in the southern part of the USA, we use rubs for a variety of Bar-be-que recipes. It is excellent on
ribs, steak, chicken. Just about anything can be used. I like to use a lot of lemon with the chicken and pork. Jamacian foods are often prepared with a
"jerk" rub, which is a sweet and spicy rub.
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kirtiray |
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Posts: 5253 (04/26/08 08:20 AM) Recovering from Sobriety |
Anthony is a professional chef. I think he's turning his nose up at your terminology. They get much more technical at Denney's.
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Sword of Honor |
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Posts: 25297 (04/26/08 10:03 AM) Your Owner |
Red knows what a rub is. I think it was the "brisket rub" that threw him. I don't think restaurants use rubs on briskets. And Southerners need to
learn that there is no 'Q' in the word 'barbecue.'
Speaking of rubs, I've been looking for a long time and still haven't found a recipe for a blackening rub that I like. |
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youcuuu.movingintostill... |
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Posts: 4 (04/27/08 10:36 PM) |
Sword of Honor wrote: hey sword,
It is an excellent basic "how-to" book for the beginner and a great resource book for the experienced slow-smoker. It discusses types of wood, gives great recipes for various cuts of meat, has an excellent discussion on cooking times, gives recipes for rubs, sauces and side-dishes and is, simultaneously, a highly entertaining read. |
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Sword of Honor |
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Posts: 25353 (04/28/08 07:02 AM) Your Owner |
That's a link to the Legends of Texas Barbecue cookbook and apparently has recipes for pit cooking, etc. Is that the book you intended to link to?
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XOutlaw Woman |
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Posts: 187 (04/28/08 07:17 AM) Bad Girl
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Well excuse me Mr. Sword, but here in the south we sometimes even shorten it to BBQ. Sorry my spelling skills aren't up to your high standards.
Last Edited By: XOutlaw Woman
04/28/08 07:19 AM.
Edited 1 times.
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Sword of Honor |
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Posts: 25354 (04/28/08 03:42 PM) Your Owner |
BBQ is fine. "Barbeque" is not. If there WAS such a word as "barbeque", it would be pronounced "barbeck."
A brisket for pulled pork is slow smoked. No seasonings at all. |
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youcuuu.movingintostill... |
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Posts: 5 (04/28/08 06:32 PM) |
Sword of Honor wrote: Yes.Hope it can help you. |
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XOutlaw Woman |
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Posts: 193 (04/29/08 05:56 AM) Bad Girl
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Well I, for one, thank you for the link to the cookbook.
Sword, are you sure you aren't an English teacher? 
You know, southern cooking is a talent that is passed down from generation to generation. It is generally not something learned from a book, or some fancy culinary arts school. Southern hospitality is also an acquired trait. It is the art of making guests feel like family, and making sure everyone feels welcome and comfortable in your home. I don't care how fancy the food is, or how delicious. If the person cooking and/or serving it is a pompous, arrogant person, who feels like they are better than everyone else, I would not find that experience enjoyable. |
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