Meat Smoker

[DaveS]

Very easy to set and it holds temp well for me. The only thing I did was check my temp against what I know to be a good thermometer. Mine was high by about 15 degrees which was ok for me as I can now adjust it. It heats up fairly quickly. Probably 20-25 minutes this morning to reach 275.

I use an IGrill to watch the temps of the meat inside on my iPad.

I do a lot of "cold smoking" and I like to keep my pot at a fairly low and steady temp. Just hot enough to emit smoke. Higher temperatures for smoke cooking of course.

 

Dave

[Hozzie]

I would use the AMNPS with no heat for cold smoking. The MES has a minimum temp of 100 or so. I actually don't use the chip tray from the smoker at all since I can load the AMNPS and forget about it for 11 hrs.

[DaveS]

I would use the AMNPS with no heat for cold smoking. The MES has a minimum temp of 100 or so. I actually don't use the chip tray from the smoker at all since I can load the AMNPS and forget about it for 11 hrs.

AMNPS??

 

DAve

[Hozzie]

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8

It is well worth the $40.00. You can also get it from amazon.

[DaveS]

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8

It is well worth the $40.00. You can also get it from amazon.

OK I'm tracking with ya. Seems like a really good idea. I use and old pot to put my chips in when smoking. That's a pretty handy device there!

 

Dave

[Hozzie]

It fits perfectly in the bottom of the MES next to the heat box.

[whiskey]

I have the same electric Masterbuilt you linked to Dave. I got mine at Lowe's or Home Depot. It died on me once, after several years of smoking. One of the wire solder joints had burnt into. Took me 10 mins to take the back off and fix it. It's been going good for another couple years. I smoked a ham this morning, put it on at 3am. I load wood chips about every 90 minutes. I have a remote probe thermometer so I hardly ever have to open the smoker door. I set my temp at 240 for the 22 pound ham. From cold it took about 3 hours to get to 230, it was at 200 after the first 90 mins. Smoked started around 100 degrees because the chips lay close to the hearing element. I have smoked ribs, butts, chickens, hams, small briskets, bologna, sausage, and even cheese. Too temp is 275, bottom is 100. Once mine gets to temp, it is usually within 10-15 degrees through the cook. Opening the door affects it a lot. Here's this mornings ham. 7 hours cook time. Taste like heaven. Sent from my iPhone using [URL=http://tapatalk.com/m?id=1]Tapatalk[/URL]

[mikegideon]

Hozzie/mikegideon; how easy is it to set and stabilize temperatures on the low and high side on your smokers?

 

Dave

 

I always smoke at 225, but can't imagine why it wouldn't. It's real consistent at 225. I do use an electronic thermometer stuck into the meat. I wouldn't try to do it by time. 

[mikegideon]

Well... at least you have 3 guys in this thread with that smoker, and we're all happy.

[Dustbuster]

I vote for whiskey as the next range roundup smoke master !!!
I'd live to learn how to properly run a smoker


Sent from my iPhone using Tapatalk 2 of course it ate my spelling.

[whiskey]

[quote name="Dustbuster" post="1084245" timestamp="1388020826"]I vote for whiskey as the next range roundup smoke master !!! I'd live to learn how to properly run a smoker Sent from my iPhone using [url="http://tapatalk.com/m?id=1"]Tapatalk[/url] 2 of course it ate my spelling.[/quote] Smoking is the lazy man's way. That's why it fits me well. :) Sent from my iPhone using [URL=http://tapatalk.com/m?id=1]Tapatalk[/URL]

[Dustbuster]

Adding chips every 90 mins is that the norm???
My dad used a smoker when we were kids but he primarily smoked whiting and venison..it was great stuff.more I think about it...
What's a good starter or entry level smoker?? And is there a book or guide that y'all pro smokers recommend ?


Sent from my iPhone using Tapatalk 2 of course it ate my spelling. Edited December 26, 2013 by Dustbuster

[mikegideon]

Adding chips every 90 mins is that the norm???
My dad used a smoker when we were kids but he primarily smoked whiting and venison..it was great stuff.more I think about it...
What's a good starter or entry level smoker?? And is there a book or guide that y'all pro smokers recommend ?


Sent from my iPhone using Tapatalk 2 of course it ate my spelling.

 

The one we're talking about is a great entry level smoker. Here's some guidance...

 

http://www.smoking-meat.com/

[DaveS]

I have the same electric Masterbuilt you linked to Dave. I got mine at Lowe's or Home Depot. It died on me once, after several years of smoking. One of the wire solder joints had burnt into. Took me 10 mins to take the back off and fix it. It's been going good for another couple years.

I smoked a ham this morning, put it on at 3am. I load wood chips about every 90 minutes. I have a remote probe thermometer so I hardly ever have to open the smoker door. I set my temp at 240 for the 22 pound ham. From cold it took about 3 hours to get to 230, it was at 200 after the first 90 mins. Smoked started around 100 degrees because the chips lay close to the hearing element.

I have smoked ribs, butts, chickens, hams, small briskets, bologna, sausage, and even cheese. Too temp is 275, bottom is 100. Once mine gets to temp, it is usually within 10-15 degrees through the cook. Opening the door affects it a lot.

Here's this mornings ham. 7 hours cook time. Taste like heaven.




Sent from my iPhone using Tapatalk

Thanks for the info Whiskey. That ham looks awesome!

I have to admit Whiskey, when I first seen this picture of your ham, I thought it was a turkey that you burnt so bad the wings fell off. j/k little buddy.

 

Dave

Edited December 26, 2013 by DaveS

[DaveS]

I vote for whiskey as the next range roundup smoke master !!!
I'd live to learn how to properly run a smoker


Sent from my iPhone using Tapatalk 2 of course it ate my spelling.

As long as we don't ask him to grill hamburgers.....

(a long running joke with us)

 

Dave

[DaveS]

Well... at least you have 3 guys in this thread with that smoker, and we're all happy.

Best "product review" there is, thanks.

 

Dave

[DaveS]

Adding chips every 90 mins is that the norm???
My dad used a smoker when we were kids but he primarily smoked whiting and venison..it was great stuff.more I think about it...
What's a good starter or entry level smoker?? And is there a book or guide that y'all pro smokers recommend ?


Sent from my iPhone using Tapatalk 2 of course it ate my spelling.

There is a real good book out that I've had in my library for a few years. It is "Home Book of Smoke Cooking" by Jack Sleight and Raymond Hull. It covers smokers, equipment, woods and tons of recipes for brines, rubs and how to cook just about everything!

 

The book is well worth having in your library. There are other good books on the subject (I have a few of them) but this is me "go to" book.

 

Dave

[whiskey]

[quote name="Dustbuster" post="1084297" timestamp="1388032980"]Adding chips every 90 mins is that the norm??? My dad used a smoker when we were kids but he primarily smoked whiting and venison..it was great stuff.more I think about it... What's a good starter or entry level smoker?? And is there a book or guide that y'all pro smokers recommend ? Sent from my iPhone using Tapatalk 2 of course it ate my spelling.[/quote] What is a book? :) I find forums more useful than books when it comes to starting a new hobby. Check out this group: http://www.bbq-brethren.com/forum/ Sent from my iPhone using [URL=http://tapatalk.com/m?id=1]Tapatalk[/URL]

[Dustbuster]

Did my first brisket over the weekend, it went over well, I used 2 corned beef briskets from food lion, this sounds crazy but i smoked em for 13 hours,w mesquite, smoke temp was 230 degrees, meat was at 207 when done.used a simple rub that i let sit for all of 30 mins and used #7 BBQ sauce to glaze it towards the end.Totally bad ass!!! family devoured it in minutes  found a butcher shop off gallatin road in nashville that has good beef, im ready to redux!!!!

[Raoul]

Did my first brisket over the weekend, it went over well, I used 2 corned beef briskets from food lion, this sounds crazy but i smoked em for 13 hours,w mesquite, smoke temp was 230 degrees, meat was at 207 when done.used a simple rub that i let sit for all of 30 mins and used #7 BBQ sauce to glaze it towards the end.Totally bad ass!!! family devoured it in minutes  found a butcher shop off gallatin road in nashville that has good beef, im ready to redux!!!!

13 hours?

What was the weight of those briskets?

[Dustbuster]

Yes, the last 5 or 6 hrs I left em in foil at 200 degrees.Your gonna love this.both together weighed @ 6lbs. I smoked em in a pan to start .them took em out of the pan after 7 hrs. and finished em on the rack. Meat was a dArk pink all the way through and tasted phenomenal


Sent from my iPhone using Tapatalk 2 of course it ate my spelling. Edited April 24, 2014 by Dustbuster

[Dustbuster]

Butcher shop on gallatin road is Portland butcher shop. They have some good quality stuff, lil pricey but awesome quality and service. Picked up a big ol brisket that's going into the smoker tomorrow !


Sent from my iPhone using Tapatalk 2 of course it ate my spelling.

[Dustbuster]

did another food lion brisket except let it smoke for about 12 hours, slow cooked it for a total of 20 hrs, BUT i made 1 mistake.....i used a small amount of dales as a marinade, beef came out a lil too salty,the texture and color was nice....the AMPNS smoker flamed out 1/4 of the way through, not sure how to remedy this, am using a MB 30 digital... cook temp was 230 all the way through..I did add some water towards the last 8 hours and covered it which made it juicier than the last one....

Edited May 5, 2014 by Dustbuster

[whiskey]

I'm a fan of salt and pepper brisket. For me, that yields the best taste. I may do one for Mother's Day weekend. Sent from my iPhone using Tapatalk

[Dustbuster]

I like it to, to a degree, but not was a lil too much. The dales may have done it its salty to begin with...


Sent from my iPhone using Tapatalk 2 of course it ate my spelling.