TH Page: Electric Smokers??

[haha]

Hi TH. I think I remember you mentioning using an electric smoker a few months ago.
I have an old reefer model in the back yard, but I was thinking of buying a smaller, easier to handle unit.
Do you use the Luhr Jensen Big Smoker?

Any other suggestions?

Thanks, Haha

I have a small Brinkmann smoker (the upright type). It was the charcoal type, but I converted it to electric with their electric insert.

I do not recommend this brand. I had to make a bunch of modifications to make it work right.

[cute fuzzy bunny]

I've had the charcoal and electric brinkmanns. The charcoal was a pain in the butt to regulate. You cant cold smoke in these. You do have to jam a lot of tin foil into the gaps around the pan at the bottom, around the lid, and around the 'door' if you have one in the model. They're cheap. The electric one with the foil blockage cuts the mustard. I have a huge cardboard box that slips right over the top of it that I use to help trap heat and smoke inside, which is essential if its below 75-80 degrees when you're smoking. They sell an insulated blanket for the thing. Dont think so. I'll put a box over it.

The 'side box' smokers are a lot better and you can cold smoke with them, which can be nice with salmon and duck. Get a cheap charcoal one and stick a hotplate in the heater box with a cast iron pan full of your sawdust/chips in it on top so you dont have to dick with the charcoal.

If this is to be a serious hobby, I see electric 'box' smokers at costco and sams all the time for a fairly reasonable price in the 300ish range.

Quote:

essential if its below 75-80 degrees

That's exactly right. If mine wasn't in the sun or if there was a wind blowing, it just couldn't keep up.

What I did was buy one of those electric charcoal starter loops. I attached that inside, and it gives enough of a boost to make it work.

I know the cardboard wouldn't burst into flames, but I'd worry about that (I'll say it for you: "chicken").

[haha]

Thanks guys for the ideas and evaluations.

ha

[Marshac]

Ok, so now that we have that nailed down, it's time to get to the important stuff.... rubs and sauce recipies... anyone know any?

[cute fuzzy bunny]

Quote:

Originally Posted by TromboneAl I know the cardboard wouldn't burst into flames, but I'd worry about that (I'll say it for you: "chicken").

Bwaaaak bwaaak bok bok bok...cardboard wont combust until more than 2x the average smoker temps. If your cardboard bursts into flames, you were grilling! I'd use plain brown cardboard and nothing thin wall or with color graphics pasted on.

[cute fuzzy bunny]

Quote:

Originally Posted by Marshac Ok, so now that we have that nailed down, it's time to get to the important stuff.... rubs and sauce recipies... anyone know any?

Rub...four parts brown sugar, one part chili powder (preferably ground at home from select dried chilis of various origin), one part paprika, pne part garlic powder, one part salt, one part dry italian seasoning, one to two parts cumin.

Sauce. What the hell is 'sauce'?!? Oh you mean that stuff they slather on low quality meats with a lousy rub that werent smoked right? I've heard of it...

Cook a minced onion and 2 cloves of garlic minced finely, in olive oil until tender and lightly browned. Add a can of tomato paste and keep it moving in the pan until it starts to get a little color...you want to carmelize some of the sugar in the paste. Add some balsamic vinegar until the mix thins a little. Add a quarter cup of brown sugar. Add tabasco to taste for spicyness. Add a few tablespoons vinegar. Add a smoked ham hock and enough water to keep the whole mess in a liquid state and simmer for about an hour. Remove the ham hock. Simmer until its 'sauce' consistency. Run it through a fine mesh strainer.

Then throw that crap out and eat your bbq.

[REWahoo]

Quote:

Originally Posted by Marshac Ok, so now that we have that nailed down, it's time to get to the important stuff.... rubs and sauce recipies... anyone know any?

You can get a very good and inexpensive rub here: http://kanakseasonings.com/

Funky name..."Kanak Attack"

REW

[Marshac]

Quote:

Originally Posted by th Sauce.* What the hell is 'sauce'?!?* Oh you mean that stuff they slather on low quality meats with a lousy rub that werent smoked right?* I've heard of it...

I was thinking about ribs actually Yum! I had a recipe that called for molasses, cola, red pepper, and about 12 other spices.... best sauce ever. Unfortunately, I can't find it anymore =(

[cute fuzzy bunny]

Check this older thread out for ribs that make their own sauce (more or less of a glaze actually.

http://early-retirement.org/forums/i...hp?topic=760.0

[Nords]

Quote:

Originally Posted by REWahoo! Funky name..."Kanak Attack"* REW

Ahem. Not if you live in Hawaii.

Kamaka Brown's "Kanak Attack" comedy. (Warning: Google does not provide a Hawaiian pidgin:English translator.)

Kanak Attack Catering.

And, of course, the lyrics to that popular local tune "Menehune Beach Bum Boogie".

[REWahoo]

Quote:

Originally Posted by Nords Ahem. Not if you live in Hawaii. Kamaka Brown's "Kanak Attack" comedy. (Warning: Google does not provide a Hawaiian pidgin:English translator.) Kanak Attack Catering. And, of course, the lyrics to that popular local tune "Menehune Beach Bum Boogie".

Don't have a clue to the meaning of the word "kanak" in Hawaii. As it relates to the seasoning, it's the guy's last name.

REW