Lisa99
Thinks s/he gets paid by the post
- Joined
- Aug 5, 2010
- Messages
- 1,440
Each to his own. I've yet to find ribs in any restaurant better than I can make in my egg.
Each to his own. I've yet to find ribs in any restaurant better than I can make in my egg.
I have an electric Masterbuilt which I use every weekend and often through the week as well.
I started this thread in April I believe and went back today to review all the posts and to see if there were any late comers. Not much activity lately so I'll add one more to see if anyone feels like I do about the smoker. I QUIT!! Did up a batch today and I'm sick of all the work involved so we are giving it to our daughter and hubby. I started with it this morning at 8:30 and just finished with up with all the crap going into the dishwasher.
I think it took about half an hour to get the smoker set and up to temperature with the wood chips. The big pain in the a** comes after every thing is smoked and it's time for cleanup. You've got the drippings in the water pan, racks from the smokier to clean, pans from the prep of the meat, clean up the smoker itself and get it put back in the garage.
Forgot to mention that I always do this under a big umbrella so everything stays nice and dry in case it rains. That can happen because the whole process takes about three hours from start to finish, not including clean up. It's just too much so I'm done with it.
I'd like to hear from all you "smokers" out there as to where I can save some time. Even If I do this at my daughters house, I can't leave her with the mess. No wonder ribs aren't cheap!