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My answer would be no and is based on owning the Yoder for over 3 years and just added a rec tec 700 (Bull) to my arsenal. Yes, the Yoder is built like a beast and the size of a tank which makes it more difficult to maneuver and move.
I am super impressed with the rec tec for less money...
Smoke it till about 100, char it on the grill till about 125, remove, rest, and enjoy!
I prefer my steaks with only fresh cracked pepper, sea or kosher salt, and maybe a pat of butter melted on top while on the grill.
I would go with a pork but (shoulder roast). Really hard to mess up plus it will season your new smoker really well with the long smoke and all the fat.
Also, I think you are suppossed to break in your smoker prior to putting meat in it. Just put some chips in and let er rip on high for 2-4...
I usually smoke mine to 160 then let them rest in foill for 20-30 minutes prior to slicing. Temp at 225 for me for approximately 1.5 hours depending on size of breasts. Some have taken a little longer main thing is to get them to temp prior to pulling them.
This has worked great for me and...
Depeneding on Budget I would look at the Cookshack. You place your wood Chunks in (3-4oz Chunks not chips) and it will last for an entire smoke never needing to add more. This is great for that all night pork but or Brisket. I have a Cookshack and my BIL has the 40" MES with window.
IMO...
I have a cookshack and BIL has a Masterbuilt so I have had experience with both and we have talked extensively about the differences. You have to way the options and decide what works best for you. I will outline a few of the differences that I have noted.
Keep in mind that this is my opinion...
Questions:
With an electric smoker, is it ok to also throw in some charcoal with the wood? I have read places (and I know people argue over this) that you need charcoal to get the smoke ring and the bark on the outside of meat. Is this true? Is there any benefit to throwing in a piece of...
Going to be out tomorrow with 60 degree plus temps. I have my ice chest filled with bags of ice and will stuff the cavity after field dressing to keep it cool till I can get it to a cooler.
Don't forget to look at Cookshack. I have one and it uses regular wood chunks (unlike the Bradley) and you don't have to continually add wood like you do with the MES. 3-4 oz's of preffered wood in the box is plenty for a 18-20 hour smoke without ever havning to do anything.
I have an older...
I always pull chuckies and slice brisket. Anyone who is familiar with brisket will definetly know a difference in the two meats if placed side by side based on taste. To me chuckie have a different flavor which to me is a meatier flavor. I love both but again to me they are not comparable.
From one Sooner fan to another smoke that puppy like a real man and stay away from the O$%N!
What are you striving for with your roast? Pulled, sliced, MR, etc?
Depending on size I would start it early in the morning and finish it in the oven at 350 depending on what you are after. Most of...
I have about 40 pounds of Salmon in my freezer from a recent fishing trip and have been grilling it up like crazy. I use three of the methods above.
Cedar Plank, soak for an hour, put plank on grill medium high heat, when plank starts smoking put salmon skin down on till done.
High heat...
I have a rubber mud flap from a semi tractor that I place in front of my smoker when I am cooking to catch things that fall and drippings. Cleans easily and stores out of sight when I am not smoking.