Using my new (old) Charbroil electric for the first time

Discussion in 'Electric Smokers' started by donr, Dec 13, 2011.

  1. donr

    donr Smoking Fanatic

    I am going to be using my Charbroil electric tube for the first time tomorrow night, all night.  Do the following mods seem like the right ones.  Temperature to be 46°F & rainy

    Ceramic briquettes surrounding element (unable to find real thin fire brick)

    Play sand in the water bowl (along with water)

    Foil wrapped wood chip baseballs (unable to modify for my new AMNPS in time)

    3 or 4 sided shelter made from 1" thick foil coated celotex

    I know I should put a vent in the dome & down in the bottom, but that will have to come a little later.

    I will try to post pictures when I have them.

    Thanks
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    How did your smoke come out?
     
  3. donr

    donr Smoking Fanatic

    It came out pretty good.  Someone who spent some time in Texas said it was a reasonable facsimile of the brisket down there.

    The ceramic briquettes basically sat below the level of the heating element.

    I decided not to put water in with the sand.  I did preheat the sand in my oven.

    I used a fist size chunk of hickory along with an apple chip foil ball.  They both smoked well & seemed to last about the same amount of time.

    I made a 24" x 24" four sided shelter from what turned out to be 1/2" thick Dow Super Tuf-R foil coated polyisocyanate (sp?) foamboard insulation.  It also had a "roof" made from a piece of 1/2" blue foam board.  3 of the sheets were screwed to 2x2's & the 4th side just wedged in under the roof.  There were enough gaps in the stuff to allow smoke to escape.

    I made a 5 lb & a 4 lb brisket flats.  I rubbed them down 24 hours prior to smoke.  I used the Basic BBQ rub from the BBQ Bible.  

    Salt, brown sugar, paprika, cayenne pepper, celery seeds, black pepper (smoked of course) minced onion flakes.

    I think the lack of water in the pan may have caused the stall.  The only other time I have smoked a big piece of meat was another brisket on my Inlaws Charbroil propane smoker with water in the pan.  No evidence of the stall in that piece.

    I will try to post pictures of the shelter when I get home.

    Don
     

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