Name is Randy, 25, from Kansas.
Received a new Brinkmann Electric Smoke-n-grill for Christmas, already had a little fun with it but have come to talk with y'all and ask for some advice.
Smoked an already cooked Spiral Cut Sliced Ham, used a sweet and spicy pepper glaze on the ham. Used Apple wood chips around the heating element with limited success, not sure if it was the product or user error but I just didn't see much smoke from the chips. The ham turned out OK, could have been better.
Smoked Porkburgers and chicken wings using some Pecan chunks. The burgers had a nice smoke ring and stayed reasonably moist. The chicken wings were darn good. Put a little dry rub on there and smoked them for 2 hours, then finished on the propane grill to get a little crispy. Tossed some in Franks/Butter. The wings were tender and pulled right off the bone, very popular.
Thinking of Smoking a Pork loin, shoulder, and/or ribs this weekend, any and all advice for this greenhorn is welcomed and appreciated.