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Anyone familiar with Old Smokey Electric Smokers?

post #1 of 5
Thread Starter 

Anyone use one of these? I just got one and am still learning, but early results are promising.

post #2 of 5

Could you post a Qview or a link?

post #3 of 5
Thread Starter 

Only used it twice so far. First outing was some ribs and some chicken breasts.  The Ribs came out great, but I left them on a little too long, they were almost too tender, Practically falling apart.  Chicker was too long to. It was good but a little dryer that I'd have liked. The thing is, this thing cooks/smokes the food much faster than I would have thought. I tried to hold temp in the 250-275 range. I did a 5.5 lb brisket last week and it was done in about 3.5 to 4 hours, but I was having thermometer issues, and I think it was cooking at a higher temp. I wrapped in foil,then a towel then into a cooler for an hour.  Was delicious.  I still have much to learn though. I've heard / read varying opinions on how long to cook these foods. 1 person says 20 minutes per pound, another says 1 hour per pound....I guess it all depends on the smoker you are using. My next smoke will be a pork butt for pulled pork.   Wish me luck!

post #4 of 5

 

 

Quote:

I tried to hold temp in the 250-275 range.

 

Quote:

 I still have much to learn though. I've heard / read varying opinions on how long to cook these foods. 1 person says 20 minutes per pound, another says 1 hour per pound..

 

Time estimates are good for general planning, but for most meats you should use a thermometer to determine when things are done (based upon internal meat temperatures). Ribs are one exception, where the 'bend" and "pull back" tests are more reliable.

 

Regarding smoker temps, you will find many guides suggest a temp of 225 or so for hot smoking. Some meats are more tolerant of higher temps  (like the 250-275 you mentioned) but you can not go wrong with 225 either. 

 


Edited by hkeiner - 3/20/12 at 2:24pm
post #5 of 5

Is this what you are talking about?

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