Hello,
Eric from Mckinney, Texas here.
Kind of new to smoking meats. Tried it for years but never got it right. Finally went out and bought a Brinkman 810-5515 Vertical electric smoker. Needed something inexpensive but that would work well. Bought it for $134 at walmart.com including shipping. Seasoning it right now as I type. I bought electric because I always had problem maintaining temperature with charcoal. Didn't want gas because I don't want to run out of propane half way through. Figured electric was the best maintenance free smoker.
Can't wait to get started
I looked for any mods that might help but can't find any. The temperature gauge definitely doesn't work but it looks like it's adjustable with a screw. Anyone have any ideas.
It doesn't have any vents but I'm not sure that it has to because it is electric. Should I make one?
Should I buy lava rocks and put it at the bottom? Thought that might help maintain temperature, might be pointless though.
I don't think winter should be a problem. Heats up to 400 right now, and is insulated. Besides, I'm in texas.
I have a 7 pound pork butt waiting to get used. Any thoughts? I prefer hickory so I have several bags from past test. Dry rub or marinate? I want exactly what I can get at a great BBQ restaurant. I'm assuming slowly at 250 but to what internal temp? Wife is pregnant so she is not supposed to have smoked meats but I think as long as it's cooked thoroughly it is find.
Eric from Mckinney, Texas here.
Kind of new to smoking meats. Tried it for years but never got it right. Finally went out and bought a Brinkman 810-5515 Vertical electric smoker. Needed something inexpensive but that would work well. Bought it for $134 at walmart.com including shipping. Seasoning it right now as I type. I bought electric because I always had problem maintaining temperature with charcoal. Didn't want gas because I don't want to run out of propane half way through. Figured electric was the best maintenance free smoker.
Can't wait to get started
I looked for any mods that might help but can't find any. The temperature gauge definitely doesn't work but it looks like it's adjustable with a screw. Anyone have any ideas.
It doesn't have any vents but I'm not sure that it has to because it is electric. Should I make one?
Should I buy lava rocks and put it at the bottom? Thought that might help maintain temperature, might be pointless though.
I don't think winter should be a problem. Heats up to 400 right now, and is insulated. Besides, I'm in texas.
I have a 7 pound pork butt waiting to get used. Any thoughts? I prefer hickory so I have several bags from past test. Dry rub or marinate? I want exactly what I can get at a great BBQ restaurant. I'm assuming slowly at 250 but to what internal temp? Wife is pregnant so she is not supposed to have smoked meats but I think as long as it's cooked thoroughly it is find.
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