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.
Edited by Bevo - 4/16/12 at 4:50pm