I am not completely inexperienced but then again I'm certainly no expert. I dabbled with smoking a couple years ago when I borrowed a buddy's electric smoker for a little while. He moved away shortly thereafter and things have been so busy I couldn't justify buying a smoker.
Nevertheless, I purchased the Smoke Hollow 4 in 1 about three months ago.
I found a few modifications to improve the quality and after that, the thing has been great to work with. I greatly enjoy the versatility.
Here are a few pictures of its first few voyages.
The first is of a 4 lb pork loin that I picked up one afternoon not long after I got the smoker. My wife is gluten intolerant and a lot of the store-bought rubs have ingredients that she can't have. ( since then I've dabbled around and came up with a rub recipe that I really like. ) so I came home and used what I had on hand, a big bottle of McCormick Montreal Steak. It turned out great. Smoked it about four hours until it reached temp.
My next adventure was Potatoes. The wifey and I weren't very hungry on evening and we had a couple of potatoes on hand so I fired up the smoker, speared the potatoes with a fork, rubbed them in olive oil, and rubbed with Montreal steak seasoning. Hands down the best baked potato I've ever had. Served with a healthy portion of butter, and a dollop of cottage cheese with a sprinkle of the rub recipe I'd come up with.
My favorite smoking experience to date though was this little jewel...
One particular evening the wifey and were craving pizza, but not your ordinary, everyday, type pizza. So we ran to the store to pick up some new ingredients. Like I said before, the wifey is allergic to gluten so we used Udi's brand pizza crusts, which come two in a package. One for me, one for her. :D I got the smoker going and coated one side I the crusts with a butter infused olive oil and flopped then down to get crisped up. Once a got a good base I brought them back inside and put down more butter infused olive oil, spinach, red onion, red pepper, shiitake mushrooms, and thinly sliced pork tenderloin that I had smoked the night before. All of this topped with white cheddar and provolone. Took it back and smoked it for about 30 mins. One the crust was done I took it inside and stuck it under the broiler to get the cheese all bubbly. After it was sliced my wife drizzled a balsamic reduction that she made while I was tending to the pizza.
Sorry for the extended post, I really enjoy sharing and I hope to learn even more!
I'm actually going to attempt to smoke an 8lb picnic butt this weekend. I'll be sure to let you know how it goes. :D
Thanks for listening!