Hello from Central Arizona

huhwhat

Fire Starter

Original poster

Jun 6, 2014

37

10

• Jun 6, 2014

• #1

How's everyone doing. I live in the Prescott, AZ area. I'm a diagnostic electrician for a copper mine. I bake, cook, brew beer, wood work, and collect/shoot black powder rifles, pistols and single action revolvers.

I have been looking at smokers for a couple of years now, and recently bought one, based on how good a job it did for my father-in-law. So far I've done brisket, pork cushion meat, and chicken. All turned out acceptable. The pork cushion meat turned out great. Tomorrow I am smoking fresh sausage for friends and family. 

I'm looking for ideas on how to get the most out of my smoker.

 

bluewhisper

Master of the Pit

OTBS Member

Apr 1, 2014

3,587

455

Columbus Ohio

• Jun 6, 2014

• #2

Welcome to the board! Browse around some of the side areas like sauces and seasonings.

What's your rig? We will tease you if you don't post pics.

 

huhwhat

Fire Starter

Original poster

Thread starter

Jun 6, 2014

37

10

• Jun 6, 2014

• #3

I bought a Brinkman electric smoker, based on how good the results were from the same smoker that my father-in-law has. I have modified it to add a thermometer to the lid so I can check the temp of the smoker, and being an electrician, I am already considering how best to add a rheostat to the power cord so I can have some temp control.

Brand new...

MA3V4083-small.jpg

• huhwhat
• Jun 6, 2014

Making smoke...

MA3V4093-small_zps2ec1c99f.jpg

• huhwhat
• Jun 6, 2014

First batch of pulled pork...

MA3V4104-small_zps124c4cba.jpg

• huhwhat
• Jun 6, 2014

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Jun 6, 2014

• #4

Hello and welcome from East Texas, post some pictures of your smoker and tell us your concerns 

Gary S

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Jun 6, 2014

• #5

Sorry pictures came up before I finished

Gary S

 

huhwhat

Fire Starter

Original poster

Thread starter

Jun 6, 2014

37

10

• Jun 6, 2014

• #6

Right now, I'm still learning cooking times and internal temps. When I did the pork, I had 5 separate roast, so I could experiment a little. I did find out that I did have to get pork cushion meat up to 200 degrees internal temp before it pulled well.

I will be smoking Italian sausages tomorrow. Is there any prep needed for the sausages before putting them in the smoker?

 

bluewhisper

Master of the Pit

OTBS Member

Apr 1, 2014

3,587

455

Columbus Ohio

• Jun 6, 2014

• #7

Looking good!

I want to see AZ again, haven't been there since 1981.

 

huhwhat

Fire Starter

Original poster

Thread starter

Jun 6, 2014

37

10

• Jun 6, 2014

• #8

It has changed a lot since then.