The scientist in me would LOVE to do a controlled test between three different kinds of smokers: Electric, Pellet and Charcoal. There is so much discussion on which type of smoker produces the best Q, that someone needs to do this. Alas, I don't have the necessary equipment, but maybe someone out there does. Here is what I would suggest:
One or two types of meat are chosen: Baby Back Ribs and Pork Butt, for instance.
One each of the three types of smokers is chosen: Smokin-It electric, Humphrey's charcoal, Rec Tec pellet, for example.
Each smoker is properly seasoned.
Meat and smoker temp probes are used.
Rubs and marinades, etc., are identical.
The smokers are readied according to mfg's directions. For instance, the meat is put in a cold Smokin-It electric smoker, but the others are heated.
The temperature is brought to and kept at the same level, say 225F.
It is kept there until the meat in each smoker reaches the same temperature.
If additional treatment is used, like the Texas Crunch, it is identical for all meats.
Once the meat is judged done, rested, and ready to eat, it is cut, prepared and labeled by a third party to present to the taste testers.
Ten testers will be blindfolded, and will sample meat from each smoker, judging it on flavor, moisture, and tenderness (and maybe other things).
The results will be compiled and presented in the smokingmeatforums.
Any takers?
Duckjockey
One or two types of meat are chosen: Baby Back Ribs and Pork Butt, for instance.
One each of the three types of smokers is chosen: Smokin-It electric, Humphrey's charcoal, Rec Tec pellet, for example.
Each smoker is properly seasoned.
Meat and smoker temp probes are used.
Rubs and marinades, etc., are identical.
The smokers are readied according to mfg's directions. For instance, the meat is put in a cold Smokin-It electric smoker, but the others are heated.
The temperature is brought to and kept at the same level, say 225F.
It is kept there until the meat in each smoker reaches the same temperature.
If additional treatment is used, like the Texas Crunch, it is identical for all meats.
Once the meat is judged done, rested, and ready to eat, it is cut, prepared and labeled by a third party to present to the taste testers.
Ten testers will be blindfolded, and will sample meat from each smoker, judging it on flavor, moisture, and tenderness (and maybe other things).
The results will be compiled and presented in the smokingmeatforums.
Any takers?
Duckjockey