New guy in Minnesota

wild39 · May 25, 2016

Just picked up a barrel smoker at the neighbors garage sale...Let the games begin!

It's a Mr. Meat electric & came with no instruction whatsoever. If anyone has one, and can give me any input on operation(no smoker box...do I put one right on the plate over the element?)

Tips, tricks, manual?

I am a complete rookie to smoking & am going to give it a trial run tomorrow whether I get any feedback or not.

Hope to here from you soon!

Thanks!

3montes · May 25, 2016

I have no idea what to tell you about your smoker but I'm sure someone will be along soon that can steer you right. But welcome to the board! I'm from Minnesota myself near Duluth.

smokingrookie · May 25, 2016

Not familiar with that particular smoker but welcome from a fellow Minnesotan.

SmokyMose · May 25, 2016

No ideas, other than go as you are with a box over plate, whatever that is to try it out LOL!
It'll be interesting, whatever happens...
Welcome to the forum!
Dan

woodyg · May 25, 2016

Not sure I can help you out with your smoker but welcome from another Minnesotan! An hr west of the cities here

kawboy · May 25, 2016

Welcome from a fellow Minnesotan!

stolps · May 25, 2016

Welcome from another minnesotan!

wolf man · May 25, 2016

Welcome from another Minnesotan, up on the Northern border here.

stolps · May 25, 2016

WoodyG said:
Not sure I can help you out with your smoker but welcome from another Minnesotan! An hr west of the cities here

woody where are you at? I'm in Buffalo

wild39 · May 25, 2016

Thanks for all the welcomes. I got some websites to check out From a forum I put in the electric smoker section. I'll post how how it goes...

SmokinAl · May 26, 2016

Welcome to the forum!

Did a search & couldn't find anything on your smoker.

Do you have any photo's?

Al

woodyg · May 26, 2016

I did find this for instructions. Hope this helps?

stolps said:
woody where are you at? I'm in Buffalo

Ha probably no more than 10 min away. I live in Monticello

4pogo7 · May 26, 2016

Welcome to the forum. I have quite a bit of family and extended family up in MN, got married up there too.

From everything I can find the Mr. Meat Electric is similar to the Brinkmann Gourmet Electric Smoker, aka E-ECB. I currently use a chipbox above the electric element. Hopefully the other info you got helps you out. If you can post some pics of your smoker. I would be able to give better advice after seeing it. Good Luck!

wild39 · May 26, 2016

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wild39 · May 26, 2016

Ain't she a beaut! $5 at a garage sale...
I've been searching the web myself & haven't found much info out there.
Really most interested in anyone's experience on what amount of wood chips to use & if I should box them on the plate above the element or foil pack them on the sides at the bottom of the smoker.

As you can see there is no access door or vents(I believe the smoker vents some around the lid). I would have to go in through the top to add any chips/water & lose all my heat, so I assume I really want to get the amounts close to start so I don't have to open it until the smoke is done.

4pogo7 · May 26, 2016

Wild39 said:
Ain't she a beaut! $5 at a garage sale...
I've been searching the web myself & haven't found much info out there.
Really most interested in anyone's experience on what amount of wood chips to use & if I should box them on the plate above the element or foil pack them on the sides at the bottom of the smoker.

As you can see there is no access door or vents(I believe the smoker vents some around the lid). I would have to go in through the top to add any chips/water & lose all my heat, so I assume I really want to get the amounts close to start so I don't have to open it until the smoke is done.

For $5 you can't beat it! Interesting how the water pan and racks go in and out. That has some similarities to my E-ECB. The smoke would vent around the lid since it doesn't have a tight seal. From what I read on the "instructions" it sounds like they recommend using large chucks of wood and you would put them "in the hickory tray." I would go with the advice you got on the other post and put 2 large handfuls of chips on top of the plate above the element since you don't have a way to add more. could make a foil boat to set them in on the plate for easier clean up once you are done.

In the past I have put chips around the heating element on the lava rocks that are in the bottom of mine. Hard to clean up the ash afterwards. I have also done foil packs around the element to help with clean up. I have soaked chips before, but now I use dry chips in a chip pan that sits just above my element on bigger lava rocks.

Without being able to add chips you might not get as much smoke flavor as you are looking for but you will definitely get some and it might be right for what you are going for. I have added chips before to keep smoke going during the whole time meat is on but other times I let the tray run out for a more subtle smoke flavor (great compliments from family either way) It will probably take a couple tries for you to determine if you are getting enough smoke for your taste.

What are you planning on smoking for your first go at it?

wild39 · May 26, 2016

4PoGp7-
Going as simple as I can. I'm pretty sure this thing hasn't been used in 20+ year, so just making sure it works. The guy I got it from pulled it out of his fathers shed at the cabin.
Got a pork loin roast on right now. I put a thermometer in on the rack... Good thing because it looks from the outside gauge that it's not in the right temp. zone , but the internal reads 225.

4pogo7 · Jun 1, 2016

Wild39 said:
4PoGp7-
Going as simple as I can. I'm pretty sure this thing hasn't been used in 20+ year, so just making sure it works. The guy I got it from pulled it out of his fathers shed at the cabin.
Got a pork loin roast on right now. I put a thermometer in on the rack... Good thing because it looks from the outside gauge that it's not in the right temp. zone , but the internal reads 225.

Sounds like you had a good plan. How did the loin turn out?

wild39 · Jun 3, 2016

4PoGo7

It was a good trial run. It tasted great, but a bit tough. The loin roast, I assume, is just too lean.

I played a little more last week. Chicken drummies(pretty good) & then some ribs on Sunday that turned out GREAT!.

Reading a lot here & learning more every day. Thanks!

SmokyMose · Jun 3, 2016

Just goes to show you that any smoker can turn out good chow once you figure out how it likes to cook.
Bottom line is that it's not the smoker, but the cook!
:points:

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