Tom. I just got a gourmet electric too. Havent done anything too serious on it yet, just some sausages and chicken. Did u make any mods to yours? What are your temps inside the smoker, and the outside temp? just trying to get some ideas on the mods for mine.
No mods to the smoker so far. I put a thermometer that was used for frying wings in the top last week when I was smoking a Boston Butt just to get an idea of where the temps were. Obviously nothing scientific here; I just stuck it on the inside the hood and made sure it wasn't resting on the rack and it sat around 235-240 most of the time.
Here are pics after 2 hours in the foil:
Time to put the sauce on there for "The Boss" during the next hour.
All done. Couldn't ask for more. Meat literally feel off the bone while eating (almost couldn't get it off the grate). Bark was still prominent (thank you smoke gods). All in all I am finally happy with the way the meat turned out. Now it's time to center in on a rub a sauce recipe for my wife. She loves the one I am doing now but you know how it goes.... it's never enough!