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Couple Questions about my last smoke

post #1 of 11
Thread Starter 
Ok, i smoked a pork loin and a brisket.

Since its just me and my wife. It was only about a 2.5 lb brisket. and smaller pork loin.

I bought myself a digital thermometer that works great. kept my temp at least 225 and topped out a couple times at 231. Took about 3.5 hours to cook and probably could have stayed in there another 30 mins. I use a smoke hollow electric smoker.

With my charcoal smoker i was able to get a REAL good ring on the inside. And my electric didn't seem to do that. I took the water pan out and just added a little water to the drip pan. That gives plenty of moisture. I soaked the wood chips in the water for a good 30 mins. I didn't brush on the sauce till about 2 hours into it. With the brisket, i soaked it in some apple juice with galic and onion powder. And i layed it fat side up. After i put the sauce on it, i turned it.

What is recommended to get a deeper ring? I thought i read somewhere about adding some charcoal.? My wife and i really like the deep smoke flavor. My brisket and loin where very good anyway. but, it can be better.!!
post #2 of 11
Thread Starter 
I'm actually using mesquite. The pieces aren't that small though. Not sure if that is a problem. there are some good since chunks of wood.! i try to find the smaller ones. but, there are some not much smaller than my fist.
post #3 of 11
Thread Starter 
with my smoker, it came with a water pan, and small smoke box. i use the water pan as the wood chip box and don't even use a water pan.. just add to the drip pan. I put in as much as it can hold. and yes. i put the wood in right away. i check on it every hour-ish. and i dump the wood if needed and add more.
post #4 of 11
This is all secondhand information since I have no electric smoker, but I've heard that they don't often give a deep ring because that is caused by nitrates (nitrites, not sure) in charcoal. That is why some say to put one or two lumps in with the wood. There was a thread a few days back where people said they were going to give it a try, but I never saw any results.

Worth a shot anyway.
post #5 of 11
I use an electric ecb about as much as I use my wood burner but with the ele ecb I have to split the chunks up alot smaller. Not as small as chips, maybe 2 inch pieces. They smoke much better in an electric. The large chunks tended to catch fire and raise the temps.
post #6 of 11
Thread Starter 
nah, i waited till it was about an hour from done.

And i might try that charcoal deal in with my wood next time.!
post #7 of 11
Thread Starter 
ok, so even going to a lower temp huh.? ok, i'll try that next time.

man, having this electric smoker is like re-learning all over again. Thanks for all the input
post #8 of 11
Hi Tbone...I had the same issue with my electric (MES), no smoke ring. Kind of goes with the territory when using electrics. Food still tasted great, nice smoke flavor just no ring.

Texas-Hunter gave some good pointers for a deeper flavor.

I did try some charcoal briquette chunks in with the wood chunks and it did help getting a smoke ring. Illini tried some lump and he didn't see a ring, so YMMV.

Richtee passed me a link to a thread he started about smoke rings and a lot of discussion about smoky flavor. You might have already seen it, if not here it is. I thought it was great reading.

http://www.smokingmeatforums.com/for...40270#poststop
post #9 of 11
I tried a brisked at 200deg for 14 hours, use 3 charcoals, no ring. Brisket was the best ever. I'm going to get a red/blue marks-a-lot...

geob
post #10 of 11
for what it is worth I have had the some with my electric with a ring and some w/o, even with hick or mesq wood..
post #11 of 11
I agree with you there. Using the Brinkmann Elec, and various woods (Hickory, Mesquite, Cherry, Alder and Apple) the ring seems to be hit or miss.

Everything still tastes great though, so I am not going to complain.
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