Hello all,
I have been following this site/forum for the last couple of months and have gotten some good ideas on smoking meat. I have been grilling meat for the past 15 years and am pretty good at it, so my friends say. I was given a Brinkman Charcoal smoke a couple of years ago but had a hard time keeping the heat down and still have smoke. I then bought a Brinkman electric smoker and added a wood chip pan so that I didn't throw the chipsa right on the element and that worked well except the only way to regulate the temp was to install a thermostatically controlled switch or unplug it in regular intervals, which I did the latter until the element burned out. I now have a Masterbuilt Electric Smokehouse I picked up at Cabela's and no longer have the heat regulation problem. I am still learning how much wood to put in it and how often. I have smoked salmon, whole turkeys and turkey breast in it and it has turned out fine. Tomorrow I will smoke my first corned beef brisket and hopefully I will have some good pastami afterwords. I let you know how it turns out.
Wylep
I have been following this site/forum for the last couple of months and have gotten some good ideas on smoking meat. I have been grilling meat for the past 15 years and am pretty good at it, so my friends say. I was given a Brinkman Charcoal smoke a couple of years ago but had a hard time keeping the heat down and still have smoke. I then bought a Brinkman electric smoker and added a wood chip pan so that I didn't throw the chipsa right on the element and that worked well except the only way to regulate the temp was to install a thermostatically controlled switch or unplug it in regular intervals, which I did the latter until the element burned out. I now have a Masterbuilt Electric Smokehouse I picked up at Cabela's and no longer have the heat regulation problem. I am still learning how much wood to put in it and how often. I have smoked salmon, whole turkeys and turkey breast in it and it has turned out fine. Tomorrow I will smoke my first corned beef brisket and hopefully I will have some good pastami afterwords. I let you know how it turns out.
Wylep
