Hi everyone,
This is my first post on the forum, but have been reading quite a bit for the past couple of months. Awesome information around here.
I thought I had my first smoker narrowed down to a WSM, Big Green Egg or Smokey Joe electric.... All seemed to have their +'s and -'s . Last night I was at Home Depot grabbing some plants for a flower bed and finally decided that I didn't want to wait anymore so I picked up the Char-Broil H2O electric. They had the red Brinkman there as well, but the only reason I grabbed this one was because it had an adjustable thermostat. It seemed a little more user friendly to me.
I grabbed a new grill thermometer there as well, sand for the water tray, some hickory chunks at Fry's and a remote temperature probe at Walmart (thanks to all the tips on the forum from other users).
I played around with it last night with the digital probe and the new thermometer I installed right about grate level. It was pretty easy to find a level to maintain 225 and up to 250 wasn't a problem.
First I tried putting the wood chunks on top of the water pan (sand pan now) and they wouldn't smoke. So I ended up putting them next to the element instead and it wasn't a problem. Should I soak these first, wrap them in tin foil and poke a couple of holes in it, or just lay them on and add as need be?
Anyway, I thought for my first smoke I would try some pulled pork. If anyone has any tips I would appreciate it. It seems like this is the method, please correct me if I'm wrong.
1. trim excess fat if desired.
2. coat the outside with yellow mustard
3. put your rub on (I have some McCormick Grill Mates rub laying around, I assume this will work for now??)
4. let the pork sit in the fridge for a few hours.
5. put on the smoker at 225 degrees with the probe in the center.
6. set probe for 199 degrees internal temperature or so
7. remove when cooked, wrap in foil and towell, place in cooler for an hour or so.
8. eat
Am I forgetting anything? Should I put some cider and cider vinegar in a spray bottle and hit it every once in a while? By the way, what's the easiest cut of pork to find at the grocery store for making pulled pork? Sorry for all the questions. Completely new to smoking here.
Thanks for any advice or comments.
Here's a few pics
This is my first post on the forum, but have been reading quite a bit for the past couple of months. Awesome information around here.
I thought I had my first smoker narrowed down to a WSM, Big Green Egg or Smokey Joe electric.... All seemed to have their +'s and -'s . Last night I was at Home Depot grabbing some plants for a flower bed and finally decided that I didn't want to wait anymore so I picked up the Char-Broil H2O electric. They had the red Brinkman there as well, but the only reason I grabbed this one was because it had an adjustable thermostat. It seemed a little more user friendly to me.
I grabbed a new grill thermometer there as well, sand for the water tray, some hickory chunks at Fry's and a remote temperature probe at Walmart (thanks to all the tips on the forum from other users).
I played around with it last night with the digital probe and the new thermometer I installed right about grate level. It was pretty easy to find a level to maintain 225 and up to 250 wasn't a problem.
First I tried putting the wood chunks on top of the water pan (sand pan now) and they wouldn't smoke. So I ended up putting them next to the element instead and it wasn't a problem. Should I soak these first, wrap them in tin foil and poke a couple of holes in it, or just lay them on and add as need be?
Anyway, I thought for my first smoke I would try some pulled pork. If anyone has any tips I would appreciate it. It seems like this is the method, please correct me if I'm wrong.
1. trim excess fat if desired.
2. coat the outside with yellow mustard
3. put your rub on (I have some McCormick Grill Mates rub laying around, I assume this will work for now??)
4. let the pork sit in the fridge for a few hours.
5. put on the smoker at 225 degrees with the probe in the center.
6. set probe for 199 degrees internal temperature or so
7. remove when cooked, wrap in foil and towell, place in cooler for an hour or so.
8. eat
Am I forgetting anything? Should I put some cider and cider vinegar in a spray bottle and hit it every once in a while? By the way, what's the easiest cut of pork to find at the grocery store for making pulled pork? Sorry for all the questions. Completely new to smoking here.
Thanks for any advice or comments.
Here's a few pics