- Jun 5, 2008
- 6
- 10
Greetings fellow smokers: This is my first post on The Smoking Meats forum Iâ€[emoji]8482[/emoji]ve been reading and going to school on this site for several months now, lots of very useful information and good people thanks for all the information everyone has shared.
I live in a suburb of the Cleveland OH area and have been grilling and burning meats for over 40 years. J This past year Iâ€[emoji]8482[/emoji]ve re-established contact with my cousin who for the past 20 years has been living in Irving Texas. He always mentions heâ€[emoji]8482[/emoji]s smoking something and Iâ€[emoji]8482[/emoji]m always telling him Iâ€[emoji]8482[/emoji]m burning something, so I decided to get an easy to use smoker to try out some of the recipes heâ€[emoji]8482[/emoji]s always sending me. Iâ€[emoji]8482[/emoji]m a Tool & Die Maker with not very much time on my hands and used to the hurry up I need it life style.
I now own an Old Smokey Electric Smoker, this unit works well for me itâ€[emoji]8482[/emoji]s very easy to use and it stays at 225 degrees with no problem, Iâ€[emoji]8482[/emoji]ve smoked pork ribs and beef ribs always using a rub I like, smoked using apple wood, still working on just how much. Last night I tried to pull an all nightâ€[emoji]8482[/emoji]r smoking my 1st 9 # pork butt for the July 4th. get together, (I fell asleep a bit past 3AM) when I woke up at 7AM my remote thermostat was at 195 degrees. When I pulled the butt off to wrap in foil the meat just fell apart, I wrapped in foil sprayed with apple juice and put back in for another hour pulled at 205 degrees and itâ€[emoji]8482[/emoji]s now wrapped in 4 towels, the aroma is intoxicating. Iâ€[emoji]8482[/emoji]ll pull apart when the meat cools, this I have never done before. Lots of 1st here!
Iâ€[emoji]8482[/emoji]m going to make 1 modification to The Old Smokey by drilling a circle of holes in the lid and covering it with a dampener that will open or close to let some of the steam out. Iâ€[emoji]8482[/emoji]ve made one other mod by putting a thermostat in the center of the smoking chamber. This unit at 225 degrees works fast, the meat always falls right off the bones itâ€[emoji]8482[/emoji]s so tender, so the modification may come latter than sooner.
Thanks again
TheBoz
I live in a suburb of the Cleveland OH area and have been grilling and burning meats for over 40 years. J This past year Iâ€[emoji]8482[/emoji]ve re-established contact with my cousin who for the past 20 years has been living in Irving Texas. He always mentions heâ€[emoji]8482[/emoji]s smoking something and Iâ€[emoji]8482[/emoji]m always telling him Iâ€[emoji]8482[/emoji]m burning something, so I decided to get an easy to use smoker to try out some of the recipes heâ€[emoji]8482[/emoji]s always sending me. Iâ€[emoji]8482[/emoji]m a Tool & Die Maker with not very much time on my hands and used to the hurry up I need it life style.
I now own an Old Smokey Electric Smoker, this unit works well for me itâ€[emoji]8482[/emoji]s very easy to use and it stays at 225 degrees with no problem, Iâ€[emoji]8482[/emoji]ve smoked pork ribs and beef ribs always using a rub I like, smoked using apple wood, still working on just how much. Last night I tried to pull an all nightâ€[emoji]8482[/emoji]r smoking my 1st 9 # pork butt for the July 4th. get together, (I fell asleep a bit past 3AM) when I woke up at 7AM my remote thermostat was at 195 degrees. When I pulled the butt off to wrap in foil the meat just fell apart, I wrapped in foil sprayed with apple juice and put back in for another hour pulled at 205 degrees and itâ€[emoji]8482[/emoji]s now wrapped in 4 towels, the aroma is intoxicating. Iâ€[emoji]8482[/emoji]ll pull apart when the meat cools, this I have never done before. Lots of 1st here!
Iâ€[emoji]8482[/emoji]m going to make 1 modification to The Old Smokey by drilling a circle of holes in the lid and covering it with a dampener that will open or close to let some of the steam out. Iâ€[emoji]8482[/emoji]ve made one other mod by putting a thermostat in the center of the smoking chamber. This unit at 225 degrees works fast, the meat always falls right off the bones itâ€[emoji]8482[/emoji]s so tender, so the modification may come latter than sooner.
Thanks again
TheBoz
