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New passion starting in Central Florida

post #1 of 15
Thread Starter 
Long time griller first time smoker. Girlfriends parents had a Char-broil electric smoker (the old version without the door or smoke vent) just sitting in their garage never touched. So i rescued it and brought it home. Put my first pork shoulder on around 2 am. I used webber hickory wood chips that I soaked and then put in a pie tin and placed on top of the heating element. I had done some research and people said this unit does not get hot enough, so I turned it up all the way and just let it ride. This morning I checked it, there was still water in the pan, but the wood chips were gone and the pan had burned off too. My pork shoulder was about 180 degrees which is good, but the outside is chared pretty well. Is the chared outside normal? I would love any advice or modification suggestions that anyone has. I am very excited I found this site and a new passion for smoking.
post #2 of 15
Sounds like a gateway smoker to me... you'll be looking at other types soon enough... as you can see on a lot of folks' signatures, many have more than one!

Welcome to the obsession!
post #3 of 15
Welcome to SMF from another West Central Floridian. You'll find lots of great info and recipes here. Check out this link for pulled pork
post #4 of 15
That charred outside is prolly what we call "Bark" or I sometimes call "Barq" <BBQ bark heh> It is highly flavorful and adds much to the flavor profile of the meat.

Or..it might be burned to heck? heh..how'd it taste?

The one thing about the set and forget units...you do that and you don't mop the meat..missing a whole 'nother flavor dimention.
post #5 of 15
Hey Central Florida,

First thing to do IMHO is to get a digital or oven thermometer and see exactly what temp you are achieving in your smoker. Once you figure that out, you can simply follow the link in the previous post for pulled pork and have at it. If you know how much your shoulder weighs, you can figure out the cook time by 1.5 hours per pound at 230-250F. If your grill runs cooler, than it will take more time.
Dont feel bad that it didnt turn out exactly like you wanted. That was a very ambitious thing to start with if you ask me. I find ribs done the 3-2-1 method are the easiest thing for me to make. It took me several times doing a pork shoulder to get what I would call as good or better than restaurant quality. The important thing is to keep trying. And keep looking through the threads for ideas and advice.
Also, dont be afraid to ask questions. Everybody in here loves to help and also loves to see pics of your BBQ.
post #6 of 15
Welcome to the SMF!! Can't have too many smokers....
post #7 of 15
Welcome to SMF! Glad you are here!

Take care, have fun, and do good!


post #8 of 15
Thread Starter 
Just wanted to let everyone know that my first pork shoulder on the char-broil electric smoker turned out wonderful. It finished early so it was a little dry, but I think it was me just being hard on myself. Everyone else that ate it couldn't stop talking about it. I tried to make a few bbq sauces but none of them were perfect. I am looking for a tomato based sauce that is sweet and spicy, but not too vinegary. Would love anyone's suggestions.
post #9 of 15
Welcome Jgator. Q'ing is alot more art then science.....practice....practice....practice..It's also good starting out to keep a log book a make notes on everything throughout the smoke..then if something doesn't turn out like you want you can make adjustments on the next smoke
post #10 of 15
Jeff's BBQ sauce is just the ticket for you!
post #11 of 15
Welcome to the SMF!
post #12 of 15
post #13 of 15
Welcome Gator. Fun place here.
post #14 of 15
Welcome to the smf.........Great to have you here...............
post #15 of 15
Welcome to SMF. This is THE place to be.
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