electric smoker

Discussion in 'Electric Smokers' started by wildcat2012, Oct 1, 2011.

  1. wildcat2012

    wildcat2012 Newbie

    i have been to many bbq compatition and i have just bought my first electric smoker and i was wondering if i can smoke the same way myron mixon smokes at a higher temp for shorter amount of time. his food tasted better then some of the teams that had brisket and pulled pork going for hours and hours.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Why not?

    Give it a try!
     
  3. I am new to smoking, and I have an MES 40.

    Thanks to the folks on this site, everything I smoke

    turns out great, and makes the family want more.

    Just follow the simple instructions and nothing can turn out bad.

    Just MHO.
     
  4. tiki guy

    tiki guy Smoking Fanatic

    I agree 100% I learned, and keep learning with all the great advise on this site
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    You probably can do that with some things.

    I have read some threads from other guys on this forum, that have done things faster than normal, and some had great results.

    If you do that, take good notes of what you do. This will help you in the future, and if you post it with Qview, we can also benefit from your success.

    This is how we all get better as smokers, through the trials and experiments of many.

    Bear
     
  6. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    I have smoke butts at 225 and at 300+ . I cant tell tell the difference. Just have to watch how much sugar in the rub. Might burn at higher temp
     
  7. wildcat2012

    wildcat2012 Newbie

    How long per lb do you smoke them for
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    Go by temp not time. 200-205 IT is perfect for pulling. 195 for slicing.
     
  9. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    For me, low and slow has always produced the tender, flavor infused meats that I, myself along with Lady Bear, have yearned for.  I have tried to hurry a few times with higher/shorter temps/time and havent been as pleased with the outcome.  BUT, I am not a Myron Mixon by any means.  It must work for him, and I am sure he has many many hours of trial and error.  Good luck with your efforts and post the results along with Q-View (Bear-View) for us to enjoy.

    Rich
     

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