Recent content by smokininalberta

Awesome job, excellent result for your first try!!! Points for that. Now for the bad news, with the first one turning out that good, you might never do better, so watch out for being somewhat disappointed with your future ones 128512. We always end up being our own worst critic, and trying to...

Finally a quiet night to throw a load of cheese in the little old electric smoker. -17 degrees C right now, smoker is sitting steady at 70 degrees F.

I would have to guess that the factory thermometer is not reading correctly, and the temp is getting WAY higher than you think. You need to get some kind of other thermometer that you know (trust) in there to see the temp. I use an IGrill system, and neither my electric nor my modified gas...

It turned out good!

Thanks Al! 5 hours in at the point of wrapping.

My youngest son's bday this weekend, so decided to throw in a pork butt. "Anything done on Dad's smoker is good", according to him. Here is the rubbed picture. One hour in, More pics to follow.

I'm not sure what happened with the smoke ring(almost non existent) but it tastes excellent. Bunt ends taste great! Family says that I just have to keep practicing though. I think I should have pulled this one at 198, instead of my normal 203, because it is absolutely falling apart.

It was a bit bigger than others I have done. I'll mail a sample to you 128512

just couldn't resist posting some pictures of today's brisket smoke. 15 lbs, 16 hours, and it's in the cooler resting, IT hit 203 which is where I like them. I'll add some slicing shots later.

One of my sons had given me this little True North (similar to a Lil Chief) electric smoker 3-4 years ago. It was non adjustable for temperature, and I really had limited success with it. So, I thought "what do I have to lose?", "let's turn it into a propane smoker". I removed the bottom tray...

Camping or Glamping, whatever it was. I don't think camping is an excuse not to have a good meal :yahoo: It seems like that is the only time that I can take the required time to do a full out spread. Thanks for the comments!

Compliments all around. These were actually #2 & #3 that we have done in the propane smoker. Really just a gas oven when you don't add the smoke 128512

Here are some pictures of the most recent brisket while camping. Injected with garlic beef broth, in the portable propane smoker for 15 hours, burnt ends and flat slices turned out well. Everyone seemed to enjoy, I missed getting a shot of the flat slices fanned out on the serving platter...

Hey AlbertaSmokin, Welcome to SMF from central Alberta! Propane can be hard to regulate for sure. Derek

Looking good.