Recent content by woozle
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Rub doesn't seem to add any flavor to pulled pork.
I'll try that, thanks. -
Rub doesn't seem to add any flavor to pulled pork.
Thank you, I'll give it a try. Do you cut off the fat on the bottom of the shoulder before you put the rub on? I never have, but I was considering it on the theory that the rub might work better that way. -
Rub doesn't seem to add any flavor to pulled pork.
I've smoked about a dozen pork shoulders in my smokers since I got my first one last year, and rub (when I use it) doesn't seem to have any effect on the end flavor at all. I brine the pork overnight in salt water and molasses, then I put on the rub, then it goes into the smoker for however... -
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Grill before or after smoking?
I recently smoked some chicken thighs in my pellet smoker, and pretty much everyone who tried them liked the result. However, I did get the complaint that the skin wasn't crisp. I've read several threads here about smoking at 275-300 to achieve this result - I smoked at about 180 on the basis... -
My first pork shoulder! (Picnic cut)
Thanks for the info. I guess this is another way a certain nameless TV chef misled me, I thought 8-10 hours would be enough to fully cook a shoulder. Turns out it can take quite a bit longer, depending on the circumstances. -
My first pork shoulder! (Picnic cut)
>>160 at around 4:00pm so I covered it with foil to cook it until it reached 200 internally. The last time I cooked a shoulder in my Masterbuilt it took two hours to go from 150 internally to 160, and after three HOURS in the oven at 225 it was only up to 180. I ran out of time to heat it up... -
Not enough smoke from MES 30" upright. Maybe the insulation is too good?
The chips in there right now are straight out of the bag, bone dry. Now, there some charcoaled chips in there that I took out and they instantly started to smoke, which makes me think there is an air flow issue. This model only has one small back vent and no lower vents, so what smoke there is...- woozle
- Post #3
- Forum: Electric Smokers
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Not enough smoke from MES 30" upright. Maybe the insulation is too good?
I recently purchased a Masterbilt electric smoker and while it gets hot enough, something I can't say about my flower pot smoker, it doesn't seem to produce much smoke. There are fresh wood chips in the chip pan and the smoker is at 234 degrees F, but smoke is minimal. What I think is...- woozle
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- Replies: 8
- Forum: Electric Smokers
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I need an idea for a smoked snack or hors d'oeuvre for a family Easter party.
I am off to a family get-together this Sunday and have been told I don't need to bring anything substantial, but snacks or hors d'oeuvre would be welcome. I'm considering smoking some salmon but I'm open to suggestions from more experienced smokers. Any ideas?- woozle
- Thread
- Replies: 12
- Forum: General Discussion
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Wood chips keep catching on fire!
So drilling those holes in the pot lid was a bad idea. I wondered about that, heh. Oh well, some cocks ought to fix that problem.- woozle
- Post #4
- Forum: Electric Smokers
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Wood chips keep catching on fire!
Yes, it is I, the new guy whose flower pot smoker tranformed into a hellish kiln the first time he tried to use it. I re-wired the smouldering remains of the hot plate and tried again. This time I used a drip pan and an aluminum frying pan instead of a pie pan to hold the chips, half soaked...- woozle
- Thread
- Replies: 5
- Forum: Electric Smokers
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New user needs help with "Flower pot smoker".
After watching Good Eats I decided to try my hand at smoking, and since none of my local stores had electric smokers in stock I built myself a flower pot smoker. This is just a large flower put with another on top, a few holes, a grill halfway down and a hot plate at the bottom. The problem...- woozle
- Thread
- Replies: 5
- Forum: Electric Smokers
