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I am very grateful for your detailed response! Let me see if I nderstand this correctly. It does not appear that the tank you used in the example was newly refilled, as it only contained 1.66 galons of propane. I believe that a "newly refilled tank" has 5 gallons of propane, correct? So that...
Hello all,
Haven't visited here in a while. It's great to be back and see this site as lively as ever.
I am investing in a new grill (Weber S670) and, after much careful thought and 4 plumber bids (was considering having a natural gas line installed) have made the decision to stick with a...
I perused as much of the Beef section of the forum as I could and was not able to find any detailed info on smoking tri-tips to perfection. Now, of course, I am in urgent need of help.
I bought two slightly trimmed 3 lb tri-tips (6 lbs total) from the market yesterday and just now I applied...
My wife and I had a couple over for dinner tonight. They brought a small (2 lb?) Tri-Tip over and instead of cooking it into a rubbery brick on an open flame I decided to slow smoke it. Because of the super vacuu-seal I have experienced thus far with my OSE (Old Smokey Electric) I decided to...
msmith, i went fat side up as i have seen better results this way. i think the sheer size of the meat (i have never cooked one nearly this large) and all the moisture from the non-vented atmosphere eats up the smoke to degree. i agree with you that i need it to flow. maybe a vent is in order...
Oh, and I forgot to answer the rest of your question. I used water-soaked hickory chips and chunks. They rest on a metal pan just above the elctric heating element. Mind you, I have used this combo before and got a very smokey taste, so know knows why I missed this time. I did notice...
Photos of my smoker (Old Smokey Electric) attached. Completely sealed off like a pressure cooker. I am thinking of putting a small wedge under the lid next time to let the smoke flow and let the smoker breathe. Cooking times will increase but that's fine because I have already complained on...
No vent, completely sealed, holds smoke in. However, I have had smoke flavor before (much more) when I cooked already-trimmed briskets. This time I had zero smoke and I suspect it's because all the smoke ended up on the fat that I threw away. Or at least it sounds like the most logical...
msmith, I have an Old Smokey electric and used planty of wood (chips & chunks).
Big Al, based on your comments I think I should have pre-trimmed some of the outer layer of fat, then rubbed, smoked and sliced as-is, instead of trimming fat post smoke.
Can anyone confirm this method? Or any...
My first time cooking the "whole" brisket rather than the trimmed "flat cut" was a bit disappointing. I found the meat to be fall-apart tender and delicious, but with ZERO smoke flavor. Mind you, after a long smoke and rest I trimmed away all the outer fat before I sliced. Was all the smoke...
After repeatedly over-paying for smaller flat cuts at the local grocer, I have finally hit the jackpot at my local "Smart And Final", that sells packer trimmed briskets for a $1.79/lb. I bought one of the smaller ones, which weighs in just shy of 12 lbs!!
Attached you will find my next...
You don't add more chips to the pan, it's one-stop-shopping with the Old Smokey. You really don't even have to check the meat during the cooking process. It's a "set it and forget it" type smoker. Since it is a flat lid and there are no vents/exhaust, the heat and moisture collects inside the...
So did you ever convert to the Old Smokey? I bought one last month and would agree that it is much more sturdy than the OCB.
Aside from a drawback or two, I am very satisfied with this model and the great food it turns out.
Let me know what you ended up doing. I haven't come across anyone...
I hear what you're saying regarding the true smoke flavor in the electric OS, since it's more of a pressure cooker than anything, but I think I can muster up somethng pretty delicious.
Based on some advice I just received on a separate thread, I am going to try to turn some Jalapenos into...
My first attempt at smoking a whole chicken went over like gangbusters!!!
First off, I am grilling with the electric Old Smokey, so this may not jive with charcoal, gas and/or smokers with vent and exhaust.
Whole Chicken was 4.32 lbs. Gave it a good homemade rub (found here...
Gunslinger, thanks for your insight. This is what I had suspected and is an advantage/disadvantage of my smoker, depending on how you view it. Being a beginner (and an impatient cooker) I think it works to my advantage. Either way, I appreciate your comments and wish you a fantastic 2007!
Go...
I am a fairly new member and although I have already posted on other areas of this website, I just noticed this "new member" thread so thought I would sound off. First of all, I just wanted to thank everyone for all the great advice I have received thus far. This is an amazing site!
About me...
I am fairly certain that my grate thermometer and meat (internal) thermometer are accurate. The reason I say this is because my first cooking experience went WAY too fast. So for my Xmas brisket I purposely set the electric knob to "Low" and after the smoker had a chance to fully heat up my...
I have read a lot about the "stall" or plateau that is experienced while smoking a brisket. I believe it usually occurs in the 150-160* internal range. I am not experiencing this in my Old Smokey Electric.
On my last go, I cooked a 7.22 lb brisket to 190* internal in like 5 hours, without...