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I may be short on time due to my work schedule. Thinking that I could start the ribs in a pressure cooker (have read that in a couple of cookbooks) and then throw in the smoker for smoke and the foil some of them (I prefer not foiling for texture myself). Any thoughts? Too much?

One of my daughters will be around and I am going to do some ribs. She's always watching what she eats. I asked her for alternatives for brown sugar in the rub. She mentioned maple syrup or honey. I figure putting that straight on the meat in a rub might lessen the smoke flavor. Thinking...

I've been experimenting with my electric smoker. A couple versions of the mailbox idea for instance. Sometimes using pellets has been inconsistent. I tried some charcol briquettes lined up like a short snake in a pan. Smoldered a long time. So, I am think about getting some hardwood...

Not sure where else to post this. This is supposed to adjust by turning the top. I cannot find any diagrams that show how both of these nuts are supposed to be on this. Tried putting the lock washer and a nut directly underneath the cap. Does the other nut snug up against them to keep them...

So I took of the ammo box mod so I could lower the temp if I wanted to by putting distance between the pellets/chips and the smoker. I will be doing some sealing of the door, some holes in the mailbox, and the junctions from the mailbox to the smoker. It is a lot of smoke (Kingsford pellets in...

I saw this half off. Never did anything with a brisket. Only pork items and chicken thighs. Figured I would try brisket with this small piece. Says it's a flat cut custom trim. Plan is to put at 225 and have a thermometer in the meat. I saw some people put in a pan or on foil from the start. I...

I bought a new smoker just like the one I have for 75$. It was worth it for the extra grates, spare element etc. No room for both of them. I plan on toying with my 6 month old one. I figure I can put lava lock on the new door and seal it. If that cuts down on the flow coming through my...

This is my smoker. I have an ammo box that I put a tube with chips or pellets in. I have then vent all the way open for these shots. Small "vent" hole in the back. I think it was "designed" to let the smoke out around the door. Less expensive to make. Smoke comes out around the door might not...

There's so much info about bacon that I want to double check. Cold, warm and hot smoking... just came across the warm idea. I plan to do hot at this point until I get a good cold smoking technique down. I plan on putting the zip locked meat in the fridge for a week or so. As I understand it...

I am going to try this: https://www.smokingmeatforums.com/threads/my-take-on-the-mailbox-mod.307000/ My smoker has a door for inserting chips. I thought maybe I would leave the door on but prop it open. Just so I don't possibly damage it and not get it back on if I don't like the set up. I'll...

Is anybody familiar with this? Apparently not being sold, but I am interested in information about it. I looked through the reviews already.

I have room in my electric smoker for another grate. As I looked I found I could get the same size as a jerky tray. I have to buy 3 cooking grates but can by 2 jerky trays for less. Is a jerky tray as durable as a cooking grate?

I am trying different ways of lighting pellets in a tube. Torch is okay. Would like an alternative. I know I'll not have a tank at the worst time! Tried soaking some in isopropyl alcohol about 10 minutes and that seemed to give off way to much smoke for a quite a while. Tried vaseline cotton...

I have come across boneless pork steaks at a store and like them. I heard that you can take a boned pork butt and cut it so that some would be used for pull pork and some could be sliced into pork steaks without the bone. About the diameter of a hamburger. I've never smoked pork butt. I...

I have been experimenting with rib tips that I have trimmed from spare ribs and am trying to find what temp would make that cartilage chewy soft. I got it that way with a pressure cooker, but I lost some flavor. I can leave them in big pieces so I can stick some thermometer probes into them...

I have not liked how chips or pellets work in my smoker. I have experimented with different little changes. I don't want to do any permanent modifications. I don't want to get any other equipment yet. I took out my chip tray a put in a smoker box and tried it briefly. Looks like it will...

So my smoker does not have much of a vent. There's a small whole in the back towards the top. Most of the smoke leaves through the hinge area of the door on the left and the top of the door. I figure it's designed this way to cut costs. Has anyone seen something designed this way? Thinking of...

Another beginner question. My smoker can get over 350 easily. But I wonder if that would ever be a good idea. Would it diminish the lifetime of the heating element? It's 1500 watts. For instance if the meat was not coming up to temp quick enough to meet my schedule, someone suggested kicking...

The other day i put a drip pan in like this picture shows. It worked, but I'm thinking that maybe my placement could effect how the smoker works. This smoker was an Aldi's Special. Speculation is that Dyna Glo makes it. I don't know enough about smokers to say what's good, but I'm having some...

My smoker says is has 505 sq inches of cooking space. I figure that is simply the 3 racks that it has and if another rack was put in (there are bracket spaces for another rack or two) then I'd be increasing that by a substantial amount. Kind of a superficial spec, I think. Do they ever give the...