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Hi FloridaSteve,  Quote:   Do you mean pull the water pan or pull out the meat being cooked?   I would have thought without the water pan there would be more, much more pain.   Any insights on smoking beef in the Old Smokey?  - Dan.

Hi Eric, Many thanks for the response. As far as I know nothing has happened to the smoker nor the thermometer, but I am very curious. The beef is just fine and tasty, if I had not smoked it I would not be unset. My last pork-butt, about 40 days ago was tender with a superb bark and smoke...

So this is my first time doing a beef brisket, roughly 9lbs, in my 5 years old electric Old Smokey. Last night I seasons it with a favoured rub; Smoked Paprika, Raw Sugar, Salt and mixes of garlic, hot pepper and onion powders.  With the aid of a digit thermometer and guess work, I set the...

Wulfrunian is the collective term for people from my home town, Wolverhampton. Like New Yorkers are from New York, or Glaswegians are from Glasgow, or Scousers are from Liverpool and Charlotteans are from Charlotte. Sometimes I go by Darth Wulfrunian, when forced........ I like it. I am a...

I got a traditional Kettle, since I already have the electric smoker and it appears to be working just fine. I just need to expand my meats and experiment, and get more confident. I figured I would use this forum to just that.

Had an electric Old Smokey for about three years and owner of a new (as of today) Webber 22inch Charcoal grill. I am looking forward to using the forum to learn, and to help me expand passed smoked pork and chicken. - Wulfrunian aka Dan..