1st time smoker

Discussion in 'Roll Call' started by da buz, Sep 23, 2007.

  1. da buz

    da buz Newbie

    This is my 1st time using smoker and so far I've made ribs and a beef brisket. The ribs were ok but the brisket was a little tuff. I picked up a masterbuilt 20070106 and it seems like it will do everything it claims, I guess I just have to keep trying to get it right. This site is really great, I look forward to learning all I can. I now know that a thermometer will help alot and to only use 2-3 wood chips every 1/2 hr instead of loading it up every 2 hrs like I was told by the Mfg. Anyway, here's to good smoking and good whiskey!
     
  2. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Welcome from 1 Buzz to another, can't help ya much with electric cookers, but some one can help you here.
     
  3. da buz

    da buz Newbie

    Hey smokebuzz, I'll keeping checking for new posts on using my electric smoker, I know they will be there sooner or later. Thanks for the response. Da Buz from windy city.
     
  4. ba_loko

    ba_loko Smoking Fanatic OTBS Member

    Welcome to the forum. We're glad you're here!
     
  5. deejaydebi

    deejaydebi Smoking Guru

    Welcome Da Buz -

    Sorry I don't have an electric either but they always seem to tell you to use to much wood in the manual. Some f the guys have made tin foil packets with chips in them and seemed to get good results.

    If the brisket was tough it probably wasn't done long enough. Low temperatures and slow smoking is the key and you smoke to a certain temperature no matter how long it takes!

    Download Jeff's FREE 5 day Smoking Basics eCourse:

    http://www.smokingmeatforums.com/mod...ewarticle&id=3

    It'll go through the basics and get you off on the right foot!

    then subscribe to Jeff’s FREE Smoking Meat newsletter:
    http://www.smoking-meat.com/subscribe.html


    Then download and read Jeff's FREE How To Smoke Meat PDF it's also free and full of great information to get you going and correct some of the mis-steps you may have made in the past:
    http://www.smoking-meat.com/how-to-smoke-meat.pdf


    For Brisket go here for Jeff's article on The All Night Brisket Smoke:
    http://www.smoking-meat.com/brisket-smoke.html

    and here for my basic Brisket Smoke
    http://www.deejayssmokepit.net/brisket.htm

    Enjoy!
     
  6. redbrinkman1955

    redbrinkman1955 Smoking Fanatic

    Glad your here a lot of good people with great info you just cant beat the people here.
    Good luck and Good smoking
    Redbrinkman1955[​IMG]
     
  7. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Welcome to SMF.Da buz, that little MES ,you have is very versatile and will do about anything from jerky ,to bacon ,brisket ,pulled pork ,ribs ...you name it ,you will however have to play with the temps up and down during smokes ( depending on what your doin ) for instance jerky needs to be done at around 142 or so in that smoker ,but at that temp you won't get good consistant smoke and therefore you need to boost it up a bit ,to get the smoke going ,then cut it back to 142 so as not to overdue the jerky ...up and down several times while doin jerky .....but for briskets and pork butt and such you can go ahead and set it at 230 - 235 or so and just feed the wood chips to it ( about 1/4 handfull at a time won't hurt ) but no more than that ,,,usually 7-8 good sized chips every 30 min or so and smoke till you hit your desired internal temp ....that internal temp is what you need to go by ....get yourself a good temp probe ( if you don't already have one )...it really is a must have to turn out consistant results ...enjoy and have fun with that little smoker .
     
  8. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    Hi Da Buz!...Welcome to the SMF!...[​IMG]...Glad to have you aboard!...You're gonna love it here...
     
  9. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Keep asking questions, someone will be along to answer!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  10. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Welcome aboard the SMF da buz, glad you joined our group!
     
  11. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Welcome to the SMF
     
  12. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    welcome to smf. loking forward to your Qviews.
     
  13. chadpole

    chadpole Smoking Fanatic OTBS Member

    Wellcome to the SMF, Dabuz. You'll love it here
     
  14. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    Welcome to the SMF family[​IMG]

    May I recommend Jeff's 5-day ecourse lots of info there[​IMG]

    I have never tried a brisket myself butt I have done many a butt. You can not go by time Those large cuts need to go by internal temp & you will have a plateau[​IMG] It will seem to stop cooking & stay at a certain temp forever, no your thermometer is not broken just wait it out. This is when the connective tissues inside the meat are breaking sown & making the meat tender[​IMG] Keep working at it you will learn the art of BBQ & become very addicted[​IMG]
     
  15. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF. We do have other members who go electric and will be willing to help you with most any queastions. Be sure and checkout Jeff's 5 day ecoarse.
     

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