ander1212
Newbie
Hello- I am fairly new smoker getting my first smoker Christmas of 2011. After 8 months of what I considered successful smoking doing things like turkey, pulled pork, chicken, stuffed jalapeno's and ribs I upgraded to a 40'' Electric Smokehouse (2nd gen) this summer. Since upgrading my quality I felt had deterioriated and googled for some questions I had and was pointed to this website. While I think my cooks taste OK I want them to be something I can brag about. In the couple of days since joining I have found a lot of information in the forums and articles which has opened my eyes to the fact I was just lucky for those first cooks. I look forward toward to increasing my knowledge base and increasing my skills. There is nothing more satisfying to me than having friends/family saying how much they liked the food and asking about the process. Tailgating for Bills games lately has been more enjoyable than game itself and I want to make sure everyone at the tailgate takes as much pleasure in good smoked food as I much as I do.
Most of my questions/stumbling blocks have surrounded setup of my new smoker and operation of smoker. The biggest thing I have learned so far is I am not alone in this experience and that smoking is more trial and error than precision.
Some examples of questions/issues looking for guidance on in using my Electric Smoker:
Ander
Most of my questions/stumbling blocks have surrounded setup of my new smoker and operation of smoker. The biggest thing I have learned so far is I am not alone in this experience and that smoking is more trial and error than precision.
Some examples of questions/issues looking for guidance on in using my Electric Smoker:
- Vent Position- in my old smoker this was not a concern but on the new one very little instruction were given except only open for fish. Reading through the forums it looks like that was a common question and think I have some things I need to try
- Cook times/ cooking too fast- I chose digital electric smoker because I dont typically have the time to babysit a fire all day and wanted a more stable temperture with the least effort. My temps are consistent, my thermometers calibrated etc but I am finding my meat is reaching my temps considerably quicker than I would expect. I believe this may be related to vent position. I think with the smoker I purchased it is basically airtight and that I am actually steaming my meat more than smoking but loo
- Tricks of the trade/gadgets- Not really an issue or question but just I love reading things that people did to make their smoke easier and anything they can do to make their BBQ to next level. Also, I am a gadget guy so I love to find out what people are making or using to create the best BBQ possible. I have looked at the a-maze-n smoker and would love to know how I can make this work for my smoker as this to me seems like a great tool.
Ander
