Mixing meat and sides? And some other questions.

[number41]

I have the 40" version with the control panel on the back of the top.  I have only seasoned it as of now and have alot going on this weekend so it'll be at the very least the following weekend before i can use it.  

Still haven't decided what my first smoke should be (kinda tired of chicken, in general).  But say I do ribs and also the smoked mac and cheese.  What kind of wood will work with both foods?

Another thing that gets me is when to add wood chips.  Some folks say you only need to do it the first 3 to 4 hours of the cook.  Is that true?  

What is the AMZN thing I have seen others reference?  Will that give a longer burn???

And I'll certainly entertain other suggestions on what to cook first.

 

[SmokinAl]

 
I have the 40" version with the control panel on the back of the top.  I have only seasoned it as of now and have alot going on this weekend so it'll be at the very least the following weekend before i can use it.  

Still haven't decided what my first smoke should be (kinda tired of chicken, in general).  But say I do ribs and also the smoked mac and cheese.  What kind of wood will work with both foods? I use hickory & oak on just about everything, if you want something a little lighter, cherry is good.

Another thing that gets me is when to add wood chips.  Some folks say you only need to do it the first 3 to 4 hours of the cook.  Is that true? I keep the smoke rolling the whole time.  

What is the AMZN thing I have seen others reference?  Will that give a longer burn??? This is the ultimate solution for a MES. It will burn for 8-10 hours with nice smoke the whole time, the tray will burn longer than the tube. http://www.amazenproducts.com/.

And I'll certainly entertain other suggestions on what to cook first. You might want to try a bone in pork butt, they are pretty easy. But be prepared for a long day. A 8 lb. butt can take 16 hours at 225 degrees.

Good luck!

Al

 

[number41]

Thanks Al.

A follow up on the Amazen, I  thought the electric smokers weren't supposed to use pellets??  I'll look at their website more but are there any good how-to's on this product?  I'm just not sure how it works.  

Thanks.

 

[SmokinAl]

It's pretty simple, you just fill the tray with pellets & light one end with a torch.

Let it burn for about 10 minutes, then blow out the flame & it will continue to smolder like the end of a cigar.

The you just take the tray & put it down on the rails on the left side bottom of your MES.

It will produce nice smoke for 8-10 hours.

No need to mess with the chip loader at all.

Here's a photo of one all ready to light.

Al

 

[bbqwillie]

Wood is very subjective. My wife does not like heavily smoked meats, so when I'm cooking for us I use milder woods (pecan, apple, peach, cherry). When I cook for me I use Hickory and mesquite because I like a full bodied smoke in my meat. You need to find what you and the wife like and go from there.

I'm like Al, I run smoke the whole time I cook but you need to find what YOU like. 3 or 4 hours may be all you need to give you what you want in taste. Remember BBQ is about what you want.

 

[dr k]

Wood is very subjective. My wife does not like heavily smoked meats, so when I'm cooking for us I use milder woods (pecan, apple, peach, cherry). When I cook for me I use Hickory and mesquite because I like a full bodied smoke in my meat. You need to find what you and the wife like and go from there.

I'm like Al, I run smoke the whole time I cook but you need to find what YOU like. 3 or 4 hours may be all you need to give you what you want in taste. Remember BBQ is about what you want.

Right. Less is better unless I want to eat it all myself.
-Kurt