New from PA.

[AlexPA]

Hey guys, I’ve been lurking on here a while but finally signed up. I must have been talking about smokers a lot because my wife got me one of the Range Master electric smokers they were selling at Aldi for Father’s Day. I figure it will be a great place to start and experiment. I plan to smoke a bit with chips but I will ultimately end up buying an AMNPS I think. I just finished up the seasoning run this afternoon and plan to throw some pork on tomorrow. The one question I have with the chips, when adding more should I dump the ash or not?

 

[AlexPA]

Here are some pictures of it. I will probably end up modifying the vent as it’s not adjustable or very big. Also need a seal around the door. But for $99 on sale at Aldi I don’t think it’s too bad. Ran pretty decent during the seasoning. Medium put it way to high at about 350 but I dialed it back and it held 230 for a decent stretch.

 

[kruizer]

Welcome to SMF from Minnesota.

 

[TomKnollRFV]

Electric Smokers take a very very long time of running chips and hitting it heavily to build up enough ash to be a concern during a smoke. Though if you gotta open it to put more in, I guess you may as well? Or does it have a loader feature?

 

[gmc2003]

Welcome to the site, glad you joined and congratulation on the new smoker.

Chris

 

[SmokinAl]

Welcome to SMF!
Glad you decided to join in on the fun!
Al

 

[dcecil]

Welcome, I don’t use an electric cooker so I’m no good to you an answer but enjoy the search and happy smokin

 

[wbf610]

Where in PA are you from?

 

[wbf610]

Welcome!

 

[AlexPA]

Where in PA are you from?

Lancaster area.


Did my first butt yesterday. Turned out better than I could have hoped for the first go round. Followed the basic pork smoke sticky for the most part. I used hickory chips for the first 4 hours then used some cherry that I had for the last hour or so before I foiled it. I didn’t have a chance to get to the local bbq supply before they closed so I did honey mustard and a little rub I mixed up real quick. I really like the Dizzy Pig products so next time I will go with one of their rubs. Also instead of spritzing with apple juice I slathered it in a bourbon glaze from Pepper Palace. Ended up with a semi decent bark, but I didn’t go too heavy on the rub, so next time I will definitely add more. I will definitely be getting a AMNPS tomorrow when I stop in at the BBQ supply. Would definitely be nice to not have to keep opening the door to add chips.

 

[TomKnollRFV]

Alex; if you don't foil and use honey mustard, you will -never- lack for bark. I used honey mustard for my first few butts I had gotten from a cheese outlet store. Jalapeno Honey Mustard, completely disappointing for regular food. No bite at all. Well I wanted to see if it was better on a pork butt. Spaced out and was putting the bbq mop I used right in the jar. So I just used it for all Butts after till it ran out.

Now it's gone, and I noticed a big difference. You should check out Kosmo Q rubs too; they are MSG free. I never notice alot of flavour imparted from rubs. Maybe my taste buds are defective, but I add it post cook and I have MSG sensitive family members. <My dad is so sensitive yeast extract even can give him migraines with vision problems>.

All Hail the Amazen, for it means I can sleep on them 20+ hour smokes..