Hey guys! I've been wanting to learn the art of smoking meat and i've taken the plunge and decided to start with a electric smoker.. where I live, the nearest bbq joint is 40 mins away.. I live in the outskirts of seattle washington FYI. and i usually spend 20 dollars just on the meat itself.. i crave this stuff often.. so anyways i picked up the smoker last night.. and i just finished "Seasoning" the unit..
All went well.. it told me to run it 275'f for 3 hours.. and then add chips with the remaining 45 minutes left.. so i added the chips "I dident soak em though" and was getting a great amount of smoke.. almost too much lol.. was curious to see what was up..
Anyways since im new to this .. i opened the door and ofcourse it flared up...
Im assuming that happened because i had it at max temp.. and dident soak the chips... Maybe im wrong? help please lol.. i did lower the temp to 225f though just to be carefull
I then tryed adding a just a few chips to the loader and loaded it and i kept the vents shut and managed to get great smoke without flare-ups and temp. changes..
If im trying to slow cook a brisket, what temp should i reach to have the meat nice and moist and pull apart easily?
All went well.. it told me to run it 275'f for 3 hours.. and then add chips with the remaining 45 minutes left.. so i added the chips "I dident soak em though" and was getting a great amount of smoke.. almost too much lol.. was curious to see what was up..
Anyways since im new to this .. i opened the door and ofcourse it flared up...
Im assuming that happened because i had it at max temp.. and dident soak the chips... Maybe im wrong? help please lol.. i did lower the temp to 225f though just to be carefull
I then tryed adding a just a few chips to the loader and loaded it and i kept the vents shut and managed to get great smoke without flare-ups and temp. changes..
If im trying to slow cook a brisket, what temp should i reach to have the meat nice and moist and pull apart easily?
