Smoke Ring using Masterbuilt Electric: pic heavy

[Rings Я Us]

So I figured I needed to play with the Electric smoker and modify it a tad.
Added a cut to fit 18" pizza pan to cover the bottom gaps around the heat shield that comes with the smoker and rests on the legs under the element.
I fit a charcoal basket on the original chip pan. I cut a flap I bent down to be able to add wood or charcoal. The space is to small for the 6x10 basket.. had to bend a flap to get chunks in.
I used a minion with only about 5 lbs charcoals unlit and about 8 lit.
Basically it ran on charcoals and wood chunks with no heat from the Electric for 6 hours at 250°. There is no way to vent the air on bottom yet. I'm working on that.. the leaks around the lid need fixing. All in all I liked this for my brisket Saturday. Turned out good. I used electricity with no more charcoals or wood after 8 hours. The brisket pieces took 12 hours for 3.4 lb point and 5.5 lb flat was 13 hours. No wrap.

 

[tallbm]

Wow nice hybrid approach. The best of both worlds there.

I was wondering if putting some charcoal chunks or pecan shells in my AMNPS would produce a smoke ring but have yet to try. It will go on the list of things to attempt :)

Great work!

 

[Rings Я Us]

Brisket was more expensive than the smoker.. thanks for looking.

 

[Rings Я Us]

Wow nice hybrid approach. The best of both worlds there.

I was wondering if putting some charcoal chunks or pecan shells in my AMNPS would produce a smoke ring but have yet to try. It will go on the list of things to attempt :)

Great work!

I think it needs to be much more than any smoldering can do. You need fire or charcoal red hot with the wood or shells almost at a burning stage.

Oh.. thanks for the like.. :)

 

[motocrash]

Nice sammich! Like!

 

[GaryHibbert]

That's a real innovative approach to the problem Johnny. Great idea--a nice combination of charcoal and electric.
POINT
Gary

 

[Rings Я Us]

That's a real innovative approach to the problem Johnny. Great idea--a nice combination of charcoal and electric.
POINT
Gary

I hope to make it more controllable. There just isn't the space in these little smokers for charcoal . You only get a single rack to be in use safely above a deflector and drip pan.

 

[Rings Я Us]

Good stuff.

Used leftover fat from smoking along with beef broth, another dusting of rub. And butter. Later I drizzled on regular BBQ sauce.
Was 2 to 3 hours 240°'

 

[motocrash]

Nice! Burnt ends ! Like

 

[SmokinAl]

Cool idea Johnny!
Everything looks fantastic!
The burnt ends really caught my eye!
Awesome job!
Congrats on making the carousel!
Al

 

[tropics]

Johnny That looks great Points
Richie

 

[Rings Я Us]

Nice! Burnt ends ! Like

Cool idea Johnny!
Everything looks fantastic!
The burnt ends really caught my eye!
Awesome job!
Congrats on making the carousel!
Al

Johnny That looks great Points
Richie

Was fun trying to stretch the boundaries lol

Thanks guys

 

[zippy12]

You knocked this one out of the park!

 

[remsr]

I wonder how a little charcoal would work in my MES cold smoker unit?
Randy,

 

[Rings Я Us]

I wonder how a little charcoal would work in my MES cold smoker unit?
Randy,

If you had a mailbox mod you would only need to get a cheap kettle grill and take off the damper on the lid. Make the hole on the kettle lid so you can run your pipe to the MES like you would for mailbox mod. Instead of pellets you run charcoal and wood chunks.

 

[remsr]

Thanks Rings! But wouldn’t my cold smoker do the same thing? I think Fomrheart did something like that with his MES cold smoker a while back???
Randy,

 

[motocrash]

Congratulations on the carousel ! You gettin' dizzy from ridin' that thing ? :D

 

[remsr]

I don’t ever seem to get my burnt ends to come out tender and juicy, don’t know what I doing wrong????

 

[Rings Я Us]

I don’t ever seem to get my burnt ends to come out tender and juicy, don’t know what I doing wrong????

Well, just the fatty point is used and cubed.almost 2 inch chunks after a rest. I do mine next day usually.. not cut until they come out of the fridge cold. They get a half cup of liquid to set in the pan with. They get to be all soft..
After an hour or 2 @ 225-250 add sauce and stir a couple times . Cook up to an hour but watch sauce gets dark.. you can also dump what you have into a frying pan to finish with sauce. Works good on the stove top.. you can keep an eye on them. I never let the beef broth or liquids completely evaporate until the very end and sauce is just caramelized.

 

[Rings Я Us]

Thanks Rings! But wouldn’t my cold smoker do the same thing? I think Fomrheart did something like that with his MES cold smoker a while back???
Randy,

Not sure what you use for a cold smoker. Needs to be really hot coals and not just barely going.