Discussion in 'Electric Smokers' started by mitsuruss, Aug 10, 2010.

  1. bocaboy

    bocaboy Fire Starter

    The Maverick ET-733 is the newest version of the one DivotMaker suggested. I own the ET-732 and agree that it's a must-have for cooking. They're both available at Amazon. I run the wires out of the vent hole on the top of the cooker and it works perfectly.

    If you use the above thermometer, you'll be surprised how much a Smokin-It #2 temperature varies during a cook. It's not uncommon for a setting of 225° to drop by 15° before the heat comes back on.

    I'm a compulsive personality, and knowing what's going on in the oven and with the meat makes planning dinners, parties, etc. a much more enjoyable and reliable experience!
  2. [ATTACHMENT=1044][ATTACHMENT=1045]image.jpg (625k. jpg file)[/ATTACHMENT][/ATTACHMENT]
    As you can see from the pictures I was using two thermometers. Primary one was a Maverick ET 85 and the other is a digital Taylor. As it turns out I think that Taylor was more accurate as it read about 7° higher than the Maverick.

    I also have a Mavericks 732 that I left in an RV up north. I bought it to use in a grill but didn't think I'd ever have a smoker in Florida. More about thermometers later.

    The bark was great and we did blend it in with the rest of the meat. Overall turned out very good. If I buy The twin pack of butts at Sam's is it okay to freeze one?

    Unrelated question: why kosher salt for Briner? I have Briner Junior on order which I hope to use on my next butt.
    EDIT; My research says: Many chefs prefer kosher salt (additive-free, coarse-grained) for cooking and sea salt for table use because they have a softer flavor than table salt.

    Read more:

    Also what is the method of removing a butt from the smoker after it is finished? I tried lifting mine with two big forks but it fell completely apart. I assume it was overcooked but was still tasty and not overly dry.

    Note to Sarge.. Yes it was a long smoke. Up at 2:30 to remove from refrigerator, put in smoker at exactly 3:30 AM. Smoker was set at 225° And I believe that is very accurate as I monitored the box temperature with a long probe digital thermometer inserted into the smoke hole periodically. I did finally adjust the temperature to 250° Shortly after 15 hours. The ET85 read 200° at 16 hours even.. I failed to notice what the Taylor was reading at that time but I am sure that it was at least 205 degrees IT
    Last edited: Dec 10, 2013
  3. [ATTACHMENT=1046]

    Here are the three thermometers are used for my smoked PB
  4. I have some thermal rbber coated gloves i use to remove food from the smoker. another idea is to just remove the grate its on, cover the top part with foil and slowly roll and foil it and remove it and place it on a tray/plate/cookie sheet/aluminum pan. It starting to fall apart when removing it, is a good sign of it being done.

    I always mix the bark in with the rest, add some great flavor and texture.

    Kosher and or sea salt has more flavor due to the extra minerals in the water then regular iodized table salt.
  5. bocaboy

    bocaboy Fire Starter

    I use a pair of Bear Paws to lift the butt from the smoker. Just slip them under the pork to lift it onto the plate.
  6. Thanks Grimm, I like both of those ideas. I believe now that removing the rack would've been the proper thing to do. Live and learn.
  7. Another good idea Bocaboy maybe I should get a set of those Bear Claws.

    Last edited: Dec 10, 2013
  8. bocaboy

    bocaboy Fire Starter

    I think I may have had a senior moment. They're called Bear CLAWS, not Paws!
  9. handymanstan

    handymanstan Smoking Fanatic Group Lead

    For pulling meat off the smoker I have a pair of   ( The Best Silicone Heat Resistant Grilling BBQ Glove Set- Great for Use in Kitchen Handling All High Temperature Food - Use As Potholder - Protective Oven, Grill, Baking and Cooking Gloves -10 Fingers Easier to Handle Hot Food Than Mitts! )    

    If you copy that and check amazon there 18.99 with prime.  You can pick food or whatever out of boiling water with these gloves and when you are done put them in the dishwasher for next time.  I love them.

  10. divotmaker

    divotmaker Smoke Blower

    Hi 1st -

    Looks like you have your answers here!  I use kosher salt because it's natural, and I think it tastes better than table salt (that may just be in my mind, though, not sure).  As far as getting large cuts of meat out:  I'm a shelf-puller!  I lay out a baking sheet with 2 layers of heavy-duty, long foil on the pan, set the shelf on the edge and slide the meat onto it.  That way, I can wrap once, turn it 90-degrees, and wrap again with the layer below.  That my just be my OCD, though.[​IMG]   As far as freezing, I also buy the 2-packs at Sam's, so I vacuum-pack one.  I trim both, then seal and freeze the other.  When you vacuum-pack the fresh meat, it's just like it came from the store when thawed!  I use a FoodSaver Pro III, but they're not available anymore.  If it ever gives out, I'll have to find a suitable replacement!  Great way to store cooked Q, too!
  11. Laying out two sheets of foil sounds like a winner and I will be removing my shelf the next time. The silicone gloves also sound like a great idea. Amazon here I come. I have contemplated buying a food saver for years but I just didn't pull the trigger..

    As I read through this thread I realize there are many different opinions on how to smoke a pork butt. Some prefer fat up some prefer fat down. Some prefer to add liquid in the bottom and others don't. Hmmm this smoking is very very interesting.. :biggrin:

    Trimming? How much to trim? My first but had very little fat so I didn't trim at all.

    Thanks to all for the suggestions and support...
    Last edited: Dec 12, 2013
  12. divotmaker

    divotmaker Smoke Blower

    Most of the butts I get at Sam's require very little trimming.  I usually just take off any thick patches left on the surface, and then trim the slot between the deckle and the shoulder.  If you notice, there's a separation between those two sections of meat.  There's usually a lot of tough connective tissue in there, and maybe a big vein.  I like to cut that out, then get the rub down in there before smoking.  There's lots of opinions on keeping or trimming the fat cap.  I brine my butts, so the fat cap (at least most of it) goes.  There is so much fat in a Boston butt that I don't notice the extra rendering of the fat cap.  I prefer to get more rub onto the surface of the meat, which gives better smoke penetration and bark. 

    You're definitely right about this being a very interesting hobby!  Lots and lots of different opinions and methods out there.  None of them are "wrong," so you just have to gather all the info and find methods that work for you!  THAT'S the fun part!!
  13. I don't usually trim unless i see chunks of fat. As Divotmaker said, they have plenty of fat to keep them moist. I've never brined one, but do sometimes inject them. Will have to give the brining a shot one time.

    I enjoy trying out the different methods and processes that people come up with. I rarely do the exact same recipe over again, I enjoy tweaking them to see how it improves the flavor, or not. It's a fun journey.
  14. kbosch74

    kbosch74 Fire Starter

    Anyone have experience with the cold smoke plate?

    I am doing my first cold smoke of cheese on the #3.  I have followed the typical instructions...cold smoke plate is in, drip tray resting on top of plate filled with ice, turn smoker to around 170 for 20 minutes, then turn it off.  Outside temp is about 35 degrees.

    Problem...internal temp of box has reached 122 degrees 20 minutes after I turned the smoker off.  From everything I've read, 90 degrees is the max you want to cold smoke.  So I'm not seeing any advantage to this cold smoke plate.

    What has been your experience with it?
  15. aland

    aland Fire Starter

    Hi- you could use a green bean can, chips, and a new soldering iron(free of lead) and use no heat whatsoever. That's how I did it cos my first time I did add a little heat but the cheese sagged through my grates. Tasted fantastic but was a real job getting it out. Put 1 church key hole in the can, drain the liquid, take a can opener and start approx. 1/4-1/2" from the hole, cut all the way around to the same distance on the other side, empty contents of can. Make sure it's not plastic lined. Fill with chips, close lid, stick the iron in the hole, lay the can on its' side, plug it in and in about 5 mins it will start smoking. I would suggest not letting the smoke hit the cheese directly cos(from my 1st time) it might make the cheese bitter. Also, check out the A-Maze-N dust/pellet smokers that Todd Johnson sells and many of we members have and use. I love mine and they work great!. Good luck

    Alan Hawkins (aland)
    Last edited: Dec 26, 2013
  16. mark4mn

    mark4mn Fire Starter

    per Smokin-it's FAQ, I place a bowl of ice on top of the plate. My temps stay down - the more ice, the lower the temp. May need a bit of experimentation. I have found, the motte the better.

  17. divotmaker

    divotmaker Smoke Blower

    I use the drip pan on the plate with as much ice as it will hold.  No problem keeping temp down.  And, I only leave the element on for 15-20 minutes (just until smoke starts coming out the top).
  18. jond36

    jond36 Meat Mopper

    Anybody use the amnps with more success than just chuncks/chips? I never solved my burning wood, white smoke problem.

    If so, where do you place the tray in the smoker?
  19. I fought the 'burning wood, white smoke' issue early on, when using the packaged wood chunks from Home Depot or Lowe's. Once I was able to use the hardware store woods by wrapping the chunk in foil and punching a few small holes in the foil with a paper clip. This allows plenty of smoke to escape, but doesn't allow enough oxygen for the things to fully ignite. Once I determined it was the extremely dry wood chunks causing my problem, I began buying woods from one of the online vendors, this problem ceased. It has recurred a couple times with the 'good' woods, on windy days. My theory is that the wind across the top vent creates a strong draught up through the bottom vent, really stoking the fire. Those days I have also foil-wrapped the chunks, and solved the problem. 
  20. smoker21

    smoker21 Meat Mopper


    I have a MES 40 and a AMNPS. Works great when I put on rails just to the left of the heating element.

Share This Page