- Dec 3, 2018
- 10
- 1
Hey there,
First, thanks for having me. Im writing from Northern Canada, so, I have some temperature challenges but Im hoping with some help it won't be any issues.
Ive never smoked anything before (until last nights massive fail...), so I am looking for some help/guidance so that next time isn't as bad.
I was given an electric Centro Smoker (which, anytime I google it comes up as Masterbuilt, so I'm assuming the same). Its old (2007 I think) but it works. Last night I tried cooking bacon wrapped peppers (which turned out to be too smoky I think) and ribs (which the rub was so spicy it wasn't edible by the family).
My first question, the wood chip drawer...ive attached two pictures. Which way does it go? With the heating element between the drawer and the other piece of metal, or with the element at the very bottom? (I've attached two pictures).
Second, how much wood chips, and WHEN do you add them? I put a cup in at the start with the ribs, and then then a small handful about 45 mins later (and when I looked in the "chip dumper thing" the wood chips were on fire...I think its because it got oxygen...)anyways, then I put another handful in when I put the bacon wrapped peppers in and let them cook for an hour and 45 mins....which is why I think they were too smoky....I think I should have put them in without anymore chips.
The rib meat (pork back ribs) did not fall off the bone. It was still cooked, but did I miss something? it cooked for two hours, then wrapped in foil with bbq sauce on for another 1.5hrs.
third, the water tray. The one it came with was like a strainer. So I need a new one. but in the mean time, I just put a 3'' baking pan on one of the trays with water in it. Is that sufficient? I understand the point of the water tray is for temperature control and to maintain it when the door is open (which, we need here....it was -10 celsius last night when I was using it....though it took a while to get to 225, it got there).
I think my next cook will be smaller...until I get the hang of it. But I have a freezer full of ground venison to make into sausage....so I need to start somewhere. Im sure ill have a lot more questions....as I want to cook something (likely bacon wrapped peppers again...and only those) next week. THANKS!
First, thanks for having me. Im writing from Northern Canada, so, I have some temperature challenges but Im hoping with some help it won't be any issues.
Ive never smoked anything before (until last nights massive fail...), so I am looking for some help/guidance so that next time isn't as bad.
I was given an electric Centro Smoker (which, anytime I google it comes up as Masterbuilt, so I'm assuming the same). Its old (2007 I think) but it works. Last night I tried cooking bacon wrapped peppers (which turned out to be too smoky I think) and ribs (which the rub was so spicy it wasn't edible by the family).
My first question, the wood chip drawer...ive attached two pictures. Which way does it go? With the heating element between the drawer and the other piece of metal, or with the element at the very bottom? (I've attached two pictures).
Second, how much wood chips, and WHEN do you add them? I put a cup in at the start with the ribs, and then then a small handful about 45 mins later (and when I looked in the "chip dumper thing" the wood chips were on fire...I think its because it got oxygen...)anyways, then I put another handful in when I put the bacon wrapped peppers in and let them cook for an hour and 45 mins....which is why I think they were too smoky....I think I should have put them in without anymore chips.
The rib meat (pork back ribs) did not fall off the bone. It was still cooked, but did I miss something? it cooked for two hours, then wrapped in foil with bbq sauce on for another 1.5hrs.
third, the water tray. The one it came with was like a strainer. So I need a new one. but in the mean time, I just put a 3'' baking pan on one of the trays with water in it. Is that sufficient? I understand the point of the water tray is for temperature control and to maintain it when the door is open (which, we need here....it was -10 celsius last night when I was using it....though it took a while to get to 225, it got there).
I think my next cook will be smaller...until I get the hang of it. But I have a freezer full of ground venison to make into sausage....so I need to start somewhere. Im sure ill have a lot more questions....as I want to cook something (likely bacon wrapped peppers again...and only those) next week. THANKS!