What if your electric smoker fails...

[jon virago]

Smoking a 12 pound brisket, and I just want to be prepared in case my electric smoker fails.  How would you prepare it without the smoker?  Put it in the oven at 230 until the brisket gets to 205?

 

[SmokinAl]

You got it.

Your smoker is just an oven with a chip box!

Al

 

[crankybuzzard]

:yeahthat:

But since you asked, Mine is a hybrid, I can pull my element, fill the basket and start over.

 

[801driver]

I agree with SmokinAl.

If you can keep smoke on it until you reach 140-150 IT, it seems to slow down absorbing smoke after that, so an oven would finish it up and be very close to normal, if you can stand the smell.  Ha Ha 

In a true emergency if you have no smoker at all from the start, break out the liquid stuff and give it a thin coat, it just won't taste the same..

My Smoke-it #2 electric has had no problems going on over 3 years now averaging 2-3 smokes a month at a minimum.

Good luck to you.

 

[jon virago]

Thanks guys.  I  just want to be prepared.  Lets hope all goes as planned.  Merry Christmas!

 

[jon virago]

Well it maybe time for a new smoker.  I can only get the smoker to 216. Running a Cajun Electric smoker.  I was also getting shocked when touching the fire box.  Not sure if it is the smoker or the extension cord i had out in the yard for the Christmas lights.  I will explore that a bit further.  I do not get shocked when opening the injection port to add chips.  I have a drip pan and a water pan.  I only use this smoker maybe three times a year.  Not sure how old it is, but I know I could not get a door for it. I replaced the seal and the door is air tight.

Is it normal for a lot of moisture to leak from the bottom of the door?  

 

[jon virago]

The brisket got done, reached 205 IT.  I got the smoker to got to 223.  

 

[801driver]

Welcome to the Forum again, glad it worked out for you.

The search bar in the upper right corner can be your friend, this site has most everything somewhere.

Take a look at   http://www.smokingmeatforums.com/t/90007/cajun-injector-electric-smoker   for a starting point.

.

Electric smokers, especially older ones are pretty simple, and if the box, door, and racks are intact should work well for years.  Electrical components are power cord, thermostatic control, and heating element and usually fairly easy and inexpensive to replace.  There are several methods of generating smoke in different brands.  My Smoke-it brand just has a tray that fits around the heating element that I put a couple small chunks in, nothing mechanical or separate, works very well for me.  I usually do not use a water pan, sometimes foil if the humidity is very low.

As an old electrician, shocking from anywhere is not normal or desired, as you probably know..  You should use a three prong grounded outlet, and try to not use an extension cord if you can.  If you have to use an extension cord, get the shortest three wire cord you can with preferably number 12 gauge wire.

You have not filled out a profile, so we have no idea what your ambient temperature might have been during your smoke.  All smokers especially electrics have a limit especially if it is windy.  Mine is in a semi protected wind area, and will hold 225' through at least a 10'F night.

I would suspect there are some others here that might have your particular smoker that have made posts in the past that might help.  If you still have questions, you might need to start a new thread addressing needing additional help on that particular smoker.

Sounds like you need to smoke more for practice, Ha Ha  Good luck to you.