Electric Smoker

[PnkPanther]

To me, BBQ'ing is an event. It is as much about kicking back with friends and family having a few beers, watching games and starving to death smelling the meat cook for hours. I really worry that I would get too dependent on a pellet grill and miss the fun.

Never hurts to have more tools!

 

[batchaps4me]

If you're using full size splits or chunks, you should be able to do without soaking.

We tried that, but with having to open the door on the heat chamber the wood burned more than smoked. We could control that by choking off the exhaust vent but that made it harder to get light smoke. We had some yardbird that was too smoky and bitter so we opted for the easy way out. I was almost to the point of buying a conversion kit to add a blower with a couple of thermocouples/TLDs. Now that I am thinking about it, we could use the soaked wood for the first hour when we want it heavy, but I am not a rocket surgeon.

 

[PnkPanther]

We tried that, but with having to open the door on the heat chamber the wood burned more than smoked. We could control that by choking off the exhaust vent but that made it harder to get light smoke. We had some yardbird that was too smoky and bitter so we opted for the easy way out. I was almost to the point of buying a conversion kit to add a blower with a couple of thermocouples/TLDs. Now that I am thinking about it, we could use the soaked wood for the first hour when we want it heavy, but I am not a rocket surgeon.

You want a clean smoke, it shouldn't be pouring out of the smoker. The bitterness is from creosote which is whats found in the heavy smoke.

He's not the end all, but I like to use amazingribs.com for a lot of tips and fire management

 

[PnkPanther]

With that said, do what works for you and what you like

you want your fire burning clean and hot, not smoldering and smokey.

 

[4down20]

Our normal process is to stoke the fire to overheat the chamber and let it come back down to cooking range. Then we add the presoaked split pieces of hickory or apple for smoke. I guess the first hour we have heavy smoke then we go with a lighter smoke for the duration. It is kind of what you said about barely being able to see the smoke at the exhaust. We watch the chamber temp and adjust about every 45 minutes or so.

I only smoke with the thin blue smoke, that's why I can't use charcoal. I also wrap, but that's not to limit smoke flavor.

But whatever works. Seems like the majority of people go the charcoal route you speak of, but I wonder about taste difference. I know it would be a hell of a lot cheaper if I did that, but I need that sweet smoke smell/flavor.

 

[PnkPanther]

I only smoke with the thin blue smoke, that's why I can't use charcoal. I also wrap, but that's not to limit smoke flavor.

But whatever works. Seems like the majority of people go the charcoal route you speak of, but I wonder about taste difference. I know it would be a hell of a lot cheaper if I did that, but I need that sweet smoke smell/flavor.

Charcoal should just be for heat. You just need to wait and smoke should clear. I'll add chunks of various wood, let them get going and add meat

I use a charcoal smoker and really like it, I like that i can set it up and mow the lawn, etc, and not worry about temps. I might someday add a stick burner, but what holds me back is having to buy wood and stack it

 

[batchaps4me]

With that said, do what works for you and what you like

you want your fire burning clean and hot, not smoldering and smokey.

That is why we overheat and let the charcoal quit smoking before we add wood. We let the temp and smoke stabilize before putting in the meat. It works for us.

 

[4down20]

Charcoal should just be for heat. You just need to wait and smoke should clear. I'll add chunks of various wood, let them get going and add meat

I use a charcoal smoker and really like it, I like that i can set it up and mow the lawn, etc, and not worry about temps. I might someday add a stick burner, but what holds me back is having to buy wood and stack it

But if you do the minion method, is the new charcoal not igniting and causing smoke?

I burn open flame fires. I get coals obviously from that wood, but the majority of my heat comes from the open fire. When the open fire goes out, I add more wood. Still get some white smoke when adding a new piece of wood, which I usually blow on to help it get up to a higher temp faster and it only lasts 10 seconds give or take. I figured charcoal would be worse/constent.

I live in Arizona, I have to drive over an hour to buy wood. 3 hour trip basically, although I also go grab some weed on sale to make the trip more of a value.

 

[batchaps4me]

I use a chimney starter instead of throwing charcoal on the fire. This bypasses the white smoke.

 

[douggie]

Got a Traeger grill and have yet to mess up anything. We smoked a Turkey for Thanksgiving. I've done ribs, hamburgers, all came out great!

 

[mcnabb7542]

Never understood why someone would buy a smoker like that and then use charcoal. Seems like a good way to missing out on a bunch of flavor.

That's what I have and I use charcoal just to get my fire going. I've become pretty anal now that I burn down my coals pretty good before adding my wood and putting my meat on. I will cook the rest of the day with wood, ( unless I get into a heat issue).....

 

[4down20]

That's what I have and I use charcoal just to get my fire going. I've become pretty anal now that I burn down my coals pretty good before adding my wood and putting my meat on. I will cook the rest of the day with wood, ( unless I get into a heat issue).....

I have a bag of lump charcoal for that.

I'll probably give the minion method a try some day. Everyone seems to use it, so it can't be terrible.

 

[mcnabb7542]

I have a bag of lump charcoal for that.

I'll probably give the minion method a try some day. Everyone seems to use it, so it can't be terrible.

It's not, like I said you can control it pretty good. I prefer the charcoal taste then gas, so I might be use to it when I do normal BBQ, but it was my wife that brought it up on my smoking and I just weened myself off charcoal when I smoke.....Its a total learning process every time I use it now....

 

[PnkPanther]

But if you do the minion method, is the new charcoal not igniting and causing smoke?

I burn open flame fires. I get coals obviously from that wood, but the majority of my heat comes from the open fire. When the open fire goes out, I add more wood. Still get some white smoke when adding a new piece of wood, which I usually blow on to help it get up to a higher temp faster and it only lasts 10 seconds give or take. I figured charcoal would be worse/constent.

I live in Arizona, I have to drive over an hour to buy wood. 3 hour trip basically, although I also go grab some weed on sale to make the trip more of a value.

You'll get a little, and some charcoal is worse than other, but shouldn't be too bad

 

[PnkPanther]

Got a Traeger grill and have yet to mess up anything. We smoked a Turkey for Thanksgiving. I've done ribs, hamburgers, all came out great!

Pellet are fine, but the more moving parts and electronic more chance something breaks

 

[outofyourmind]

Never understood why someone would buy a smoker like that and then use charcoal. Seems like a good way to missing out on a bunch of flavor.

BTW we use charcoal for heat and split wood for smoke. We have learned how to control the smoke so we never wrap the meat.

Charcoal should just be for heat. You just need to wait and smoke should clear. I'll add chunks of various wood, let them get going and add meat

Charcoal is just for heat and heat stabilization and to light the wood you put on top.
It's the only way to go.
There isn't any difference in the flavor.

 

[4down20]

Charcoal is just for heat and heat stabilization and to light the wood you put on top.
It's the only way to go.
There isn't any difference in the flavor.

Does your wood burn with an open flame?

This is what my firebox looks like basically:

 

[mcnabb7542]

Does your wood burn with an open flame?

This is what my firebox looks like basically:

I have a small fire box, ( I haven't upgrade yet) I use wood chunks for now. Once I get a my kitchen built in the backyard and fine a wood guy I'm bigger....

 

[PnkPanther]

I'm saving up for this

Santa Maria style main chamber I can grill over wood, I can use charcoal, and has an offset fire box

or this one, but no santa maria option

 

[4down20]

I have a small fire box, ( I haven't upgrade yet) I use wood chunks for now. Once I get a my kitchen built in the backyard and fine a wood guy I'm bigger....

Same for me, my smoker is really small and I use chunks/small logs. Small hot fires seems to be the best way to do it.

I won't upgrade to a bigger one until I need too. Which would be when I settle down back in the southeast when I'm near family. If I upgraded to a bigger one now, it would just take more wood to cook the same amount of food. It would be nicer to have a bigger one for more stable temps, I have to constantly tend to mine - but it's worth it.