Food Smokers and Smoking Tips/Tricks/Techniques

I love my GMG for tailgating, runs on 12vdc which the Taeger did not. I think they now make a 12vdc/110vac version, with the inverter on the Tacoma it would work but I didn't know at that time they came with it... Also the Teger was low/med/high not temperature controlled. Still that is a good price and sitting around watching it is quality beer time IMHO.

 

If it's more of a tailgate model, I'm probably gonna pass. I typically need to smoke 3+ racks of ribs or 2 chickens at a time.

 

Haha if only military housing aloud such a beauty of a lawn accessory

 

mine is temp controlled. although the new GMG have built in wi-fi temp probes

 

that will fit in there I think. its just low to the ground and the grill is smaller then other models. the new one the legs fold up and it makes a perfect tailgate model. if it was me I would buy it for that reason alone. I think its a 20" wide grill. . here is there tailgate kit added to it.

 

10lb Brisket, Sausage, and Ribs. I had a hard time with the windy conditions today, but it still came out perfect.

 

That thing is terrible. Poor piggy is way to close to the heat and/or the rotisserie is way to slow. Dam thing is not even close to being done and the skin is just split and peeled all over the place.

 

Back in the game. Many will turn their noses to electric and masterbuilt all together, but my previous one was great figured I'd give them another try. $150 don't think you can beat it.

 

Don't know how I missed this thread! This was our Thanksgiving turkey. Brined overnight, about 3.5 hours in the smoker. Came out great.

 

I just got the same one! Broke it in trying some wings and i think ill stick to doing wings on the grill or in the fryer. Its a pretty sweet rig though! Ill be doing a full smoke over night tonight so we can have bbq for lunch tomorrow. I hope its a comparable taste to traditional smoking. Ill miss tending the fire on the grill!

 

I have an electric smoker very similar to yours and it works great. I am always a fan of the real deal - wood fired smoker and grill, but the electric "set-it-and-forget-it" certainly has it's benefits, and the wood flavor is very comparable to the real wood fire smokers.
Enjoy!

 

scottalot - just over 16lbs.

Mike

 

I was looking for 12-14, 16 was the smallest we found. I bet yours will be ready around 3 hours. I'll definitely do this again.

 

I try.to stay above 13 lbs. Seems they have just as much carcass but not much meat so they dried out easier. So I usually shoot for 14.5 and up.

 

I forgot to post my rib recipe.
I mainly just do brisket, but I had a request for ribs and I had not done them in years. Anyway, since this threat is about recipes/tips/tricks.

I just did a small rack of pork baby backs, Rubbed with regular mustard and this Applewood rub. Smoked over oak for 3 hours. And that is it. They came out great. No wrapping, no apple juice, no bbq sauce. (Everyone thought they already had sauce on them with the way the mustard and rub caramelize)

http://www.mccormick.com/grill-mates/flavors/dry-rubs/grill-mates-applewood-rub

 

3 hrs? What temp? I don't foil or wrap either, but I run more like 5 hrs before the meat is in that magic tender-not-mushy stage. I smoke them low though - around 225.

 

between 225 and 300.

 

That's a huge gap

 

I used to panic over keeping it steady for 10-12 hours....I have found it makes no difference in my BBQ in between those temps and all the people that eat my brisket agree. When I put a log in the smoker it goes up to 300..and it gradually goes down...it stays mostly between 225 and 250. I don't sweat over steady temp anymore.

 

You're lucky then