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Electric smokers?
- Thread starter GeauxLSU
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OK, so here's the initial verdict after round one with the electric smoker... first off.... I got VERY little smoke (apples chips). That was a disappointment. 
HOWEVER... I was absolutely shocked how fast this thing cooked. It less than 4 hours it was above 180. I still wrapped it at that point and let it cook another hour.
Then took it out.
Needless to say I was worried about it being too dry.
Let it rest for an hour....
I can not get over how juicey it was! No there was no smoke ring but the flavor was still there and it really was excellent. For the rub I just improvised with simply some Tony Chachere's and light brown sugar. If it turns into nothing more than a glorified outdoor oven that will still be worth it. Not sure what I'll try next but with college football season starting..... it's on!
And oh yeah... pulled pork sammich for lunch in an hour or so. 
HOWEVER... I was absolutely shocked how fast this thing cooked. It less than 4 hours it was above 180. I still wrapped it at that point and let it cook another hour.
Then took it out.
Needless to say I was worried about it being too dry.
Let it rest for an hour....
I can not get over how juicey it was! No there was no smoke ring but the flavor was still there and it really was excellent. For the rub I just improvised with simply some Tony Chachere's and light brown sugar. If it turns into nothing more than a glorified outdoor oven that will still be worth it. Not sure what I'll try next but with college football season starting..... it's on!
And oh yeah... pulled pork sammich for lunch in an hour or so. 
I've had a smokin Tex for going on 8 yrs. The only money I have put in it has been meat, wood chips, and aluminum foil. It has smoked just about everything I could possibly think of.
https://id34137.securedata.net/smokintex.com/merchantmanager/product_info.php?products_id=148
https://id34137.securedata.net/smokintex.com/merchantmanager/product_info.php?products_id=148
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Next time try adding more chips or more often. I found with mine that every 30 mins produced good results and I keep the draft wide open too.
I use a combo of apple and pecan for most pork. Ribs always come out awesome.
Nice Butt, Geaux.
I use a combo of apple and pecan for most pork. Ribs always come out awesome.
Nice Butt, Geaux.
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There is no vent vent and the chips never turned to ash. I could only add once (due to lack of room). They blackened but never burned. 
And oh yeah... thanks for noticing.
And oh yeah... thanks for noticing.
No vent? Wow mine has a vent at the top left side of the cabinet. Perhaps try fewer chips in the tray, like a tablespoon each time?
You're welcome.
You're welcome.
- Joined
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There's a vent, simply a round hole on the back towards the top but it's not adjustable. Simply a nickel sized hole. Instructions said to fill the tray (about a cup).No vent? Wow mine has a vent at the top left side of the cabinet. Perhaps try fewer chips in the tray, like a tablespoon each time?
You're welcome.
I just remembered something, the fat covered the drain hole (and plugged it solid) so perhaps the lack of air caused the chips to not burn well.... hmmmm.... I may be onto something.....
Nope, not hot enough when cooking low and slow. Do yourself a favor and get a propane torch set the ships a blaze and you are off to the races.
