I have a buddy who wants to get into bbq and just bought his first smoker, an electric rig. I have never cooked on one, but he is asking me for tips, tricks, etc. Besides cooking temps, best wood for various meats, etc. does anyone have any advice directly related to cooking on electric? Thanks in advance.
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My buddy just got a new electric smoker...
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Club Member
- Jul 2016
- 3408
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
I started out with the version of that smoker that has glass in the door, and it did a pretty good job overall. My favorite wood chips were the Jack Daniel's whiskey barrel chips, and some wild plum from a tree I cut down in my back yard. The plum has much more character in the electric smoker than on charcoal, for some strange reason.
Also, and I can't stress this enough, line the water bowl and drip pan with foil for easier cleanup.Last edited by Steve R.; August 12, 2019, 07:48 AM.
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Charter Member
- Oct 2014
- 7420
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
My BiL has one, like Steve R. with the glass door. It’s a pretty nice smoker. He could have done worse. Electric element, charcoal, gas, wood: all heat sources. All different, all effective.
Patience. Pay attention. Learn your cooker. Use an independent thermometer to verify temperatures. Learn the hot and cool spots inside the firebox. Start with something easy, don’t try to make pastrami on your first shot.
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