Smoking (Ribs, Pork Butt, etc.)

[Darryl Young]

Anyone have a smoker and enjoy smoking at home? I've been wanting one and after some checking I'm considering an electric smoker. It's much easier to use than a woodburning smoker as you set the target temp and the controller receives feedback from a thermometer to maintain the temp within a few degrees of setpoint. It's so much simpler to use that I imagine I'll use it more often as you can place the meat in the smoker and then go to bed or go off to work........as opposed to tending a fire all day trying to keep the temperature constant.

Problem is, I've never knowingly eaten meat cooked in an electric smoker so I'm wondering if it tastes any different. Likely I have at restraunts as many of them use electric smokers for ribs etc. (places like Chili's etc that offer ribs but barbeque isn't their specialty). A couple of guys here at work have cheap electric smokers and they love them and state they can't taste a difference in meat cooked in an electric smoker vs meat cooked on a traditional stick burning smoker.

A company named Cookshack is in Ponca City, OK (about 3 hours from me) and they make commercial electric smokers for restraunts. They also offer a residential line for home use. They are very good quality......all stainless steel, double walled, well insulated between the SS walls, very good electronic controller, etc.........but they are on the high side. The flip side is they last for decades and all parts are replaceable per chance something goes wrong.

So do any of you own an electric smoker? How do you like it? How do you like the meat cooked in it compared to traditional smoking methods?

[Rob]

we use a cheaper version you can get at sams etc. and love it for ease of cooking but hard to get that smoke ring and I hear the same about cookshack, but we use it alot especially for pork butt. We are only a couple hours from ponca also.

[Darryl Young]

Ron, I'm curious what brand is available at Sams.

FYI on the smoke ring, the ring isn't caused by smoke penetration. It's caused by nitrates from the burning wood curing the meat (just like the cure in summer sausage etc. turns the meat pink). The smoke ring has no flavor but some folks like to see it. You can rub a brisket with Morton Tender Quick (meat cure), let it sit for 3 min, then rinse thoroughly and the nitrates in the curing salts will artificially create a perfect smoke ring even if cooked in your home oven with no smoke.

If someone wants a smoke ring even from an electric smoker, another way to create it is to use Lump Charcoal along with the wood. The charcoal won't flavor the meat but contains more nitrates so helps create a smoke ring.

Here is a pic of a brisket that was cooked in an electric smoker after having Morton Tender Quick applied for 3 min before rinsing thoroughly:

[Ken Hundley]

Man, I just got hungry again.

[Rob]

Thanks for the tips on smoke ring I am one of those that likes to see it. Masterbuilt is brand we have, we have the small one and have done 5 large pork butts at once. these wont last forever and I have repaired mine twice and probably buy a new one soon, had this one for about 5 years.

[Kevin Sjostrand]

Darryl, now stop that! When's dinner?

Kevin

[Darryl Young]

Man, if I get a new smoker.......you are all invited over to my place for brisket and pulled pork! We'll have a great time.......and you guys can show me how to build a nice guitar.....

[Kevin Sjostrand]

Deal!

[Herman]

One more story and I do will come over.
Herman

[Darryl Young]

Well, I decided to build a drum smoker instead of buying an electric smoker and I finished it this weekend. Built it out of a 55 gallon drum. There is a lot of information online on building these and the temps are easy to control. Here is what it looks like. I temporarily used the lid on my charcoal grill but as soon as I find a used Weber grill for sale, I'll paint the lid on it red to fit the Razorback theme and put the orange lid back on the charcoal grill. Now that I've seasoned it, I can't wait to try it out! Been busy here and I'm ready to get back to building......