I'm getting lazy in my old age and started looking at electric smokers. I have been smoking with hardwood charcoal using a Brinkmann
Smoke'N Pit for years. Is it possible to get the same great tasting Q from a electric smoker?
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quote:Originally posted by jimfromweymouth:
I see the rack size on the CS55 is only 14"x14"
I read the online manual and it says to keep the meat 1" from all sides.
quote:Hey Jim -- I may scare a lot of people, LOL. Once ya get a smokin, do a test - one smoke with pure lump charcoal and another with Kingsford and compare smoke rings.
quote:Originally posted by TaktEZ:
Oh, by the way, Wheelz really doesn't work for Cookshack. He works for Kingsford.![]()
quote:I have heard that you should not add any more wood once the smoke starts. My question is once I removed the first batch of food, and add a new batch without cleaning the smoker is that considered a new smoke and I can add more wood?
carterherberts reply is a direct copy from an earlier post in January.
Hey there!
I looked up electric smoker ring and found the nitrate material you mentioned.
It appears that I'm back to my original quandary about quantity vs. a product with the finest reputation. My SnP cooks at the same rate as the CS, which I was attempting to raise. My dream was to own a Lang 84, but with a wife and two college-aged children, I realise that won't happen.
Thank you everybody for your contributions.
I'll keep you all updated on what I get.