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Thread: BBQ Smokers

  1. #31
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    Re: BBQ Smokers

    Quote Originally Posted by kentkel View Post
    I have one, probably just like Janny's, & concur that it does a great job. The awesome thing is that it wasn't very expensive (relative to a lot of smokers). So if you want a relatively inexpensive smoker that does a good job, I think the Electric Masterbuilt is a great option. BTW, I buy 3-4 cans of baked beans (KC Masterpiece Bourbon), put them in a tin foil boat, chop up an apple into small slices & mix it in the beans. I smoke the beans on one rack, along with my sausage or bone-in chicken breasts for about an hour and 45 minutes (to 2 hours) at 245 degrees, and it turns out great each time.
    Every time I use the smoker for gatherings, I always toss in at least a couple of sausages. Just the Hillshire Farm smoked sausage or Kielbasa. They are always a hit, and they're always gone in no time. The other thing I've done recently is wings. I got about 4 lbs of wings for a party we were throwing, put them in ziploc bags with a healthy amount of dry rub, and let them sit in the fridge for about 48 hours. Then, I smoked them with hickory for about 2 1/2 hours at 225 degrees. They were amazing. A lot of times with smoked wings, you worry about them getting rubbery, but the consistency on these was perfect. Huge hit at the party.


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  2. #32
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    Re: BBQ Smokers

    Quote Originally Posted by 00clone View Post
    .....wow....yeah....
    I know. I'm saving up.


    I'd agree with you, but then we'd both be wrong.

  3. #33
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    Re: BBQ Smokers

    Glad to hear you guys are saying good things about the Masterbuilt Electrics...picked up a 30" Sportsman's Elite for dirt cheap before Xmas and can't wait to try it when the weather warms some.



  4. #34
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    Re: BBQ Smokers

    Quote Originally Posted by kentkel View Post
    I have one, probably just like Janny's, & concur that it does a great job. The awesome thing is that it wasn't very expensive (relative to a lot of smokers). So if you want a relatively inexpensive smoker that does a good job, I think the Electric Masterbuilt is a great option. BTW, I buy 3-4 cans of baked beans (KC Masterpiece Bourbon), put them in a tin foil boat, chop up an apple into small slices & mix it in the beans. I smoke the beans on one rack, along with my sausage or bone-in chicken breasts for about an hour and 45 minutes (to 2 hours) at 245 degrees, and it turns out great each time.
    Next time put the beans under whatever meat you're cooking so the juices drip down into them. Mmmmm. I do this with Boston butt.



  5. #35
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    Re: BBQ Smokers

    Quote Originally Posted by Mr Janny View Post
    Every time I use the smoker for gatherings, I always toss in at least a couple of sausages. Just the Hillshire Farm smoked sausage or Kielbasa. They are always a hit, and they're always gone in no time. The other thing I've done recently is wings. I got about 4 lbs of wings for a party we were throwing, put them in ziploc bags with a healthy amount of dry rub, and let them sit in the fridge for about 48 hours. Then, I smoked them with hickory for about 2 1/2 hours at 225 degrees. They were amazing. A lot of times with smoked wings, you worry about them getting rubbery, but the consistency on these was perfect. Huge hit at the party.
    I also have a Masterbuilt 30 but mine is the cheapest analog version without the window and has only 3 racks. It seems to do a fine job and I get hours of thin blue smoke if the chips are soaked and stacked right. I tried wings for the Super Bowl and one thing I did was inject the wing sauce into the meat with a flavor injector. Actually adds a ton of flavor.



  6. #36
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    Re: BBQ Smokers

    Quote Originally Posted by Dino View Post
    I also have a Masterbuilt 30 but mine is the cheapest analog version without the window and has only 3 racks. It seems to do a fine job and I get hours of thin blue smoke if the chips are soaked and stacked right. I tried wings for the Super Bowl and one thing I did was inject the wing sauce into the meat with a flavor injector. Actually adds a ton of flavor.
    I did the injection with turkey, and it turned out fantastic. I get the Tony Chachere's Creole Butter. I'll have to try injecting wings


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  7. #37
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    Re: BBQ Smokers

    Quote Originally Posted by Mr Janny View Post
    I did the injection with turkey, and it turned out fantastic. I get the Tony Chachere's Creole Butter. I'll have to try injecting wings
    Sounds a bit tedious. Given their size, I would think marinating would accomplish the same results.


    I'd agree with you, but then we'd both be wrong.

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    Re: BBQ Smokers

    Electricity is cheaper than propane, bro.


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    Re: BBQ Smokers

    Frankly, I ENJOY tending the fire a little bit. It gives me an excuse to spend most of the day outside with a beer when my wife could have me inside working on the honey-do list with an electric/propane smoker that has been set and forgotten.


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    Re: BBQ Smokers

    pellets? what are you guys, chickens? real wood or nothing.


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  11. #41
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    Re: BBQ Smokers

    I have a masterbuilt electric. Works great. Inexpensive too.



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    Re: BBQ Smokers

    Was wondering if anyone on here has ever tried the Pit Barrel Cooker? http://pitbarrelcooker.com/ Seems like a beginners version of a UDS, but every review I have read says it produces consistently good meat with not much of a hassle. I am wanting to get my first smoker and it seems like this might be a good option? Looking for some insight from someone who knows more than I about smoking meat.


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    Re: BBQ Smokers

    Quote Originally Posted by cydline2cydline View Post
    Was wondering if anyone on here has ever tried the Pit Barrel Cooker? http://pitbarrelcooker.com/ Seems like a beginners version of a UDS, but every review I have read says it produces consistently good meat with not much of a hassle. I am wanting to get my first smoker and it seems like this might be a good option? Looking for some insight from someone who knows more than I about smoking meat.
    From everything I have read it is a set it and forget it type of cooker and everything I have seen online gives it very good reviews. There are a few youtube videos out there by other people that have used it and given it favorable reviews as a good cooker for those new to smoking/BBQ because it will maintain a consistent temperature which is one of the hardest parts.


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    Re: BBQ Smokers

    Quote Originally Posted by cydline2cydline View Post
    Was wondering if anyone on here has ever tried the Pit Barrel Cooker? http://pitbarrelcooker.com/ Seems like a beginners version of a UDS, but every review I have read says it produces consistently good meat with not much of a hassle. I am wanting to get my first smoker and it seems like this might be a good option? Looking for some insight from someone who knows more than I about smoking meat.
    Yeah, basically a rich man's UDS. For that money I'd either buy the WSM, or make a UDS, and buy 10 cases of beer



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