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Old 12-14-2008, 01:20 PM   #11
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How does the electric smoker work for producing smoke? I vaguely remember a post a while back of someone not being able to generate much smoke in their electric smoker. I don't remember if they said the brand or ever resolved the problem...
Heating element at the bottom...In the M.E.S.'s case, it has a box the chips drop into...It produce plenty of smoke...I personally think electrically smoked ribs are smoker than charcoal-smoked ribs, as you some of the charcoal taste gets transferred over to the ribs...Most people enjoy the hint of charcoal...

If a company is marketing a SMOKER and it's unable to smoke, isn't that false advertising?
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Old 12-14-2008, 01:29 PM   #12
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Cool. Thanks.
I like the idea of a thermostat controlled BBQ. Perfect when your temps can fluctuate like you said, or for long smokes.

Yeah, I don't remember if it was an equipment problem or chip/chunk technique, just that they were only getting the chips to smolder and not much smoke.
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Old 12-14-2008, 01:34 PM   #13
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Cool. Thanks.
I like the idea of a thermostat controlled BBQ. Perfect when your temps can fluctuate like you said, or for long smokes.

Yeah, I don't remember if it was an equipment problem or chip/chunk technique, just that they were only getting the chips to smolder and not much smoke.
I've seen on some brinkmans that they just have a coil on the bottom...With every electric I've seen, the wood has to be right on the coil to make smoke...With the Brinkman it was difficult to keep contact with the wood and coil...
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Old 12-21-2008, 08:28 PM   #14
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Great pics,thanks for sharing.
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Old 12-21-2008, 08:42 PM   #15
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Oh - DROOL - this looks awesome. Smoking is one area I've been thinking about trying. I want to try a brisket.
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Old 12-21-2008, 09:10 PM   #16
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Great pics,thanks for sharing.
Thanks!

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Oh - DROOL - this looks awesome. Smoking is one area I've been thinking about trying. I want to try a brisket.
Thanks also! Brisket is the hardest to master, but if you can master it you can smoke anything :D
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Old 12-21-2008, 11:53 PM   #17
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3 2 1 method

What is the 3 2 1 method
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Old 12-22-2008, 01:50 AM   #18
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What is the 3 2 1 method
Now look what you have done. LOL

Rib cooking techniques that is for pork spare ribs, 3 hours in smoke, two hours in foil and one hour back on the cooker out of the foil. Rather generic number, have to adjust to pit temp get desired results.
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Old 12-22-2008, 08:27 AM   #19
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What is the 3 2 1 method
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Now look what you have done. LOL

Rib cooking techniques that is for pork spare ribs, 3 hours in smoke, two hours in foil and one hour back on the cooker out of the foil. Rather generic number, have to adjust to pit temp get desired results.
To clarify, I like to call the method the "best odds" ribs...If you can maintain a stable temp usually 225f (give or take 10f), you are rewarded with very smoky, juicy and "fall off the bone" ribs. The overwhelming majority of people will think this will yield the best ribs they've ever had. With that being said, most people have not experience true BBQ, only BBQ they've had is chain restaurants. To purists and rib competitions, these are frowned upon. They feel ribs should be tender, just not that tender. The reason I say best odds is because you have the best odds of your ribs appealing to the masses.
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Old 12-22-2008, 08:46 AM   #20
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yeah .. been looking at the bradley too ..
i like playing with the fire though ..
thats what is holding me back ..
my char griller gives me a reason to watch football in the garage
and drink beer ..
I'd like to pick up an upright next year. I love my Chargriller, but the difference in temps from left to right gets on my nerves. Like you, I need the fire though.
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