The Ultimate BBQ Thread (1 Viewer)

This site may earn a commission from merchant affiliate
links, including eBay, Amazon, Skimlinks, and others.

Propane will result in, all things being equal, higher moisture within the smoker. Whereas, again all things being equal, an electric smoker will result in drier smoke/air within the smoking chamber. I mitigate this with my electric by smoking with a pan of liquid under the meat...most of the time.

Other than the smoke ring the taste will be the same for any hot smoker...again all things being equal.

I like not having to deal with propane for yet another appliance...specially nice on those 10-20 hour marathon smoking sessions. YMMV.
 
spressomon said:
Propane will result in, all things being equal, higher moisture within the smoker. Whereas, again all things being equal, an electric smoker will result in drier smoke/air within the smoking chamber. I mitigate this with my electric by smoking with a pan of liquid under the meat...most of the time.

Other than the smoke ring the taste will be the same for any hot smoker...again all things being equal.

I like not having to deal with propane for yet another appliance...specially nice on those 10-20 hour marathon smoking sessions. YMMV.
Click to expand...


Thanks for the info. These were the first butts I have done on my electric. There is a big drip pan underneath the grills and a lot of the fat and juices collect in it so maybe that why they came out so juicy. Though often the chickens that I have done on it have come out a little dry. What temp do you usually pull your butt at? I pulled my at 180. I can live without the smoke ring for now I guess.
 
Butts go at 250 degrees via the dial setting on my Smokette which is typically, depending on the ambient temp, 220-235 degrees actual smoker temp via thermometer. For pulled pork type tender I pull them at 190-200. For more slicing or cubing texture 175-180F.

There are quite a number of good articles on the web about smoke rings, nitrogen and how its induced (or not) by different smoking methods as well as how wood dust/chip/chunk/log sizes play a roll too.

Here's one: http://playingwithfireandsmoke.blogspot.com/1996/03/smoke-rings.html
 
Last edited:
You would be surprised at how many people win BBQ competitions using Propane. I'm a purist myself but if done right propane can make meat tasty.
 
Trollhole said:
You would be surprised at how many people win BBQ competitions using Propane. I'm a purist myself but if done right propane can make meat tasty.
Click to expand...

Yea, that's been my experience too, I've had many old school smokers say that the meat takes on the flavor of the fuel,and they they would never cook with propane :meh:
I love my Landsman propane smoker. I just bought my son a Bradley electric smoker with digital temp control, he doesn't get much free time, so I like the auto features on the Bradley.
 
Smoked some cubed pork shoulder for a batch of chile verde for a big party last weekend.

You sharp-eyes will notice a hole in the cubes :D Let's just say chef samplers were too good not to hit the pan for second and third morsel try outs :D

smoked pork for chile verde.jpg
 
Picked up a locally raised quality pork butt at the local farmer's market on Friday. Tried this Garam Masala rub recipe I found...smoked it over lump and apple for 11-hours to 195*.

How did it taste you ask? Let's just say I'll be doing this again :)


Garam Masala

Originally From: The Book of Curries and Indian Foods by Linda Fraser

1 tablespoon plus 1 teaspoon cardamom seeds
2 (3-inch) cinnamon sticks, crushed
2 teaspoons whole cloves
1 tablespoon plus 1 teaspoon black peppercorns
3 tablespoons cumin seeds
3 tablespoons coriander seeds

Put all spices in a heavy skillet and dry roast over medium heat 5-10 minutes, until browned, stirring constantly. Cool completely, then grind to a find powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to two months.


I generously salted the pork butt and then rubbed in a generous amount of the above Garam Masala...before putting in the smoker.

Garam Masala Pork Butt.jpg
 
John,
Smoking session for the cubed pork for my chile verde takes about 1/2 hour at 200-250 or so. Much longer and the flavor impart to the chile verde overtakes what I'm after (too smokey for me). Just want to give it a kiss of smoke...

And as you know pecan is my go to wood for smoking pork.

Related: I don't cook this chili for hours...or the textural components, onions, chiles, pork turn too mushy/flavor diluted. I like to keep the chili cooking process to about an hour...or less after water/stock is introduced.
 
Does anyone have a drum smoker? After fighting with my modified POS Brinkmann smoke & grill again today, I'm ready for something else. I've read some about them, and I think for as much as I smoke (6 times a year maybe) a drum smoker would fit the bill and I can put it on the side of my house and forget about it when I'm not using it. Plus I can build it.

http://howtobbqright.com/udssmoker.html
 
I smoked my first brisket today (flat portion of a packer) in my Brinkmann smoke & grill. Rubbed it last night and put it in the smoker this morning. I let it go about 4.5 hours and then wrapped it in foil and put it back in the smoker for about 2 more hours and finished it in the oven after that (200° internal temp). 8 hours total at 225°. I used a oak lump and pecan for the smoke. I have found I don't really care for heavy mesquite smoke, despite the abundance that is available to me. Turned out really good and I'm looking forward to smoking the other half of the brisket.

image.jpg

image.jpg
 
^ looks great!
 
Wife asked if I could make it less smokey, I laughed. I heated up some cubed slices with red onion and dried jalapeño, corn tortilla tacos for lunch. Was good (and gluten free for you crossfit/marathon running people).
 
You must log in or register to reply here.

Users who are viewing this thread

Total: 2 (members: 0, guests: 2)

Share this page

Back
Top Bottom