The Ultimate BBQ Thread (8 Viewers)

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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.
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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
 
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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.
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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.

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^ 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).
 
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