Posted: 2/4/2010 11:41:32 AM EDT
| Electric, propane or charcoal? I am thinking about getting an electric water smoker. |
.JPG)
| I have a Brinkmann electric and recommend it for a good starting point. It's pretty much foolproof. I'm not big on the "Competition Size" cookers as I don't like people as a rule and wouldn't need something that big. Google the BBQ site www.thesmokering.com for details on them all. My next smoker will be a 55 gal charcoal fired one just to play with. Have fun. |
|
Quoted:
Quoted:
none of the above. WOOD. straight damned wood. mesquite or pecan would be my personal preference. What he said, but I like applewood for chicken. And where does a guy get this wood from? I assume you can order it? I am thinking about building a nice big one myself. |
|
Quoted:
Quoted:
Quoted:
none of the above. WOOD. straight damned wood. mesquite or pecan would be my personal preference. What he said, but I like applewood for chicken. And where does a guy get this wood from? I assume you can order it? I am thinking about building a nice big one myself. Most stores around here have it, ya just gotta look for it. |
|
Quoted:
none of the above. WOOD. straight damned wood. mesquite or pecan would be my personal preference. Agreed. But I won't deny using some kingsford as well. Ideally, nothing but wood in a smoker. Realistically, for those of us not pro's, mixing a little kingsford in doesn't hurt at all, and helps maintain a more consistent temp for us BBQ newbs. Just mix some wood in with your coals. Don't go straight charcoal. I personally start my fire with kingsford, then slowly mix in a little more wood as time goes on until the kingsford is minimal. As far as I'm concerned, so long as you work some wood into the mix, you're on the right path. Whether it be store bought chips or fresh cut. The WOOD is the key. I like mesquite with beef, apple with pork, and hickory with chicken. Just personal preference. |
|
Quoted:
Quoted:
none of the above. WOOD. straight damned wood. mesquite or pecan would be my personal preference. Agreed. But I won't deny using some kingsford as well. Ideally, nothing but wood in a smoker. Realistically, for those of us not pro's, mixing a little kingsford in doesn't hurt at all, and helps maintain a more consistent temp for us BBQ newbs. Just mix some wood in with your coals. Don't go straight charcoal. I personally start my fire with kingsford, then slowly mix in a little more wood as time goes on until the kingsford is minimal. As far as I'm concerned, so long as you work some wood into the mix, you're on the right path. Whether it be store bought chips or fresh cut. The WOOD is the key. I like mesquite with beef, apple with pork, and hickory with chicken. Just personal preference. I did use some use some mesquite chunks that i bought from WM. But to use just wood this would get spendy at 10 dollars for a ten pound bag. I don't think i will be able to use the water pan because i had a fight on my hands trying to keep the temp up when it was 10 degrees outside. |
|
Quoted:
Quoted:
Quoted:
none of the above. WOOD. straight damned wood. mesquite or pecan would be my personal preference. Agreed. But I won't deny using some kingsford as well. Ideally, nothing but wood in a smoker. Realistically, for those of us not pro's, mixing a little kingsford in doesn't hurt at all, and helps maintain a more consistent temp for us BBQ newbs. Just mix some wood in with your coals. Don't go straight charcoal. I personally start my fire with kingsford, then slowly mix in a little more wood as time goes on until the kingsford is minimal. As far as I'm concerned, so long as you work some wood into the mix, you're on the right path. Whether it be store bought chips or fresh cut. The WOOD is the key. I like mesquite with beef, apple with pork, and hickory with chicken. Just personal preference. I did use some use some mesquite chunks that i bought from WM. But to use just wood this would get spendy at 10 dollars for a ten pound bag. I don't think i will be able to use the water pan because i had a fight on my hands trying to keep the temp up when it was 10 degrees outside. my yard is full of mesquite. ugly assed fucked up twisted scraggly looking mesquite. if those bastards didn't cook so well i'd support their eradication. hearing about somebody paying money for it is just strange to me. maybe i could load up a trailer, head north, ??????, profit. BTW, if you ever do get your hands on mesquite not sold in a bag, never, ever use green mesquite. mesquite has to age or your meat will taste like acid and ass. and this is how i light my fire. charcoal can lick my balls. (generic picture) 
|
|
Quoted:.
BTW, if you ever do get your hands on mesquite not sold in a bag, never, ever use green mesquite. mesquite has to age or your meat will taste like acid and ass. Good call, and that advice should go for all wood in my experience. Seasoned wood only. Poor choice of words on my part when I said "fresh cut". By that I meant not pre packaged big box store cooking wood. Wood found locally. I also soak my cooking wood over night as well. |