I just bought the same smoker. And I will do a pork butt to make pulled pork and also a slab of ribs for Memorial Day. Thank you for the tutorial. It was awesome🤙🏼👍
Ha ha.. I'm a lazy girl.. Got mine for free on Facebook but had to scrub it.. What I didn't see him a do is add water? Also another video suggested throwing in that disposable pan to catch the grease so you clean less.. Cuz I'm lazy. Lol.. but I do agree stop stressing nobody cares. It's still delicious..thanks for making it simple... Nobody cares
Waaay awesome video. I’m sending this video to my son in law. He was apprehensive about using his for his daughter’s birthday party tomorrow. Instead I volunteered. No worries. You should post more care free videos on different meats, you’ll be a hit.
Love the tutorial....I did the same thing bought the same one used 80 bucks....my question....if you do not use wood chips....what are you smoking it with...?
I cut my own wood. So I have a lot of cherry trees around my house. So I cut small chunks and let them dry then use those. Cherry, oak, pecan, use whatever its all basically the same. Just hit it with some smoke.
Quick question, how does this smoker hold up in the rain. i mean i live on the Dutch Coast here and have a balcony. i'm thinking about this smoker but not sure yet.
Not a problem in the rain. I’ve used several different smokers, and the easiest to maintain in changing weather is the electric smokers. Specifically the digital temp set. It will add heat as needed without any intervention.
rain and humidity will destroy the digital controller. you need to keep it dry, this is an electrical appliance that should be protected from the elements. there are tons of comments about this controller failing due to moisture. to add more protection you can disassemble the controller and tape the inside seams, screw holes and wiring port with electrical tape to seal out moisture. Tape the outside seam as well, and the hole on the top of the smoker that the controller wire goes into.
This smoke took about 8 hours. Each piece of meat will be a little different. Just slap that bitch in the smoker somewhere around 225 degrees, Leave it at the same temp, then pull that sucker around 200 internal degrees plus. Do not go over 209 internal degrees, the meat will be as dry as a popcorn fart. Pull it, wrap it, let it sit for 2 hours if ya can and you’ll be eating good. Do yourself a favor and plan 3-4 hours more per cook. That meat can sit in a cooler or wrapped in a blanket for hours after being on the smoker. The longer it rests and slower it cools down the better. Best of luck!
This smoker is designed to use wood chips. you can also use wood chunks, charcoal, wood pellets, and yes it will even burn a pilot, and wooden ships. I wouldn’t recommend burning a person tho. Wood ships are usually made out of ash, elm, and pine. Also not ideal for smoking meat.
