BeerBorg

We've had a Masterbuilt (not the top of the line) for a few years and don't use it as often as we should but it is handy having an electric version. It does great work of smoked oysters and other seafood as well as any meat we've ever tried. I'm still experimenting with the wood but Steve's chart will come in handy.......Thanks for sharing that.

I'm a Traeger pellet guy myself. I'm sold on the ease of use for maintaining temps and how my food has been coming out.
Damn, now I REALLY want to smoke something!

RickBeer wrote:

FedoraDave wrote:

alb wrote:C’mon, man! I’ll give you a million dollars for your sauce recipe.

I'll only tell you this: it's less the ingredients than it is the process.

SECRET Family Recipe...


TOP SECRET PROCESS

Are you insinuating that my recipe begins with a commercial sauce? Libelous.

And what the hell is that Dumb and Dumber video supposed to mean?

Magic aroma. Aroma impacts taste, no?

What I get from this post is that there will be a lot of pictures on the forum soon of people smoking better meat than me....

Oh, I guess that means I need to get a smoker...

No Jim, just make good homebrew, and finagle invitations.

Man, it's been so long since I logged in...almost forgot my info!

Been looking for another BBQ thread to start here for a while!

I've been running the smokers for a pretty good part of the winter.
Super bowl Sunday it was a 22 hr brisket smoke on the electric Masterbuilt,
and a 5 hr smoke of three racks of baby backs on the charcoal unit, that I considered
some of the best I've ever done!
Also did buffalo wings!

Needless to say, not many wings got eaten since all the guest decided the brisket was
scrumpdillyicious!
Also, I couldn't imagine trying to smoke a brisket that long on my charcoal unit. The longest one I've done
on that is about 10 hrs.

Been thinking about some chicken leg quarters myself. We have a market here in town that puts 10 lb bags, frozen
of course, on sale about once a month for .39 cents a lb.

Hey TT. Looks like you are Smoke-King!
I would do an overnight smoke on my Akorn charcoal burner. It's vent control makes it very steady in temps. I think I smoked a butt for 14 hours with no additional charcoal, probably plenty left over.

John Sand wrote:Hey TT. Looks like you are Smoke-King!
I would do an overnight smoke on my Akorn charcoal burner. It's vent control makes it very steady in temps. I think I smoked a butt for 14 hours with no additional charcoal, probably plenty left over.

Cool John, wish I could afford an Akorn, they are the beat I'v seen!
The charcoal smoker I have is very old and very"drafty"!
It's named "War Horse" LOL!
Holds temp for a while and I use alot of charcoal, but the flavor is amazing IMHO!
I'm looking to upgrade soon.

I ditched my offset smoker a few years ago and got an Akorn. Love it!

I broke down and invested in a Weber natural gas grill, connected to the house gas line. No more lugging propane tanks around in my car and paying $15 for a refill anymore.

The one advantage to living in California is that i can BBQ year round and i do.
I have a charcoal and wood offset smoker bbq that i have been using for the last 11 years.
I love it and have learned to maintain my temps very well. Like Dave i also make my own BBQ sauce but i use Crown Royal instead of Jack Daniels. (haven't touched Jack since the 75 Who concert)
I have a variety of woods i use depending on what i am smoking Apple Hickory Pecan Maple Peach Orange.
I BBQ or smoke at least once a week if not more often .

teutonic terror wrote:

John Sand wrote:Hey TT. Looks like you are Smoke-King!
I would do an overnight smoke on my Akorn charcoal burner. It's vent control makes it very steady in temps. I think I smoked a butt for 14 hours with no additional charcoal, probably plenty left over.

Cool John, wish I could afford an Akorn, they are the beat I'v seen!
The charcoal smoker I have is very old and very"drafty"!
It's named "War Horse" LOL!
Holds temp for a while and I use alot of charcoal, but the flavor is amazing IMHO!
I'm looking to upgrade soon.

Nice! I drool over more expensive gear, brew and smoke. I'd love to have a Big Green Egg or the like, but I can't pry $1000 bucks out of my wallet. My brother makes great BBQ on a Weber Kettle that I found used for $20. He added an accessory to contain charcoal, or something. I think he uses the fire ring method, works very well. If he closes the vents, the fire goes out. My Akorn cost me $240, second-hand but unused, with a cover. I'm a big fan of using what you can afford, and buying second hand.