I caved, still have the above setup but I've been wanting one for years and this was the year. Will be here Wed. Going to do a 7-8 hour low temp season to get it flavored up and to try and get maintaining temps down. First cook this weekend will be a pizza. Have two briskets, a point and packers cut, in the freezer and a pork butt. Also got a rotisserie, and basket for it, to do some wings at some point.
I lied, first cook is chili. Just got it on and now the wait. Have to admit, I used beef rather than venison for my trial batch. I'd rather waste $10 rather than a couple pounds of venison.
Nice..! You're done for now, my buddy talks nonstop about his ceramic egg. Hell, he talks about it so much you'd think he is sitting on waiting for it to hatch.. lol. Having said that, the best smoked turkey I've ever eaten was done by him in the egg a couple years ago.
i have the same smoker found it works little better if you make the vent little smaller and pre heat it so your pumping smoke before you put the meat in. takes me 5 hours to get my ribs where i want them. so a roast id be looking at 9-9.5 hours with cherry pecan chips.
Just tried these in smoker yesterday while I was working in the yard. MAN we’re they good. Bacon wrapped jalapeño poppers stuffed with cream cheese and cheddar cheese. I made 45 of them thinking that would be enough. WRONG!!!i ate 36 of them myself. Only left 9 for the family. SORRY Sent from my iPhone using Tapatalk
Ive had a brantley that uses biscuits and it worked for entry lvl. After a few weeks I hated it. Now I have a pit boss pellet style. I like it. I've smoked 80 lbs in it but I smoked it for 35 hrs that was by choice. The pit boss doesn't use a heating a element it uses a fire.
I’m looking to start making my own deer sticks and need a good electric smoker.Anyone have a manufacture that you have liked?
Bradley is the only one I have used. You might be better off with a pellet or gravity fed smoker if you're just wanting to make snack sticks or sausage.
