Woot new smoker!

**JHayesLS1** · 12-01-2008, 12:10 PM

Birthday present to myself was a new Smoker! I can't wait till it comes in so I can get cooking. My other little guy left me hanging

it just couldn't do the job so I upgraded. http://www.basspro.com/webapp/wcs/st...006000_750-6-1

Yes its electric Orion don't ban me I can't have any open flames where I live

If Spaz should read this, tell me how you smoked your corn in the husk I want to give it a gander!

**TempleU_WS6** · 12-01-2008, 12:15 PM

Congrats, post your smoked delicacies.

**JHayesLS1** · 12-01-2008, 12:19 PM

If I only had pictures! I mostly do half chickens and baby back ribs. The occasional brisket and turkey. IMO a half chicken with some everglades seasoning is hard to beat. Especially in all its smoked glory.

**Sarge** · 12-01-2008, 12:49 PM

Congratulations. Get a big ashtray.

**JHayesLS1** · 12-01-2008, 12:53 PM

Originally Posted by Sarge

Congratulations. Get a big ashtray.

Aye aye captain.

**0rion** · 12-02-2008, 03:51 PM

I had someone give me one of these over the summer. gas smoker I haven't used it yet though because it's propane and I just can't bring myself to use propane when I have a charcoal smoker right next to it.

go to strawsbbq.com and get some of this

use it on beef or pork. It's too much for birds but you'll be hard pressed to find anything better for beef or pork. It'll make your briskets taste better than any you'll find at a restaurant.

**Kennedy** · 12-02-2008, 06:51 PM

Nice work JHayes.

At first I thought you took up cigarettes or something, lol

**JHayesLS1** · 12-03-2008, 04:51 AM

Originally Posted by 0rion

I had someone give me one of these over the summer. gas smoker I haven't used it yet though because it's propane and I just can't bring myself to use propane when I have a charcoal smoker right next to it.

go to strawsbbq.com and get some of this

use it on beef or pork. It's too much for birds but you'll be hard pressed to find anything better for beef or pork. It'll make your briskets taste better than any you'll find at a restaurant.

Alright my friend I'm gonna order me some of that today. Orion what temp do you cook your ribs and briskets at? Same with Chicken I can't ever get it down. My other smoker could never get hot enough to do half chickens I had to always stick them in the oven.

Oh yeah Kennedy, smoking cigs is a negative lol

**JoshieDoom** · 12-03-2008, 05:05 AM

Originally Posted by Kennedy

Nice work JHayes.

At first I thought you took up cigarettes or something, lol

Same.

**JHayesLS1** · 12-03-2008, 05:11 AM

Originally Posted by JoshieDoom

Same.

Yes I am addicted to black and mild's now.
Meh I tried cigs and and B&M's but I hate the smell and taste. Beer is much better and I'm 21 now too

**0rion** · 12-03-2008, 05:16 AM

Originally Posted by JHayesLS1

Alright my friend I'm gonna order me some of that today. Orion what temp do you cook your ribs and briskets at? Same with Chicken I can't ever get it down. My other smoker could never get hot enough to do half chickens I had to always stick them in the oven.

Oh yeah Kennedy, smoking cigs is a negative lol

I cook everything between 225-250. My temp gauge says 250 but the grate is about 6" below that so I figure it's in the 225 range. Mine is a side smoker so I can move it closer to the hole or further away to get more or less heat to it. I'll put baby back ribs in and let them go ~4 hours at that temp, brisket is ~12 hrs. It's been a while since I did a whole chicken but I think it took ~3-4 hours at that temp.....it's been a while though. Pork butts go 6 hours depending on the size. I like to cook a couple in the 3-4lb range versus 1 large one. The smaller ones cook faster and come out better. The big ones take longer and have a shit ton of grease and fat to them.
Get some yellow mustard and rub your pork and beef down and put a generous amount of that rub on there. I'll usually do that the night before and let it sit over night, the longer the better. I have put it on though and then immediately throw it on the smoker and it's fine. I probably wouldn't be able to tell the difference.....it's just something I like to do. Lately I've been mixing that rub with a little olive oil and injecting my briskets in addition to rubbing them. Comes out pretty good. I order that rub by the gallon but just try that quart first to make sure you like it, I've never had anyone not like it yet. It has some spice to it so if people don't like hot stuff they may not like it. It's not set your mouth on fire hot, just a little spicy which is why it doesn't really work for chicken.