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Old 12-26-2012, 07:53 PM   #1
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electric smoker

having just gotten an electric smoker for christmas, i was wondering what chips people like to use. or, do you season your own with beer, wine etc. want to use this weekend provided it doesnt rain/snow. any experience with jack daniel chips? couple guys at work swear by them.

want to jump in with both feet and attempt a brisket. we will either enjoy the fruits of my labor , or go out to eat
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Old 12-26-2012, 08:08 PM   #2
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You name it, I have tried it. They all tend to give different flavor to the meat. My personal favorites are apple and alder. They tend to be a little mellower. I have used hickory, mesquite and cherry as well as a comination of different ones. One of my favorites in the smoker is pulled pork.
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Old 12-26-2012, 08:09 PM   #3
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JD chips were pretty good but a little pricey. I generally prefer to use apple wood to smoke with. It doesn't take a whole lot as meat will only retain about 2 hours worth of smoke and then its time to wrap it so it doesn't burn. I find alot of interesting stuff on this site SmokingMeatForums.com - Smoker and smoking meat forums and reviews
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Old 12-27-2012, 11:37 AM   #4
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Always thought an electric unit would be cool....for the consistency. I have like others used all hardwoods...like apple, walnut and hickory. Check out this site for awesome tips: www.amazingribs.com and my blog for some good foodie photos and camping trip reports http://ryandethrow.blogspot.com
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Old 12-27-2012, 12:33 PM   #5
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I use apple or mesquite depending what I'm doing. If it came down to one, I would keep apple on hand. DW got me an electric smoker last Christmas and we love it, it rides in the truck forward of the hitch just nice, and friends we camp with get excited when they see me unload it.
One of the best things I got for it was a good wireless thermometer. It has 2 probes, one for the temp of the smoker and one to go in the meat. It has a satellite device you can keep close to monitor you temps, set alarms, etc. I found that the built in thermometer on the door was about 35 degrees off...explains a lot of issues I was having when I first started using it.

Edit: Link to thermometer
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Old 02-09-2013, 10:01 PM   #6
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I prefer hickory and use sawdust instead of chips. they last longer and give you a better smudge if you dampen them before putting them in your smoker. I buy my sawdust from butcher and packer supply co. look them up on the net. They also have many other things like casings and seasonings. I make a ton of sausage and I buy most of my stuff from them.
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Old 02-09-2013, 11:20 PM   #7
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Butcher Packer is one of my favorites. Their breakfast sausage seasoning is the best I have found. I usally make about 100lbs of sausage a year between breakfast sausage, salami and summer sausage.
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Old 02-10-2013, 10:17 PM   #8
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I have the Bradley electric smoker. Use apple on ribs and pork, brisket get hickory. Love the electric smoker for those long hours of cooking.
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Old 02-11-2013, 08:52 PM   #9
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smoking a pork butt tomorrow, and curious what wood you use. i saw someone mention hickory, but all i have at the moment is some mesquite. i am doing a mustard rub base (wet) with dry rub spices sprinkled generously on it. it weighs 8 lbs, and i read about 1.5 hrs or so per pound. do i cook it to that time or to an internal temp of 190?

im kinda bummed all my neighbors will be working and wont be able to take in the smell as it cooks.
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Old 02-12-2013, 12:25 PM   #10
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I use 1.5 hours/pound as a general idea of how long it will take, but cook to 190. I can kinda tell how much time is left after the butt comes out of the stall and can adjust temperature if needed to speed up the process.
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Old 02-12-2013, 01:03 PM   #11
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The key I have found to the best pork butt, for pulled pork, is to let it rest for several hours after smoking/cooking. It will continue to cook. I smoke mine for several hours then wrap in foil and cook for about 4 more hours or until it reaches 170 F. I then remove it from the smoker and wrap it in a couple old bath towels and let it set for 2 hours before I cut/pull it apart. It will literally fall off the bone.
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Old 02-12-2013, 04:00 PM   #12
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I like to use hickory for large cuts, pork shoulder or beef brisket and use fruit woods for smaller cuts, ribs and chicken. Not from Texas so not much for mesquite.
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Old 02-12-2013, 04:18 PM   #13
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I much prefer the taste of Apple or Pecan wood over Hickory. Hickory to me can sometimes overpower the taste of the meat with the smoke.

Just my opinion
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Old 02-12-2013, 04:51 PM   #14
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Rkswyo--has it down pat !

To speed up cooking ---or if your pork butt is a large one. After it has been on the smoker for about 6 Hours @ about 200 with the rub of your choice and hickory chips for smoke flavor. Remove the butt, cut into four pieces. Wrap in foil, place back on grill in smoker at 300-350 for another three hours. This will produce the best pulled pork you have ever tasted. As stated, "IT WILL LITTER-LY FALL OFF THE BONE". You have to pull it before it cools off, preferably as soon as you remove it from the smoker.

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Old 02-12-2013, 05:07 PM   #15
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This is a great place to pick up some tips.

Basic Pulled Pork Smoke
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Old 02-12-2013, 05:40 PM   #16
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just pulled it off the grill, and the bone pulled out very easily. next time i do one of these, i will start the night before at a lower temp so that it can cook longer. still good tho. will the longer cook times break down the internal fat that cant be trimmed? i seemed to have more than i thought i should, but since this is a first attempt what do i know
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Old 02-12-2013, 09:42 PM   #17
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dinner turned out great according to those sampling the finished product. wife cant wait for summer to get here so she wont have to cook. at all apparently
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Old 02-13-2013, 10:18 AM   #18
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Low-n-slow. That's the motto!

I have the Masterbuilt 40" electric and absolutely love it. I use hickory chips for the most part but love apple too. I set the smoker for 215 and it takes about 14 hours for a 6-10 lb butt to reach 200 internal.

I love country ribs in it too and it takes about 2 hours for them to finish.
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Old 02-13-2013, 05:31 PM   #19
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kids cant stand left overs, but they are eating up what i was planning on having for dinner tonite (yesterdays pulled pork). its like chili... tastes better the second day apparently.
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Old 02-13-2013, 10:39 PM   #20
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smoking

I do some cold smoking, usually use mulberry or apple or hickory. I cut all my own wood for smoking, I like to leave it in small sticks about as big as you fingers. Soak them in water for at least a hour.
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