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Old 07-07-2008, 04:08 PM   #11
Clark Addison
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Originally Posted by MikeWaters View Post
an electric smoker really is "set it and forget it."

Mine didn't come with lava rocks, nor do I use them. I wonder if I should.
I would think that it would be good to get the rocks to help keep the temperature a little more steady when you have to open it up to check it or refill the water or put in more wood or something.
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Old 07-07-2008, 04:24 PM   #12
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I would think that it would be good to get the rocks to help keep the temperature a little more steady when you have to open it up to check it or refill the water or put in more wood or something.
What part of "set it and forget it" do you not understand?
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Old 07-07-2008, 10:12 PM   #13
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Take the lazy mans approach and get an electric smoker. It's just a heating element sitting on some lava rock. It is permanently set to 220 so you generally gauge your cooking time based on that. It burns through the wood pretty fast so you have to replace it every couple of hours though it may not be necessary. I believe Lebowski has noted that the smoke won't penetrate after an hour.

This is the one I have.

http://www.amazon.com/Brinkmann-810-.../dp/B0009WG6RA
It seems like people were really liking the Weber smoker. Do you know anything about that one?
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Old 07-08-2008, 04:07 AM   #14
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It seems like people were really liking the Weber smoker. Do you know anything about that one?
I think Goatnapper has one. I'm still a rookie smoker so I have little to say about the fancy smokers used in in Southeastern Idaho.
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Old 07-08-2008, 04:30 AM   #15
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I think Goatnapper has one. I'm still a rookie smoker so I have little to say about the fancy smokers used in in Southeastern Idaho.
He does. The thread title is "Anyone here smoke?" if people want to look it up. Lots of helpful info in that thread.
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Old 07-17-2008, 01:45 PM   #16
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I use Tenderquick at a 1 cup salt to 4 cup water ratio. I like the idea of the water really opening up the chicken to allow the smoke to further penetrate, but I'm not sure it works any better than a direct rub.

Smoked chicken quesadillas are great. Unfortunately Costco out here doesn't carry the raw tortillas. I do like the idea of pairing it with mango salsa. Do you use a rub?
Yowza, that ended up being salty. Are you are sure you got the ratios right? Most recipes I google list 1-2 cups per gallon.
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Old 07-17-2008, 02:15 PM   #17
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Yowza, that ended up being salty. Are you are sure you got the ratios right? Most recipes I google list 1-2 cups per gallon.
YOhio doesn't have refrigeration. It keeps the meat from spoiling.
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