My son in law was given a Masterbuilt electric smoker. Neither of us know a thing about smoking but we're anxious to try. The first thing I'm looking for is suggestions for a decent meat thermometer that won't break the bank. Secondly, we want to start slow and smoke some whole chickens. Anyone have any advice?
I used a cheap digital thermometer I found in the BBQ section at Walmart. All the leave in kind with the digital transmitters and such don't seem to actually work if you leave them in, they all burn out.
Good to know as that's what I was looking for. All the recipes I've read say not to open the door but it sounds like you are without any trouble.
I try not to open the door more often than I have to, if you have a thermometer on the grill itself you will have a good idea whats going on inside. Just used the meat thermometer when you are looking for doneness.
I use the wireless ones, really haven't had a problem with them. I got my last ones at Bed Bath and Beyond for like $40. One that I could set my temperature too. Most only let you set it to the rated temperature for that variety of meat. Like Grizz said dont open the lid more often than absolutely necessary. I was taught (based on how much smoke you want), that first four hours is the most critical. So I usually keep the smoke rolling for the first four hours and then settle her back a bit. Good Luck...
Wow! I thought I needed some help and didnt know it. I dont know a thing about smoking but keep us posted on your progress.
As far as meat thermometers go, I've been using a maverick et-732 for about 3 years now with no issues. They're great units with a pretty devout following because of their reliability. I got mine on amazon for 59.99 which included a set of grizzly paw meat pullers (real handy for pulling a pork shoulder). Forgot to mention - the thermometer probes will last a very long time if you don't contact them with water. To clean mine, I just take a damp rag and wipe them off. I usually don't even bother cleaning the grill temp probe, just the meat probe.
I have had good luck with a maverick also. Be careful with the chicken. It soaks up the smoke flavor like a sponge. I would suggest to go really light with the smoke wood. Pork butt is probably an easier smoke. It will take longer but it is pretty impossible to mess up.
I'm surprised to hear this. Everything I've read led me to believe it can be pretty tough if you don't do it right. What's your recipe?
I use different rubs, quite often this one http://virtualweberbullet.com/pork2.html Cook time is really dependant on the size of the butt and temp. An 8# butt at 225 will take 18+ hours to get to 190. 4# at 275 will cook a lot faster. The meat will stall at 170+- for a long time while the fat renders. They hold for a couple of hours wrapped in foil and put in a cooler so you can plan to finish early.
here's what I got in March. I gave my first one to my brother and replaced it with the same model this spring. http://www.amazon.com/gp/product/B00EV8WQ2C/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1
You only use a small amount of wood chips for smoking. My first attempt at smoking I kept the smoke a rolling the entire time and boy did i get smoked meat. I usually throw two or three hand fulls of wet hickory chips onto my coals of my little master built charcoal smoker. I have a drip pan that I usually have liquid in to keep things moist and I put spices in the liquid for extra seasoning of the meat as the steam going up will penetrate what your cooking and season it in addition to the wood chips.
maverick et-732 thermometers can be had on amazon for 54.11 now. Just a heads up cause that's the best price I've seen yet. The same deal I got this spring (with the griz paw meat pullers included for 59.99) is also still available. Maverick came out with a newer version (et-733), but from what I've found in researching, the additional features wouldn't mean anything to me and it's about 20 bucks more.
