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Just google electric smoker recipes. Any smoker recipe will work on electric. As far as cooking time it depends on how hot it gets. I went to the dollar store and got a oven thermometer. Set it right on the grate next to the meat. The weather plays a big facter to. Cold out means longer smoking time.
I use the Brinkman smoker but I learned to not use the water pan and only use the top rack. things cook faster and dont taste steamed. You do have to watch the amount of fire though. Build a smaller fire works for me.
I'm going to smoke some meat today using a combination of Pecan wood and Maple wood. I have a Pork Shoulder that we thawed yesterday and I'll probably cook it for around 8 hours. I'll mix a solution of Apple Cider Vinegar with Red and Black Pepper to baste the shoulder with about every hour or so. I try to smoke the meat at around 200 to 225. I have a heavy gauge Barrel Smoker/Grill with a firebox that we bought from Academy Sports and it works great. After the pork's done we'll chip it up for BBQ with some of our favorite BBQ sauce and pig out while watching the Super Bowl, I'm making myself hungry just thinking about it.
"Shep"
Here's a couple of sites to check out:
The Smoke Ring- All you need to know about barbecue
Indirect Grilling Barbecue Recipes for Hot Smoking Chicken Turkey Pork Lamb Beef and Fish
I use chunks of wood rather than chips. Chunks give off a more consistent smoke and don't need to be replenished as often. Start with 1-2 chunks in the beginning then try 3 then next time, then 4 and so on. You will need to do this for each wood. Write down what you did each time so you have a record of something to build upon. In my opinion, record keeping is essential. This will prevent duplicating past failures and increase future successes. Record how much and what kind of charcoal or wood you used, how much smoke wood did you use, what the temperature was in the smoker, what the temperature was outside and any ideas of how to improve on the next time.
One thing to keep in mind, is if you ask 100 people what techniques they use, you will 100 different answers. ALWAYS start out using a small amount of smoke and gradually build from there. Each smoker is different and your level of acceptable smoke flavor is different then everyone else. Too much smoke will kill the experience. Error on the side of less is better.
I used to have a Cajun Cooker brand smoker. I liked it better than my friends' Brinkman's because it had a much larger charcoal/wood tray and water tray, and I never had to add fuel or liquids while cooking. I did notice, though, that it took me about 1/2 the time to cook that most recipes (including the booklet that came with the smoker) called for.Quote:
Originally Posted by Downwind
I agree with others that chunks are better than chips.
here's another bbq link. sign up for weekly recipes.
Barbecue Recipes and Grill Information from Barbecue & Grilling at About.com - BBQ
Check out the cooking topics & forums at The Virtual Weber Bullet
I've got an electric brinkman my wife got me for Christmas. I like the electric. It stays a constant 220 deg and uses a waterpan so the bbq doesn't dry out. I haven't had a chance to try fish, but I do a rub for about everything from pork shoulder, chicken quarters, ribs, and chops.
I also use wood chunks rather than chips for a better more consistent smoke.
The pros may snicker at the electric smoker, but it make some lip smackin bbq and works well.
I googled rib rub or smoked chicken rub and picked the easiest to make. Most pork rubs are paprika or brown sugar based. For chicken I do more of an herb and garlic rub with some pepper for heat.
I'm still learning how to do some good tender ribs. Best result so far was to cover the ribs in plain yellow mustard, then cover in the rub.
i can't wait to try fish, but I've got to go catch some to smoke first. I do have some catfish fillets from last season I can try...