Quote:
Originally Posted by canebreaker
I found some of the things you were looking for last night and even Grape Wood
Let me google that for you
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Quote:
Originally Posted by canebreaker
I found some of the things you were looking for last night and even Grape Wood
Let me google that for you
thanks guys. I think I remember on another thread someone said tractor supply handles them. there's one not too far from me. tell me more how the amazin' pan deal works. sounds like I might get one but how easy are they/it to hook up or whatever you have to do to put it in the smoker. one mentioned a 30 inch size. what size is the best? and crushing the charcoal up sounds like something I'd like to do.
and dd, I appreciate your input on the big green egg but at my age I don't think I want to invest that much in something I'd probably not use that much. not a 1000.00 worth anyway. I have a friend that has one and swears by it too.
Jus offering an opinion on what is considered the best out there. Didn't know how much ya had to spend. I've had mine 10 years and have baked bread and pizza in it plus all the brisketts, pulled pork, turkeys and chicken that I've ran through it
I got the Bradley electric smoker and use the auto feed with the wood discs. It feeds a new disc every 20 minutes.
Youtube has lots of video of the A-Maze-N smoker trays.Quote:
Originally Posted by olduckhunter
Search SmokingMeatForums.com - Smoker and smoking meat forums and reviews
Crappie fishing is our thing on this Forum.....smoking anything is their thing. Those guys there really have these dialed in and have lots of tips on these. There is also a section that has Hundreds of reviews on different smokers from actual owners. 30" vs 40" Master Built......I personally went with the 30" because its was about 1/2 the cost what the 40" version was. It does turkeys and hams. The 40" I wish I had because of the glass viewing area but I like my 30".
Ebay and lots of other places have the pellets at good prices. Takes about 12oz or so of pellets to fill the A-Maze-N tray completely. Some say they get 12hours of smoke out of a full tray.
I'm on my second 40" Masterbuilt and love It. The tornado took the first one, I'd had it for several years with no complaints. I do get a nice smoke ring on my meats. I also plan on getting an egg soon, not so much for the smoking but for high temp grilling. I'm sure once I have it I will experiment.
smoked turkey? how long does it take to smoke a turkey? does a book come with it that tells cooking times?
I have a tough time affording enough to fill my 30 inch mb. Whatever I wouldn't pay a nickel extra for a window.
This is just a rough guide to how I figure it.......approximately 25-30 minutes per lb. at 225 degrees. You can increase the smoke flavor if you cold smoke them for a few hours before adding heat. Internal digital thermometer is your friend with with big birds or hams as I cook them by internal temp not so much time.Quote:
Originally Posted by olduckhunter