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I had an Brinkman offset smoker that kicked butt at slow smoking ribs, brioskett or whatever but you had to feed that thing all night long. Every hour you had to add charcoal and wood chunks. With the Egg, I get it up to temp, add the meat and go to sleep. It'll run 7-8 hours without even loking at it using Lump charcoal
soak your hickory chips at least a day before using and put 6 0z. of liquid smoke in your pan along with 1/2 bottle of sprite . Putting chips in every hour also makes huge difference also .Quote:
Originally Posted by BigRiverMarine
We went from charcoal to propane and then to electric. Currently using the 40" Masterbuilt. No, you don't get the smoke ring, but I disagree about the flavor. I've done ribs, chicken, brisket, pork butts/shoulders and deer loin with no lack of smoke flavor. The chip tray is small, so I add chips every hour for the first 3 - 4 hours for some meats and 5 - 6 hours for larger meats like brisket and shoulders.
What Vonna says......and I do get a little smoke ring
What Satdoc said!
I get a smoke ring with my electric. Love it.
I considered buying a green egg for grilling and smoking. I chose a Weber Performer instead. Glad I did. It's a fraction of the cost and I can do an 6-8 hour smoke if I want, by placing the charcoal in a snake or fuse pattern. I can also grill with temps reaching 600-700 degrees an not worry about damaging any ceramic parts.
I really like my egg Attachment 243751Attachment 243752Attachment 243753
Your secret??? Love mine too for convenience.Quote:
Originally Posted by feeshrman
Bill, I get a nice smoke ring when I do briskets. I really lay the chips to it for the first 5 or 6 hours. Probably adding every 45 minutes or so.