Howdy from East Texas

[goldentouch]

I just ordered a model 2.  I have used electric smokers for years.  When my daughter came and got my old one it was time for a new one.  Hope it works as good as every ones reviews. 

 

[swthorpe]

You will be impressed with this smoker, welcome to the family!  I love my #2, as does my family and the neighbors up and down the street.  Lots of good recipes on this site to try out, and it all ends with great Q!  Cheers

 

[DivotMaker]

You'll love it - it does!  Give us a little info on what kind you've used in the past, and a first name in the signature line is a nice touch!   Welcome to the club! 8)

 

[goldentouch]

My first smokers were wood fire home built out of a 500 gal Propane tank.  then a Brinkman charcoal that rusted out and I got an electric Brinkman it did a great job until I found a sale on a masterbuilt electric still going strong no complaints.  Daughter and Son in law need on so now the #2 will replace it.  I have a portable welding table I plan to put it on when it gets here Wednesday.  I have been looking thru the forum  for info.  Have some baby back ribs waiting for my first smoke. 

 

[DivotMaker]

You'll see a big difference in the MES and what you have coming.  Also, no more adding chips during a smoke!  Weigh your wood chunks, put them in the smoke box with the meat, and don't open the door until done - easy! 

 

[goldentouch]

Sounds Great can't wait for it to come in.  I wanted the #3 but they didn't have it in and I didn't want to wait.  This will mean I have to cut the Briskets in half.  Have a couple racks of baby back ribs ready for it.  I have a whole lot of hickory and a couple bags of apple ready.  I am sure once I start smoking I will have more questions.

 

[swthorpe]

You will be up and running in no time!  These smokers don't need a lot of wood, only about 3oz for most smokes.  Many of us have purchased digital scales to weigh the wood chunks.

 

[goldentouch]

Thanks I have a couple digital scales that weights in oz so that should help.  Looking forward to some good ribs later this week.  The Model 2 should be in tomorrow afternoon.  I have my rub ready it is Jeff's naked rib rub. 

 

[goldentouch]

all tips like a digital scale helps I have never though to weigh my wood.  Is there a rule of how much wood to use per weight of meat and type of meat.  I usually use hickory, pecan, or mesquite on beef and apple or other fruit on pork, and chicken, ect.    I sometimes will even mix them up.   

 

[NDKoze]

The amount of the wood needed depends more on length of the smoke verses the weight of the meat.

For example, generally 2-3 ounces for your shorter smokes like ribs, poultry, and fish and 5-6 ounces for longer smokes like butts and brisket.

I like to mix woods too. Hickory and Cherry is one of my favorite combinations. It is pretty much good on anything.

We actually came up with a guide that includes temps, times, ounces, and suggested wood types. Check out this thread:

http://smokinitforums.com/index.php?topic=2151.0

 

[goldentouch]

Thanks Gregg that will give me a starting point.  I can't wait for the smoker to come in today but looking at the tracking it might be tomorrow now.  I put together another of Jeff's rub the the Texas style rub which is close to what I have used in the past.  Thanks everyone for the help