Beginner Smoking: Pork Shoulder & Beef Brisket - 2 of 3

[Dang000]

Dude you need to rotate the handle on the chip box 180. If you rotate the handle the chips will dump onto the burner. You should not ever be able to get the chips out once you put them in (they burn, ashes). The ashes will be in the ashtray on the inside.

[mikegnb01]

don't use foil. Dump the wood chips into the smoker, it will smoke that way and leve the door CLOSED. It is not a slow cooker it is smoker.

[unipainter]

if your lookin you aint cookin

i have the same smoker and cut and dry my own woods, never a problem from shoulders to chicken.

[Paloopasaurus]

This video took me way back. Ur obviously a novice smoker. I applaud ur persistence. But my man, u need to USE that smoker. Step 1 Always. Always. Always soak ur wood chips for atleast an hour if u wanna produce a nice heavy smoke. Step 2 STOP opening ur smoker. Step 3 read about "plateau" in bbq!! I learned on this same smoker. Still use it today! One of my favorites! Good luck rook.

[14dollarz]

@Paloopasaurus This was a while ago and i've definitely gone through my set of smokers. No more chips are the ones I've have now are much bigger. Even got into BBQ competitions and have videos on that too.

[adambaseball3000]

Smoking pork shoulder today as soon as the store opens! On a weber though

[Baker232]

OK, obviously you did not see the "load/unload" on the side of the unit for the wood chips. When you slide in the wood chip tray, you are supposed to rotate it to the "unload" position which dumps the wood chips onto the smoking tray. That is why you are not getting much smoke!

[scottgeiger88]

i been wanting to get an electric smoker but kinda scared it will break down on me

[heitman1986]

i never said i knew every thing it just the way i was raised was dont use a pan until serving bbq if u use it while smoking your robing the meat of smokey flavor it could have and as far as the fliping part i meant it as an idea to try to have more flavor from the fat as it renders down form the heat. i know everyone has there own style of doing things im sorry

[14dollarz]

@heitman1986 Well using the phrase "you NEVER" with the word "never" in all caps you pretty much mean that I was wrong and in no way left room for that to be misconstrued/ambiguity. People shouldn't infer tone or attitude in things that are typed, with the exception of things in all caps. This means you are definitely inferring/yelling your point quite directly. So I took it for face value. Don't know how else your statement could have been taken....

[Realman333007]

@14dollarz Why did you get rid of this one? Would you recommend the 30 incher to someone who wants to make bigger pieces of meat like butts and briskets? Also what smoker did you replace this one with?

[14dollarz]

@Realman333007 I got it as a beginner smoker. Very easy to use. It can fit butts, but larger full packer briskets don't fit well. After this one I got the Landmass gas smoker. I have a video on that too.

[Realman333007]

@14dollarz Was yours the 30 incher? And if so, would a 40 incher be the way to go? You said big packers don't fit well, do they fit or is it just tight? That 40 incher with a window in the door is very interesting.

[14dollarz]

@Realman333007 It was 30. The 40 would be much bigger. The window gets pretty dirty quick so you really can't see in it after a while, but doesn't really matter. The packers will fit in the 30 but you have to rig something underneath them to make them have an "arch" shape or else it will hit the sides.

[heitman1986]

first you NEVER use pans when smoking also never flip the fat on the top melts and baists and adds flavor to the q

[14dollarz]

@heitman1986 Well you certainly seem to be the bbq king. I most definitely listen to people who put things in all caps. Should I bow to your vast knowledge?? There are tons of way to cook bbq are you seem to be a little close minded. A lot of the competition teams that cook use this method and do extremely well with it.

[scottgeiger88]

why was the numbers bouncing around like that.

[AnotherAmateur]

@scottgeiger88 It is because the video camera making individual images (about 30 per second) and the LEDs blinking on and off on the smoker oven are at different rates. You can see the same thing on my Cookshack smoker's panel in my videos. If the camera and the LEDs, or a TV monitor, are synchronized then you will not see the twinkling.

[12quillemall5321]

You can buy a smoker box for your oven. It would prolly work better than that smoker.

Electric smoker is basically an oven.

[14dollarz]

@12quillemall5321 Don't have this one anymore, but it is great for smoking smaller cuts of meat like chicken, sausage, etc. Definitely has it's purpose.

[cap10joe2000]

char and no smoke from ur chips= no oxygen....

[chrissyg1969]

I just wanted to comment about your wood chips. I have a masterbuilt. I was wondering if maybe you were not turning the wood chip tray? You put the wood chips in the holder and insert it into the side of the smoker. Then turn the handle so that the wood chips fall out into the tray located over the heating element. Dry wood chips burn faster so the food doesn't get a big smoke flavor. But wet chips give you a stronger smoke. I hope that I was able to help.

[14dollarz]

@chrissyg1969 Yeah I was definitely turning it. I found you need to empty the actual tray after a few loads of chips or they don't smoke much. The masterbuilts are great for easy use, but they don't give off as much smoke as other smokers. This video is old and I've gone through 4 smokers since then and sold this one a while ago.

[AnotherAmateur]

That looks delicious! I've tried a Costco boneless pork shoulder cooked in a CookShack elecrtric smoker oven using apple wood chunks. Soaking the pork in apple juice and onions for at least 24 hours before smoking adds complexity to the final flavors. Then I mix the pulled pork with my BBQ Sauce for Amateurs and voila! the best pulled pork sandwich in Silicon Valley. Thanks for a great video!

[14dollarz]

@AnotherAmateur Thanks for watching

[1033go]

Always use wet chips, they will smoke more. Why would you worry about steam? You keep spraying down the meat (apple juice?), that creates steam. The steam from the wood chips is fine. Think about it, in a charcoal smoker, there is a special tray to put water in so the meat won't dry out. Steam is good in a smoker, be it gas, electric or charcoal. Happy smoking!!!

[MrHarleytek]

You need to keep the damper open, otherwise you could end up with creosote coating your food... you just want the smoke to touch the meat as it pass... then leaves the unit...

[MrHarleytek]

You need to keep the damper open, otherwise you could end up with creosote coating your food... you just want the smoke to touch the meat as it pass... then leaves the unit...

[JDSm1th1]

You should be using smoke house wood chips and use them dry. They are very fine and produce a lot of smoke. I add a hand full every 45 minutes during the first 4-5 hours and then I just use the heat. After you get your smoke into the meat, wrap it in tin foil with about a half cup of what ever you use to baste it with till it gets to about 185. Then take the foil off and run one more load of wood chips and baste it one more time and let if finish till it gets to 195 - 205. Happy smoking.

[breckandy]

I've got the same Masterbuilt and it produces a lot of smoke from any chip.

[lauraresnick]

so it is for flavor? It is not necessary when cooking anything and everything (to keep moist, I mean?) ? thnks for your response

[14dollarz]

@lauraresnick It is for flavor and moisture too

[lauraresnick]

what were you spraying on the meat? I have just gotten my first smoker and don't really know the ins and outs. Is that water in a spray bottle and how often do you do that?

[14dollarz]

@lauraresnick Apple juice

[rhoward0029]

I have seen some recipes say to smoke for 4 hours and then cook for 6 hours can you do this in an electric smoker without adding more wood chips because I am afraid of smoking to much and making it bitter.

[MrJhardwick]

I just purchased the same smoker, and I love it. It seems that wet chips smoke better, however they dont start smoking good till about 215 degrees. So far I've made squirrel, beef ribs, pork ribs, rabbit, deer loin and just tried jerky that turned out great. I live in South Carolina so were only about 550 feet above sea level, and elevation does make a differance in cook times and temp. Oh, your missing one key element, BEER. LOL...Drinking and watching it cook is half the fun.

[hunclemike]

@MrJhardwick Love the smoker, lovethe comment, love the beer! Whats cooking for the weekend?

[shareacrop]

I use the same chips with the same smoker. I highly recommend wet chips. If they are dry they smolder and leave a weird taste on the meat. Wet chips still produce smoke, even though you may not see it. Hold your hand over the vent for a second and then pull it away and smell. If it smells like smoke then your food is getting smoked. I fill the tray once an hour and I fill it about 1/2 to 3/4 full and it seems to always work well. Damper should be left open, so you don't get stale smoke.

[FATKATKY]

that little doggie has a big bark for such a little dog!

[737fisherman]

Maybe that's why it is so popular in Texas..... it is so freakin' humid down there it helps the brisket to be moist :-)

I am curious, how did you come up with the name $14z?

[14dollarz]

@737fisherman . Maybe :). I've tried brisket 3 times and the first 2 were dry and the 3rd was what I would call "ok". But after having that 1 awesome brisket last weekend I don't think it will ever match up. The burnt ends were like crack. I'll send you a message on the name.

[737fisherman]

Being a bbq judge must be a lot of fun, reaping the benefits of others quite tasty labor. I use apple juice in the pan sometimes and cannot taste any difference either..... viva la H2O!

[14dollarz]

@737fisherman Ya it was great. Lots of really good BBQ. 1 thing I was really looking forward to was Brisket as I haven't been able to cook a really juicy brisket yet and wanted to see how the pros do it. I know brisket is the hardest to bbq. Well out of the 6 that my table judged, only 1 was not dry. So I guess even the experts have a tough time with that.

[bakertr3]

For any of your vids did you use any liquid in the bowl in the smoker? If so, what ? I just bought this smoker, waiting for it to get here. Watching your vids, i cant wait! Keep posting, i thoroughly enjoy.

[14dollarz]

@bakertr3 . Yes I typically just use water. I've seen some people use apple juice and other things that they say add flavor. I tried apple juice a few times and couldn't taste any difference so I just use water so I'm not wasting the juice. Water is cheaper :). Thanks a lot for watching.

[737fisherman]

Hey 14, we smoked more baby backs today using the same 2-1-1 method and they were great....again. How are your "electric" results going?

[14dollarz]

@737fisherman . I did some ribs the other day and they came out pretty good. I did 3-2-1 as they were spare ribs, but I think it was too long of a cooking time. After the 2hrs in foil some of the bones were falling out, which means they were in too long. As you probably know ribs shouldn't fall off the bone, they should pull away slightly when you bite into them. So next time I will try 2-2-1. Oh and I go to judge a BBQ Competition last weekend. That was awesome.

[poppabear666]

Try opening ur top damper a bit,more air more smoke.

[737fisherman]

If you usually smoke spare ribs, definitely use the 3-2-1, but when you smoke baby backs use the 2-1-1 or you will overcook them. Some people add a tablespoon of citrus (pineapple or orange juice) and melted butter before wrapping them. I will try that next time and let you know. If you like salmon, at least that which is properly cooked, I will send you the method we use... it is wonderful. In fact, we just finished that very thing for dinner. An e-mail would make it much easier to send.

[737fisherman]

Check out AverageJoeCooking (dot com) and look for the 2-1-1 method for baby backs, 4 hours is plenty for baby backs. Smoke them for 2 hours, wrap them in foil for 1 hour (no smoke), then take them out of the foil and put them back in the smoker (with smoke) for the last hour. I tried it for the first time last night and it makes an amazing difference with baby backs. They were wonderful, smoky, juicy, flavorful, etc. 245 degrees was good, but 225 would be even better.

[14dollarz]

@737fisherman . Thanks I just check out his site. I actually normally always cook spare ribs st louis cut. So they take a little long and saw he had a 3-2-1 method. I will have to give that a try because I would like them a little juicier. Thanks so much for all your tips. I really appreciate it.

[737fisherman]

If you don't already have a cover for your smoker, check out CoverMates; I have one from there and it does very well in terribly cold weather..... never get stiff and break. Do you ever wrap your baby backs in foil during the process? If not, try it, makes an incredible difference. Also, do you ever cook salmon on cedar planks on your gas grill?

[14dollarz]

@737fisherman I do have a cover already. I haven't wrapped my ribs in foil yet. I've read you can do that about halfway through which for me is about 2.5hrs as it takes about 5hrs to cook. Does that make them even more moist? Since it doesn't smoke a lot I wanted to leave them in the smoke as long as I could othewise I could honestly put them in the oven at 250 wrapped as well.

I haven't tried salmon yet either.

[737fisherman]

I tried to send you some sites, but this site won't let me for some reason, so just google wood chips for smoking, smoking wood chips, etc. I am sure you know how to search the web for stuff. There are lots of wood chips available out there if you can't find the fruit woods locally.

[14dollarz]

@737fisherman Ya you can't put links in the comments, but you can send me a direct message from a link somewhere. Not necessary though. The ribs turned out ok. No noticable smoke ring this time unfortunately, but still pretty good.

[737fisherman]

You will not get the billows of smoke from this smoker, but remember that you have a smaller interior..... fewer cubic feet requires less smoke. When I leave the vent fully open, as I mentioned, I get plenty of smoke. As for fruit wood chips, call some of the outdoor/grill/patio type shops near you and ask if they have any or all or of apple, cherry, pecan, maple, etc. Otherwise, there are many sites online. How did your "Q" turn out last night, and did leaving the vent fully open workout?

[737fisherman]

$14z, just finished some of the most incredible baby backs I have ever had. Smoked them on the Masterbuilt using the 2-1-1 method with a mix of hickory, apple, cherry and pecan chips..... HOLY SMOKES, no pun intended, they were great.  I love my little smoker. Let me know if leaving the top vent open to maximize your smoke works for you.

[14dollarz]

@737fisherman Hey.  I'm literally smoking ribs right now. I'm using both chips and pellets and keeping the vent open does seem to keep it smoking. I still don't quite have billowing smoke like a more traditional smoker. What brand of chips do you use and where do you get them? I use the ones you can buy at Home Depot

[mjames2666]

never smoke brisket in a pan, all you are doing is stewing it.

[737fisherman]

And just after sending my last post about rethinking the foil pans..... I came across the Kick Ass BBQ site and that looks like all he uses.... I stand corrected sir. In the winter we will shovel 2 or more feet of snow to grill or smoke. If you don't already know this, it is good to know. The temp control will not turn on when it is cold soaked, but you can either bring it inside (takes longer) or put a hair dryer on it until the controller warms sufficiently and then it will work.

[737fisherman]

Another thought....the comments made by the "beginning camper" (a month ago) were a bit harsh, to say the least.... and he seems to be a bit rigid in his thinking about what is an acceptable method of smoking... I bet he matches his socks by thickness rather than color. Anyway, his comment about not smoking in a foil pan is something you might consider only because if the meat is sitting on the rack, more surface area is exposed to the smoke which should result in better flavor.

[737fisherman]

$14, I have the same smoker that you have in your video and am quite happy with it. I too was having trouble getting it to smoke as much as I wanted and found that if you leave the damper open the heating element will remain on longer to maintain the temperature you have set, therefore causing the chips to smoke more. Give it a try and see if it works for you.

[14dollarz]

@737fisherman . Thanks for the tip. I actually just ordered smoking pellets to see if the smaller pellet form smokes better. I read it work's pretty well. But I will try the damper open more this weekend when I smoke some stuff.

[Leon559]

thank you very much

[Leon559]

For an electric smoker is optional to add wood chips or can you just cook it electrically as in put it in and come back 8 hours later and get it out.

[14dollarz]

@Leon559 . Well you can cook without the chips, but then you don't really need to spend the money on an electric smoker since you are not smoking. You could just use an oven to cook low and slow at 250 degrees. So if you don't want to use the chips then save you some money and use your oven :)

[camping101]

You don't smoke with electric and you sure as hell don't smoke your meat on a foil pan.

[14dollarz]

Wow, you are hard core with the smoking. Then don't watch my video's. Because I'm not about "how" the traditional way should be. I fully admit this is not the way most people do it. So if you don't get that, then the joke is on you.

[38stallion]

@camping101 So why do the guy's from bbq pitmaster's put their meat in aluminum pans? Electric smokers are full proof. Put your meat and wood in and walk away. Who wants to spend their afternoon on a beautiful day monitoring charcoal, wood, water pans etc...What a waste of fuckin time. You obviously have lots of time to watch the paint dry. I got better things to do.

[camping101]

Smoking meat should not be like a turning on a ronco set it and forget it rotisserie chicken cooker. You are supposed to maintain and monitor your meat. Maybe I'm crazy but that should be part of the fun.

[38stallion]

@camping101 I know what your saying. I have a cookshack smoker. There banned from bbq competions cause they deliver the exact same product with little work involved. I could put a pork shoulder in before i go to work and when i come, its perfectly cooked with no maintenance. I just think it's convienence for most people. Everyone has their own personal preferance.

[gretscher]

Thanks for posting this video because for the longest time since I heard of the Masterbuilt I have been wanting to buy one. Thank you for the demo to show how it works. I have a charcoal smoker but am tired of how dirty the area gets with charcoal all over the place. I think if the wood chips get smokey while using an electric smoker it's just as good as using a charcoal smoker and less messy.

[14dollarz]

Thanks for watching. I really love this smoker. The only thing I would want is for it to be bigger :). It is so easy to use and no monitoring temp. My charcoal smoker works well, but this is just so easy if you don't want to ever worry about anything other than adding chips a few times.

[gretscher]

Why was the display flickering like it did?

I don't have an electric smoker but when I smoke meat I get bags of hickory or mesquite chips at the 99 Cent Only store.  I soak them sometimes or sometimes leave them dry. The 99 Only Store chips work great and they usually carry them.

[14dollarz]

Pretty much all electronic displays flicker when filmed. So like tv's, computer monitors, and in this case the electronic display on the smoker. It just has to do with how the camcorder films it.

[brockbrock1234]

do you leave the fat side up or down on the porkbutt?

[hunclemike]

Hey man, I sent you a message on another vid asking bout your smoker. I have a wood smoker but just bought the same model as yours, I love it. I get great results with damp chips. I have some Irish peat that I use to cold-smoke salmon, it's a great result. I think I'll do a brisket tomorrow. Like the vids!

[14dollarz]

Thanks for watching. This electric smoker is great. I starting using my chips dry because I haven't noticed a difference in the amount of smoke produced. I probably won't try the cold smoking for a while. Let me know if you post any videos.

[nubapowner5000]

I am new to smoking meats. When would you spray the meat (how often) and with what? Thanks for your videos.

[14dollarz]

I normally do it every 45min-1hr. I would check with others as well since people may do it differently.

[pondman3]

Put them in dry and leave your wood drop tube out after you drop your chips /. this lets air get to your chips so they burn better. leave your vent complety open.

[14dollarz]

That is a good idea about leaving the tube out to get air to them and have them smoke quicker.

I do keep the top vent about half open and not much more. On the instructions is says the more you leave it closed the less moisture gets out. Since this is electric controlled the smoker doesn't need tons of air to stoke the fire and get it hotter.

I should try it all the way open to see how it works though. I'm trying to test all ways with this machine.

[14dollarz]

Ya i have seen some of the smokers that can be made out of old refrigerators.  They are pretty cool and have tons of space. I am probably going to try some other types of wood (like mesquite) once my 2 bags of hickory run out.

[therealvirginiawind]

I've used the smaller wood chips in my gas grill. It's of course not a full smoking, but adds nice flavor to slow grilled meat (about an hour grill time for a steak). To keep the wood chips from burning up, I lay them in foil, and seal the foil up. I then poke just a few holes in the foil for the smoke to escape. Doing it this way gives me smoke from the chips, but no flame.

Kent

[14dollarz]

Ya i tried that once with my gas grill, but failed miserably. I've finally gotten my new smoker to smoke like a rock start. I'm using half soaked and half dry and it really puts the smoke out. Thanks for watching!

[emt845]

did you buy your smoker from QVC or locally?

[14dollarz]

I bought it from Bass Pro Shop on Black Friday.

[therealvirginiawind]

It's not true smoking of course, but if you put a pan of water and the foiled wood chips on the hot side of a gas grill, and the meat on the cold side of the grill, and cook the meat for about an hour, it's a decent way of putting some flavor into the meat if you're in a hurry. Sitting around tending the fire and doing a real meat smoking is a lot more fun though.