Bear Down Wildcats

scumdevils86 wrote:Merry Christmas to everyone buttttttt I gotta brag! Got a masterbuilt electric smoker. Fuck yes.

Nice!

What model?

I am using mine right now to smoke a ham using cherry wood chips, and picked up a electric oil less fryer (roaster) on clearance from Home Depot last week to roast a turkey.

Not great for the old wedding diet but I'm pumped. Gonna eat a lot of smoked fish and chicken the next couple months haha.

The standard 30 inch one with digital controls and 4 racks

I got a popcorn popper!

Watching a "Santa Claus", Santa Clause 2", "Santa Clause 3" marathon with the family. A perfect day.

All the best fellow BDW people

scumdevils86 wrote:The standard 30 inch one with digital controls and 4 racks

Same one I have! Digital controls are great. Avoid the glass door ones, after a few uses it's all sooty so you can't see in anyway.

Yea it doesn't have the glass door, that seems utterly pointless. Gonna smoke some ribs Sunday! Any tips?

I bought my son that smoker at Ace for $130 for Christmas with cherry and hickory chips. Looking forward to some good smoked meats while he's still living at home.

Yup I got a cookbook, a cover, and some apple/hickory/mesquite chips.

Happy Holidays, whichever ones you may celebrate this year

scumdevils86 wrote:Yea it doesn't have the glass door, that seems utterly pointless. Gonna smoke some ribs Sunday! Any tips?

Only thing I don't like about that smoker is the digital display is on the top, which is impossible to read in sunlight with shading it.

No rib recipes, but would love to learn of some. I normally cook my ribs 2 hours in the oven in foil, then an hour on the grill.

I got an electric knife for Christmas. How did I live so long with out this?

Setting up the smoker, freezing my ass off in the process. 35 degree wind chill in Tucson.

scumdevils86 wrote:

Setting up the smoker, freezing my ass off in the process. 35 degree wind chill in Tucson.

Where do you put the logs for the fire?

Electric. No fire needed. Ribs turned out pretty darn good.

Yea yea I know you're from Texas and this couldn't possibly be real bbq... but I don't have the time, space or energy to go full scale so the electric smoker is perfect.

scumdevils86 wrote:Yea yea I know you're from Texas and this couldn't possibly be real bbq... but I don't have the time, space or energy to go full scale so the electric smoker is perfect.

I'm just giving you a hard time. I have a couple friends that love their electric smokers. Burning sticks for 12 hours isn't for everyone. It's nice to be able to throw a brisket on at 9 PM, go to bed, and then pull it off at noon with no effort and still have a great piece of meat.

For our first ever time smoking anything thr ribs were pretty good. Nice hickory flavor, little spice. Pretty tender.

I definitely have to commit to eating a lot more ribs and such in order to perfect the process though...

scumdevils86 wrote:I definitely have to commit to eating a lot more ribs and such in order to perfect the process though...

Coat in mustard (spicy brown or regular yellow). . 3-2-1 for spare or st. louis. 2-2-1 for baby backs. Ribs are and whole chickens are pretty dummy proof. Then you can graduate to pork shoulders. Then comes brisket when you really want to test your skills.