Sound Off... Cooks

GOTTA GRIPE?
GOT SOME PRAISE?

HELP A FELLOW BARBECUER

Welcome to the "Sound Off Section" for ELECTRIC SMOKERS. Here you get to be the judge and jury! Let other barbecue enthusiasts know how you judge and rate the electric smoker you are using. Please be sure to give readers the make and model of the smoker. You might identify the number of watts if you know it. Then give some general comments (keep it clean!) and your overall impression of the unit. If you had to make certain changes or modifications to make it perform to your standards, that might also be helpful. Also, be sure to let us know if you would buy another one. Someday, we'll all get on the same page ... hopefully!


On Mon Oct 04 22:09:32 CDT 1999, someone using 1Cust246.tnt4.bremerton.wa.da.uu.net wrote:
  Electric grills and smokers are bogus! Nothing compares to the quality of wood and charcoals. I had an electric grill and found it to be awaste of money, very uneven cooking.
On Wed Jan 05 05:06:25 CST 2000, someone using 202.102.254.78 wrote:
  Electric grills and smokers are bogus! Nothing compares to the quality of wood and charcoals. I had an electric grill and found it to be awaste of money, very uneven cooking.
On Mon Jan 24 03:12:27 CST 2000, someone using 202.105.165.141 wrote:
  Electric grills and smokers are bogus! Nothing compares to the quality of wood and charcoals. I had an electric grill and found it to be awaste of money, very uneven cooking.
On Mon Jan 24 20:16:42 CST 2000, someone using 202.105.165.143 wrote:
  Electric grills and smokers are bogus! Nothing compares to the quality of wood and charcoals. I had an electric grill and found it to be awaste of money, very uneven cooking.
On Thu Mar 30 19:10:44 CST 2000, someone using lou-er-ts1-79.iglou.com wrote:
 
On Fri Apr 07 19:53:22 CDT 2000, someone using MMPHA010-0754.splitrock.net wrote:
  sounds like operator erior i love mine
On Mon Apr 10 13:15:20 CDT 2000, someone using 63.225.189.93 wrote:
  I have a Cookshack Smokette and get perfect ribs/brisket/shoulder/chicken EVERY time.
On Tue Apr 11 16:46:35 CDT 2000, someone using 221.new-york-05.ny.dial-access.att.net wrote:
 
On Fri May 05 14:34:59 CDT 2000, someone using smtp.frischkorn.com wrote:
 
On Sat May 13 13:12:09 CDT 2000, someone using godzilla.optidynamic.com wrote:
 
On Sun May 14 11:30:56 CDT 2000, someone using 1Cust203.tnt1.marlton.nj.da.uu.net wrote:
  My electric grill was purchased last year because the development prohibits charcoal and gas grills. Nothing compares to the taste of a charcoal grill, no matter what lava-flavored rocks you have in the bottom. I will purchase a small grill for my patio to get the smokey taste and then cook it on my electric grill so I won't be fined. I use the Charbroil "Bistro Patio" grill.
On Mon May 15 11:17:06 CDT 2000, someone using adsl27-remote.midwest.net wrote:
 
On Sat May 27 08:29:15 CDT 2000, someone using spider-ti023.proxy.aol.com wrote:
 
On Tue May 30 20:34:03 CDT 2000, someone using dsl-64-34-209-117.telocity.com wrote:
  My husband and I were given an electric grill for a wedding present. WE LOVE IT!!! It is SOOOOO easy to use. It has been the greatest gift!! IN FACT, we are on about our 4 or 5th one!! We love them.
On Wed Jun 14 16:27:34 CDT 2000, someone using 207.108.53.151 wrote:
 
On Sun Jun 18 00:18:22 CDT 2000, someone using sdn-ar-004nmalbuP026.dialsprint.net wrote:
  Ihave used charcoal grills and gas grills by Brinkman in my search for a smoker. The charcoal smoker was a pain - I had to add more charcoal so I had to unload everything from the grill. And it used water so I was really just steaming my food. The gas cooker was OK but it burned a lot of gas. But, again, I was steaming food instead of smoking it. I bought a Smokeshack Cookette last fall. The price was $475 for the electric smoker. Wood chips go into a smoker box that sits on the electric element and there are 3 racks for food. This is an excellent product. Load the food in the racks, turn the temperature dial and out comes superb food. Check it out at http://www.cookshack.com/ Douglas von Roeder dvonroeder@sesoftware.com
On Sun Jun 25 10:56:55 CDT 2000, someone using tahl222.intellex.com wrote:
  I have been barbequeing and smoking for over 30 years now and have tried just about everything. i presently own a gas grill,a brinkman charcoal smoker, and have recently purchased a brinkman electric smoker. I thought I had died and gone to heaven the first time I used it. It produced perfect smoked chickens and ribs the first time. I had just returned from the Memphis Blues festival where I tried some of the famous Rendevous ribs(which are excellant)Mine would compete with theirs. It's the best $69.95 I have ever spent. I could do ads for this company.
On Sun Jun 25 16:59:03 CDT 2000, someone using 2Cust1.tnt1.kcy2.da.uu.net wrote:
  i am an expert i can cook on anything and make it great you do not have to buy all the fancy crap offered cook with love is the key
On Wed Jun 28 18:10:15 CDT 2000, someone using proxy2-external.ashvil1.nc.home.com wrote:
 
On Wed Jun 28 18:13:03 CDT 2000, someone using proxy2-external.ashvil1.nc.home.com wrote:
  I've been smoking food for a long time and I am sold on an electric smoker. My current one is a Brinkman. It has a side door for adding more wood to the smoker with out loosing the valuable heat.
On Mon Jul 17 19:26:58 CDT 2000, someone using spider-mtc-tc021.proxy.aol.com wrote:
  I had a Char-Broil electric grill...round and blue. We had to have it because of restrictions in our development. It wasn't as good as charcoal or gas, but it was damn close!! Got really hot and seared the food. I was sorry to give it up when I moved!
On Fri Jul 21 23:00:56 CDT 2000, someone using d83b0d8f.dsl.flashcom.net wrote:
  Considering an electric smoker. Any thoughts as to different brands? What about Smokin Tex Smokin Jr. or Cookshack Smokette? Do you get the same great "pull the meat right off the bones" tenderness as charcoal? How about pork shoulder or beef brisket, and turkey?
On Mon Jul 24 17:07:15 CDT 2000, someone using tc1hwl-011.ismi.net wrote:
  What do you think of the George Foreman electric kitchen grills? Are they worth it?
On Wed Aug 02 09:24:09 CDT 2000, someone using ss03.nc.us.ibm.com wrote:
  I have a Foreman. It is a great. It performs well and everything I have prepared using it has turned out well.
On Sat Aug 12 07:33:40 CDT 2000, someone using spider-tq024.proxy.aol.com wrote:
  I'm looking for a basic electric bbq.. can't find any info on the Meco.. cost is around $169.00.... or if anyone has a suggestion, make and model.. please advise.. can't have gas or charcoal in housing.. k.
On Wed Aug 16 01:20:14 CDT 2000, someone using sil-wa17-04.ix.netcom.com wrote:
 
On Sun Aug 20 14:56:47 CDT 2000, someone using ACA724BC.ipt.aol.com wrote:
  A friend of mine just bought a Meco stainless electric smoker and is quite happy with the results. Of course it can't compare to slow smoke methods but the taste is still very good, just different. He purchased it for about $150 in a local Ace Hardware Store. Several blocks away the same exact model was selling for $249 in an upscale BBQ emporium. You can also buy this model directly from Meco for about $175 delivered. Of course if you can live without "stainless" the same unit can be had at any Kmart for about $80. If you are really busy (lazy) you can buy some wonderful smoked brisket from Sam's. The brand is Sadler's and it tastes great. At about $3.00 a pound it is a real bargin.
On Mon Aug 21 17:06:06 CDT 2000, someone using 63.103.205.3 wrote:
  I have a George Foreman grill. I use it often, and I like it a lot. However, an electric GRILL (not a smoker) won't add flavor to your food. You need to use seasonings to get the taste you want, and unless you burn your meal or use smoke flavoring, you won't get a smoke taste. Still, it's quick, it's easy, and it does help people reduce fat in their diet.
On Mon Aug 21 17:12:33 CDT 2000, someone using 63.103.205.3 wrote:
  Heat is heat. An electric smoker gives you the ability to easily control the heat in your smoker. If you need a long cook time, turn it down. If you need shorter cook time, turn it up. Tenderness in meats is often from the way it's cooked, hotter, cooler, longer or shorter... not what delivered the heat. Using wood chips in a wood smoker gives you a great flavor. I've used several different electric smokers, but my favorite remains the Redi-Smok form Burkhead Manufacturing. The big trick is to not use the water pan... with an electric smoker, it's a drip pan!
On Tue Aug 22 14:10:23 CDT 2000, someone using 1Cust52.tnt2.fort-wayne.in.da.uu.net wrote:
  I prefer an electric grill because of the precise heat control. I have a charbroil and it works great for chicken,steaks,ribs,and small turkeys. Just throw some wet wood chips on the briquets and you have great smoked flavor.
On Sun Sep 03 11:22:44 CDT 2000, someone using proxy-1358.public.svc.webtv.net wrote:
  I have a cookshack smokette II that can produce VERY GOOD 'Q'! It's all in proper temp; temp. control & NEVER use RAW wood! For the ease of use & finished product I will NEVER 'Q' any other way again!
On Mon Sep 04 08:33:22 CDT 2000, someone using spider-tq023.proxy.aol.com wrote:
 
On Sat Sep 09 19:51:51 CDT 2000, someone using port221.dls.net wrote:
  The Cookshack Smokette is above my budget for a barbecue. I'm looking for comments to compare the Brinkmann, CharBroil, Meco, Old Smokey, and any other "moderately" priced electric smokers. My concerns about Old Smokey: Can it use chunks or is it limited to only chips? Do you have to remove the food and drip pan to add the smoke wood? Is it worth 25% more then the price of a Brinkmann, and if so, why?
On Sun Sep 17 19:42:47 CDT 2000, someone using bak-24-161-203-57.bak.rr.com wrote:
  Thank you for all the comments. I am very clumsy and would likely blow myself up with a gas grill. After reading the comments here, I am buying a Char Broil electric grill for $299 at Loews. I look forward to grilling me up a steak every morning.
On Fri Sep 22 18:26:24 CDT 2000, someone using d83b0d8f.dsl.flashcom.net wrote:
  Okay, I bit the bullet and bought the SmokinTex (same as Cookshack, but different name and price) Smokette. At $399, it is more expensive, and I was skeptical about spending more. BUT AM I GLAD I DID!! Lazy Q at it's finest. Set it and forget it. My first batch of ribs were the best I've ever had (everyone else agreed, too). I figure that the additional price difference is more than worth it, considering the heavy duty construction should last many years, and I will never waste money on improperly cooked and inedible meat. I'm not going to give the website address, or you will think I'm the manufacturer putting up bogus reviews. But I do give it a "thumbs up"!!
On Wed Sep 27 15:37:50 CDT 2000, someone using hoss.ghg.net wrote:
 
On Sat Oct 14 00:33:30 CDT 2000, someone using spider-wn084.proxy.aol.com wrote:
 
On Sat Nov 25 07:54:04 CST 2000, someone using 160.houston-03-04rs.tx.dial-access.att.net wrote:
  I have a Brinkman electric smoker. Got it at Home Depot for like 70 bucks or so. I love it. No mess, plug it in and watch perfect chicken, ribs, etc... come out. I have already burned up one element and had to replace it. Highly recommend.
On Tue Dec 12 16:21:27 CST 2000, someone using ip119.baton-rouge5.la.pub-ip.psi.net wrote:
 
On Fri Dec 15 05:04:10 CST 2000, someone using deptvass-cp.va.gov wrote:
  SMOKE HOUSE SMOKER FROM CABELAS CATALOG. FANTASTIC LITTLE SMOKER FOR AROUND $260.00. FOUR RACKS, TEMP CONTROL, STAINLESS STEEL CHIP PAN AND THERMOMETER ALONG WITH 3 HICKORY DOWELS FOR HANGING SAUSAGE OR FISH FROM. 1" INSULATION ALL AROUND, LOCKING DOOR AND CHIMNEY WITH DAMPER CONTROL. ITS A BEAUTY FOR THE MONEY...
On Thu Dec 21 22:59:27 CST 2000, someone using spider-mtc-tb022.proxy.aol.com wrote:
 
On Sat Dec 23 16:42:07 CST 2000, someone using 20.arlington-51-52rs.va.dial-access.att.net wrote:
 
On Sat Dec 23 16:44:25 CST 2000, someone using 20.arlington-51-52rs.va.dial-access.att.net wrote:
  why do i use my electric water smoker and get the smoke flaver
On Wed Jan 03 11:17:08 CST 2001, someone using 1Cust254.tnt1.spokane2.wa.da.uu.net wrote:
  Please can anyone help me? I bought a Redi Smoke Smoker for my husband, and he lost the instruction's on how to use it. It's from Texas, it's also electric. Please help. CJ in Spokane WA.
On Sat Jan 20 03:13:15 CST 2001, someone using ip183.el-paso3.tx.pub-ip.psi.net wrote:
  I have a small Brinkman eletric smoker and I have also lost the instructions how to use it. I too would like to enjoy what others are raving about. Someone please HELP!!!!!!!
On Tue Jan 30 10:55:22 CST 2001, someone using 1Cust27.tnt2.hattiesburg.ms.da.uu.net wrote:
 
On Sat Mar 03 12:46:48 CST 2001, someone using edtntnt7-port-75.dial.telus.net wrote:
 
On Thu Mar 15 14:14:34 CST 2001, someone using 203.93.197.83 wrote:
 
On Wed Apr 18 10:45:38 CDT 2001, someone using proxy-1391.public.svc.webtv.net wrote:
  I have been B-B-Q'n for eons. this JANUARY,O1 I purchased an electric water smoker/grill Model 5030 Electric Combo from MecoCorp.1(800)-346-3256 for about $100.00 F.O.B. destination. This model was recommended by COOK' IllUSTRATED in their 1998 issue. The features of this model far outdo other brands.I need electric (only) smoker receipes.
On Sat May 12 06:53:00 CDT 2001, someone using dragonfire4.delta.com wrote:
 
On Tue May 29 14:05:45 CDT 2001, someone using 24.66.30.90 wrote:
 
On Tue Jun 12 11:33:01 CDT 2001, someone using ppp-65-88-157-202.mclass.broadwing.net wrote:
 
On Tue Jun 26 18:04:39 CDT 2001, someone using ppp171.rosenet.net wrote:
  I have an stainless steel Brinkman electric smoke cooker I would gladly sell CHEAP! The door is too small to add chips and it has no heat control. If I could find a theromstat or reostat I might be tempted to use it again?
On Fri Jul 06 20:38:34 CDT 2001, someone using spider-mtc-tf062.proxy.aol.com wrote:
  I need to find a replacement element for my Brinkman electric smoker. Any on know where I might find two or three? Please reply to tomdlaw@hiwaay.net
On Sat Jul 07 10:34:27 CDT 2001, someone using 1Cust110.tnt5.daytona-beach.fl.da.uu.net wrote:
  I use the Brinkman Electric water smoker and my BBQ is as good as the commercial product that is sold locally in the restaraunts around here and oftentimes much better! This is a real easy unit to use and is great for beginners!...I have found the following tips may help you: 1) Dedicated electric circuit. Don't run this on the same circuit as lets say your pool pump or water sprinkler pump as it will slow down your cooking 2) Don't use an extension cord if at all possible or your cooking times will be much longer. 3) Spray racks with cooking spray or oil for easier cleanup. I have been doing this and the cleanup is much easier with SOS pads. My racks are still gleaming stainless steel. 4) Line water bowl with aluminum foil for easier cleanup of the water bowl. 5) Don't overdo it on wood. You might be surprised on how little wood you need to get a wonderful balanced flavor. 6) Apply mopping sauces or barbq sauce the last hour of cooking and you will have a wonderful finish on the cooked meats.
On Sun Aug 05 16:01:10 CDT 2001, someone using proxy2-external.danvil1.il.home.com wrote:
 
On Mon Aug 20 13:17:59 CDT 2001, someone using 64.107.162.131 wrote:
  I bought a brand new electric Redi-Smoke Smoker (circa 1970's, lime green) at a booth in the Chicago Canal Street market this past weekend. No instructions... any ideas?
On Thu Aug 23 08:48:36 CDT 2001, someone using 12.32.245.98 wrote:
 
On Sat Sep 01 08:38:09 CDT 2001, someone using spider-wd033.proxy.aol.com wrote:
  I just love my electric smoker. It does such a great job vs the old charcoal grill. I do a large turkey each year at Christmas and it comes out delicious and beautiful.
On Wed Sep 05 10:35:25 CDT 2001, someone using spider-ntc-tb044.proxy.aol.com wrote:
 
On Sun Sep 09 16:26:53 CDT 2001, someone using 63.173.139.167 wrote:
  I have a foreman grill and would just like to know the grilling times for certain cuts of meats
On Sun Sep 30 22:21:22 CDT 2001, someone using dialup-64.154.141.98.Dial1.Phoenix1.Level3.net wrote:
  I just bought a Meco 5030 electric water smoker at my neighborhood Goodwill store for $20! It's brand new / never used. All parts accounted for; however, no instructions. Help!
On Thu Oct 11 18:16:11 CDT 2001, someone using spider-wq042.proxy.aol.com wrote:
  I just finished smoking a load of silver salmon on my Brinkmann Electric Smoker. I love the unit. It's easy to operate, gives consistent results, and is a quality product. Caught the salmon in Alaska, wife got me the Brinkmann at Sears. I'm glad to hear so much praise for this product.
On Mon Oct 29 11:56:37 CST 2001, someone using cld-oh3c-83.rasserver.net wrote:
  I have recently purchased a Char-Broil Electric Water smoker and have had very good results with it. First thing to do though is get a REAL temperature gauge. If you are interested in a easy to use and inexpensive smoker ($69), it can produce decent results.
On Tue Oct 30 18:46:50 CST 2001, someone using spider-te022.proxy.aol.com wrote:
  I just purchased a Old Smokey smoker. I've been using a Brinkman water smoker but wanted something with a thermostat so I can control better. Has anyone had any experience with the full size Old Smokey. Any help or tips would be appreciated. E-mail address: mikeyg1@aol.com
On Sat Nov 10 12:45:32 CST 2001, someone using islandtelecom73-132.islandtelecom.com wrote:
  I,am amazed by the number of folks that posted a review of the various makes and models of smokers But not one mention of the very best smoker presenty on the maket today by the name of BRADLEY built in British Columbia .
On Wed Nov 21 12:44:04 CST 2001, someone using ss12.bluebird.ibm.com wrote:
  I have a Brinkman red electric smoker, and I love it. Rub some Salt Lick rub on them babies, put whatever spices I have laying around, an onion, some Dave's Insanity Sauce and a beer in the water pan, throw in a small hunk of mesquite every hour and you have the best ribs ever. My friend from Texas who swears by his wood smoker changed his mind after tasting my ribs. For the best sauce and rub you will find anywhere go to https://www.io.com/saltlickbbq/cgi-bin/Web_store/web_store.cgi
On Sun Nov 25 18:48:40 CST 2001, someone using dialup-199.rosenet.net wrote:
 
On Sun Nov 25 18:53:51 CST 2001, someone using dialup-199.rosenet.net wrote:
  I have an electric smoke cooker with which I tried to smoke jerky. I canabilized it by putting the element inside a 2' x 4' x 3' plywood bldg. I now am being asked to smoke salmon & venison for others as it works especially well without fuss.
On Tue Dec 04 18:37:06 CST 2001, someone using AC88B0F0.ipt.aol.com wrote:
 
On Tue Jan 22 18:48:41 CST 2002, someone using dsluser0037.planetkc.com wrote:
  I have had Redi-Smok which has cooked the Christmas turkey for the last 20 years. The only time I had trouble with it was when I tried to use it outside in 15 degree weather. I either put it inside a cardboard box or in the basement or garage now. It consistently gives very tasty, moist, fall off the bone results. A single brisket takes about three hours to cook. A 20# turkey will take six to seven. It depends on the ambient temperature. I think the unit gives the results it does because the lid seals tightly trapping all the smoke and heat at the top. Today after 20 years the bottom rusted out. I might consider another brand only if it sealed at the top.
On Tue Feb 19 06:22:44 CST 2002, someone using host62-7-109-44.in-addr.btopenworld.com wrote:
  i bought a estia electric grill which we use indoors or outdoors winter or summerfor 69.95 i won't use anything else obtainable from product place ltd
On Sun Feb 24 00:52:04 CST 2002, someone using spider-wj013.proxy.aol.com wrote:
 
On Fri Apr 05 21:05:50 CST 2002, someone using spider-ntc-tc063.proxy.aol.com wrote:
  Just reviewed all your reviews. I have purchased a Char-Broil elctric smoker(1675 watts. Very few mention Quantities and type of meat.I plan to smoke 25 lbs of prime ribs on end (15" 2 each racks.at 18-24 hours. any suggestion or corrections?
On Thu Apr 11 23:36:30 CDT 2002, someone using lsanca1-ar19-4-46-069-201.lsanca1.vz.dsl.genuity.net wrote:
  Sounds Like an I-D-TEN-T Error......ID10T
On Fri Apr 12 18:15:35 CDT 2002, someone using 1Cust185.tnt1.phoenix2.az.da.uu.net wrote:
 
On Thu Apr 18 12:02:25 CDT 2002, someone using spider-mtc-tb012.proxy.aol.com wrote:
 
On Thu Apr 18 12:52:28 CDT 2002, someone using 207.50.89.81 wrote:
 
On Fri Apr 26 18:21:18 CDT 2002, someone using 63.243.55.144.atlantic.net wrote:
 
On Sun Apr 28 12:35:33 CDT 2002, someone using njc1-01-31.dial.eclipse.net wrote:
  gh
On Mon Jun 03 13:06:23 CDT 2002, someone using 207.191.46.214 wrote:
  I am struggling with my Redi-Smok. I've done three briskets now and they are very tough. I need to know how to make this fork tender brisket everyone is talking about. Cooking times and temperatures would help. The instruction/recepie booklet is not much help. Thank you, kschroeck@cox.net
On Tue Jun 04 00:14:16 CDT 2002, someone using A010-0051.SKT3.splitrock.net wrote:
 
On Mon Jul 01 19:05:39 CDT 2002, someone using pine-cs01-t50.ctaz.com wrote:
  I've had a Bradley Smoker (home model) for about 6 months. It's not a bad unit, very easy to use, and produces (with practice) outstanding brisket, butts, ribs, etc. The only real problem is that Bradley, a Canadian company, doesn't really seem to understand what barbecue is all about. The limited recipes they offer oversmoke just about everything, probably to help sell their bisquettes (smoke-producing compressed wood chips). Still, the final product is every bit as good as a good wood-fired or charcoal barbecue with a lot less work. You won't get a natural smoke ring, but you can always improvise.
On Wed Jul 03 18:39:21 CDT 2002, someone using adsl-67-39-20-179.dsl.dytnoh.ameritech.net wrote:
  CHICKEN TEMPS - 150 F for white meat, 165 for dark meat. Not a degree over. Juices run clear and I've spent no time in the hospital. Absolutely the best tip I ever recieved from the American Royal Champions. Wdouglasc@ameritech.net
On Thu Jul 11 17:18:54 CDT 2002, someone using 41.atx.com wrote:
  Ok, I just somehow got an electric smoke and have no idea how to use it. It is a grill / smoker combo unit but I do not know the make and model. It is at my shore house. I was wondering if they are all similar and if someone could help me by letting me know how to smoke a turkey. kimberly.quinn@atx.com
On Wed Aug 21 11:54:54 CDT 2002, someone using 66.54.210.2 wrote:
  I have had a Brinkman Electric water smoker for just over a year. I have yet to be disappointed. Love the ribs and pulled pork, as well as brisket and chicken. For long smoking times, you just need to remember to refill the water bowl, or the temps will rise to high.
On Mon Nov 18 09:51:24 CST 2002, someone using dialinc123.qconline.com wrote:
 
On Mon Nov 18 09:52:48 CST 2002, someone using dialinc123.qconline.com wrote:
  Very informative, helpful information.
On Mon Nov 18 09:53:34 CST 2002, someone using dialinc123.qconline.com wrote:
  Very informative, helpful information.
On Thu Nov 28 19:03:07 CST 2002, someone using cs28148-204.satx.rr.com wrote:
  Can anyone else give me any comments on the Bradley electric smoker? I am considering one but want to be cautious.
On Fri Nov 29 10:59:14 CST 2002, someone using pool-209-128-156-150.for.ipa.net wrote:
 
On Thu Dec 05 09:33:57 CST 2002, someone using 63-192-25-132.steelhorseautomotive.com wrote:
  I have used charcoal smokers and I now use a gas smoker. I may one day use an electric smoker but it all boils down to one thing... if you love to cook the food will feel the passion and come out good everytime. Its about 90% cook and 10% grill, in my opinion, that determines how good the food is.
On Tue Dec 10 14:35:33 CST 2002, someone using 207.235.147.100 wrote:
 
On Mon Dec 16 21:32:37 CST 2002, someone using dpc6682009032.direcpc.com wrote:
  My son bought me a RediSmok Electric Smoker about 2 years ago and it is, by far, the most useful gift I've ever received. I've smoked turkeys, salmon, pork loins, chickens and all kinds of fish in it. I use it at least once a week. The slow cooking makes the meat tender while the water in the bottom pan keeps everything moist and delicious. The smoke give the food marvelous flavor without adding salt. The pan drippings make wonderful gravy - if you like the smoke flavor and we do.
On Wed Dec 18 07:53:59 CST 2002, someone using host-209-214-192-220.mem.bellsouth.net wrote:
  how exactly does one make this plywood smoker? any ideas// email is// angelamarie43@yahoo.com/// please thanks
On Tue Dec 24 20:51:49 CST 2002, someone using 66-178-143-33.dialup.rsbgor57hg3.rio.com wrote:
  I gave up on my Brinkman smoke cooker and purchased a "Smokin' Tex", nearly identical to the Cookshack "Smokette ii". As I could not smoke jerky or salmon well due to very poor vent I cut a 3" hole in the top and installed an adjutable vent alongside the one it came with and now enjoy the finest smoked jerky and salmon ever, after a little practice. When steam abates remove meat.
On Fri Dec 27 00:38:33 CST 2002, someone using adsl-63-202-179-138.dsl.snfc21.pacbell.net wrote:
  Foremen grills stink - they don't get near hot enough to cook steak right - foremen is garbage and anyone who likes meat that it cooks is a pink commie fag!
On Sun Dec 29 18:52:35 CST 2002, someone using cache-df04.proxy.aol.com wrote:
 
On Thu Jan 02 19:09:14 CST 2003, someone using cache-df04.proxy.aol.com wrote:
  ABOUT 20 YEARS AGO I WAS GIVEN A REDI-SMOK ELECTRIC SMOKER MODEL 650-3 AND AFTER 10 YEARS OF USE I PUT ON A NEW BOTTOM. THIS CHRISTMAS THE SIDE HAS RUSTED.IT IS GREAT FOR TURKEYS AND BRISKET (HINT WASH MEAT/POULTRYWITH WATER ,DRY WELL AND COAT WITH KITCHEN BOUQUET,SALT AND PEPPER TO SUIT)PUT IN THE REFRIGATOR FOR A COUPLE OF HOURS,PLUG IT IN AND THE COMPLIMENTS WILL COME.I'LL BUY A NEW ONE.
On Wed Jan 08 21:16:22 CST 2003, someone using 0-2pool78-170.nas3.augusta2.ga.us.da.qwest.net wrote:
  I LIVE IN THE SOUTH AND IF THERE IS A WAY TO COOK MEAT--THEN I KNOW ABOUT IT. AFTER MANY YEARS OF REJECTING THE ELECTRIC SMOKER, I NOW LOVE IT. I WAS GIVEN A BRINKMANN ELECTRIC SMOKER SIX MONTH AGO AND WITH HESITATION AND LOATHING TRIED A DUCK AND A FRESH HAM ON IT. SURPRISE. I COULD NOT TELL THE DIFFERENCE IN FLAVOR. IT COOKED EVENLY AND QUICKER DUE TO THE EVEN AND CONSTANT TEMPERATURE. CHARCOAL DOES NOT COOK AT A CONSTANT TEMP. JUST PLUG THE BRINKMANN IN AND LEAVE IT. NO BABYSITTING THE CHARCOAL FOR ME. BESIDES, AS ANY PRO KNOWS, IT IS NOT THE HEAT SOURCE, BUT THE MARINADE OR WOOD USED IN THE SMOKE. BRAVO BRINKMANN.
On Thu Jan 09 09:27:03 CST 2003, someone using e5c.opsb.net wrote:
 
On Sat Feb 15 23:13:22 CST 2003, someone using cache-rc06.proxy.aol.com wrote:
 
On Thu Mar 20 12:45:07 CST 2003, someone using dfw-gate3.raytheon.com wrote:
  I have the Cookshack Smokette II, as several others on this thread. I concur. Easy, accurate, great "Q". I'll admit it sounds a little expensive but you'll hand it down to your children. It really IS built like a tank.
On Mon Apr 21 06:45:40 CDT 2003, someone using cache-dc07.proxy.aol.com wrote:
  I use a Luhr-Jensen Big Cheif electric smoker for cooking beef jerkey and fish to perfection.I also have a red Brinkman eletric smoker-grill for cooking turkeys,chicken and ribs,the brinkman gets too hot for jerkey.Eletric is the way to go less hassle.


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