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Post by Brian on Aug 20, 2010 12:40:45 GMT -5
Hey Guys,
Well I finally got a smoker. Its basically the same one you have Troy, but it doesn't have a door to change the wood and water. It is a Charbroil H2O Electric Smoker. I found it at a garage sale in great shape for $15 bucks. I just have a couple questions. Troy, does your water bowl sit directly on the heating coil in the smoker? Mine does and I thought I might be missing a piece or something. Also, what do you guys think I should smoke first? I want something that is easy to have success with. I was thinking chicken or turkey.
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Post by strippitman on Aug 20, 2010 14:13:11 GMT -5
I was thinking chicken or turkey. That's what I would suggest! Good luck and have fun! Be sure to post some pics, too  |
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Post by Greenedog on Aug 20, 2010 19:25:28 GMT -5
Great find Brian!  My water pan does sit on the heating coil, but it has 3 arms that also hold it for support. I was gonna suggest turkey breast to start. That was one of the first things I smoked and still one of my favorites. The left overs are sooooooo good. |
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Post by Brian on Aug 22, 2010 16:50:08 GMT -5
Do I need to preheat the smoker or do I put the turkey on and just turn it on? If I do preheat it, do I put the water and wood in while its preheating?
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Post by strippitman on Aug 23, 2010 8:03:14 GMT -5
I always preheat the smoker. I don't put the meat in until I have stabilized the temperature that I am wanting to achieve. You'll find that outdoor temperature and wind will be big factors in stabilizing cooking temp. So, everytime you smoke something you will have to make adjustments based on weather conditions.
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Post by Brian on Aug 23, 2010 18:35:26 GMT -5
Thanks Strippitman. Should I have the water and wood chips on the smoker while its preheating? Also, what do you guys usually brine your meat in? Would a metal soup pot be ok or is there something better to use? I'm gonna be smoking a turkey breast on Thursday. Would cherry be a good wood for turkey?
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Post by Greenedog on Aug 24, 2010 19:29:14 GMT -5
Well, I actually don't preheat my smoker. I just put the wood chips in, put the water pan in and fill it, then plug it in. By the time I put the meat on the racks, it's smoking. I put the lid on and within minutes it's up to temp. Ain't electricity great!  For a brine I just use non-iodized salt and add some creole seasoning. I don't use as much salt that is usually called for and soak it overnight in a plastic container. I've never used cherry wood, but I have read that it's fine to use with all meats except seafood. Good luck and let us know how it goes! |
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Post by Brian on Aug 26, 2010 14:37:19 GMT -5
Well, the turkey is smoking. I put it on at about 12:20PM. I checked the water bowl and turkey after 2 hours and everything was going along fine. I'm going to check it again at 4:30. Will post pics when it is done.
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Post by anthonydykes on Aug 30, 2010 16:58:49 GMT -5
how'd it turn out?
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Post by Brian on Aug 30, 2010 18:50:20 GMT -5
not that great but it could have been worse. It turned out pretty dry but had a good flavor to it. MY smoker had a terrible thermometer in it so it was hard to control the temp and my meat thermometor wasn't very good. so before I smoke again, I'm gonna invest in better thermometers.
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Post by Greenedog on Aug 30, 2010 19:55:13 GMT -5
That's what happened to me my first time.  I kept cranking up the heat and it turned out my thermometer wasn't working. Ended up with "salmon jerky." It did taste good though. Better luck next time! I'll try and find the link to thermometer I got off ebay and post it for you. It hasn't let me down yet. |
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Post by Greenedog on Aug 30, 2010 20:07:22 GMT -5
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Post by anthonydykes on Aug 30, 2010 20:08:47 GMT -5
if you go to walmart in the grilling section, they have digital thermometers with the probe and timer. that way you can just stick the digital display outside your smoker, and set the probe inside.
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Post by Brian on Aug 30, 2010 22:29:43 GMT -5
I was looking at one on Amazon that had a probe for the meat and a probe for the smoker and transmitted the info to a screen you can bring in your house or wherever you are. that one on ebay looks pretty good tho Troy.
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Post by Brian on Aug 30, 2010 22:42:20 GMT -5
could you guys recommend a reliable meat thermometer too? I'm gonna get that smoker thermometer that you have Troy. does it fit in where the old one is currently in my smoker?
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My water pan does sit on the heating coil, but it has 3 arms that also hold it for support. I was gonna suggest turkey breast to start. That was one of the first things I smoked and still one of my favorites. The left overs are sooooooo good. 
I kept cranking up the heat and it turned out my thermometer wasn't working. Ended up with "salmon jerky." It did taste good though. 
Just another night at work for me and Monty will be back here again bright and early. 
