Don't worry - It's electric

Post #275,233 by crazy 12/8/06 10:44:06 PM Reply	Don't worry - It's electric [link\|http://store.barbecue-smoker-grill.com/goelsmandgrr.html\|http://store.barbecu...goelsmandgrr.html] I just went out and bought a brisket. Chopped up an onion, put it in a bowl with lemon juice, red wine vinegar, and lot of olive oil and assoted meat spices. Rubbed it all over, wrapped it in saran wrap, put it in the fridge. Tomorrow I'll rub more spices and smoke it for 6 hours (or so). Mmmmm
Post #275,240 by tuberculosis 12/9/06 12:24:01 AM Reply	Yabut, its job is to burn wood very slowly to produce flavored gas through partial combustion of wood. What do you suppose a major constituent of that smoke is? Look, here's the [link\|http://72.14.203.104/search?q=cache:9vxr11bzZtcJ:www.masterbuilt.com/pdf/manuals/old%2520site/gmes.pdf+electric+smoker+carbon+monoxide&hl=en&gl=us&ct=clnk&cd=10\|manual] for a comparable product - it starts with dire warnings about CO dangers. [link\|http://www.blackbagops.net\|Black Bag Operations Log] [link\|http://www.objectiveclips.com\|Artificial Intelligence] [link\|http://www.badpage.info/seaside/html\|Scrutinizer]
Post #275,277 by crazy 12/9/06 11:46:39 AM Reply	Don't worry, be happy This "smoker" is almost more of a steamer. The bottom is filled with lava rocks, with the heating element snaking around. You use about a double handful of wood chips. You soak them in water. You place them on the lava rocks, a few on the element to get a quick burst of smoke. There is a huge bowl of water hanging under the bottom grill. You place your meat on either grills. You plug it in. As the element warms up, and wood resting on it flares up. It heats the rocks and the water. The rocks heat the remaining wet wood. The wood evaporates off the water, and then slowly burns. I meant slowly. 90% of the wood is unburned when done. The smoke mixes with the steams and swirls around. Sure, it all leaks out in the end, but it does not have a continuous stream of burning wood and smoke that a real smoker would. A small amount is concentrated in the smoker for an extended period. I only started off with a double handful of wood, and I'm only combusting around 10%. And yes, my garage is VERY drafty. I'm safe.
Post #275,352 by crazy 12/10/06 12:42:33 PM Reply	Did the brisket last night After 6 hours in the smoker it was getting a bit dry. The top layers of chopped onions was nicely crisped, and most of the fat had melted away. I took it inside, wrapped it in tin foil. I had the water pan that was filled with drippings and some water, so I poured it right in. 250 degree oven for another 1.5 hours. Took it out, was a bit tough. Oh well. Then I had it for breakfast today. It had softened up nicely. And tasted much better as well. I was worried that the wine vinegar would overpower it, but it adds the perfect edge to the flavor. I took the drippings, removed the fat, put a bit of salt and pepper, and boiled it down until it was about 1/3. The perfect sauce. I figure I'll get about 8 meals total based the amount I eat per sitting, which means a 5 lb brisket which cost me $25 will feed me at $3.125 per meal. I'm loving this thing.
Post #275,353 by boxley 12/10/06 12:54:07 PM Reply	make some jerky next time slice the brisket paper thin along the grain. Sea Salt Pepper garlic powder. Yum thanx, bill Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 51 years. meep reach me at [link\|mailto:bill.oxley@cox.net\|mailto:bill.oxley@cox.net]

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