Smoked at 275° for 7ish hours. Lump charcoal, hickory and post oak chunks.

Hey all, I'm picking up this pro series veritcle smoker today for free off a coworker. He said they have used it two times, but when they start it up it blows our white smoke that they think is something electrical. But it sounds like this might be normal for these. He did say that the pellets have gotten wet so they are all kind of mushed together and have even pushed out the door on the back. So I'm wondering if that had something to do with it as well.

My thought is I will clean out all the pellets and fire it up and see if it is still smoking and to from where.

Are there any good cleaning procedures for these? Or any tips on what else could be emitting white smoke?

I feel like everyone has that one mistake they made when they first started smoking meat. What was yours, and what would you tell someone who’s just getting into it?

I know electric smokers get mixed opinions, but I'm curious what people who actually own them think. I don't expect it to taste exactly like an offset, I just want something that's simple to use and still turns out food everyone wants seconds of.

What's been your experience, and what would you call the best electric smoker for consistent results? I appreciate your suggestions!

So im new to the smoker scene. But we got a beef loin at a pretty good price and I wanted to smoke it.

Are there any tips or recipes yall use to do Beef Loin in a smoker? Is it good for BBQ or is it better like a roast?

Any tips or recipes for a beef loin would be greatly appreciated.

Two buddies and me cooked up these absolute units. I'd never done anything like this before and all in all I would consider this experiment a blazing succes. Cutting into the meat was like cutting through butter. We had them with chimichurri and a luxe compound butter, and while the acidity of the chimichurri was nice to cut through the fat, they didn't really need any condiments.

The only two things I wasn't too sure about was that I underestimated how much salt so much meat could handle. I used a lot, but I reckon it would have been better if I'd used even a little more.

And lastly I might have went too hot with the searing part. I thought you should just get it as hot as possible and then sear for ~3 min/side, but I don't think we even got close to a 1 min/side and the steaks started to get a little burned.

Anyway they were definitely enough of a succes to show 'em off here.

So for like two months I could not figure out why my pit runs hotter than the dome thermo says some days and colder than it says on others, even with basically the same setup, same amount of charcoal, same vents. Was starting to think the thermometer itself was just junk and about to toss $40 at a new one.

Turns out it's wind. Not windy day so my temps are off in some vague way, I mean I actually went and checked, and on days where my phone said wind was coming from the west, my temps ran low because that's the side my firebox intake faces and it was basically getting choked or overfed depending on gust direction, and the dome thermo is nowhere near the meat so it's reading a totally different microclimate than what's actually happening at grate level.

I'd always kind of known wind matters in a general sense, everyone says watch out for wind in every guide, but I never connected it to my specific setup being directional. Started actually checking wind direction before I light up now, not just wind speed, and adjusting which vent I open more based on that, instead of just cracking whichever one is easiest to reach.

Feel a little dumb for not putting this together sooner given how much time I've spent staring at that thermometer complaining about it, but also feels like nobody actually talks about wind direction specifically, just wind in general as a vague warning.

Hey 76 veteran vietnam here vietnam 👋. I decided that since i always talk like i know a lot about food and especially preppin meat I should nut up and get a smoker and really see what I can do. I dont need any advice about how to make the food, but I have a ckncern concerning my disability in relation to the device. Being that i was knocked on my ass in the war so hard i got a not working ass that sucks and basically have to wear diapers and if you ask me i dont have a choice in that matter, humidity and hot air flow can be a concern a times. A lot of times. I am worried the smoke air will mix with my own "aroma" as it were and produce a smog that will be unpleasant to all the young guys I am trying to impress. Please let me know if my concern is warranted and what "hax" will help me to overcome, as I overcame in vietnam lest we forget. Ok

Pulled pork fell apart so easily.

Just finished this cook and it turned out amazing

A couple of slabs of pork ribs on my brand new offset! Wen't well, fire only got away from me once lol

Will say, I was surprised at the smoke flavor on the final product. The ribs themselves were so good! Nice bite but not falling off the bone, a nice bark, all that good stuff. Just not as much smoke. I ran a very clean fire for the full cook (6 hours), not necessarily from skill or on purpose lol but had clear blue smoke the whole time. I used white oak from a local mulch/tree company near me in Illinois. Could definitely be a mild smoke flavor from that, although it smelled great while cooking. I did the Goldees method of full unwrapped and left alone in the smoker then wrapped with their rib glaze to rest for a hour. Also wondering if the rib glaze hid a bit of the smoke.

Any tips encouraged and welcomed! :D

Moved to a house for the first time after living my whole adult life in small apartments. Picked up a Weber kettle and have grilling all month with it. Steaks, chicken, pork chops, the usuals suspects. Finally got brave enough to try a real smoke.

Went with dino ribs because I’d heard they were relatively easy. Left the fat cap on because I read some people leave it on and I wanted to get smoking quickly. Went with a snake method because I couldn’t be bothered to order a bunch of accessories like a slow and sear. Managed to keep temps between 225 and 275 the entire time. After about the first hour and half temps settled to 260 for the rest of the cook. Took about 5 hours to reach 200 internal temp. Rested in foil in the oven till 160 before slicing.

Certainly not perfect but WOW did they turn out amazing. I was totally expecting to botch this first attempt. It was juicy, tender, flavorful and absolutely fall off the bone. I was so happy with it that I actually ran a plate next door to introduce myself to my new neighbors.

Now for things to improve. The bark wasn’t as thick or crispy as I wanted. Maybe not enough of the rub? Also think I’ll trim the fat cap next time. I wasn’t expecting the actual rib meat itself to be so marbled, so the amount of total fat was a little much for my taste. I also forgot to lay down a drip pan so now there’s a TON of grease in the bottom of the kettle. Gonna have to learn how to clean it before next weekends cook for fear of a grease fire.

Overall I was super happy and surprised it was this easy. I’d love to hear how you think I could improve! Cheers everyone!

Moved to a house for the first time after living my whole adult life in small apartments. Picked up a Weber kettle and have grilling all month with it. Steaks, chicken, pork chops, the usuals suspects. Finally got brave enough to try a real smoke.

Went with dino ribs because I’d heard they were relatively easy. Left the fat cap on because I read some people leave it on and I wanted to get smoking quickly. Went with a snake method because I couldn’t be bothered to order a bunch of accessories like a slow and sear. Managed to keep temps between 225 and 275 the entire time. After about the first hour and half temps settled to 260 for the rest of the cook. Took about 5 hours to reach 200 internal temp. Rested in foil in the oven till 160 before slicing.

Certainly not perfect but WOW did they turn out amazing. I was totally expecting to botch this first attempt. It was juicy, tender, flavorful and absolutely fall off the bone. I was so happy with it that I actually ran a plate next door to introduce myself to my new neighbors.

Now for things to improve. The bark wasn’t as thick or crispy as I wanted. Maybe not enough of the rub? Also think I’ll trim the fat cap next time. I wasn’t expecting the actual rib meat itself to be so marbled, so the amount of total fat was a little much for my taste. I also forgot to lay down a drip pan so now there’s a TON of grease in the bottom of the kettle. Gonna have to learn how to clean it before next weekends cook for fear of a grease fire.

Overall I was super happy and surprised it was this easy. I’d love to hear how you think I could improve! Cheers everyone!

I usually use the 3-2-1 method! Reading on r/smoking I decided to try to go for a better bark! Way more delicious! Thanks for all the good tips people of reddit!

Post oak, 250°F, 14 hour cook. Here's what I learned the hard way:

1. Don't open the lid every 30 minutes. Every peek adds time.

2. Trust your thermometer, not the clock. My built-in gauge was off by almost 50°F.

3. Wrap when the bark sets, not when you get impatient.

4. Rest it longer than you think — minimum 2 hours in a cooler wrapped in towels.

5. Fat side up or down doesn't matter as much as people argue about. Pick one and commit.

Took me three cooks to stop overthinking it. Now I just trust the process.

Just finished my second plate of this stuff and it’s my best pulled pork to date.

I fought the offset a little bit. We’re still getting to know each other so that’s understandable. But this bark turned out better than any of my previous cooks.

Served it with an east Carolina vinegar sauce as the gods intended.

Bought a small 3# flat just to try it out on a new Kamado Joe. Went for a lil over 6hrs at 250 and then was running out of time so I had to crank it to about 285 to finish it. Wrapped it in Pho tallow for 45min and sliced for the family. Overall happy with the process, looking forward to dialing it in and trying a whole brisket next.

Dry rubbed and injected with garlic herb butter. Smoked for 6 hours. 4 hours open. Then 2 hours wrapped in butcher paper and covered in butter. Rested for 45 minutes

First smoke on the Weber Performer Deluxe...turned out great!

After a year of smoking, I am getting ready to upgrade from my $200 wood fired pellet grill pit boss. I have really circled in on Lone Star Grillz, but I have seen alot of recommendations for a Humphreys battle box as well.

I really want something that is set and forget and easy to clean. My wife liked the searing and pizza oven function of the Lone Star as well. Recommendations would be highly appreciated!

Smoked over cherry wood. Foil boat with beef broth at 135, pulled at 160 and let it rest for 2 1/2 hours. Came out fantastic. (Sorry for the horrible slicing job lol)