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Unread 01-18-2010, 09:27 PM   #8
is Blowin Smoke!
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Join Date: 06-05-08
Location: Council Bluffs, Iowa
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I don't recall getting any bark with the 1st electric smoker I owned, seems like the smoke just sits on the outside of the meat. I do know that salt/ brine will give a nice smoke ring. I have a Ole hickory CTO which can burn on gas, propane, lump and have even tried charcoal. So far the lump and charcoal gives a better ring, but I've only burned wood chunks in the propane mode for about 5 hrs. After talking with a few BBQ'ers using the gas mode, they smoke for more then 10 hrs. Gas is easy as far as set it and forget. I plan on smoking some pork and brisket this week in the gas mode, I'm shooting for a 10-12 hr smoke and hope to see a nice smoke ring.
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