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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-07-2011, 05:44 PM   #1
Phat Matt's BBQ
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Default Electrical Smokers and Sawdust

I've got a question for all of you. Is using an electrical smoker and sawdust that gives no smoke flavor or ring barbeque?
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Last edited by Phat Matt's BBQ; 07-07-2011 at 05:46 PM.. Reason: mis-spelled word.
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Unread 07-07-2011, 06:32 PM   #2
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I don't see why you wouldn't get a smoke ring or smoke flavor if you use an electric smoker and enough sawdust to get the smoke while the meat is cooking.
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Unread 07-07-2011, 06:50 PM   #3
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Quote:
Originally Posted by Phat Matt's BBQ View Post
I've got a question for all of you. Is using an electrical smoker and sawdust that gives no smoke flavor or ring barbeque?
Just to clarify, is this your question?

Should the process be called barbecue when you (a) cook in an electrical smoker that uses sawdust, and (b) the product lacks both a smoke ring and smoke flavor.
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Unread 07-07-2011, 06:52 PM   #4
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Yes, that is my question.
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Unread 07-07-2011, 06:54 PM   #5
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I just had a heated discussion with another bbq joint owner who using this technique and the bbq reminds me of oven baked meat with bbq sauce.....
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Unread 07-07-2011, 06:54 PM   #6
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Oh, that is the question. Ignore my answer then.
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Unread 07-07-2011, 06:55 PM   #7
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Ok, I own 3 electric smokers, 2 of which are Cookshack brand.
I use a chuck of split fruitwood about the size of a golf ball and the food turns out extreemly good.

What type of electric smoker do you have?
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Unread 07-07-2011, 07:02 PM   #8
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I have a cameron stove top smoker that I use on my electric stove. It does produce smoked meats/fish/veggies at what I would consider high heat smokes but no discernable smoke rings though.
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Unread 07-07-2011, 07:05 PM   #9
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I don't own an electrical smoker, I have 2 J&R Oylers and a custom Dave Klose.
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Unread 07-07-2011, 07:06 PM   #10
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I am referring to a bbq restaurant using this technique.
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Unread 07-07-2011, 07:10 PM   #11
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If it doesn't have some smoke flavor, it's not BBQ, regardless of the heat source.

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Unread 07-07-2011, 07:10 PM   #12
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Quote:
Originally Posted by Phat Matt's BBQ View Post
I don't own an electrical smoker, I have 2 J&R Oylers and a custom Dave Klose.
You cannot get the same quality BBQ from an electric smoker burning sawdust that you can get from your high dollar pits.
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Unread 07-07-2011, 07:30 PM   #13
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It could be "argued" that it is BBQ - not much different than a Pellet BBQ using compressed sawdust to form a pellet and electricity to drive the pellets into a fire pot.
HOWEVER the huge difference is that the pellets combust to create the heat source - not an electrical element.

So my vote is NO it is not authentic BBQ because the heat source is electrical - not because of the sawdust.

As always, just my .02
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Unread 07-07-2011, 07:36 PM   #14
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Thank you Tim. That's what I told him.
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Unread 07-07-2011, 07:48 PM   #15
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The restaurant is just doing a slightly modified oven baking IMHO, not BBQ.

There was a big thread on "what is Real BBQ" here:
http://www.bbq-brethren.com/forum/sh...d.php?t=106255
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