duckjockey
MemberGot rid of the matchlight.
- Joined
- Aug 19, 2015
- Location
- Redmond, Oregon
Greetings from central Oregon,
It's so smokey in these parts one might be able to hang a brisket outside and get some genuine smoke flavor, but I won't try it. Instead, I'm spending hours researching various smokers to replace my Vidalia grill, a gasser which I use with charcoal as an indirect smoker. It works, but I might as well be babysitting a stick burner, and the results are less than stellar.
What I'm torn between as a replacement is a Smokin-It electric, a Rec Tec pellet burner, and a Humphrey's charcoal burner. There are limitless people who will swear by each of these choices, and it's impossible for the layperson to decide without testing each of them. So, I'll repeat a post I put elsewhere and see if there are any knowledgeable members, or anyone to take up the challenge:
The scientist in me would LOVE to do a controlled test between three different kinds of smokers: Electric, Pellet and Charcoal. There is so much discussion on which type of smoker produces the best Q, that someone needs to do this. Alas, I don't have the necessary equipment, but maybe someone out there does. Here is what I would suggest:
One or two types of meat are chosen: Baby Back Ribs and Pork Butt, for instance.
One each of the three types of smokers is chosen: Smokin-It electric, Humphrey's charcoal, Rec Tec pellet, for example.
Each smoker is properly seasoned.
Meat and smoker temp probes are used.
Rubs and marinades, etc., are identical.
The smokers are readied according to mfg's directions. For instance, the meat is put in a cold Smokin-It electric smoker, but the others are heated.
The temperature is brought to and kept at the same level, say 225F.
It is kept there until the meat in each smoker reaches the same temperature.
If additional treatment is used, like the Texas Crunch, it is identical for all meats.
Once the meat is judged done, rested, and ready to eat, it is cut, prepared and labeled by a third party to present to the taste testers.
Ten testers will be blindfolded, and will sample meat from each smoker, judging it on flavor, moisture, and tenderness (and maybe other things).
The results will be compiled and presented in the smokingmeatforums.
Any takers?
Duckjockey
It's so smokey in these parts one might be able to hang a brisket outside and get some genuine smoke flavor, but I won't try it. Instead, I'm spending hours researching various smokers to replace my Vidalia grill, a gasser which I use with charcoal as an indirect smoker. It works, but I might as well be babysitting a stick burner, and the results are less than stellar.
What I'm torn between as a replacement is a Smokin-It electric, a Rec Tec pellet burner, and a Humphrey's charcoal burner. There are limitless people who will swear by each of these choices, and it's impossible for the layperson to decide without testing each of them. So, I'll repeat a post I put elsewhere and see if there are any knowledgeable members, or anyone to take up the challenge:
The scientist in me would LOVE to do a controlled test between three different kinds of smokers: Electric, Pellet and Charcoal. There is so much discussion on which type of smoker produces the best Q, that someone needs to do this. Alas, I don't have the necessary equipment, but maybe someone out there does. Here is what I would suggest:
One or two types of meat are chosen: Baby Back Ribs and Pork Butt, for instance.
One each of the three types of smokers is chosen: Smokin-It electric, Humphrey's charcoal, Rec Tec pellet, for example.
Each smoker is properly seasoned.
Meat and smoker temp probes are used.
Rubs and marinades, etc., are identical.
The smokers are readied according to mfg's directions. For instance, the meat is put in a cold Smokin-It electric smoker, but the others are heated.
The temperature is brought to and kept at the same level, say 225F.
It is kept there until the meat in each smoker reaches the same temperature.
If additional treatment is used, like the Texas Crunch, it is identical for all meats.
Once the meat is judged done, rested, and ready to eat, it is cut, prepared and labeled by a third party to present to the taste testers.
Ten testers will be blindfolded, and will sample meat from each smoker, judging it on flavor, moisture, and tenderness (and maybe other things).
The results will be compiled and presented in the smokingmeatforums.
Any takers?
Duckjockey
