Got an electric smoker for Christmas. Don't know what to do with it. Any recipes?

Smoky Ribs:
Rub ribs with Steak seasoning and onion powder (or favorite dry rub).
Put ribs on a rack in a deep cake baking pan, with 1" water, cider, or sherry wine under the rack, and cover the pan with foil, leaving 1" gap at ends. Keep foil off ribs.
Set temp for 250 deg for 3 hrs. Add water if drying out. Use hickory bark strips in heater pan, add every hr. Turn every hour, recover.
Brown ribs in countertop oven, or on grill, at 450 deg for 30 min, add bbq sauce for last 10 min.
Same technique for a pork shoulder, except smoke for 10-12 hrs at 250, no browning needed.

Thanks for the recipe. sounds good, except that you NEVER, ever, put sauce on ribs -- or brisket - it's a South Texas thang!

Hickory bark strips ?? or hickory wood ? Easy of course to get the strips if you have a shag bark hickory tree !

You don't specify which one you have, and there are several, but here goes...

I had(my brother took it and I will never see it again!) a Bradley electric smoker. I took pork loins or pork ribs and rubbed with either Emeril's Essence or something called Meathead's Memphis Dust; both recipes are available on the 'net. I put the meat in the smoker and set the temp to 250, started the biscuit feed (mesquite biscuits) and walked away. Four hours later it was time to eat. Flavorful and tender!

Yes! Bark strips! Got that idea from an electrician on a construction job, that used them for smoking hams from his farm pigs. Concentrated flavor. Also useful on the gas grill, for giving a smoke flavor. Please note, Texan, I said sauce only last 10 min. I made non-kosher pastrami from boar belly, using garlic, black pepper, coriander seed, quick cure mix, and after curing for 3 days, smoked for 4 hours, then steamed for 2 hrs. Belly was too lean for bacon.

Used one this weekend to smoke oysters.
Shuck the oysters
Place the oysters on the half shell on a holey pizza pan
place melted butter with a little garlic and parmeasean cheese on each oyster
Smoke them for 15 minutes @ 325-350

Killartist,
Now that sounds good.

Dang, man - I do apologise ~ I haven't been here in a while!

I'll catch up this weekend; assuming I make it through tomorrow!

Hey, lavaca - it looks like the folks have given some great advice ~ my preferred temeprature for smoke cooking is in the 240-degree range, but if it goes 10 degrees on either side of that, it's all good.

I spent years playing around trying to come up with "the perfect rub," and did discover a few good things for specialised projects - but to be honest, for general barbecue, my favourite is from Rich at Mad Hunky Meats at www.madhunkymeats.com. Good stuff, great service.

If you want to try a charcuterie project, this is extremely easy, and tastes like a million bucks:

http://forums.accuratereloadin...9811043/m/2011086861

Smoking temperatures should be low - as if you were making bacon or something similar...this is smoking, not smoke-cooking. Tehy make things such as the AMAZN smoker for this purpose, and it will work in partnership with your electric smoker. I have an AMAZN smoker, and love it for projects like this. Marty at www.owensbbq.com can get you fixed up.

Charcuterie projects usually call for a curing agent of some sort; I prefer TenderQuick from Morton, which is very user friendly and works for any project you will want to try. If you don't have it avaialble locally, hit the Mad Hunky link above and he can send you a clone of TQ that he makes - or send me a PM, and I can send down a little for you to play with.

If you contact Rich or Marty - mention that TasunkaWitko sent you, and they will trerat you right!

Any other questions, just ask ~ it's a whole new, delicious world!

Thanks, Taz.

Haven't had time to play with it yet.