Recent content by cjr71244

My model 2 stopped working. Light won't turn on, control knob is very hard to turn. Checked the wall power outlet and confirmed I have working power. Mine is the analog controller. Do they sell a replacement controller?

https://www.indiegogo.com/projects/meater-the-only-wire-free-smart-meat-thermometer#/

Hello all, I love this forum! I'm having a BBQ soon and I don't have time to do a lot of prep. what's the simplest thing to smoke that requires as little prep as possible? I'm thinking chicken wings or drumsticks but I'm open to other suggestions. Prefer something I can buy that's already in a...

this is an interesting article that studies the different Brisket Recipes in books and summarizes it all into one final concept. http://www.tmbbq.com/breaking-down-brisket/ It all breaks down to this: Use a smoker, and fuel it with oak or hickory. Rub your untrimmed Select grade brisket with...

Just started my first set of wings ever in my Smoker. Put in one dowel of hickory. Didn't have time to brine them and bought 2 sets of 10 wings from Whole Foods. They had exactly what I was looking for, pre-seasoned wings. One set was Cajun Style, the other BBQ. I don't find many pre-seasoned...

Anyone ever tried to smoke with Pimento wood? I know they use it in Jerk foods in the Caribbean. Seems it's pretty rare in the US and hard to grow but i did find one supplier in Minnesota of all places. Check out the link. I'm anxious to try it...

I have a model 1 and I want to make pulled pork, so what size and what cut of pork should I get to serve 4 people? I read through most of the forums but couldn't find a clear defined process. Suggestions on Rubs and cooking process/times & temps very welcomed. Thanks -Chris

I smoked some johnsonville brats at 225 for about an hour with hickory chunks I soaked in water and they got to 170, turned out kinda grey, going to finish them on the grill also threw half a red onion in there. looks really smokey.

I've been wanting an electric smoker for a couple years now.4 Rivers make an amazing Brisket with a thick bark. I'm trying to replicate that at home. I went even and got the 4 River brisket rub which I believe is just salt, pepper, granulated garlic, a few herbs, sugar and chili powder. Got my...