my Mak pellet smoker takes around 14 hours to smoke 2 butts
I wish I bought an electric one now,
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I’m no expert, but I like the electric smoker with remote thermometer and alarm!
my Mak has outlet for 3 remote thermometers with alarm for time and temperature. I only bought 2 thermometers as I only smoke 2 hunks of meat at the same time.Ribs and fish does not need thermometer.
For 300 dollars, one can buy an optional Mobile which allows you to operate your grill using any device with a web browser. Change and set grill temperatures, set meat probe alerts, receive text or email notification alerts anywhere, anytime.
However, I still think yours look much better for smoking in such a short time. Al at less than 30 min Can’t beat that!!
Well the pictures were taken, but I didn’t eat until “later” (pictures 3 and 4) .
I don’t know that this is any faster, but it let’s me relax a LOT in between, compared to au natural.
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wonderful left in smoker with other meat that are being smoked. Better than in the grill.
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Great idea! I used some of them when I smoked my Conchita Pibil last weekend.
I left them in the smoker for a long time, not just an hour or so, perhaps much much longer and ti was really excellent!
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Unpeeled I guess. Did you eat them unpeeled as well? Do you know what temp?" Where they still flexible?
I think I’m going to to try this with the rest of the green ones. I found this about smoking red ones, but I’m making jelly from those.
Doing it!
Using these directions so far…
Kelli’s Kitchen-HOW TO SMOKE PEPPERS THE EASY WAY
I might try the last of the paste tomatoes too!
Thoughts?
I was smoking pork loin with bourbon brown sugar following Steve Rachlin’s recipe. Also did double smoked potatoes and peaches as well. Because I had some poblano, I threw it in, skin and all. Recipe for the potatoes are one and half hour but I wanted to have that crisp skin and remember smoking it a little bit longer , just left the poblano in as well I took the poblanos out, placed them in a brown paper bag for a few minutes and peeled the skin off. It was very good.
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you must have an electric smoker I have a MaK Pellet smoker so unless I am smoking meat or fish, I do not smoke vegetables It is too much a hassle for me. Wish I bought an electric one
I bought a small electric “Smokin Tex” two years ago. I felt wretched when I took “the easy way out”, and it needs additional parts to do a “cold smoke”, or veg, but I do like it!
About one hours in on the green poblanos, and just added the tomatoes.
The Smokin Tex is a Cookshack knock off
I use a tin can soldering iron method for cold smoking but a A-Maze-N cold smoke devices are simple and don’t cost a lot
Ahh! I knew it was a knock off, but can’t remember of what.
(ETA , I was thinking of “Smokin it”)
I will look for a-maze-n cold smoke stuff, assuming that if it is a knock off, it is well deserved!
FWIW, I don’t mind paying for r and d.
Fwiw, cabelas (now owned by bass pro) has a nice vertical water smoker that’s electric. This is what I have been using for over 15 years. I just got my second one 3 years ago as the first just wore out over time. I highly recommend one and around Xmas you can them on sale and sometimes get free shipping too.
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Nice! I usually try to get whole salmon and steak them. I also like the fatty belly part and to me the skin attached gives it more flavor. What kind of wood?
Apple
I am just about to smoke some "pork short ribs" on which I have had salt and a BBQ rub for the minimum (in the recipe) four hours. Assuming a 4-6 hour smoke, dinner will be late!
I might just wait until tommorow, and wondered in the science of rubs, particularly when smoking, when does a salted rub ( or dry-brine? 
) start to make a difference, and when is too long?
I didn’t find anything yet using Google, but I am just getting started.
Napoleon says this about “adding seasonings/rubs at the same time or after you dry brine”.
“You can add seasonings/rubs at the same time or after you dry brine. Keep in mind that other seasonings will not penetrate into the meat like salt but will stay on the surface.”
Bradly Smoker seems to be saying a rub is at least partly for texture.
Serious Eats on pre-salting smaller cuts, like a steak
I’ve read smoke stops getting absorbed (or smoke ring doesn’t get bigger?) after a certain amount of time or temp. Is that right?
And from reddit, if you dare…
I did 3-2-0.5 and the temp was about 190f.
Notice the dark and light meat! Does that tell us where this cut comes from? I’ve read different things.
This article on Serious Eats says;
“Containing a mix of light and dark meat, country-style pork ribs braise well,”
I think its loin and shoulder.
Tasted a tiny bit and it was good, but the light meat was a bit dry. I liked the dark meat better.
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