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But the chinese smoker pressure cookers should be pretty good at driving in smoke flavoring, even if you live in denver, and with minimal wood being consumed Total price with shipping was $133.95. You won't get a bark, but most conventional pressure cooker recipes recommend you sear the meat on the bare bottom of the cooker pot before you add the juicy stuff.

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Lots of us mes electric smoker guys here though so us mes guys can offer some general electric smoker info that may help Picked it up on line from the cunningham's store link on their web sight with a 2 thermometer you can install in the lid For more flavor in your pork butts i have a simple solution that gives amazing results

Hey all, i am sharing a recipe with any of you that have a masterbuilt electric smoker

It really makes for some good pulled pork Applewood smoked boston butt rub 3/4 cup paprika 1/4 cup black pepper 1/4 cup kosher salt 1/4 cup white sugar 1/4 cup brown sugar 2 tablespoons chili. A couple of nice loads

Not to make an ad for little chief smokers, but that is what i use and i get great results with it It is a dry electric smoker Most smokers these days are wet smokers, that actually seem to cook the meat, more than smoking it They don't dry the meat much either

The little chief smoker comes in a cardboard box, that they say you must.

Hi all, i spent quite a bit of time looking into using my new mes 30 analog smoker to make 10 lbs of venison summer sausage (vss) Well after harvesting all of the information on sites like this one i came up with a recipe that was sort of a blend of many Along with writing down the recipe. Cabelas has two dvds on specifically how to use the pro series smoker to do a number of different meals, including brisket, beer can chicken, pork shoulder, and ribs on the bbq one

The other covers smoking sausage and salami Being a da bears kielbasa kind of guy, i really liked the sausage one, although i could have taught the thing myself. This last christmas i picked up a dual door cajun injector electric smoker I wanted to have something to smoke a bunch of fish on during the summer when we catch salmon, ling cod and halibut

It is by far the best at doing this then using any.

(or if there is a conclusive great one for our smoker that would be wonderful) I don't mind beginning the smoking the day before and i wanna do all the necessary steps to ensure an awesome brisket The more specific the better Having suffered with a cheap charcoal water smoker for long enough i looked around for good (cheap) electric smoker

Based on my research i decided to try the old smokey