[CnD] Smokers

Carlos Taylor cetaylor1 at gmail.com
Sun Jul 10 19:49:10 CEST 2016


I have a MasterBuilt electric smoker.  It has a digital control panel, but it only has 5 buttons.  I have the same smoker Dale Campbell has.  Check out episode 238 of Cooking In The Dark.  He does a very good job of explaining how it works.
> On Jul 6, 2016, at 4:41 PM, Mike and Jean via Cookinginthedark <cookinginthedark at acbradio.org> wrote:
> 
> Which model smoker do you have?  Does it have a dial setting or is it digital?  Thanks
> 
> -----Original Message-----
> From: Carlos Taylor via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
> Sent: Wednesday, July 06, 2016 12:53 PM
> To: cookinginthedark at acbradio.org; Charles Rivard <wee1sman at fidnet.com>
> Cc: Carlos Taylor <cetaylor1 at gmail.com>
> Subject: Re: [CnD] Smokers
> 
> Most times, I smoke at a temperature of 225 to 250, depending on what I’m cooking.  Yes, it does take longer, but you are cooking on low heat.  The old saying, low and slow, definitely applies to smoking.  Actually, my MasterBuilt electric smoker doesn’t go any higher than 275 degrees, much lower than most items cooked in an oven.  Dale Campbell has some archived Cooking In The Dark shows that involve using a smoker.  He describes his smoker, which is the same one I have, and explains the process of preparing whatever he’s smoking.
> 
>> On Jul 6, 2016, at 12:45 PM, Charles Rivard via Cookinginthedark <cookinginthedark at acbradio.org> wrote:
>> 
>> Smoking is also not dangerous.  It is perfectly safe whether the cook
>> is sighted or blind.
>> 
>> 
>> 
>> 
>> If you think you're finished, you! really! are! finished!!
>> -----Original Message-----
>> From: Carlos Taylor via Cookinginthedark
>> Sent: Wednesday, July 06, 2016 9:32 AM
>> To: cookinginthedark at acbradio.org
>> Cc: Carlos Taylor
>> Subject: Re: [CnD] Smokers
>> 
>> I’m not trying to bash your friend, but apparently he doesn’t really
>> know what he’s talking about.  I’ve smoked small quantities of food
>> with no problem.  Smoking is often done for the flavor, not
>> necessarily for preserving.  Additionally, spices and sauces aren’t
>> expensive.  Store bought sauces and spices are quite tasty, although
>> some like to experiment and make their own rubs and sauces, but it by no means has to be expensive.
>> 
>>> On Jul 6, 2016, at 3:57 AM, Kimsan via Cookinginthedark
>>> <cookinginthedark at acbradio.org> wrote:
>>> 
>>> I want to learn how to use a smoker. My friend believes I might have
>>> challenges. I think it's because I'm blind. His comment is below. Not
>>> posting this to bash but maybe a learning experience can begin.  I
>>> suppose there might be books right? Until I locate one, any helpful
>>> tips for a beginner will be appreciated. I plan on getting a
>>> masterbuilt in August, unless someone has other ideas.
>>> Have you ever tried smoked salmon? I cant see you smoking meat
>>> because it is very time consuming. Also i think it is a little
>>> dangerous because of the whole visual aspect. Along with the
>>> ingredients plus special woods special sauces lots of start up cost
>>> there. Now if you had a farm with cows or hunted then yes a smoker
>>> comes in handy as it preserves large quantities of meat.
>>> 
>>> 
>>> -----Original Message-----
>>> From: Carlos Taylor via Cookinginthedark
>>> [mailto:cookinginthedark at acbradio.org]
>>> Sent: Tuesday, July 5, 2016 3:40 PM
>>> To: cookinginthedark at acbradio.org
>>> Cc: Carlos Taylor <cetaylor1 at gmail.com>
>>> Subject: Re: [CnD] Smokers
>>> 
>>> I also have a Master Built electric smoker.  I absolutely love it!
>>> I’ve smoked chicken, ribs, pork chops, turkey, and even brisket.
>>> Just to clarify, a smoker of this type is something to be used
>>> outside, not in the kitchen.
>>>> On Jul 1, 2016, at 7:26 PM, Marie Rudys via Cookinginthedark
>>>> <cookinginthedark at acbradio.org> wrote:
>>>> 
>>>> That's nice.  I don't have room for a lot of stuff in my kitchen.
>>>> But that's OK.
>>>> I am glad that you like your smoker.
>>>> 
>>>> Marie
>>>> 
>>>> 
>>>> 
>>>> -----Original Message-----
>>>> From: Regina Marie via Cookinginthedark
>>>> [mailto:cookinginthedark at acbradio.org]
>>>> Sent: Friday, July 01, 2016 4:24 PM
>>>> To: cookinginthedark at acbradio.org
>>>> Cc: Regina Marie
>>>> Subject: Re: [CnD] Smokers
>>>> 
>>>> I love my smoker. It is a Masterbuilt and I got it off of Amazon.
>>>> Dale recommends it and has many recipes using it on Cooking in the
>>>> Dark. You do not have to open the door to put chips in.
>>>> 
>>>> *smile*
>>>> Regina Marie
>>>> Phone: 916-877-4320
>>>> Email: reginamariemusic at gmail.com
>>>> Follow me: http://www.twitter.com/mamaraquel Find Me:
>>>> http://www.facebook.com/reginamarie
>>>> Listen Live: http://www.jandjfm.com
>>>> 
>>>> 
>>>> -----Original Message-----
>>>> From: Mike and Jean via Cookinginthedark
>>>> [mailto:cookinginthedark at acbradio.org]
>>>> Sent: Friday, July 01, 2016 6:45 AM
>>>> To: cookinginthedark at acbradio.org
>>>> Cc: Mike and Jean
>>>> Subject: Re: [CnD] Smokers
>>>> 
>>>> Hi, I like to use a smoker and I have a few suggestions.  I highly
>>>> recommend that you use an electric smoker with adjustable controls.
>>>> I used to have a digital smoker, however, I lost more sight and
>>>> could no longer use the digital settings.  I bought my adjustable
>>>> smoker at a local Ace hardware store.  It has a dial that controls the heat settings.
>>>> This allows me to place a bump dot at low, medium, and high.   You can
>>>> also find them at Sportsman warehouse Academy Sports,  and maybe
>>>> Bass Pro Shops. My smoker is approximately three feet tall and 18
>>>> inches wide.  It has a locking door.  If you can find one, I
>>>> recommend a smoker that has a loading tube on the side that allows
>>>> you to load chips during the cooking without opening the door.
>>>> Unfortunitely, my unit does not have this feature.
>>>> As for the chips, they can also be purchased from the places
>>>> mentioned above as well as from Lowes home improvements stores.  I
>>>> really like using misquette  chips when cooking chicken.  Apple wood
>>>> chips also work very well with fowl.  When smoking pork or beef, I
>>>> like to use hickory chips.
>>>> If you have any other questions, you can contact me at mjs1981 at sc.rr.com.
>>>> Have a Blessed day.  Mike -----Original Message-----
>>>> From: Dixie via Cookinginthedark
>>>> [mailto:cookinginthedark at acbradio.org]
>>>> Sent: Thursday, June 30, 2016 7:48 AM
>>>> To: cookinginthedark at acbradio.org
>>>> Cc: Dixie <cobaltblueheron at gmail.com>
>>>> Subject: [CnD] Smokers
>>>> 
>>>> Hi all,
>>>> 
>>>> 
>>>> 
>>>> I am looking for some advice on purchasing and using a smoker.
>>>> 
>>>> 
>>>> 
>>>> We catch some fish here during the summer and I thought smoking it
>>>> might be a good idea.
>>>> 
>>>> 
>>>> 
>>>> What should I look for in a smoker?
>>>> 
>>>> What should I avoid in a smoker?
>>>> 
>>>> Where is a good source to get smokers, and the various woods?
>>>> 
>>>> Finally, do you have any tips and techniques to share?  Recipes?
>>>> 
>>>> 
>>>> 
>>>> Thanks so much,
>>>> 
>>>> 
>>>> 
>>>> 
>>>> 
>>>> 
>>>> 
>>>> Dixie
>>>> 
>>>> @-> ~ <-@
>>>> 
>>>> 
>>>> 
>>>> 
>>>> 
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>>> 
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