Pit Boss Smokers (Lowes)

[KnotRight]

I think that I am going to buy the Pit Boss Electric Smoker from Lowe's. They are $500 and have 820 SQ inches of cooking area (42 hamburgers). The ratings that I have seen are at the top of a 5 Stars chart. I am going to be using it at the lake house and thinking that I will order it on line and have it delivered to the Lowe's up there.
Do you know of any other electric smoker in that price range that I should be looking at?

ALSO, I have never used a smoker and interested in the types of rubs that you use for brisket, pork, chicken, turkey, and rubs. I see a bunch on the shelf at different places but was thinking about making my own (using your recipe).

I am wide open for suggestion on the smoker, what pellets to use as well as different rubs.

 

[pinkbunny]

I bought a cheaper $200 electric smoker. If you are willing to spend $500 for a electric smoker, I'd just go with the Smokin Tex instead.
https://id34137.securedata.net/smok...ager/product_info.php?cPath=2&products_id=305

If you are using ST, you can use chunk wood. If you elect to use the Pit Boss instead, I would use a 12'' Pellet Tube instead of the built in chip smoker they have. One tube is good for 5 hours, instead of reloading the smoker every hour or so.

For pork butts, I like Chris Lilly's recipe.
https://www.virtualweberbullet.com/pork-butt-chris-lilly-big-bob-gibson-championship-injection/

The problem with pellet smokers, from what I have read, is they're a bit too efficient. They burn pellets to get up to temperature, and coast at that, only using more pellets when they drop below the required temperature. Consequently, even though you think you'd be getting a ton of smoke, you aren't. That's why I like the addition of a pellet tube.

 

[Miss Lily]

We have a propane smoker and use wood chips/chunks.

As far as the woods, these have become our go tos:

For fish - alder
For poultry (turkey/chicken) - apple or maple or combo
For duck - cherry or maple
For pork - peach or hickory or pecan or combo
For beef - hickory or oak or mesquite or combo
For lamb - cherry or pecan

Let me know what you plan to prepare and I will send you brine/rub/sauce recipes.

 

[bigfelipe]

I bought a cheaper $200 electric smoker. If you are willing to spend $500 for a electric smoker, I'd just go with the Smokin Tex instead.
https://id34137.securedata.net/smok...ager/product_info.php?cPath=2&products_id=305

If you are using ST, you can use chunk wood. If you elect to use the Pit Boss instead, I would use a 12'' Pellet Tube instead of the built in chip smoker they have. One tube is good for 5 hours, instead of reloading the smoker every hour or so.

For pork butts, I like Chris Lilly's recipe.
https://www.virtualweberbullet.com/pork-butt-chris-lilly-big-bob-gibson-championship-injection/

The problem with pellet smokers, from what I have read, is they're a bit too efficient. They burn pellets to get up to temperature, and coast at that, only using more pellets when they drop below the required temperature. Consequently, even though you think you'd be getting a ton of smoke, you aren't. That's why I like the addition of a pellet tube.

That's the beauty of pellets. They're easy. I think you will find the temp swings on pellet grills are pretty big and that swing helps to promote smoke. You set it for an average temp and it will vary 25+ degrees in both directions as it cycles the pellets into the smoke pot. Unless cooking above 300° I get an absurd amount of smoke on my Traeger. Of course at that point you aren't really smoking, you're baking/roasting. Even then you get a substantial smoke flavor and a ring... At 150-225 or so I can smoke most anything to the bone if I want to without any real effort.

 

[Zbizzle911]

Love my pitboss classic 700. For the $ it’s been great. One thing to make sure of is every other time or after one very long cook vaccum our the inside of it. This will keep from having problems with stuck augers and foul tasting food


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[KnotRight]

When talking to my SIL, he says that he rubs down whatever he is cooking with yellow mustard to hold the rub on the meat. I can not stand the taste of mustard. He claims that after the meat is cooked I will not taste the mustard. What do you use to hold the rub on the meat?

 

[Diablos]

When talking to my SIL, he says that he rubs down whatever he is cooking with yellow mustard to hold the rub on the meat. I can not stand the taste of mustard. He claims that after the meat is cooked I will not taste the mustard. What do you use to hold the rub on the meat?

Mustard or mayo, you aint gonna taste either of em

 

[LeeMajors]

When talking to my SIL, he says that he rubs down whatever he is cooking with yellow mustard to hold the rub on the meat. I can not stand the taste of mustard. He claims that after the meat is cooked I will not taste the mustard. What do you use to hold the rub on the meat?

Mustard

And hes right. you wont taste it

 

[CZfool68]

I think that I am going to buy the Pit Boss Electric Smoker from Lowe's. They are $500 and have 820 SQ inches of cooking area (42 hamburgers). The ratings that I have seen are at the top of a 5 Stars chart. I am going to be using it at the lake house and thinking that I will order it on line and have it delivered to the Lowe's up there.
Do you know of any other electric smoker in that price range that I should be looking at?

ALSO, I have never used a smoker and interested in the types of rubs that you use for brisket, pork, chicken, turkey, and rubs. I see a bunch on the shelf at different places but was thinking about making my own (using your recipe).

I am wide open for suggestion on the smoker, what pellets to use as well as different rubs.

Smokers are like optics, gun belts and holsters. Don’t go cheap. Compare steel, construction and you’ll notice differences. Materials matter.

 

[CZfool68]

When talking to my SIL, he says that he rubs down whatever he is cooking with yellow mustard to hold the rub on the meat. I can not stand the taste of mustard. He claims that after the meat is cooked I will not taste the mustard. What do you use to hold the rub on the meat?

Use just enough mustard to hold the rub. My daughter hates mustard and I use it on ribs, butts and briskets. She’s never even known.

 

[pinkbunny]

When talking to my SIL, he says that he rubs down whatever he is cooking with yellow mustard to hold the rub on the meat. I can not stand the taste of mustard. He claims that after the meat is cooked I will not taste the mustard. What do you use to hold the rub on the meat?

It depends on what you are doing. Mustard is used to hold the rub on when you are doing a short term rub, ie putting it on maybe an hour to a few minutes before you put it on the smoker.

If you put the rub on the day before, and wrap it and put it in the refrigerator, you don't need to worry about using mustard. This will also make it soak into the meat better and remove some of the water, which will make the meat taste better. It will require you to pat down(not dry, studies have shown that smoke adheres to damp meat better than dry meat) before you put it on, especially if you add an inject(no matter how you do the inject, some will weep out).

Personally, I'd just inject then rub the night before, and wrap. I then pat off excess liquid, add some more rub(the wetness will act like the mustard, holding on the rub), and put on the smoker.

http://www.dirtysmokebbq.com/2017/01/meat-smoking-should-i-use-mustard-before-dry-rub.html

 

[KnotRight]

Well I did it. Last weekend I cooked a huge Boston Butt on the pellet smoker. It took longer then I thought because I started it at 200 degrees instead of 225. After doing some reading, I think that you have to have a 25 degree differential between what temperature you want to pull the meat and the cooking temp. Used about 3/4 of a bag of pellets. The end result was great. Next up is a beef brisket. Also, now I am more comfortable leaving the smoker cook over night.........I think

 

[Zbizzle911]

Well I did it. Last weekend I cooked a huge Boston Butt on the pellet smoker. It took longer then I thought because I started it at 200 degrees instead of 225. After doing some reading, I think that you have to have a 25 degree differential between what temperature you want to pull the meat and the cooking temp. Used about 3/4 of a bag of pellets. The end result was great. Next up is a beef brisket. Also, now I am more comfortable leaving the smoker cook over night.........I think

Make sure to vaccum it out good between cooks. This will help it cook better and not have a flame out.


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[KnotRight]

Make sure to vaccum it out good between cooks. This will help it cook better and not have a flame out.


Sent from my iPhone using Tapatalk

Make sure to vaccum it out good between cooks. This will help it cook better and not have a flame out.
Sent from my iPhone using Tapatalk

I did not clean the grill grading after cooking. They had a porcelain coating on the grate. was a littler worried about scrapping would take off some of the coating. I bought a plastic wire brush to scrub the grating off. Maybe even get a wooden board to do the harder work. Also, I need to clean the grease defector with some tin wrap.

 

[Zbizzle911]

I did not clean the grill grading after cooking. They had a porcelain coating on the grate. was a littler worried about scrapping would take off some of the coating. I bought a plastic wire brush to scrub the grating off. Maybe even get a wooden board to do the harder work. Also, I need to clean the grease defector with some tin wrap.

Those wooden scrapers work for the grates. I use a putty knife for the heat shield. Got a small shop vac for under that. I only knock the big pieces off of both.

If you like chicken try split breast. Coat with olive oil and your favorite seasoning. Cook on 400 for 1 hr and enjoy.


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[Geezer]

When talking to my SIL, he says that he rubs down whatever he is cooking with yellow mustard to hold the rub on the meat. I can not stand the taste of mustard. He claims that after the meat is cooked I will not taste the mustard. What do you use to hold the rub on the meat?

I use a little bit of mustard. Just a little will allow you to spread it and get a light coating on the meat. Apply the rub and you're ready to cook. You'll never guess that there's been mustard anywhere near the meat.

 

[Jeppo]

I use a little bit of mustard. Just a little will allow you to spread it and get a light coating on the meat. Apply the rub and you're ready to cook. You'll never guess that there's been mustard anywhere near the meat.

We’ve got two thick poke chops sleeping in the fridge. We coated ‘em with French’s and then the rub. Will be our first time trying the mustard. I hope this isn’t a joke.

 

[Geezer]

We’ve got two thick poke chops sleeping in the fridge. We coated ‘em with French’s and then the rub. Will be our first time trying the mustard. I hope this isn’t a joke.

Would I joke you?
I've never used mustard on Poke chops. Are you going to slow cook them?

 

[Downeast]

I have two Brinkmann electric smokers and wouldn't trade them for anything. They are idiot proof which I really like and can associate with. They run at 225 degrees. Plug in and forget. Pork butts, turkeys, hams, fish, sausage, all turned out great. I use all kinds of wood (pecan, various fruit, alder)., even pellets but I prefer real wood over ground up and glued (plywood?) pellets.

I think Brinkmann is out of business though.

https://www.homedepot.com/p/Brinkmann-Gourmet-Electric-Smoker-810-7090-S/100606040

 

[Jeppo]

Would I joke you?
I've never used mustard on Poke chops. Are you going to slow cook them?

We “prepped” ‘em yesterday around noon and I was looking forward to the results tonight.

Now that I read you use mustard, I’ve got ‘em in the sink, scrubbing ‘em with a nail brush.

 

[Mitch Rapp]

I use mustard, too, but only rarely. I make my own little all purpose rub...4:2:1 salt, garlic, black pepper.
Shake it on, pat it in, let sit on a wire rack for 30 min to an hour, depending on the cut, how thick, etc. Let that salt work on the meat and pull out a little moisture. Then shake on and pat in whatever rub you're actually using.