Thanks for the valuable personal experience that you've had, and the important check points along the way....I'm a complete newbie at this smoke thing, eh? That point about "too much smoke" make sense.In reference to the Masterbilt (I have a cookshack) my BIL has the masterbilt. He was able to produce some excellent results with his. The drawback to the masterbilt is that you do use a little more wood and will need to add some on long smokes.
As far as too much smoke. If you are smoking on any smoker and the smoke is too heavy you are ruining your food. You should just have a little stream of lovely smelling white smoke pouring out. The electric and the traegers take care of this for you.
Load up the smoker, set the temp, grab a bud, and relax.
One thing I can't empahsize enought when smoking is that there is no perfect time as to when something is done! IT's DONE WHEN IT's DONE! Get some temp probes and run them through the vent in the top and pull your items when they are to temp not to someones time! I have literally had identical weight briskets get done 4 hours apart!
The bark is nothing more than the outside layer of the meat that turns almost black and sometimes slightly crunchy. I believe part of it is natural when smoking but a lot of the flavor in the bark is the product of the rub you put on the meat itself. I use very heavy rubs on Brisket and Pork Butt's.Thanks for the valuable personal experience that you've had, and the important check points along the way....I'm a complete newbie at this smoke thing, eh? That point about "too much smoke" make sense.
If you can, would you explain the "smoke ring" and the "bark" as they call it on the finished product. Have read about it, but still not sure?
Your question on "budget"? Still not sure what you meant. I think the price of this smoker seems to be pretty good for an upper ender model.
Yes that mouth type JD is really goooood in liquid form. My first time i had no idea you were only suppose to put in a few pellets, so there was too much smoke. I never got any complaints from the neighbors about too much smoke, but then again i live on a corner house, so the smoke is going out towards the street and up. Thats actually a good question. I'm sure my neighbor to the left does get some smoke here and there. Maybe thats why one day he said to me " Boy, you sure do like to BBQ allot " Lol .. But i don't BBQ that much any more, that is when i purchased my home a few years back, i threw many BBQ parties, lol. The one i purchased has a mini smoker attatched to the right of it, to make even more food, but its optional. I have the same one Joe Harrison has right above, this one rocks !! But i don't have the one on the right, you have to buy it seperately.Thanks for the input to date, Lex...I also understand that the JD sometimes goes in the mouth as well, but in liquid form?
As far as the "smoke"...did others in the area find it annoying? Is there that much smoke? Never had one so far or seen one work.
I hear the draw back to the "charcoal" is the constant need to monitor the amount of bricks/pucks and the varying temps...true?