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Permalink Reply by Bob Hill on April 30, 2009 at 8:38pm

I have a Traeger Wood Pellet Grill that runs on electricity via a 3 position switch, Smoke-Med-High. You can also
buy them with a digital controller that lets you either smoke at 200 deg or goes up from 225 deg to 450 deg. You
can check them out at "traeger.com"...Bob

Permalink Reply by Michael Bruce Winslow on May 1, 2009 at 10:23am

Thank You Bob I have checked out the website. I'm pretty frugal (cheap) and my degree is in electronics engineering so I'm up for the challenge to modify this Brinkman Smoke-N-Grill with a variable heat control. My ultimate goal is to slow cook a tough piece of beef at 122 degrees. I got the idea for this method of cooking from Americas test kitchen. Supposedly when roasted at 122 a natural tenderizing of the beef occurs. Mike

Permalink Reply by Steve Auld on May 1, 2009 at 2:34pm

Mike, I have used that grill and it works great but takes a while, maybe 20-30% longer than a normal smoker. I think the heat is prob at 200 or less in the smoker. Wet yourself some hickory chips and go for it. You can adjust the smokiness of the flavor by adding more chips as the chips stop smoking after a while. Load it up, plug it in and forget it for awhile...works pretty good!

Permalink Reply by Mike Cline on August 6, 2009 at 11:26am

First off some history.. I've been bbqing for about 6 years and almost all on a gas grill. I love my gas grill and have learned to get my ribs "just right" for my preferences. last Christmas my dad bought the Brinkmann Gourmet Electric Smoker (http://www.electricsmokerpro.com/v/vspfiles/photos/810-7080-K-2T.jpg) on sale for $40. It sat in my garage for a long time, still in the box. a few weeks ago was his birthday, so I decided to try out the smoker he gave me (I chose a 9 pound pork shoulder/butt). I must have looked online for 3 or 4 hours looking for tips and tricks for "this smoker" and other electric smokers. There are a lot of conflicting ideas out there to what's "best" so I'm just going to tell you what worked for me my first time. I turned the smoker on for about an hour before i did anything... while it was warming up, I soaked my apple chips (also for about an hour). First I tried just putting the wood chips around the electric element and the sides of the smoker.. after about 40 minutes, that wasn't producing any smoke at all; then i tried putting the chips directly on the element... That made TONS of smoke, but the chips were ash in under 20 minutes. :( then i tried an aluminum pie plate with a few holes poked in the bottom sitting right on the burner and filled that with chips. That worked pretty good. I think next time I'll try wood chunks instead though.

ps. In case you were wondering... I smoked the pork overnight for 9 hours, the put it in the oven (at 200º) for 4 hours uncovered in a shallow dish with the drippings then wrapped it in foil for another hour in the oven. When i finally took it out of the oven, it was just falling apart. Delicious. :) I hope this helps someone!!