dehydrators smoker and dehydrator with the best bang for the buck!

It's hard to get a smoke ring on meat with electric and nothing beats wood for taste. Electric will be a milder smoke. The vertical type smokers like WSM, ECB, and UDS are pretty easy to control. With the minion method you can smoke a long ass time too. I think in a UDS you can burn 10 hours without adding charcoal! Offset smokers are harder to control.
 
The Hot Pepper said:
It's hard to get a smoke ring on meat with electric and nothing beats wood for taste. Electric will be a milder smoke. The vertical type smokers like WSM, ECB, and UDS are pretty easy to control. With the minion method you can smoke a long ass time too. I think in a UDS you can burn 10 hours without adding charcoal! Offset smokers are harder to control.
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thats good to know, so then i will try to find an ugly drum to make into a smoker. 
what about building one out of wood, with a metal burn pit at the bottom?  i have an old 2 gallon air tank just sitting around that i could use as the heat/smoke chamber and if i cut the end off i can have the wood smoke house sitting directly above it?
LUCKYDOG said:
I was looking at the bullet smoker and your HD doesnt have one - You can always do a UDS (Ugly Drum Smoker)
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yea the canadian home depot lacks something to be desired compared to the american!
i cant even get rolls of black or clear plastic up here, i wanted to build a greenhouse but id have to order the sheet of plastic i need from the states  :mope:   
and that can be pretty expensive on its own
 
magicpepper said:
thats good to know, so then i will try to find an ugly drum to make into a smoker. 
what about building one out of wood,
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:shocked:

Pretty sure that is not a good idea. ;)

(Seen wood cold smokers... but not no no no for smoking...)
 
i was asking cause of this video i found. i thought it was a decent idea and it would solve the $$ issue
 
https://www.youtube.com/watch?v=VSe-9Mt4itI
 
The Hot Pepper said:
It's hard to get a smoke ring on meat with electric and nothing beats wood for taste. Electric will be a milder smoke. The vertical type smokers like WSM, ECB, and UDS are pretty easy to control. With the minion method you can smoke a long ass time too. I think in a UDS you can burn 10 hours without adding charcoal! Offset smokers are harder to control.
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The key to getting a smoke ring with electric is to make the temp drop often in first few hours to force the smoke or have an add-on smoke generator like I do that provide 6 hour of smoked wood chips per load! I 100% agree however, my Weber trumps the electric but for pods I think the Weber is overkill. 
 
magicpepper said:
yea i am craving a Tennessee style pork loin, smoked low and slow 
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Interesting. I do not think I could be that cruel to a pig since their blood runs through my veins! The only time I smoke a pork loin is with whole hog. I might need to check that out on my next trip through the state. 
 
 
I was think a full brisket, pork ribs or a couple of pork butts since my pulled pork supply is down to the last pound. 
 
I think if you use Tennessee Whiskey (Jack Daniels) in the marinade and wet rub... that's where it gets it's name and it can be smoked or grilled.
 
i got my recipe from BBQ USA its an indirect grilling method and it use's jack Daniels.  but i switch it up and use Bacardi oak-heart rum. and i smoke it on the grill.
sorry its called Tennessee pork loin, i always say Tennessee style for some reason.
 
recipe is as follows
Adapted from: BBQ USA
Method: indirect grilling
Serves: 6
 
1 center-cut piece or pork loin (2-1/2 to 3 pounds)
3 tablespoons Tennessee whiskey
2 tablespoons of Cold Mountain Rub (see below), or your favorite barbecue rub
3 tablespoons Dijon mustard
1/2 cup firmly packed brown sugar
4 slices bacon
Nashville Sweet Barbecue Sauce (recipe follows)
Butcher's string
2 cups of wood chips or chunks (preferably hickory), soaked for 1 hour in water to cover, then drained
for the Cold Mountain Rub:
Yield: 2 cups
1/2 cup coarse salt (kosher or sea)
1/2 cup sugar
1/2 cup freshly ground black pepper
1/2 cup sweet paprika
for the Glaze: 
3 tablespoons salted butter
3 tablespoons brown sugar
3 tablespoons Dijon mustard
3 tablespoons Tennessee whiskey
1. Make the rub: Place the salt, sugar, pepper, and paprika in a bowl and stir to mix. (Actually, 
your fingers work better for mixing a rub than a spoon or whisk.) Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months.
 
2. Make the glaze: Combine the butter, brown sugar, mustard, and whiskey in a saucepan and boil until syrupy, 4 to 6 minutes. Set the glaze aside.
 
3. Using a very sharp knife, cut the roast almost in half lengthwise through one side (stop about 1 inch from the opposite side). 
Open the roast up as you would a book. Sprinkle the inside of the roast with 1 tablespoon of the whiskey and let it marinate for 5 minutes. 
Sprinkle a third of the rub over the inside of the roast. Spread the mustard on top with a spatula, then sprinkle the brown sugar on top of the mustard.
 Sprinkle the remaining 2 tablespoons of whiskey on top of the brown sugar. Fold the roast back together (like closing a book) and sprinkle the remaining 
rub over the outside.
 
4. Cut four 12-inch pieces of butcher's string. Position the pieces of string on the work surface so that they are parallel and roughly 2 inches apart. 
Place a slice of bacon across the strings so that it is perpendicular to and in the center of them. Set the roast on top of the bacon, 
positioning its long side parallel to the bacon. Place a slice of bacon on top of the roast. Press the remaining 2 slices against the long sides of the roast. 
Tie each piece of string together around the roast so that they hold the slices of bacon against it. (To temporarily hold the bacon slices 
in place until you can secure them with string, you can pin them with toothpicks. Remove the toothpicks once the roast is tied.) Set the pork roast aside.
 
5. Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch, 
and run the grill on high until you see smoke; then reduce the heat to medium. If using a charcoal grill, place a large drip pan in the center, preheat the grill to
 medium, then toss all of the wood chips or chunks on the coals.
 
6. When ready to cook, place the pork roast on the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the roast until cooked through,
 1 to 1-1/2 hours. To test for doneness, insert an instant-read meat thermometer into the center of the roast: The internal temperature should be 
about 160 degrees F. Start basting the roast with the glaze after 30 minutes, and continue basting every 15 minutes. If you are using a charcoal grill 
and the pork is not done after 1 hour, you'll need to add 12 fresh coals to each side.
 
7. Transfer the cooked roast to a cutting board and let it rest for 5 minutes, then remove and discard the strings. 
Slice the roast crosswise and drizzle any remaining glaze over it. Serve Nashville Sweet Barbecue Sauce on the side.
 
Nashville Sweet Barbecue Sauce   printer-ready version
 
Yield: 3 cups
 
2 cups ketchup
1/2 cup firmly packed brown sugar
6 to 8 tablespoons fresh lemon juice (from 3 to 4 lemons)
1 teaspoon grated lemon zest
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1-1/2 teaspoons liquid smoke
2 teaspoons dry mustard
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1. Combine the ketchup, brown sugar, lemon juice and zest, molasses, Worcestershire sauce, liquid smoke, mustard, onion powder, 
and pepper in a nonreactive saucepan and whisk to mix. Let the sauce gradually come to a simmer over medium heat and simmer until 
thick and flavorful, 8 to 10 minutes.
2. If not serving the sauce immediately, let cool to room temperature. Transfer to clean glass jars and refrigerate until serving; the sauce will keep for several weeks. Bring to room temperature before using.
 
Yeah I guess it is deep rooted in me that low and slow is > 1 to 1.5 hours. The main flaw I noticed is it does not tell you how hot to cook at unless you are using gas then medium can be hundreds of degrees apart depending on grills. :)
 
 
Make some as post up the pictures! I am sure the bacon helps the moisture factor. 
 
Yeah that is the recipe in the link I posted above as well. 
 
to me low and slow is 4 or 5 hrs, but thats me, i dont mind smoking meat for 6+ hours or so. 
ive all ready cooked it a few times, i love the flavour, tenderness and yes the bacon helps with the juices, i cant get enough of it some times.  next time i make it though i will post it on here, i might even have a picture from the last time i made it. ill check and see 
 
That recipe is not low and slow, it's medium and (WTF... there is no word for in between slow and fast, lol.)

magicpepper said:
sorry its called Tennessee pork loin, i always say Tennessee style for some reason.
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Yeah I don't think it's anything known in TN, just some recipe with Tennessee whiskey that got passed around.
 
i know its not a low and slow recipe, but thats the way i cook it lol
i follow some of the recipe, not all of it. i cook on low heat around 225f and it takes a long time, thats the way i like it, not this medium heat or high heat crap lol
 
turbo said:
I'm pretty partial the the Little Chief line of smokers.  They are relatively inexpensive, very simple, and last forever (we've had ours for 40 years, passed down from my wife's dad).
 
http://www.amazon.com/s/ref=bl_sr_sporting-goods?ie=UTF8&field-brandtextbin=Smokehouse+Products&node=3375251
 
One thing to keep in mind, the smaller the smoker, the harder it will be to keep the temp down when smoking.  So a taller smoker with multiple shelves will allow you to smoke at a much lower temp on the upper shelf.
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I've had my Big Chief for 15 years and it works great.
 
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