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Electric Smoker

beagler64

Active Member
Joined
Dec 27, 2011
Messages
37
Location
TN
I recently got an electric smoker, I bought bologna, a Boston butt & ribs to try out. Any tips on cooking time, temperature etc? I need tips for a rookie
 

nwsg76

Well-Known Member
Joined
Aug 5, 2009
Messages
535
Location
Hickman County TN
Everyone is an expert or has their own opinion.....about rubs.
I smoked butts for 12 to 18 hours at 225. Bologna for 2-6 hours depending on size. Just have to play and find what you like.
 

double browtine

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Joined
Dec 4, 2010
Messages
6,422
Location
Cheatham/Montgomery County
@225, ribs about 4-5 hours, bologna about the same, or less, butts or shoulders 10-12 depending on size. I usually smoke a butt fat side down for 2.5 hours, then flip it over for 2.5 hrs, then I wrap it in heavy foil and l leave it on for another 4-5 hours. Just google a good rub recipe for each and they should turn out great.
 

brassmagnet

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Joined
Nov 4, 2016
Messages
1,031
Location
Sumner county TN
Put the baloney in a parchment lined aluminum pan, 2 hours at 225 in a good sauce, cut it into cracker sized pieces and let it go, top with some sharp cheddar, mustard, and some hot sauce on the side, dang, now I have to cook.
 

jetwrnch

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Supporter
Joined
Aug 22, 2003
Messages
2,114
Location
Kingston
Bologna on the low side or it will split. Ribs at 280. Butt 250 and is done when it's done. You can do a butt at 225 or 325. Forgiving hunk of awesomeness. The key to a butt is to forget about the clock. It will decide when it's done.
 

backyardtndeer

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Joined
Jul 29, 2015
Messages
2,751
Location
West Tennessee
Cook butts at 225 to temp, usually wrap in heavy foil just past 175 and then crank the heat up to 250. Done at 200. Time depends and will vary. Never done bologna. Ribs also at 225.

Last little while been using commercial rub from weber. Smoky brown sugar.
 

TraumaSlave

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Joined
Nov 24, 2014
Messages
2,300
Location
Moron County Tn
Smoking Times, Temps and Wood
The information in this guide is meant to be a guideline. Variables, like weather conditions (wind, ambient temperature, humidity), as well as
the uniqueness of each piece of meat, can vary the times by as much as an hour or more.
Learn to tell doneness visually, as well as with temperature and time, and you will be a much better chef at the smoker. With experience, you
will get to know what is “done,” and what is not!
Type of Meat Smoking
Temp Time to Complete Finished Temp Wood Amount Recommended Wood
Beef
Brisket (Sliced) 225°F 1.5 hrs./pound 190° 5-6 oz. Hickory, Mesquite, Oak, Pecan, Maple
Brisket (Pulled) 225°F 1.5 hrs./pound 200° 5-6 oz. Hickory, Mesquite, Oak, Pecan, Maple
Chuck Roast (Medium-Rare) 200°F 2-3 hrs. 130° 4-5 oz. Hickory, Oak, Cherry, Pecan, Maple
Bone-in Prime Rib 200°F 4-5 hrs. 128°, + reverse-sear 4-5 oz. Hickory, Oak, Pecan, Maple
Beef Ribs 225°F 3-4 hrs. 175° 2.5-3 oz. Hickory, Oak, Pecan, Maple
Pork
Pork Butt (Sliced) 225°F 1-2 hrs./pound 175° 5-6 oz. Cherry, Hickory, Apple, Oak, Maple
Pork Butt (Pulled) 225°F 1-2 hrs./pound 195° 5-6 oz. Cherry, Hickory, Apple, Oak, Maple
Pork Loin 225°F 3-5 hrs. 155° + reverse sear Cherry, Hickory, Apple, Oak, Maple
Spare Ribs 235°F 6-7 hrs. Tender* 2.5-3 oz. Cherry, Hickory, Oak, Apple, Maple
Baby Back Ribs 235°F 5-6 hrs. Tender* 2.5-3 oz. Cherry, Hickory, Oak, Apple, Maple
Venison Bacon (150°/2hr, 175°/4hr, 200°
until 155°)
140-200°F 5-7 hrs. 155° 5-6 oz. Hickory, Cherry, Apple, Maple
Poultry
Whole Chicken 250°F 2-4 hrs. 165° 2-2.5 oz. Cherry, Hickory, Pecan, Apple, Maple
Chicken Thighs 250°F 2-4 hrs. 165° 2-2.5 oz. Cherry, Hickory, Pecan, Apple, Maple
Chicken Quarters 250°F 2-4 hrs. 165° 2-2.5 oz. Cherry, Hickory, Pecan, Apple, Maple
Whole Turkey 12# 250°F 6.5 hrs. 165° 3-4 oz. Cherry, Hickory, Pecan, Apple, Maple
Turkey Leg 250°F 4 hrs. 165° 2-2.5 oz. Cherry, Hickory, Pecan, Apple, Maple
Turkey Wings 225°F 2.5 hrs. 165° 2-2.5 oz. Cherry, Hickory, Pecan, Apple, Maple
Turkey Breast - bone in 240°F 4-6 hrs. 165° 2-2.5 oz. Cherry, Hickory, Pecan, Apple, Maple
Sausage & Jerky
Boudin 230°F 2.5 hrs. 160° 2.5-3 oz. Hickory, Oak, Cherry, Pecan, Maple
Breakfast Sausage 230°F 3 hrs. 160° 2.5-3 oz. Hickory, Oak, Cherry, Pecan, Maple
Fatties 225°F 3 hrs. 165° 2.5-3 oz. Hickory, Oak, Cherry, Pecan, Maple
Meat Loaf 250-300°F 3 hrs. 160° 2-3 oz. Hickory, Oak, Cherry, Pecan, Maple
Meatballs (2 inch) 225°F 1 hr. 160° 2-3 oz. Hickory, Oak, Cherry, Pecan, Maple
Jerky (use Chips) slowly increase temp 160°F 6-8 hrs. N/A 2-2.5 oz. Hickory, Mesquite, Oak, Apple, Cherry,
Maple
Pepper Stix (use Chips) slowly increase
temp 150-200°F 6-8 hrs. 155-165°F 3-4 oz. Hickory, Mesquite, Oak, Cherry, Maple
Summer Sausage 190°F 4-6 hrs. 155-165°F 3-4 oz. Hickory, Mesquite, Oak, Cherry, Maple
Country Style Sausage (use Chips vs
Chunks) 190°F 2-3 hrs. 150-155°F 3-4 oz. Hickory, Mesquite, Oak, Cherry, Maple
Fish
Salmon 140-170°F 1.5-7 hrs. 140-145° 2-2.5 oz. Apple, Maple
Sides
Smoked Corn 225°F 1.5 - 2 hrs. N/A 2-3 oz. Any
Smoked Potatoes 225°F 2 - 2.5 hrs. N/A 2-3 oz. Any
Baked Beans 225°F 2 – 4 hrs N/A 2-3 oz. Any
Note: Be sure to use Internal Temperature to tell you when the meat is done. Time is just an estimate and is NOT an indicator of doneness.
The wood amounts are a guideline; adjust to taste. Recommended woods are also just a starting point, from experience. Wood smoke flavor
is very subjective, and everyone’s tastes are different. Often, you are influenced by what region you have grown-up in, so experiment
 

mike243

Well-Known Member
Joined
Sep 6, 2006
Messages
15,996
Location
east tn
If you can find a pellet tube at walmart for about $20 it works well and can keep the smoke rolling for hours, the chip pans in the master built units only last about 45 minutes, I really got tired of setting a timer to add chips so went with small chunks that lasted longer . I have had my MES for over 10 years and is probably the first version and has been great, edited the price of the tube as I think it was $20 , a great piece of equipment that can be used to cold smoke cheese ect...
 
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jwb

Member
Joined
Nov 26, 2016
Messages
13
The treager cookbook is how I started when I’d got my pellet smoker. You can find the recipes from it online. Try the 3,2,1 ribs.
 

redblood

Well-Known Member
Joined
Jan 22, 2006
Messages
20,118
Location
Lewisburg
I have an old masterbuilt in one of my outbuildings. I love it. It is so easy. I have 2 boaton butts in it now. Just set temp the time and pick the wood chips, then forget it!
 

Rakkin6

Well-Known Member
Joined
Dec 1, 2013
Messages
1,206
Location
Clarksville, TN
Ribs 4-5 hours at 225°. About two hours in wrap the ribs in aluminum foil and put a layer of squeezable butter on both sides. I also out a little apple juice in the foil for moisture continue smoking. After about an hour and half in the foil take the ribs out of the fo and finish up in the smoker. Conduct bend test on ribs if held on one end other end should bend towards the ground like the picture. All the times are guidelines not set in stone. Sometimes meat cooks slower or faster. Remember if you are looking you ain't cooking.
 

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wayne

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Joined
Feb 11, 2009
Messages
5,884
Location
Grundy
Smoke butts to 165 then wrap in 2 layers of foil. Lightly dust with rub and add a little apple juice or a couple pats of butter when wrapping. Keep wrapped till 195. Open foil and finish till 205.
Spare ribs 3-2-1 method.
Baby backs use 2-2-1 method. "Falling off the bone" ribs are over-cooked ribs.
 

Rackseeker

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Joined
Sep 26, 2002
Messages
7,550
Location
Franklin County
3-2-1 method for ribs. Apply rub the day before, put in fridge over night. Smoke for 3 hours at 225 deg. bones down , Take tin foil put butter, brown sugar, and a little apple juice down on foil, place ribs meat down, wrap and put back on smoker for 2 hours. Unwrap put back on smoker bones down mop on sauce and cook for 1 more hour.
 

bbqit

Well-Known Member
Joined
Feb 2, 2021
Messages
250
Location
Abita Springs
I can’t argue with any of this. There is more than one good way. Try some things to find out how you like your smoked meats. Just like sex, all ya got to satisfy is yourself
 

wayne

Well-Known Member
Joined
Feb 11, 2009
Messages
5,884
Location
Grundy
2 small butts and baby back. I did not like this rub. It as made with Swerve brown sugar substitute. First time I've used it. The butts were shredded with that big fork and and the tongs. It basically shook apart.
 

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