Don't forget accurate temperature sensing.
I have a Masterbuilt propane smoker. If I had to do it again, I'd get an electric. Regardless, be sure that you also purchase a high-quality remote-read thermometer. I have a dual probe with one reserved for the smoking chamber temperature.
My first attempt (brisket) was a spectacular failure when I found that the built-in Masterbuilt thermometer was off by 20 degrees. It's easy to test a thermometer by sticking the probe end into boiling water. If it doesn't read 212, you'll at least have a correction factor. I wish I'd thought of this one brisket sooner.
BTW, thick, smoked pork-chops are quite tasty.
|