Comments on: Barbecue brisket from an electric smoker http://www.kosherblog.net/2007/11/26/barbecue-brisket-from-an-electric-smoker/ Finding the finer side of everyday kosher living Fri, 29 Aug 2008 04:07:59 +0000 http://wordpress.org/?v=2.6 By: Craig Winchell http://www.kosherblog.net/2007/11/26/barbecue-brisket-from-an-electric-smoker/#comment-6465 Craig Winchell Mon, 26 Nov 2007 22:23:19 +0000 http://www.kosherblog.net/?p=1079#comment-6465 BS"D If you need controls to vary amperage, I'm sure they should be easy to come by- there should be light dimmers that should be able to work. Hopefully, the electric element will be hot enough to perform the function even on high. If not, it might be possible to put 2 elements in parallel, perhaps retrofitting the input wires to a larger gauge, then hook up a room light dimmer to provide variability. I don't know what sort of cal-rod the thing uses, but since it's got a circular cross-section, you might even be able to retrofit 1 or 2 circular burner elements and 1 or 2 variable burner controls from an old electric stove, with a piece of flashing as a baffle, perhaps with an air circulation fan as well. BS”D

If you need controls to vary amperage, I’m sure they should be easy to come by- there should be light dimmers that should be able to work. Hopefully, the electric element will be hot enough to perform the function even on high. If not, it might be possible to put 2 elements in parallel, perhaps retrofitting the input wires to a larger gauge, then hook up a room light dimmer to provide variability. I don’t know what sort of cal-rod the thing uses, but since it’s got a circular cross-section, you might even be able to retrofit 1 or 2 circular burner elements and 1 or 2 variable burner controls from an old electric stove, with a piece of flashing as a baffle, perhaps with an air circulation fan as well.

]]> By: jabbett http://www.kosherblog.net/2007/11/26/barbecue-brisket-from-an-electric-smoker/#comment-6464 jabbett Mon, 26 Nov 2007 22:02:42 +0000 http://www.kosherblog.net/?p=1079#comment-6464 It's either plugged in (and heating) or unplugged, no controls. It’s either plugged in (and heating) or unplugged, no controls.

]]> By: sweinberger http://www.kosherblog.net/2007/11/26/barbecue-brisket-from-an-electric-smoker/#comment-6463 sweinberger Mon, 26 Nov 2007 20:43:43 +0000 http://www.kosherblog.net/?p=1079#comment-6463 Did the smoker have a temperature control? Or just on/off? Did the smoker have a temperature control? Or just on/off?

]]> By: Craig Winchell http://www.kosherblog.net/2007/11/26/barbecue-brisket-from-an-electric-smoker/#comment-6462 Craig Winchell Mon, 26 Nov 2007 16:37:08 +0000 http://www.kosherblog.net/?p=1079#comment-6462 BS"D Mazel tov! Looks delicious. BS”D

Mazel tov! Looks delicious.

]]> By: Jon http://www.kosherblog.net/2007/11/26/barbecue-brisket-from-an-electric-smoker/#comment-6461 Jon Mon, 26 Nov 2007 16:02:14 +0000 http://www.kosherblog.net/?p=1079#comment-6461 I'd say my experience with the Brinkmann is pretty similar. The ambient temperature can really slow the process, even in Kentucky. Nonetheless, patience is rewarded as evidenced by your nice smoke ring. The finish in the oven is tricky, IMO. Too high a heat causes the smoke flavor elements to volatilize and burn off and you can lose some of your hard earned flavor. I finish at 200 degrees when it is needed with the meat tightly sealed in double foil. I’d say my experience with the Brinkmann is pretty similar. The ambient temperature can really slow the process, even in Kentucky. Nonetheless, patience is rewarded as evidenced by your nice smoke ring. The finish in the oven is tricky, IMO. Too high a heat causes the smoke flavor elements to volatilize and burn off and you can lose some of your hard earned flavor. I finish at 200 degrees when it is needed with the meat tightly sealed in double foil.

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