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What temp and how long to smoke on electric smoker a 5 lb porkloin

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About 2 hours. start hot (about 425) for 15 minutes (2 turns). 350 for about 45 min. (4 turns). 225 for about 1 hour (6 turns)

Posted on Nov 06, 2010

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2 Answers

Bought little chief model 20 smoker don't know how to use it...


The Little Chief smoker, manufactured by Smokehouse, is available in front-loading and top-loading styles. Both models are electric, depending on a 250 W electric heating element to supply the heat. The smokers can accommodate a maximum of 25 lb. of meat or fish. These smokers are for outdoor use only, and plug into a 120 V AC electrical outlet.

  1. Brining
    • For extra flavor, treat your meat, poultry or fish to a brine bath before smoking. Use 1 cup of kosher salt for each gallon of water. Consider adding molasses, spices or even a pureed jalapeno pepper or two into the brine solution. Leave thicker pieces of meat in the brine solution overnight. Fish only need to be soaked in brine for around four hours.

    Wood Chips
    • Mesquite and hickory are probably the two most widely used woods for smoking, but apple and pecan wood can give your smoked foods another tasty dimension. As with anything else, experiment to create your own favorites.

      Smoker wood is sold either as chips or chunks. Use large chunks to smoke thicker pieces of meat; the chips will be spent before they have thoroughly smoked the meat. You can continually replenish the chips, perhaps every half hour, for as long as you wish to smoke the food, but the job can be tedious with a large roast that takes hours to smoke.

      Smoke the wood well before it is introduced to the heat. Chips will be completely soaked in a half hour, but chunks of wood will require an overnight soaking before use.

    Smoking
    • When your meat is thoroughly brined, and the wood soaked, carefully lay out the meat on the smoking racks. Make sure that there is some space between each piece. Place fish on the rack with the skin-side down. Drain your wood and place it into the smoker on top of the heating element. Use the small pot that is provided to keep moisture or collect juices. Place the racks into the smoker and close up the box. Plug in the electrical cord and within about 10 minutes, you should see smoke gently trickling out from the smoker's vents. The thicker the food inside the smoker, the longer the process will take.

    Mar 18, 2011 | Luhr Jensen Little Chief 9800

    1 Answer

    How long and how hot to smoke a 3 lb. tritip roast (beef)


    You smoke for about one hour to one hour thirty minutes and as for the regulation about 250 will be okay

    Jan 01, 2011 | Masterbuilt 20070106 Electric Smoker

    1 Answer

    How long and what temp should you smoke a chicken for in an electric smoker?


    I do a considerable amount of smoking and I cook my whole chicken till I reach an internal temp of 170 in the thigh or breast with a digital thermometer. It can take 3 hours or 5 depending on the chicken. Best to use a digital probe type thermometer for safety. I cook all my smoked meats at 225-250. I hope this helps.

    Nov 07, 2010 | Grilling

    1 Answer

    I aquired a Brinkman Smoke N Grill when i moved into my new hom the previouse owner left it behind. what i need 2 know is how to use it?"where do i put the wood ?where do i put the turkey?the charcoal?so u...


    Hi, This link will get you started.<br /><br />http://www.ehow.com/way_5344399_brinkman-electric-smoker-instructions.html<br /><br />I use charcoal to smoke but this is a good entry level grill. Hint....<b>DON'T</b> smoke more than a 12-13 lb turkey. <br /><br />Hank<br /><br /><br />

    Aug 24, 2010 | Brinkmann Smoke 'n Grill 810-5304-E

    2 Answers

    I need a manual for a Char-Broil H20 Smoker. Is


    Go to this link and you should see a download for your smoker on the right hand side of the screen.
    http://www.charbroil.com/ProductSupport/06701311/Electric-H2O-Smoker.aspx

    Hope this helps.

    Jun 21, 2010 | Char-Broil Deluxe Charcoal H2O Smoker

    1 Answer

    Can you please give us instructions on cooking a 13.6 lb turkey in the Char-Broil Electric Smoker?


    Hi - did you get an answer to your question?

    It's not very hard.

    Prep your bird - rub the outside well with olive oil and whatever dry rub you want - inject it if you want to - and put some fresh herbs (sage, thyme, rosemary) and/or some cut up citrus in the body cavity.

    Let your smoker get up to temp, put your chips in the pan, and when you see smoke, put the bird on the top cooking grate (I did mine with the water pan in, but no water, just lined with foil, and kick back for a while.

    About three hours in, I would check the internal temp of the bird with a good instant read meat thermometer and start watching for the 160 deg temp.

    When she gets there, pull the bird, foil loosely for about 20 minutes and then carve her up!

    Hope all turns out well!

    Pat

    Nov 27, 2008 | Char-Broil Electric H2O Smoker

    1 Answer

    Tripping the electrical Breaker


    I have used the charbroil bullet electric H2O smokers for years (wore 2 out - currently on my 3rd). I won't use anything else (having used many, many others - HOWEVER - as with every product made there are things to watch or overcome. Learn to use it properly and look forward to many years of great BBQ.

    Ambient (outside) air temp below 70 (depending on wind also) will affect these smokers drastically - highly recomend getting or making a "smoker blanket" (got mine at cabelas years back - if you can't find one welding blankets from an industrial supply store can be made into one) to insulate the sides - this drastically reduces heat loss and reduces the electrical load.

    Another MAJOR mistake many people make is extension cords - avoid the use of them at all if possible - if not possible then purchase the heaviest gauge you can find.

    Always pre-heat your smoker - Always use boiling water (or other liquid) in the H2O pan added after smoker is pre-heated - Always minimize opening the smoker once cooking has begun.

    The heater element can be cleaned when cold with a very mild detergent and room temp water.

    If you have the large 2 rack but are only smoking enough to use a small amount of rack space on only one rack remember that you are heating a whole lot of air - i have a couple (different size) wood boxes wrapped in foil to take up excess air space - this means less air volume to be heated and better heat control - DO NOT use cardboard boxes or other low temp combustable items in the box construction!

    Make sure the house outlet you are plugging into is a 3-prong GROUNDED outlet on a 20 amp breaker.

    Finally, make sure your smoker is level and remember there can be up to a 20 degree cooking temp swing in temp between the bottom rack and top rack (top rack 5-20 degrees hotter than bottom).

    The heater element will cycle on and off during normal use.

    Good smoking and enjoy.

    Apr 28, 2008 | Char-Broil Electric H2O Smoker

    1 Answer

    Cook Times


    For the turkey, should be between 20 - 25 minutes per pound. About 20 minutes per pound for the ham, if memory serves. This is after your smoker comes up to temp and you start to see smoke from your smoke chips/chunks.

    At about 20 minutes per pound, take the temp of the ham and turkey with a good instant read meat thermometer.

    Also, I generally don't use water in the water pan for hams and turkeys, but that is a personal preference. If you put water in your pan, it'll probably take a few more minutes per pound.

    Pat

    Nov 21, 2007 | Char-Broil Electric H2O Smoker

    2 Answers

    Electric water smoker low heat


    I have used the charbroil bullet electric H2O smokers for years (wore 2 out - currently on my 3rd). I won't use anything else (having used many, many others - HOWEVER - as with every product made there are things to watch or overcome. Learn to use it properly and look forward to many years of great BBQ.

    Ambient (outside) air temp below 70 (depending on wind also) will affect these smokers drastically - highly recomend getting or making a "smoker blanket" (got mine at cabelas years back - if you can't find one welding blankets from an industrial supply store can be made into one) to insulate the sides - this drastically reduces heat loss and reduces the electrical load.

    Another MAJOR mistake many people make is extension cords - avoid the use of them at all if possible - if not possible then purchase the heaviest gauge you can find.

    Always pre-heat your smoker - Always use boiling water (or other liquid) in the H2O pan added after smoker is pre-heated - Always minimize opening the smoker once cooking has begun.

    The heater element can be cleaned when cold with a very mild detergent and room temp water.

    If you have the large 2 rack but are only smoking enough to use a small amount of rack space on only one rack remember that you are heating a whole lot of air - i have a couple (different size) wood boxes wrapped in foil to take up excess air space - this means less air volume to be heated and better heat control - DO NOT use cardboard boxes or other low temp combustable items in the box construction!

    Make sure the house outlet you are plugging into is a 3-prong GROUNDED outlet.

    Finally, make sure your smoker is level and remember there can be up to a 20 degree cooking temp swing in temp between the bottom rack and top rack (top rack 5-20 degrees hotter than bottom).

    The heater element will cycle on and off during normal use.

    Good smoking and enjoy.

    Dec 04, 2006 | Char-Broil Electric H2O Smoker

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