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Tutall

On Oct 8, 6:37*am, Omelet > wrote:
> In article >,
>
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>
> *Gene > wrote:
> > Had all kinds of set ups. Off set, propane fired, charcoal bullet
> > water, Webber kettle, and electric. *Loaned out stuff and ended up
> > with only my electric.
>
> > This past summer I smoked only in the electric Smoke Hollow. Did ribs.
> > Beef, pork spares, and baby backs. Pork shoulder, loin, chickens,
> > chuck roasts.....and corn on the cob, among other things.
>
> > I'm not out to sell the Smoke Hollow. Plenty of better electric
> > smokers out there to be sure. But it is double walled and insolated.
> > The thermostat works well for a dial. Oh, and the price was right.
>
> > I fill the wood pan with wood chips (dry). Fill the water pan with
> > sand and cover with foil for easy clean up. But I learned that sand is
> > not needed as the thermostat does a good job and I don't seem to have
> > temp spikes. Guess I do it out of force of habit.
>
> > I do place a pan on the lowest rack to catch the drippings and I do
> > add a tad bit of water (1/2 inch) to keep the drippings from scorching
> > (but not to add moisture or act as any kind of a heat sink).
>
> > EZ-Q for sure. But the results are great and I do not have to tend a
> > fire any more.
>
> > The only time I would go back to an off set is if I had to do lots of
> > Q or to do a whole hog. No need to do either anymore.
>
> > I still make my own rubs and do all the prep.. I just don't have to
> > tend the fire and play the sand, water, foil, kryptonite, and what
> > ever game anymore.
>
> > Still low an slow......
>
> > Gene
>
> So how much does one of those cost, and do you have pics? :-)
> --

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HtH <rollseyes>