Second Electric Smoking

Pork Shoulder Roast 8.21 with sprinkled rubs (the following all in this smoking)

½ hour preheat 225*F with 2/3 filled RO water in pan and vent closed 08:00 

08:30 start pork shoulder with scrub live oak dead/dry twig pieces; 11:30 add mesquite dead/dry twig pieces.  

2 pork rack ribs smothered in Stubbs original BBQ sauce in at 14:15

4 chicken thighs with no seasoning also at 14:15

Also at 14:15 I added mesquite twig pieces and installed the probe from the “Backyard Grill Wireless Thermometer” purchased at Wal-Mart into pork roast and added water to pan.

17:35 removed pork roast with an internal temp at 177*F

I pulled the ribs and chicken at 18:00 to 18:30 when the internal temp 175*F

The chicken thighs and pork ribs were absolutely delicious. They were tender, juicy and falling off the bone. This electric with water smoking is amazing. Closing the vent on top traps all the moisture in the smoker keeping the meat moist throughout the smoke.