8 Easy Tips to Smoking Meat Like a Pro - The first step to bringing out the robust flavor of ribs, brisket and other meats is selecting the best meat smoker and deciding which fuel option — charcoal, electric or gas – works best for you. Smokers are fueled by propane gas, electricity or traditional charcoal briquettes. The fuel in turn heats wood that generates smoke. http://www.odumagazine.com/8-easy-tips-to-smoking-meat-like-a-pro/
Homemade beef jerky can seem daunting, but we won’t let you bite off more than you can chew. Learn how to make your own smoky beef jerky in a Digital Electric Smoker with SmartChef™ Technology. | Char-Broil
Making smoked beer can chicken is easier than you think if you use bottled marinade or salad dressing and a store bought barbeque rub. Cook the beer can chicken in an electric or gas smoker. Or you can smoke beer can chicken in a grill type smoker like a Green Egg or Kamodo Joe. Best of all? Smoked beer can chicken tastes great and is worth the little bit of effort!
Two 10 pound beef briskets, we smoked the whole briskets (flats with points attached) for 12 hrs, @ 225°, using a mixture of hickory and pecan wood chips. After 12 hrs we separated the points from the flats, and refrigerated the flats for slicing the next day, and returned the points to the smoker for another 6 hrs, turning the electric smoker up 260°... Then chopped the points into burnt ends←bottom pic, and and sliced the flats←top pic.