heck with larry,john a,bassrocker and porky pine kate here we could start our own pro's section for electric bbq right here!!!!!!!!
opps almost forgot dr of bbq he's another electric guy too!!!!
ok going down the list here goes:
for sure you are on the right track. the amount of wood (and more importatently) the type looks great to me.
myself i would not "crutch" the thing. so you are on the beam there too.
what you may find though is your bark might be a little soft since the electrics hold moisture. an ez way around that is to just add small amounts of plain old granulated sugar to your rub until your bark is where you like it. another trick is to cook them fat side down towards the heating element on the lowest shelf. those changes helped my bark a lot.
the nice thing is that you are starting with a small cs and then moving up so your learning curve will be way easier than mine was (and i liked to have pulled my hair out till zeb stepped in). i wouldn't trade my 150's for anything and the funny part is i looked down my nose for so long at peg's 150 that i am ashamed to admit it. now i use them more than fec100. and when we needed more cooking capacity we got another 150 and not an fec.
right here brother!!!!!!! ain't going no where and it sure is good to see you!!!! peg is getting operated on tomorrow so our catering end of things will be closed for 3 weeks but i do have a few custom meat orders in hand so i can do them alone no problem plus i'm still working 4 days a week at the bbq joint. still trying to raise the funds for our own place but all kidding aside if i had the cash money right now i would buy bassrockers. but you know me-if it ain't cash on the barrelhead it ain't getting done.
doggydaddy----opps mean mark--
you are bringing up a great point especially considering the bark. and i know everyone here is proud of their smokers no matter the make and model and that is another interesting point that you made.
hey nice to met you. there are not many guys that are interested enough in asking an owner what type of smoker he has. myself i love serving your kind of customer. for me it is really nice to talk anything about "q" and to be honest i am very proud of my smokers and what each one is capable of and the feedback i get has been increditbly (cant spel gud) helpful. my biggest brisket critic is a little old lady who has the ability to describe exactly what she likes and doesn't like about my brisket. by listening to jean we have gone from 4 ounces (yep ounces) of brisket sales in four hours to over 25 pounds in the same time period and in this heat. she is my best sales person and even though she doesn't get a cut on price she always gets a big old doggy bag when she leaves and i never once asked her to help us she just goes along munching a brisket sandwich and telling people how good it is. from my side of the counter i feel customers like you and jean and mark are great and i just wish that there were more of you out there.