I've had my Meco 5030 electric smoker for well over 10 years. It still works great. I like to fill the water bowl with Dr. Pepper and little Figaro (brand) liquid hickory smoke and a little Lea & Perrins Worcestershire Sauce. Use your imagination to get the flavor you want to achieve.
I also recommend using no more than 3 chunks of wood. I like to soak my wood chunks for about 12 hours so they smoke rather than burn.
My favorite food to smoke are ribs. Baby backs, St Louis style spare ribs and thick beef ribs. I use the rub made and sold by Baker's Ribs in Dallas. I rub my ribs real well, wrap in plastic wrap and keep in the fridge for 12 hours. Then, smoke 3 hours for baby backs, 4 hours for spare ribs and about 5-6 hours for beef ribs. I always get a good smoke ring and delicious flavor. Sometimes I'll use country style ribs too. Just keep an eye on the built in thermometer. The thermometer doesn't show the temp. Just low, med, and high. Everything depends on the weather. The temp outside and, the wind. You want to keep the temp in the middle. This can be maintained by opening and closing the vents. It takes a bit of practice but, not that much. Pretty soon you'll be good enough to be competing at Memphis in May. http://www.google.com/products/catalog?client=safari&rls=en-us&q=meco+5030&oe=UTF-8&um=1&ie=UTF-8&tbm=shop&cid=743595839332046339&sa=X&ei=5psnTv6oJMbe0QGfnZHTCg&ved=0CGUQ8wIwAg#ps-sellers
post edited by Twinwillow - 2011/07/21 01:33:50