Electric SmokerWhen the summer weather here gets above 110° as it has for the last ten days or so, The Better Half would rather not prepare food in the oven and heat up the kitchen. Alternates for oven cooking, in our case, include Crock Pot, Steamer (out in the patio), Electric Smoker and the BBQ Grill, none of which result in heating the kitchen up.

The latter item above, the BBQ grill, is also somewhat undesirable in this weather since one has to tend to it while being out in the heat, although we have been known to “tough it out.”

(Clickable) Image: Our Masterbuilt Electric Smoker

Yesterday, we opted for the crock pot with TBH preparing a tasty Tex-Mex Casserole dish. Today (starting last night, actually), we employed the electric smoker. Late last night, I put a pork loin into the smoker and cooked it on low with smoke overnight. This morning, I put a 2 pound beef brisket in the smoker and cooked it along with the pork with smoke all day at 250°.

This is actually the first time I have used the smoker for preparation of two different meals simultaneously. Today, we enjoyed smoked brisket with baked beans and potato salad. During the coming week, we will be having pulled pork sandwiches using shredded smoked pork loin.