I posted this earlier, but it never made it into the thread, so I thought I'd try again.
First off, as a BBQ University Alum (Class of '09), I wanted to let you know that my grilling interests and prowess has only increased since attending BBQ U and I have you to thank for that. I'd recommend BBQ U to anyone who is considering the experience. Great people, a spectacular location and, of course, wonderful instruction.
My question relates to electric smokers vs wood smokers and the use of a conventional oven to "finish off" low and slow cooking of pork shoulders. As much as I enjoy preparing pork shoulders and ribs, many times I don't have the time to dedicate to watching the smoker all day. To that end, I have two questions:
1) What is your opinion of electric smokers? Those who use the Cookshack brand seem to swear by it, but Im concerned that the crispy bark that I experience with my Horizon wood smoker will be lost (along with compromising taste). The "set it and forget it" aspect of such machines are tempting, though...What has been your experience with such smokers?
2) What is your opinion of using a wood smoker for the first 4 or 5 hours to absorb the smoke and then wrapping the shoulders in tin foil and allowing them to cook in the oven at 225 degrees for the remainder of the time. My friends and I debate this technique all the time...They contend that it's basically the same because the shoulder won't absorb any additional smoke after 4 hours or so....Somehow I think there's more to it.