Smoker made from inoperable commercial fridge purchased on Ebay. Internal electric element, external home grown cold smoke generator. Used for cold or lower temp (under 220) smoking. Lots of capacity. In video I mistakenly report the temperature at 200 Degrees, while the thermometer clearly shows lower temp. My mistake...200 was the reading before I started opening doors to take the video.
Wednesday, December 28, 2011
Saturday, December 24, 2011
Masterbuilt 20070910 Electric Smokehouse Smoker
amzn.to - Read real customer reviews and save money on the Masterbuilt 20070910 Electric Smokehouse Smoker
Monday, December 19, 2011
Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker
!±8±Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker
Brand : Bradley SmokerRate :
Price : $270.07
Post Date : Dec 19, 2011 18:21:15
Usually ships in 24 hours
The Original Bradley Smoker hot smokers, cold smokes and roasts to perfection. Unique smoke without fire system operates for up to 8 hours without refueling.
Thursday, December 15, 2011
Creating Perfect Ribs in Your Smoker
In all honesty, I love ribs, but I hate the ribs that the vast majority of establishments serve. Rarely do I get ribs that are done properly as most tend to be either dry and leathery, or soft and mushy. Worst part is, most of these establishments believe that slathering the ribs in a barbecue sauce will bring them back to edible status. Well they are wrong...all it serves to do is add to my frustration by making the meal messy.
While very few, if any, chefs, pit masters, or home-cooks strive to achieve a leathery finish, you do hear the statement that "falling off the bone" is the way to go. While I agree that tender and soft is the ultimate goal, any competition rib that completely falls off the bone is considered completely over-done. A truly perfect rib will adhere to the bone, but fall off when tugged. So my goal with this post is to show you how to achieve a perfect rib at home. The key to good ribs has four components - the rub, the smoke, the heat, and the time. Let's begin with the rub.
The point of using a rub is to develop a flavor base and to create a crust or bark on the ribs. Depending on where you go and whom you talk to, the rubs you have to choose from will reflect regional influences. Some will be hot and spicy, whereas others will be sweeter. I am partial to the Pork and Poultry Blend from Caroline's Rub, which has a more typical Texas flavor - more savory than sweet. I like sweet, don't get me wrong, but I prefer my ribs with more kick than candy, so I let my wood choice add the sweetness. Before applying the rub, the first thing I do is remove the thin skin that covers the back side of the ribs. Using a filet knife, I loosen it from one end, grip it with a paper towel, and then pull it off in one easy motion. While you don't absolutely have to remove this skin, taking a few extra seconds to do so will definitely improve the tenderness of your final outcome. I then rinse and thoroughly dry the ribs, and follow that with a thorough coating of my chosen dry rub. How much you use, will entirely depend upon you. I like a thicker coating, some will prefer less. Next take the coated ribs, and tightly wrap them in plastic wrap, place in the refrigerator and let sit for at least 3 hours. This will give the rub time to penetrate and flavor the ribs. Once the ribs have sat, remove from the refrigerator and allow them to return to room temperature before putting on the smoker.
While the rub adds an immediate kick of flavor, the smoke you choose will work to complement the rub, and add that flavor we all recognize as barbecue. With meats such as pork ribs, I like to kiss the meat with smoke from pecan and cherry woods. The pecan is very similar to hickory in flavor, without the strong bite that can sometimes overpower the lighter meat of the ribs. The addition of cherry wood to the mix serves to work with the pecan to sweeten the meat.
Next factor for success is heat. While there are a thousand ways to cook ribs, many of which yield a truly great product, I prefer slow smoked ribs. Nothing gets my blood pumping like the smell of slow smoked barbecue. I have always found that higher temperatures result in tougher ribs, so my goal is to maintain a low heat level of around 215F to 225F in the smoker (or in your oven at home). This temperature range has yet to fail me. Once I have the smoker where it consistently holds the temperature within this range, I will place the ribs standing in a rib rack, inside for cooking.
Finally, the last factor for creating successful ribs is the cooking time. While many folks insert a thermometer in their ribs to determine doneness, I prefer simply watching the bones. For an average rack of baby back ribs, you can assume a cooking time of between 3 ½ and 4 hours at the temperatures I recommend. The easiest way for me to determine if my ribs are done is to perform two steps, starting with the first at the 3 hour mark - look at the bones. If I have a good ¼ - ½ inch of bone showing, I then perform step two, which is to take a toothpick and insert into the meat. If it slides through will little resistance, like going through butter, the ribs are done. You will want to watch them closely as they will go from done to overdone fairly quick.
Once cooked, I like to let the ribs rest for at least 10 minutes to allow the juiced to evenly distribute themselves within the meat, which will keep things tender and moist. Like I said earlier, I don't like messy, so I tend to serve the ribs dry, with a side of my favorite barbecue sauce for dipping.
Following this method has consistently provided me with ribs that are succulent, moist, and truly satisfying.
Sunday, December 11, 2011
Bradley Digital 4-Rack Smoker
!±8± Bradley Digital 4-Rack Smoker
Brand : Bradley Smoker | Rate : | Price : $399.00
Post Date : Dec 11, 2011 13:42:18 | Usually ships in 24 hours
| Price : $399.00Post Date : Dec 11, 2011 13:42:18 | Usually ships in 24 hours
- Outdoor barbecue smoker with full digital control for temperature, time, and smoke
- 4 cooking racks for meat, chicken, pork, fish, and more
- Provides 8 hours of controlled cool smoke; controllable up to 320 degrees F
- Perfect for entertaining and creating gourmet foods in your own home
- Measures 17 by 14 by 31 inches; 24 inches wide when genertor is attached
More Specification..!!
Bradley Digital 4-Rack Smoker
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Tuesday, December 6, 2011
The Top 5 Smokers
While it's true that you can do a darn good job of smoking food on a regular gas or charcoal grill (I still do it today) there is nothing like having a smoker. There are a few different types of smokers available. Let's take a look.
The Water Smoker
It's also referred to as the Bullet, looks something like R2D2 from Star Wars. Its cylindrical shape is small and convenient for the average barbecuer. It has a charcoal fire or electrical heating element at the bottom, a water pan (to add moisture to the food) just above that, then the space for the food of choice to be smoked on top. You add soaked wood chunks to the fire for the smoke. It is challenging however, to hold a consistent temperature. Otherwise, the Water Smoker does a fine job.
The Electric or Propane Box Smoker
You could confuse this smoker with a dorm-sized refrigerator. This box-like smoker has the heating element on the bottom with racks above it for the food. Smoke is provided by adding wood chips in a special drawer near the bottom of the unit. Some higher end models automatically add the wood chips or pellets for you. It's much easier to achieve and hold a consistent temperature with this type of smoker. Some models even have a digital heat setting available. This also does a good job.
Off-Set Barrel Smoker
This type is my choice in smokers. A fire box holds the charcoal or wood for heat. This box is to either the left or right side and slightly lower of the main part of the unit. This design assures that the food being prepared does not come in contact with the flame. The smoke travels from the fire box across and under the food and out a small chimney which is on the opposite side of the smoker. The main idea in true barbecue is "low and slow", and this design is perfect for that.
Now that you know a little bit about smoker design, let's take a look at my recommendations for good values in smokers.
Brinkmann Gourmet Charcoal Smoker
The Brinkmann Gourmet Charcoal Smoker my choice for a great starter smoker. Its attractive price makes it a true value. I personally have one of these beauties and I love to use it. Its bullet design has two cooking levels for very good capacity. It will make a true barbecuer out of you.
Weber Smokey Mountain Smoker
Weber has consistently produced truly wonderful grills for many decades. They offer the bullet design Smokey Mountain Charcoal Smoker in two sizes. The 18.5 inch is small and compact, perfect for a situation where space is limited. The 22 inch model is a wonderful smoker unit. They both are constructed with the same high quality craftsmanship and materials that are the backbone of Weber products.
Masterbuilt 30″ Electric Smoker
This box-smoker design is great for smoking any types of food. From ribs to briskets, you can do it all with this unit. It has many great features and is priced right. You can't go wrong with the Masterbuilt Smokehouse Smoker.
Bradley Digital Electric Smoker
The Bradley Smoker has a digital time/temperature/smoke control. You don't have to babysit this smoker, it does all the work for you. Just set it and forget it (although it wouldn't hurt to check it once in a while). It has 4 racks for plenty of ribs, chicken or brisket. It's a great value for the money.
Char-Griller Smokin' Pro
With the Char-Griller Smokin' Pro off-set barrel design, you will be the envy of the neighborhood. This smoker is my choice for "best buy". Its cavernous main area is capable of holding 100 lbs. of meat. How's that for big? If you're really into smoking and true barbecue, this is the smoker for you.
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Saturday, December 3, 2011
Masterbuilt 20070910 30-Inch Electric Smokehouse Smoker, Black
!±8± Masterbuilt 20070910 30-Inch Electric Smokehouse Smoker, Black
Brand : MasterBuilt | Rate : | Price : $199.99
Post Date : Dec 03, 2011 05:52:39 | Usually ships in 24 hours
| Price : $199.99Post Date : Dec 03, 2011 05:52:39 | Usually ships in 24 hours
- 2-1/2-cubic-foot electric smoker with powder-coated steel exterior
- 4 smoking racks; push-button digital control panel; 24-hour timer; auto shut-off
- Thermostat-controlled electric temperature; insulated for energy-efficient cooking
- Air damper; side-loading wood tray; removable drip pan and rear-mounted grease pan
- Measures approximately 19-1/2 by 18-2/7 by 34 inches
More Specification..!!
Masterbuilt 20070910 30-Inch Electric Smokehouse Smoker, Black
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Tuesday, November 29, 2011
Masterbuilt 20070311 40-Inch Electric Smokehouse with Window and RF Controller
www.amazon.com Masterbuilt 20070311 40-Inch Electric Smokehouse with Window and RF Controller FIRST EVER, patented remote control Electric Smoker. A radio frequency remote controls the temperature and time setting, internal light and turns the smoker on and off. IN ADDITION the remote allows you to monitor cooking time, cooking temperature and meat temperature.. all from up to 100-feet away. This new smoker also has built-in wheels and handle so moving from one place to another is easier than ever. With a extra large front window in the stainless steel door and internal light you can watch your food slow smoke without having to open the door. An integrated meat probe thermometer and thermostat temperature control takes all the guess work out of slow smoking, allowing you to slow smoke your food at temperatures between 100F to 275F. Four extra large cooking racks plus a removable drip pan and convenient side wood chip loader makes cooking for the largest of crowds a breeze.
Sunday, November 27, 2011
Luhr-Jensen Home Electric Smoker, Recipes & Operating Instructions
!±8± Luhr-Jensen Home Electric Smoker, Recipes & Operating Instructions
The 50-page Smoker Recipes & Operating Instructions booklet offers a brief explanation of the basics of "curing" and the fundamentals of what the smoke generating Smokehouse Products smokers can do, plus a selection of recipes that are guaranteed to excite your palate and imagination.
Thursday, November 24, 2011
Masterbuilt Electric Smoker Review
customerreviewsandratings.com The Masterbuilt electric smoker comes with 3 smoking racks to meet all your smoking needs, including smoking chicken, turkey, ham, jerky, pork, fish, or vegetables. You will be able to smoke large amounts of foods and have gatherings at your home.
Sunday, November 20, 2011
Cajun Injector Electric Smoker
!±8±Cajun Injector Electric Smoker
Brand : Cajun InjectorRate :
Price : $179.00
Post Date : Nov 20, 2011 05:38:05
Usually ships in 24 hours
Smoky flavor and moist meat every time you smoke. The electric smoker is equipped with state of the art digital technology. Maintains continuous temperature (100° F to 275° F) throughout the cooking process. Includes: Auto shut-off, side access wood pellet chute, 5 stainless steel racks that are perfect for jerky, adjustable door latch, 2 rear wheels, 2 front legs with adjustable height and air damper. Insulated for energy efficiency. Includes food temperature probe, 2 jerky racks, rib/sausage hanger rack, new meat probe temperature display button. Two oven mitts are included. ETL certified. Exterior color: Black
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Wednesday, November 16, 2011
Charbroilers Versus Smokers: The Right Piece Of Restaurant Equipment For The Flavor You Desire
When you talk barbecue, most people reminisce about summer days and family picnics. I remember many lazy Sunday afternoons with friends and family in the backyard enjoying succulent meats cooked over an open pit or grill. What most people do not realize is that the word barbecue can mean many different things to many different people. While many Americans feel that barbecuing is as American as apple pie, the reality is that barbecue variations exist worldwide. Every culture around the world has a different way of preparing barbecue. Even "typical American" barbeque can use a wide spectrum of spices and cooking methods depending on your location. Don't ever go to Kansas City and talk about Texas barbecue!
The literal definition of barbeque is "to broil or roast whole or in large pieces over an open fire, on a spit or grill, often seasoning with vinegar, spices, salt, and pepper." Nowhere in that definition does it specify the specific spices to be used or the specific piece of equipment to be used. That is where the fun and the creativity come into play based on your personal taste or heritage. There are three specific techniques that have become the most commonly used here in the United States.
The first technique involves high heat and quick cooking over a char broiler, while the second technique utilizes low heat and slow cooking, creating a typical smoking process. Both of these cooking processes are popular today and commonly used by restaurateurs. Lastly, there is an Asian style of smoking, slightly different than the typical American style of smoking, and proving to be extremely popular. The Chinese, through hundreds of years of modifications, have developed a fast and hot method of smoking, which gives Americans the taste that we are used to without the time commitment.
Before a restaurateur can decide to bring any type of barbecue method to their restaurant, they should be familiar with all of the different techniques, as well as the equipment necessary to accomplish their desired result. Even in today's high-tech world of computerized cooking equipment, the same cooking techniques have not radically changed much over the years. Smoking and barbecuing today has developed a cult following. With customized cooking equipment, and the mastery of different ingredients, chefs have taken the traditional back yard recipes and created signature flavors using different woods, spices, rubs, sauces and cooking methods. The ingredients alone won't guarantee that great sought-after barbecue taste, the right cooking equipment is as important as the right ingredients. The equipment consists of either a char broiler or a smoker and require different cooking techniques.
Commercial equipment manufacturers invest serious dollars on research and development to improve the entire cooking process. Old world technology has transformed brick, stone or steel into highly engineered pieces of cooking equipment, with char broilers being one of the least expensive.
A Char broiler is a piece of equipment that uses high heat to quickly sear juices and flavors into the meats. They use ceramic or steel radiants and char rock. While the meat juices and fat is drawn away from the meat, the drippings land on the extremely hot radiant or char rock, vaporize and rise up as smoke permeating the meat with flavor.
A Char broiler is a staple piece of equipment found in most steak houses or commercial kitchen. A char broiler is the quickest and easiest way to get that back yard taste with the least effort. The char broiler applies 400`F degree to 600`F degree of heat to the meat. The high temperature quickly sears and cooks the outside of the meat, while the inside slowly cooks. Depending on the type of rub or sauce and the cooking style, the high heat caramelizes anything on the meats surface to produce that backyard taste. Char broilers are available in infrared, char rock, or radiant versions and in electric, gas and solid fuel types (wood).
Char boilers are also available with different factory options. For example different cooking surfaces are available for cooking different types of meats. There is a fish grate which has finer grates to protect the delicate meat, and course grates are available for cooking beef, mutton, and chicken. Most broilers also have cold and hot zones. The grates are raised up in the cool zone adding distance between the meat and the source of heat, while the hotter zones are closer to the heat source and radiants or char rock. The grates are also designed to draw the grease away from the cooking surface and into a grease drawers or trough. Other options such as smoke or chip boxes are also available.
The most common char broilers are radiant or char rock broilers. The radiant char broiler uses ceramic or steel grates placed under the cooking grates. The radiants are heated. As the meat is cooked, the juices and fats drip onto the radiants. The juices are vaporized and as the smoke rises, the smoke flavors the prized meats above. Char rock broilers use the same technique, but use lava rock or ceramic instead of radiant. Radiant char broilers are typically a lot cleaner to operate and create less of a mess. Char rock broilers are known to create more flare-ups and are used most often in show cooking or in a place where the restaurant patrons can see the kitchen as the flare-ups create a dramatic cooking effect. There are dozens of manufacturers of char broilers: APW, MagiKitch'n, Southbend and Vulcan-Hart, just to name a few.
An important note about charbroilers is that they require proper ventilation. I recommend that a hood over a char broiler have an air flow of between 300 to 350 cubic feet per minute per linear foot of hood. The hood must also over hang the char broiler by at least 6 inches on all sides. In addition, if the hood is to go over a battery of equipment it is recommended to place the char broiler in the middle of the line up, as it will most likely produce the greatest amount of smoke.
Where broiling differs from smoking is in the length of cooking time, and the heat. The American style of smoking whether Carolina style, Oklahoma style, Tennessee style or Texas style all encompass a low heat and a long slow cooking process. The meats are prepared with a signature rub or sauce and slow smoked for up to 10 hours at low temperatures that range from 100`F to 325`F degrees. The smoke from wood chips, wood chunks, or logs typically passes over the meats for extended periods of time at low temperatures. This adds flavors to the meats while the low temperatures assure a minimum amount of shrinkage and the greatest yield. In addition, the natural meats fats help produce a moist and tasty prize, but require long cooking times. The long and slow cooking process produces a moist product with a minimum of loss that you would expect from cooking at high heat.
Barbecuing is considered serious business in the south. Whether it's a vinegar sauce in the Carolinas or a spice rub from Texas, the sauces seem to thicken as you move west. In addition to the sauces changing, the meats vary as well. Smoking in the Carolinas, Tennessee and Oklahoma primarily consists of pork. You will also see mutton, poultry and in some places venison. In Texas however, smoking beef is serious business, especially the brisket cut.
Smokers are available in gas, gas-assisted and wood burning models. The theory behind these smokers is that at one end of the smoker heat and smoke is generated. The smoke passes over the food products for several hours which cook the meats. The cooking process could take up to 10 hours. The downside to this is knowing exactly how much meat to prepare. If you cook too little then of course you will not be able to meet consumers demand, and if you smoke too much meat then you will have waste. Since the cooking process is slow, there is no room for error. The 2 most well known slow smokers available are made by Southern Pride and J & R Manufacturing which can run upwards of around ,000 fully loaded with all of the bells and whistles.
In most cases the location of where the smoker will ultimately be installed must be predetermined before the building is constructed as these units are large and do not go through doors very easily. These units can also be heavy and may require a crane to install. We also recommend adding a micro-switch controlled fan that goes on the moment the smoker's door is opened.
Contrary to our typical idea of "long-time smoking," the Chinese have perfected a high heat and fast smoking style. Developed hundreds of years ago, the Chinese smoker uses extremely high heat (440`F to 550`F) for short time periods. The smoker uses water and moisture to prevent the meats from burning, and a smoke box with wood chips are added near the end of the cooking process to give that smokehouse flavor.
In short, the Asian method of smoking is fast and hot, where the western method is slow and at a much lower temperature. The Asian style of smoking uses the same high temperatures as char broiling, but the smoker is nothing like a char broiler.
The most innovative of the three methods and the best kept secret is Asian smoking. I recently had the good fortune of sampling meats cooking in a smoker by a company called Town Food Service. The smoker that Town Food Service manufactures is based on century-old technology. Both the Cantonese and Peking styles of barbecuing are very simple in theory. A box with meat is placed over hot coals with a pan of water under the meats. The high heat and moisture cook the meat. The end result is a smoked product that is cooked in an hour or two with the same succulent taste as something which has been slow smoked for 10 hours! The high heat and short cook time results in a difference in yield of approximately 2% as compared to slow smoking. Because of the speed of cooking and high temperature, there is a very small amount of shrinkage.
The Town smoker is very modestly priced at around 00, there is no computer system or confusing timers and complicated programming as there are in the long and slow smokers that have become popular. Because the smoker does not require overnight cooking, and long-term cooking there is no computer needed. It never has to run unattended. The Town smoker is so simple to use that it is ingenious. While the other manufacturers have digital timers and controls to minimize variances in cooking, the Town Food Service smoker has no need for that. In today's high turnover work places, it has become costly to train and re-train kitchen staff, all while trying to maintain a high standard of food quality. The Town smoker eliminates those headaches.
But you would be foolish to confuse easy with poor quality. The Town Food Service smoker has a lot of options as well. There are meat hooks, skewers, duck hooks, roasting bars, racks and grates available. The proper tools are available to easily prepare beef, pork, poultry, mutton, and so on. You can even smoke cheeses with this unit.
The Asian smoker is simple to use. There is a water pan which sits in the bottom of the unit. The pan must have water at all times. Then the unit is brought up to 550`F degrees. Once the meats are loaded the temperature is dropped down to 440`F degrees. Most meat is cooked within an hour or two, depending on the size. During the last 15 minutes of the smoking process, a chip box can be introduced to produce that smoked flavor of your choosing. In typical Asian cooking, it is very popular to add green tea leaves to the water pan as well, to season the meats even further.
This smoker is so versatile that it can even cold smoke. This is achieved by bringing the smoker up to 500`F degrees, and then turning it off before the food is placed inside. Delicate fish and cheeses can be cold smoking, producing that sough after smoked taste. In addition, the same smoker is also available as a pig roaster where gas burners are installed along the side of the unit. These burners produce a prized crispy pig skin, Asian style.
Next time you create a barbecue dish, think about the flavor and tastes that you want to impart.
Saturday, November 12, 2011
beginner smoked ribs, smoked mac and cheese on electric Smoker allotment 2 of 2
Part 2 of 2 of first smoking with baby back ribs and mac and cheese and a great salad.
Wednesday, November 2, 2011
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