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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