- Apr 17, 2007
- 136
- 10
My neighbor has a miniature smoker that does absolute wonders in small quantities. He has my old GOSM and is an expert griller. He got this smoker from someone who just decided he didn't need it. Brand new, Un-opened,
we have cooked chickens, beef pork etc.. and they all came out perfect.
What is it??
RIVAL, K. C. Smoker, Model 5820, Electric Outdoor Smoker
This thing has different "rules" to use for smoking however, An 11" steel rack Aluminun water pan, Heating element with a small foot, and a very short cord. There is a suggested layout for the wood chips prior to adding the food
Quote from the manual:
"The K.C. Smoker uses low heat (200* to 250*), steam from water, and smoke from wood chips to cook meats. Water smoking produces moist meats with a mild smoke flavor and is excellent for cooking poultry and less tender cuts of beef and pork. Food needs no tending. Once food is added there is no need to add chips or water during the cooking process.
You may see and smell smoke escaping from the smoker during the first hour of cooking. The amount of smoke may decrease, but the smoke cooking process continues to produce that wonderful smoke-flavored meat"
Can not use chunks!, Suggest soaking chips overnight or at least one hour before use, It has a small bag of lava rock that you spread around evenly around and under the element, Do NOT cover element.
It provides a cooking chart and suggested amount of water for each type of meat + the approximate time to done. ONE cup of water soaked chips is all it recommends.
Have had numerous meals from this thing and each one turned out fantastic. Small? yup, Quick, Yup, Requires smaller meat sizes as an example (from the chart)
BEEF
Brisket 2-1/2 - 3 Lbs - Water 3/4 cup Time = 3-1/2 - 4 Hrs
Short ribs 2-2-1/2 Lbs - Water 1/2 cup Time = 2 - 2- 1/2 Hrs
Roast (boneless) 2 -1/2 - 3 - 1/2 Lbs Water - 3/4 cup Time = 2- 1/2 - 3 Hrs.
Other suggestions for other types of meat and fish are in the chart.
We have used 4 of the many recipes for rubs and sauces it comes with and we both are writing them down so we don't lose them, The are great recipes, very tasty.
If some one desires to cook for 2 or just for themselves. This thing is ideal. Dorms? apartments? small smoked meat for a small gathering.
Everything we have tried has come out great, Never would have beleived it when we first saw it and fired it up. Thought it was a "Joke" smoker. You Know, someone had something to sell and someone bought it. This thing works exceedingly well, with smaller cuts of meat, (one whole chicken fills it up) and vegetables did just fine also.
Cost????
have to go online and look it up, he got it free, best cost to have !!
Googled around and found rectangular items fitting the description. The one we used is round. Can't find the round one yet, still looking, Price on rectangular one is about $80.00
Mike
we have cooked chickens, beef pork etc.. and they all came out perfect.
What is it??
RIVAL, K. C. Smoker, Model 5820, Electric Outdoor Smoker
This thing has different "rules" to use for smoking however, An 11" steel rack Aluminun water pan, Heating element with a small foot, and a very short cord. There is a suggested layout for the wood chips prior to adding the food
Quote from the manual:
"The K.C. Smoker uses low heat (200* to 250*), steam from water, and smoke from wood chips to cook meats. Water smoking produces moist meats with a mild smoke flavor and is excellent for cooking poultry and less tender cuts of beef and pork. Food needs no tending. Once food is added there is no need to add chips or water during the cooking process.
You may see and smell smoke escaping from the smoker during the first hour of cooking. The amount of smoke may decrease, but the smoke cooking process continues to produce that wonderful smoke-flavored meat"
Can not use chunks!, Suggest soaking chips overnight or at least one hour before use, It has a small bag of lava rock that you spread around evenly around and under the element, Do NOT cover element.
It provides a cooking chart and suggested amount of water for each type of meat + the approximate time to done. ONE cup of water soaked chips is all it recommends.
Have had numerous meals from this thing and each one turned out fantastic. Small? yup, Quick, Yup, Requires smaller meat sizes as an example (from the chart)
BEEF
Brisket 2-1/2 - 3 Lbs - Water 3/4 cup Time = 3-1/2 - 4 Hrs
Short ribs 2-2-1/2 Lbs - Water 1/2 cup Time = 2 - 2- 1/2 Hrs
Roast (boneless) 2 -1/2 - 3 - 1/2 Lbs Water - 3/4 cup Time = 2- 1/2 - 3 Hrs.
Other suggestions for other types of meat and fish are in the chart.
We have used 4 of the many recipes for rubs and sauces it comes with and we both are writing them down so we don't lose them, The are great recipes, very tasty.
If some one desires to cook for 2 or just for themselves. This thing is ideal. Dorms? apartments? small smoked meat for a small gathering.
Everything we have tried has come out great, Never would have beleived it when we first saw it and fired it up. Thought it was a "Joke" smoker. You Know, someone had something to sell and someone bought it. This thing works exceedingly well, with smaller cuts of meat, (one whole chicken fills it up) and vegetables did just fine also.
Cost????
have to go online and look it up, he got it free, best cost to have !!
Googled around and found rectangular items fitting the description. The one we used is round. Can't find the round one yet, still looking, Price on rectangular one is about $80.00
Mike
