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Discussion in 'Electric Smokers' started by larry maddock, Nov 20, 2009.
a ROYAL OAKS
any comments or tips on how to care for -
and use this unit
Congrats on the new smoker, Larry. I'm not familiar with the electrics but someone will be along shortly to help. In the meantime, spray down the inside with cooking spray and fire it up using your favorite wood for smoke. At least you'll have it seasoned.
I'm not real good with the electrics either but If you would please stop bye Roll Call and introduce your properly and let us give you the welcome we like to give to new members.
Congratulationss on the new smoker...
Congrats on the new smoker - I have a Smokin Tex electric so I guess they must be fairly similar. There is not a lot to do except clean them up after each use and I have a cover for mine to keep out little critters and weather. Good luck and enjoy
I recently bought my Royal Oak from my local Wally World for what I thought was a very good price. So far I have verified the accuracy of the thermometer with a rack unit as well as my digital probe unit and I must be one of the lucky few because mine is accurate; slow, but accurate.
I did the usual seasoning and then got right into smoking ribs and some game hens and so far it's worked very well for us. Temperature control is a bit of a bear since the thermostat does not include a gradient scale leaving us to our best guess. After the initial seasoning run I did fire it up with a full pan of water and made marks on the plastic but they are still only best guess as thing change when food is added. Still, once it's set it stays right on even after opening the door to service the water/wood pans.
As for the two pans, I know already that a change is a comin'! The idea they had for the metal tray to hold them both is good but poorly executed as the wood tray is too far from the coil at low temps (210 and below) and the water tray is too small. My plan is to find a suitable water tray that will fit all the way across the span of the unit and rest on the side rails and then to continue to use the small SS dog bowl for the wood.
Of the complaints I have with this unit, I do have to give them kudos for insulating this thing! When we smoked our game hens it was in the low 40s outside and we never had issues with the temperature falling inside the smoker! That said, my unit is under a roof and protected on two sides but still, I like it!
I also like the three shelves that won't slide out without some effort and the overall dimensions inside. No, it isn't big enough to feed a large army, but I was able to get six game hens and a few ABTs in on one smoke with room to spare. I like the fact that I can remove two of the shelves and hang sausages from the top rack. It seems like it will be a very versatile unit once I really get into using it.
So, Larry, if you got as good (or better) a deal as I did on your unit, then you can't be disappointed with it unless it was DOA! Hope that helps!
I M O-----my 1st smoke---13 lb turkey--2 fatties
1st fault of unit i found ---
hickory sawdust would not ignite or smoulder at 200f---
i quickly made a "CHIP PAN" pan from cut up beer can,and placed
right on heating element....mucho smoke.....
-on second day /second smoke---1 tri-tip-6 pork chops
2nd fault of unit--
water pan doesnt hold enough water---
i filled both water pan and and chip pan with agua---much better
my unit has a small diameter aluminum rod that
supports the heating element...
any cause for concern on this??????
since she will reside on the front porch--i have covered her with contractor
trash bags----any ideas for a better cover???
at wally-world-i got floor display unit for $104---thats 20 dollars off the listed price
That was the first thing I noticed as well and I did the same thing!
I found a larger pan that fits across the span and slides right in to the rails!
No cause for concern there as the coils will never get hot enough to weaken the rod.