Is a nice Bark possible with an Old Smokey?!?!

Don't wrap it.  Just let the meat go all the way to the internal temp.  This should give you plenty of bark.

jbills5 said:

 
Don't wrap it.  Just let the meat go all the way to the internal temp.  This should give you plenty of bark.

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exactly what jbills5 said! 

I don't use an old smokey.  But if you keep your smoker temp at 225-250 you should be at about 1.5-2 hours per pound.  Without wrapping you may end up going a little longer as not wrapping can sometimes cause the stall to last a bit longer.

I just did a search and there are over 1600 threads about Old Smokey smokers. I'm sure that someone else has covered this before?

I think if you crack the lid a bit it should work. Is there no vent in the lid of those? I would probably use a small wedge of wood or a wood shingle to keep the lid open a bit. I have an ECB which is similar in shape, but with a domed lid and I sealed around the lid and then put a vent in the top of the dome for the smoke and all to flow through. 

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I was just thinking if a lid from another smoker with a domed lid might fit on the top of yours?

Also, most of the threads I found say that the whole premise behind the Old Smokey is that the sealed unit keeps the meat very moist and never dries it out. Good luck, lol

rgautheir20420 said:

 
I had that exact thought the second I hit the submit button and saw your smoker.

It's almost like the makers of the Smokey decided to pick 1 great thing about smoking and forgo the rest. That's the purpose of the foil boat and pan (hopefully). If I crack the lid, I'll loose the moisture, but hopefully it'll be made up for with the juices.

We shall see.

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On my ECB I keep the vent wide open and no extra moisture while smoking. I actually foil over my water pan and put a foil wrapped cobble in it to help balance the temps. 

there is a tube and a tray smoker. I actually just won the 12 inch AMNTS in a contest they had here on SMFhttp://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNTS

Unfortunately I haven't had the chance to try it out yet. On my smoker, the charcoal pan sits on a couple of paver and I can lift the whole unit off of the pan so I can add more charcoal or chunks of wood. I think that the AMNTS might be a good option for you. I plan to try mine out as soon as I can, but it won't be till next week at least. 

Hello.  You are spot on with your ideas on the Smokey.  Offset the lid to control temp and create bark.  Folks dismiss this smoker as a cheap piece of cr**.  These smokers have been used in Texas since the late 20's. I believe.  My Dad has used one for years and I shipped one to England 10 years ago and it is still going.  Have fed 6 people prime rib and potatoes on the 18".  Mighty fine smoker once you learn the tricks.  Keep Smokin!

Danny

So your Old Smokey looks more like this?


This is the predecessor to the Old Smokey. Analog smoker, 7 speeds ( I think yours has 3), non-vented, with 2 grates, a drip pan, a chip plate, and an element ?

Its is not built to be a dry smoker, but you are realizing that. Its not built to use more than one charge of chips. Its not built to have the lid opened. Its not built so that you can use an aux. smoke generator with out modifying the smoker as there is no air draft possible to allow the chips or pellets to smolder.

Although it is an excellent smoker once mastered, its not going to give you a bark anymore than it will give you a smoke ring.

As to the smoke, you start the unit on high for 15 to 45 mins. Depending upon your smoke type (I use pecan shells), Then you turn the controller back to your choice of settings. You're done. No more chips, no more opening, no basing no mopping no spritzing, completely no lifting the lid. The smoke is captured within the smoker and will continue to allow the meat to absorb it while cooking. The magic smoke meat temp is 100 to 140 IT. if you are cooking to a 165 then foiling to the oven its plenty. If you leave it for the whole ride, your still fine.  You don't need 20 hours of smoke for a butt, only maybe 3 hours or four tops! I don't know this but I assume this is the reason for the soaking of the chips. It retards the smolder a bit longer to start, remember the magic IT for smoke is 100 to 140 IT. There are other possible reasons but it makes the most sense to me. Don't get carried away with the chips thinking you'll get longer smoke, you'll only get too much smoke which will make your meat bitter. This is the easiest smoker I ever used for over smoking.

Here is a digital copy of the manual if you don't have one.  http://cdn.shopify.com/s/files/1/0261/0379/t/2/assets/OSEScurrent.pdf?9958

I have a couple of the Redi Smok manuals around here somewhere...... I'll look but I am not sure where to even start.

Hope it helps.

You have got to realize this type electric predates nearly any other electric smoker discussed here on the boards. They are excellent for what they were intended, a small apartment type unit. I got my first one, someone left at my camp long ago on 'Possum Kingdom. I came to the camp and they had tried to build a charcoal fire on the chip tray.....LOL I have worn two more out since them.

You have to realize, its not a fire breather and it wasn't made to compete with them. Its a completely different animal.

rgautheir20420 said:

 
I do in fact have the more recent version of that unit. I've read endless posts that this is a great smoker, and believe me I don't disagree. With that said, why can't I make changes to try and get what I want out of it? I don't like being stuck or having a piece of equipment tell me what I can or can't do.

So, I've got a few pieces of equipment around the house that I think might be able to help creating this "draft" that's needed to keep an AMNPS lit. I've already drilled a hole in the lower side of the unit and I have random brass fittings around the house. Would if I rigged up an inlet tube to an air pump and pumped air into the unit while having a slight crack in the lid? I would think this would be enough from oxygen to keep the AMNPS lit no? Someone please confirm or deny this!!! I want to buy my AMNPS now ;)

I know it would be easier just to go out and get what I want from another unit, but I'd like to make this one work if possible since I've already got it.

Not sure I've seem anyone make mods to an Old Smokey before....

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I don't thing you could do anything like that with an electric device.  The air stokes the fuel combustion fuel source.  Doing that with an electric device would only burn your chips faster and that's not what you want.