I started with a small camping smoker and got hooked. Needed something a little bigger. I settled on the Cuisinart COS-244 Vertical 36" Propane Smoker. Very well built smoker, the only problem I had was the door got bent in shipping. I e-mailed customer service and they sent a replacement door, had it in three days. Has four stainless steal racks. I use the bottom one for a water pan and to catch the drippings as the water pan that comes with it is a little small and runs dry about every half hour. They do include a second small water pan, I use it for warming sauces to baste with. I use aluminium cake pans for water and drippings, makes for easy clean-up.
My first smoke was a chuck roast.
Forgot to take any pictures after I pulled it. Had a nice smoke ring and was very tender. Wife said it was a little bland, this was after taking all kinds of guff about everything I smoked in the small smoker being to spicy. I did a poor job with my finishing sauce so I'll take the blame. I used the dripping from the roast with some leftover sweet and tangy sauce I had and the dripping diluted the sauce to much. I'm also thinking I need to go with a mild and hotter sauce so people can go with what they like.
Next up short ribs. I got them at the Green Dragon farmers market in Southeast PA. Only problem is they are already cut into single ribs and boneless. I figure they will be a little harder that way because of not all being the same size. I'm planning on smoking at 220 for 2 hours and then bumping the temp to 250 and foiling them until the IT is up around 180. Check for tenderness and then if needed smoke until they are nice and juicy and tender. If anyone has ever done boneless single cut short ribs I'm open to ideas on how to get it done right.
My first smoke was a chuck roast.
Forgot to take any pictures after I pulled it. Had a nice smoke ring and was very tender. Wife said it was a little bland, this was after taking all kinds of guff about everything I smoked in the small smoker being to spicy. I did a poor job with my finishing sauce so I'll take the blame. I used the dripping from the roast with some leftover sweet and tangy sauce I had and the dripping diluted the sauce to much. I'm also thinking I need to go with a mild and hotter sauce so people can go with what they like.
Next up short ribs. I got them at the Green Dragon farmers market in Southeast PA. Only problem is they are already cut into single ribs and boneless. I figure they will be a little harder that way because of not all being the same size. I'm planning on smoking at 220 for 2 hours and then bumping the temp to 250 and foiling them until the IT is up around 180. Check for tenderness and then if needed smoke until they are nice and juicy and tender. If anyone has ever done boneless single cut short ribs I'm open to ideas on how to get it done right.
