Rival Kc Electric

Discussion in 'Electric Smokers' started by scotty, Sep 26, 2007.

  1. scotty

    scotty Smoking Fanatic

    I havent even used the one i have yet. I just bought a briskit this morning.

    My smoker was missing a tiny clip that held the littld door that covered the controlls. I wrote to Rival and asked for the clip so i could install it myself rather than them paying for shipping the unit back from wal mart.
    When i got back from philly tuesday. There was a whole new unit waiting for me on my porch.
    The sent me a whole smoker.
    My biker buddy bill will get the extra unit if they do not want it back.

    Some customer service[​IMG]
  2. deer meat

    deer meat Smoking Fanatic OTBS Member

    Sounds like they stand behind there product. If they want the other one back. You can always say some biker stole it....LOL
  3. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    I have had a similar experience with Masterbuilt. Ended up with 3 of the post recall smokers; new in box. Only needed one so I sold one to a friend and the other on eBay. These manufacturers are very much concentrating on customer service. It sure makes a person feel comfortable purchasing other products from these manufacturers when you know how they stand behind their product.
  4. scotty

    scotty Smoking Fanatic

    We finally got it working and it is fun to see the smoke coming from the vent.


    Like making wine, it takes preparation, chosing the correct ingredients but one can walk away from the electric smoker if it has a thermostat.

    Well tonight i will see if i invite my brother and a couple of friends over to show off the results.

    Rocky already has pastrami itis. All i wanted was a corned beef. It is already great fun.

    Thanks for all the help so far.[​IMG]
  5. deer meat

    deer meat Smoking Fanatic OTBS Member

    That looks pretty cool, let us know how it tastes.
  6. richtee

    richtee Smoking Guru OTBS Member

    Yanno, I'd not even consider something made by Rival, or any other crock-pot making manufacture <west bend, etc.> but wow..that looks like a pretty cool unit. Well, as long as you don't have to do 6 slabs or something.
  7. scotty

    scotty Smoking Fanatic

    Cooking is a hobby. Im not a texas BBQ freak. I like to cook special items for smal gatherings. Dinner for 4 or 6.

    Well its not over yet and i dont know what to expect.

    The first thing is that there was NO PLATEAU at 155 degrees. Its a bit over 160 after 3 hours.
    I guess ill just monitor the internal temp and when i get 170F ill take it out amd let it rest in an insulated box for a couple of hours/
    If it doesnt take the 10 hours at 250F that i expected and it is not cooked enough when the internal temp is 170F ill cut it into thick slices, put it on foil and smoke it for a couple of more hours.

    I will really appreciate any input here :)
  8. fatback joe

    fatback joe Master of the Pit OTBS Member

    Why are you pulling it off at 170? I take brisket to 195 or so.

    Just curious..........not in any health danger at 170........just could be more tender at a higher temp possibly.
  9. scotty

    scotty Smoking Fanatic

    Im glad you are curious. I need all the guidance that i can get. I thought that i read that you should use the 195-200 for pulling.

    Ill take it to 195. Keep talking to me please.

    BTW it stuck at 168 for 45 minutes befor it went to 169F.

    Does this "PLATEAU" occur at diferent temperatures according to the meat size. Yesterday I checked my digital meat probe with boiling water and ice in a glass of water. The ice was off 1 or 2 degrees but i can easily see why the temp transfer to the water may be a bit off with the ice in water test.
  10. fatback joe

    fatback joe Master of the Pit OTBS Member

    I usually go to 195 for slicing (some go a little less.....say 190 maybe) and 205 or so for shredding/pulling.

    I usually see the plateau in the 160s...........looks like you are on track to me.

    I usually wrap in foil and put it back in the smoker after it moves through the plateau then take it to 195. At 195, I pull it off the smoker, wrap in clean foil, and a towel, and put it in a dry ice chest to rest for atleast an hour............then slice (against the grain) then eat.

    Hope that helps.
  11. scotty

    scotty Smoking Fanatic

    I omitted the wrap in foil for the last bit of smoking just not to touch it but i will use that method next time . I guess it would be more moist that way. I do however intend to use the foil, towels and ice chest rest method.
    Im having fun. I have found that this little toy suits my needs well. I really dont want to get involved in larger projects. It has 2 shelves if i want to do 2 briskest.

    Ill try the pastrami next week and see if i can get a piece of belly to make bacon.
    I think i read that if the belly isnt available, one could buy the dynasour ribs and cut the meat off them for bacon.

    Learning is fun.

    I hope to get the programable ignition brake installed on my Suzuki while i am smoking the pastrami next week.

    I realize that this gizmo is far from what a purist would own as a smoker but When it comes to motorcycles, very few folks have 10K in engine mods on a street bike.

    Have fun and thanks again for the guidance and any thing else you care to suggest.
  12. fatback joe

    fatback joe Master of the Pit OTBS Member

    Sounds like you got the right attitude about it. Hope it all turns out well for you.
  13. scotty

    scotty Smoking Fanatic

    Thanks for the help Joe.
    Its resting an the cooler box. Guests will be here in 1/2 hour.
    Ill get more pics.

    I know you folks don't hnow what a smoked brisket looks loke LOL LOL

    I hope mine looks like one or ill have to be inducted into the

    Loyal Order Of Black Smoke
  14. scotty

    scotty Smoking Fanatic

  15. scotty

    scotty Smoking Fanatic

    I was just reading the thread on home made smoker and the features it had.-.

    I thought i would comment on the obvious shortcomingof the rival kc smoker that I have just purchased/used..
    It held the temp exceptionally well for the entire 6 hours it took to get the brisket to 195-F internal but it stopped smoking at about 4 hours or so.
    There is no way to add wood chips to the device without taking out the meat, the meat rack, the drip/water tray and the inner liner. The tray is small but i will try to get 50% more chips in it next time

    I see a larger unit in the near future[​IMG]
  16. richtee

    richtee Smoking Guru OTBS Member

    Heeeey.. nice job! Yeah, I see the chips thing WOULD be a problem. But nice work on the brisket!
  17. scotty

    scotty Smoking Fanatic

    Im wondering if i was suposed to wash off the rub before smoking. It was spicy hot eating and we had substituted the white pepper with black pepper when making the rub.
    Also we used regular peprika instead of hot peprika whatever that is??????

    I am going to try to put extra chips into the unit next time. It seemed to use 1/4 cup per hour.
    I used mesquite chips.

    Another thought. The unit allows me to turn the smoke feature on and off. It took almost 1/2 hour for the temp to get to 250-F. Maybe I should wait for the temp to rise before turning the smoker feature on. I'm guessing it has a separate heat element for the chips. The chips i put in were totally turned into burned wood and grey dust

    Anyone have any thoughts????
  18. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    Hi Scotty!...

    Generally the rub is left on, not only for more flavor, but also to help the formation of the 'Bark', which also adds more flavor...

    What kind of rub did you use?...

    Regular paprika is usually the 'Sweet Spanish' type and is made of a type of sweet red pepper similar to a sweet 'Red Bell' pepper...

    The hot paprika is usually of the 'Hungarian Hot' type, and is made from a similar pepper as the sweet, with the exception that this type pepper also has a little heat to it!...

    Either type is made by grinding the dried pepper pods, in much the same way that you might make your own powdered chiles to use in various recipes...

    Any rub recipe is subject to tweaking to suit ones tastes...


    As to the chips...

    I think I'd try additional chips from the beginning IF they'll fit in there SAFELY...

    It's always better to have the temp up where it needs to be, as well as having the smoke going BEFORE adding the meat...That way you'll get more smoke to penetrate the meat...

    However...One must bear in mind the mfg.'s directions also...particularly in regards to safety!...

    I think I'd turn on the smoke feature from the beginning, instead of waiting until later...however...that's just me...

    [END EDIT]

    Until Later...
  19. scotty

    scotty Smoking Fanatic

    I appreciate all the advice and opinions i get.
    We copied the rub from a book called 400 or whatever rubs, marinades and something else.
    It was just too spicy for us. We wont make that mistake again.

    Ok on all the smoke we can get onto the meat.

    Ill increase the chips if it can be done safely.
    The mfgr says dont preheat he unit. Who knows why.

    I cant see why 250 degrees with meat or without is so diferent unless perhaps one just leaves the unit on. And i still cant see the diference.
    It hasa thermostat. For now ill follow instructions.

    Well its getting more interesting. I cant wait to try the pastrami next week.

    I forgot to spray the unit with pam as the mfgr suggested and cleaning was a bear. I learned on that move[​IMG]
    I wonder if i should season the smokers drip pan in my oven before the next smoke.

    PS yes yes watching the smoke come from the vent was a bit of a thrill
  20. richtee

    richtee Smoking Guru OTBS Member

    On the spicy:I have noticed that heat <spicy> tends to mellow when cooked. Now, I dunno if it makes an anthill's worth of difference, but I think the fat helps cut the pepper oils. Was your meat well fatted?

    Paprika: Comes in sweet, regular and hot. best is "Hungarian" type, usually recognized by a brand name with WAYYY too many vowels out of place in it :{) The hot rates like a 4 with me, with the standard jalapeno being a 5-6. get the sweet maybe, as the regular still rates maybe a 3.

    White and black pepper have very little difference as far as heat, and barely a difference in flavor, IMHO. BUT... fresh cracked can be QUITE warm...

    Hmmm yanno, maybe ya should turn the "smoke on" BEFORE you put the meat in... just to get to the "thin blue" before the meat sees the smoke.

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