Smoking Meat in a FRACTION of the Time?!

[ally2mail]

Ok, I went to home depot to find this thing. They only had 1, it was a display, and missing some parts. I took a chance and talked them down to about half price. I gabbed a rack of baby back and dashed home. well, I rubbed it down and hung it in the thing. about an hour and ten minutes later I took out the ribs. they were good. as good as you could get at chili's or something. so to recap, this thing works and will produce comerical grade [so to speak ] ribs. nothing like a true smoke junkey creates in their back yard but the average person will like it just fine. I'm going to try a brisket next and I'll let you know.

 

[sea_munky]

ally2mail -

thanks for the firsthand report. It's good to have someone give it a hands-on test. So, were your ribs smokey? Any evidence of a smoke ring? Did the ribs have time to get crusty or did the steam prevent that?

 

[ally2mail]

no they were not smokey. the wood chips were barely burned. no smoke ring. they were crusted and tasty but they didn't have time for my rub to work. you could only taste it on the outside. usually my rub flavors the meat all the way through. I'll have to try marinading something [maybe a brisket]. I think the only way to get any smoke ring or flavor is going to have to be something like a brisket that can stay in it for a long time.

 

[mgwerks]

I saw them on sale for under $100 a couple weeks ago. Did a lot of online reading and decided that they might be good for being a charcoal-fired oven, but not for a grill or a smoker. I'll save my $$$ towards building a bigger pit, thanks.