Got an "Old Smokey" electric smoker since there are no open flames allowed at the Lemons race . . .
06-29-2007, 05:38 PM
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Got an "Old Smokey" electric smoker since there are no open flames allowed at the Lemons race . . .
I read some reviews on line and they were pretty mixed. Plus it's a bit different from a conventional smoker as it has no water tray and no air control vents. I was a bit sceptical but at around $100 I figured what the hell, sounds like it just may work . . .
So I got one and fired it up this afternoon. Made some of my rib rub and hit a 4 lb. chicken and 4 lbs. of ribs with it. I used one handfull of hickory chips on the chip tray, put the chicken on the bottom and the ribs in a rib rack on top. Put on the lid and set on high.
<img src="http://66.134.70.69/files/audi/misc/24%20Hours%20of%20Lemons%202007/smoker_01.JPG">
2 hours and 40 minutes later I turned off the power and took a peek inside . . . note the moisture on the inside of the can . . . you can see the chicken below.
<img src="http://66.134.70.69/files/audi/misc/24%20Hours%20of%20Lemons%202007/smoker_02.JPG">
What amazed me was all the steam and water that had collected on the lid. I let it cool down for another 20 and took them out.
The chicken was falling off the bone and moist, unreal. The skin wasn't crispy but hey, it was real tasty. The ribs were just as good.
I really can't believe it. Tender ribs and chicken in 3 hours.
Can't wait to do a brisket or pork butt, something without skin . . .
Get's my vote . . .<ul><li><a href="http://www.oldsmokey.com/0201products.html">http://www.oldsmokey.com/0201products.html</a</li></ul>
So I got one and fired it up this afternoon. Made some of my rib rub and hit a 4 lb. chicken and 4 lbs. of ribs with it. I used one handfull of hickory chips on the chip tray, put the chicken on the bottom and the ribs in a rib rack on top. Put on the lid and set on high.
<img src="http://66.134.70.69/files/audi/misc/24%20Hours%20of%20Lemons%202007/smoker_01.JPG">
2 hours and 40 minutes later I turned off the power and took a peek inside . . . note the moisture on the inside of the can . . . you can see the chicken below.
<img src="http://66.134.70.69/files/audi/misc/24%20Hours%20of%20Lemons%202007/smoker_02.JPG">
What amazed me was all the steam and water that had collected on the lid. I let it cool down for another 20 and took them out.
The chicken was falling off the bone and moist, unreal. The skin wasn't crispy but hey, it was real tasty. The ribs were just as good.
I really can't believe it. Tender ribs and chicken in 3 hours.
Can't wait to do a brisket or pork butt, something without skin . . .
Get's my vote . . .<ul><li><a href="http://www.oldsmokey.com/0201products.html">http://www.oldsmokey.com/0201products.html</a</li></ul>
06-29-2007, 06:07 PM
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I'll break out my banana leaves and red salt and make Kalua pork . . .
and some meat burned over an open flame . . .
Yeah, gonna have to be after the fourth at this rate . . .
Yeah, gonna have to be after the fourth at this rate . . .
06-29-2007, 10:07 PM
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I'm pissed off that I have to pay to use someone else's open flame and that there is no potable H20
we will be racing, eating, drinking and bathing in potable water . . .<ul><li><a href="https://forums.audiworld.com/norcal/msgs/56122.phtml">https://forums.audiworld.com/norcal/msgs/56122.phtml</a</li></ul>
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06-30-2007, 11:10 AM
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Yeah, they're really not that bad.... Some "purest" have issues with them.
There's the 55 Gallon Drum types (for the record... they suck). And there's the Weber Bullet guys.
I personally have a Bradley:
And I've gotten crap from some... til they taste the food. It's really an automated version of a pro version. Uses Hockey pucks that look like prest-o logs. Works really well. Better isolated than the Ol' Smokey (it's basically a large bar fridge with a heating element on the bottom).<ul><li><a href="http://www.bradleysmoker.com/original_smoker.html">Bradly Smoker</a></li></ul>
I personally have a Bradley:
And I've gotten crap from some... til they taste the food. It's really an automated version of a pro version. Uses Hockey pucks that look like prest-o logs. Works really well. Better isolated than the Ol' Smokey (it's basically a large bar fridge with a heating element on the bottom).<ul><li><a href="http://www.bradleysmoker.com/original_smoker.html">Bradly Smoker</a></li></ul>
07-01-2007, 03:45 PM
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For true BBQ it's all about time.
The slower through the redending temps (about 170-180 degrees) the more tender it is. Bradleys take time.
BTW: BBQ Galore is a rip off. I bought mine for $200 Less on the internet, and get a huge case of "pucks" for the price of the little box at BBQ Galore from Cabelas.com
BTW: BBQ Galore is a rip off. I bought mine for $200 Less on the internet, and get a huge case of "pucks" for the price of the little box at BBQ Galore from Cabelas.com