burn a few logs to get your coals built up ,when you have a good fire put some more logs on and let them catch fire get the smoker temp around 250f put on meat now, when it drops to around 220f put on a couple of logs keep the heat at around 230f to 275f "you want as little white smoke as you can get"
constant white smoke will make the meat bad,cook everything from around 4 to 10 hrs,if its greasy when you take it off its not done that means the fat was trying to leave the meat and you took it off a sec to soon ,after its done let it set for 15 mins before cutting or eating "ps on this smoker keep the meat away from the heat box it will burn. good luck and let me know how it turned out :)
I've had this same unit for around 4 years now. Too small to que large a large QUANTITY of meat, but large enough to cook a few large PIECES of meat. I just did 4 shoulders last weekend on it. Put a couple on the charcoal grates (which I've never used for charcoal) underneath the meat grates in the cooking chamber. It's not ideal, a little crowded, lower temp below, some rotation needed, but it works. As a starter or 4 tinkerin, ok, but beyond that... I'm steppin' up, but will keep it to tinker.
IHAVE THE SAME SMOKER LOVE IT HOPE I LAST FOR A COUPLE YEARS I DONT THINK THEY MAKE THEM A NOYMORE LIKE THAT
hohnerman100 2 days ago
I had one of these. I hate that I had to get rid of it.
daveh013 8 months ago
This is the worst video i've ever seen. You wasted my time posting a stupid video like this. Loser!!!
38stallion 1 year ago
Nice offset I have the smaller one. It's amazing!!
imyourhustler 1 year ago
this is the same smoker i used for years ,and made tons of great meat ,good lil smoker
ronaldsmusicfactory 2 years ago
whats the best way to cook baby backs? i just got me a smoker very similar to this one...
kornkid89 2 years ago
burn a few logs to get your coals built up ,when you have a good fire put some more logs on and let them catch fire get the smoker temp around 250f put on meat now, when it drops to around 220f put on a couple of logs keep the heat at around 230f to 275f "you want as little white smoke as you can get"
ronaldsmusicfactory 2 years ago
constant white smoke will make the meat bad,cook everything from around 4 to 10 hrs,if its greasy when you take it off its not done that means the fat was trying to leave the meat and you took it off a sec to soon ,after its done let it set for 15 mins before cutting or eating "ps on this smoker keep the meat away from the heat box it will burn. good luck and let me know how it turned out :)
ronaldsmusicfactory 2 years ago
Makes me hungry!!!5****s haha
RobGuerin03 3 years ago
i got the same unit. I found it was too small to bbq anything large. thought it was good for sausages and maybe fish? your opinion pls?
mikeh1293 3 years ago
I've had this same unit for around 4 years now. Too small to que large a large QUANTITY of meat, but large enough to cook a few large PIECES of meat. I just did 4 shoulders last weekend on it. Put a couple on the charcoal grates (which I've never used for charcoal) underneath the meat grates in the cooking chamber. It's not ideal, a little crowded, lower temp below, some rotation needed, but it works. As a starter or 4 tinkerin, ok, but beyond that... I'm steppin' up, but will keep it to tinker.
doktermeat 3 years ago
yep.. 4 shoulders is all you can get on this... I did it a few weeks ago....
billyorbit 2 years ago