How well would this work for smoking meats?
199718
It is not big enough. There is not a place to add the wood you have to soak for smoking meat.
1253463
I find it works best using chips in combination with some small chunks. The smoke seems to last longer that way.
1723618
You will have trouble smoking sausages at 160. I could not get the chips to smoke at that low a temperature. I called the company and they informed me that their smoker was built to operate at 225. You can get it to go higher but it will depend on the outside temp. This smoker is not insulated. I have smoked ribs, chicken, pork butt and brisket in it and it does well. For sausage smoking you would do better in looking for something else. My next smoker will probably be electric to allow lower smoking temperatures.
35935
That's pretty much what this little guy was designed for. I'm fabricating mine into an external smoke generator for my big smoker but I used one of these years ago with good results for jerky but it will only do small batches.
1881792
I never found a good way. This item is a better smoker than it is a grill. I could never get the coals close enough to the grill to sear a steak, so i got a piece of grate and a couple of bricks and just raised the level about four inches. It works much better.
359100
I have no idea. I own 2 wood smokers and 2 pellet smokers and use them all the time. They tend to be a tad stiff but if you need to pick up something that is very hot I would recommend them. They are perfect for working around hot grill grates, hot pans and hot charcoal chimneys.
1323587
That would depend on the size of the ribs or the brisket. It is 16 inches inside diameter, so I've actually smoked a good size turkey, and lots of salmon and steel head. It does have two layers so you always cut the meat in half.
1093907
it should work great for that . I use it on my off set smoke and it does the job.
1537826
It depends on how much smoke you want and on how long you're smoking the meat. Seven to ten good cooks at least.
1878279
Yes, I have used it for salmon, steak, vegetables, etc. It does create some smoke in the kitchen. It didn't set off the smoke alarm. I simply opened the window and glass door in the dining area and it cleared. Some people start their meat in the smoker, then transfer to a fry pan or to the oven to finish -- less smoke that way.
1232680
Jason, I've had a hard time getting it up to the desired smoking temp when it's cool & windy or just cool. I think one of the problems is that they only recommending using 12 or so starter coals. Yesterday I increased this number to 20 or so and that seemed to work better. I'll keep fooling with it and could see using up to half the coals in the chimney starter. And I've found that I need to have the top holes open more than the 5/16 they recommend. I'd say open them all the way up and then throttle them down. I also think it makes a big difference and significantly slows down the process if the meat isn't close to room temp to start. But I'll tell you, the more I use the device the more comfortable I feel with it. I'm having a retirement get together this coming Sat so started preparing for that this weekend. Using a rib rack I smoked 6 full racks of ribs on Sat and 6 more on Sun. I'd never have dreamed that 6 racks of ribs would fit on the Weber but they did. I baby sat the Sat batch pretty closely but once the Sunday batch was up to speed I only looked at about once/hour to stir the coals, add water & wood. We ate one last evening and it was good but will put the rest in the oven for 2 or 3 hours to get them more tender before serving. I hope that this (long) answer is of some help and encouragement. Dave McCartney, Marion, OH dkmcpa@yahoo.com
1062406
I'm not sure if it'll fit, but I can tell you that it won't achieve a high enough temp for smoking meats, I couldn't get it past 195 degrees, and I bought one just because it was suppose to be able to get to those higher temps, all I wanted was to get to 225 degrees to smoke my meats, I tried to contact the company to return it but I still have it, wasted my money, I suggest you don't waste yours.
1030843
I used it to pull a couple of pork shoulders off the smoker rack and didn't really have any problems. They work great. I just bought my son-in-law another pair of these for Christmas.
1422666
This wold be for a cold smoke application as it does not produce enough heat to dependably cook something. I use it in my BBQ prior to finish cooking.
760448
I love the smoker, but I have never used it for smoking. I bought it as a short steaming pan. I purchased two others as gifts. I use it as my go-to pan for steaming, sautéing, frying etc. I have an induction range, but it should work well stove with coils also.
1621392
I didn't use it for smoker - but I can tell you, if I had to do it over again, I'd shell out the $50-$60 for better quality. It couldn't handle 212 for 90 minutes for more than two uses. Just my experience though. You might have better luck than me.
1818361
The Masterbuilt smoker is really easy to use. Just fill water tray for moisture, set temperature and time, put wood chips in several times during smoking. Unlike charcoal, where it's hard to regulate the temperature, the Masterbuilt smoker can keep a steady low temp. You won't have to worry about burning the meat. Do use a digital meat probe to cook to the recommended temperature, There are plenty of uTube videos on using the smoker with recipes. No doubt you will adjust and experiment to suit your personal tastes.