i misplace4d the paper work for athis, just wondering how long I would need to cook boneless pork chops using wood chips instead of liquid,
334746
K. You need to invest into a quick read meat cooking thermometer. That is the key which will put you in control of how to cook everything. Pork can be safely eaten when it reaches an internal temp of 145F. which will be on the "rare" side, and up to 160F which will be "well done". When cooking meats, it is not a function of time, it is a function of internal temperture, because there are so many other variables which affect temperture.
334747
K.You need to invest into a quick read meat cooking thermometer. That is the key which will put you in control of how to cook everything. Pork can be safely eaten when it reaches an internal temp of 145F. which will be on the "rare" side, and up to 160F which will be "well done". When cooking meats, it is not a function of time, it is a function of internal temperture, because there are so many other variables which affect temperture.
334748
I never cook with time. Always internal temp. Google cooked pork temp(165F I think).
99607
You do not need to use wood chips. In fact, I have yet to use wood chips, but may try them this Thanksgiving.
669450
I have had 3 of these cookers; they last about 10 years.Don't try and make it something it is not (a barbeque grill).Wood chunks will too big for them to burn correctly; just stay with the chips.Use it only as a smoker with top closed.
2104805
You can use wood but I don't know why you would bother. A 12-14 pound of even the cheapest self-lighting charcoal will last up to 4 and 1/2 hours, which is more than enough to cook even the largest butts or briskets you can fit inside it. I can imagine starting it with wood and adding the charcoal, but not the other way around as wood in the size you need to fit the Orion would burn down too quickly.
418715
I think you just turn it off and start over. I browned some pork chops, set the menu on pork and started cooking, and then realized I needed to set the time instead. So I just turned it off and set the time and it finished appropriately and was just right. Hope this helps!
2126215
Collette, I've never smoked a steak before. You don't need to wet the chips, just put them on the pan/tray that comes with the smoker and place the pan on top of the heating element. I'd crank the temp to the highest setting. You'll just have to experiment with different times and temps. Sorry I couldn't be of more help to you. I usually do fattier cuts of meat and cook them slowly, this way the fat renderes into the meat low and slow. Chicken I cook at high temp for a few hours. White meat chicken I put in a salt water brine over night before smoking. If it's a lean cut of steak, try brining it overnight, then rinse the steak off and put a dry rub on steak then in smoker. Collette, I've never smoked a steak before. You don't need to wet the chips, just put them on the pan/tray that comes with the smoker and place the pan on top of the heating element. I'd crank the temp to the highest setting. You'll just have to experiment with different times and temps. Sorry I couldn't be of more help to you. I usually do fattier cuts of meat and cook them slowly, this way the fat renderes into the meat low and slow. Chicken I cook at high temp for a few hours. White meat chicken I put in a salt water brine over night before smoking. If it's a lean cut of steak, try... » Read More Collette, I've never smoked a steak before. You don't need to wet the chips, just put them on the pan/tray that comes with the smoker and place the pan on top of the heating element. I'd crank the temp to the highest setting. You'll just have to experiment with different times and temps. Sorry I couldn't be of more help to you. I usually do fattier cuts of meat and cook them slowly, this way the fat renderes into the meat low and slow. Chicken I cook at high temp for a few hours. White meat chicken I put in a salt water brine over night before smoking. If it's a lean cut of steak, try brining it overnight, then rinse the steak off and put a dry rub on steak then in smoker. « Show Less
873342
I cooked a brisket last weekend, at about 230F for 16 hours. I filled it with about 4 lbs of lumpwood. There was still about half of it left when I pulled it off the grill after it was cooked
1357106
Good Question! It's hard to say, but these awesome chunks absorb at least 5X their dry weight when cooked in broth or soup. They also expand to about twice their dry size. You'll want to cook them first anyway, because they need about 10 mins of constant simmering to totally soften and absorb liquid. So my advice is to cook a cup or two in veggie broth, then add them to the recipe when cooked. Enjoy!
1463140
I cut my bacon in half, put 6 to 8 slices on a couple layers of good paper towels, cover and cook on high for 2 minutes. Give it another 30 seconds if necessary. Bacon varies a lot by brand.
232600
The primary fuel is charcoal however I put wood chips and small chunks of wood throughout the basket to get that smoky wood flavor. I also added wood chips three times during cooking. I used a charcoal starter cone no lighter fluid and dumped the lit coals on the basket full of charcoal and wood chips and wood. Cooked a 13lb shoulder and it took me about 11 hrs and the temp was at about 225 for the whole cook. If that's not a smoker I don't know what is. You will want to take the lid off check it and mess with it but it's not necessary. I only removed the lid 5 times in 11 hrs and three of those were just quickly to add some more wood chips. It really produces great flavor.
385303
I didn't actually time the burn but it is shorter than firewood but longer than I had anticipated. I mix woodchips/saw dust with shredded paper to about a 50/50 mix and I haven't noticed any extra or unwanted smoke. I want to try and make enough bricks this spring and summer to get me through next winter. If you don't mind a little work then it's worth it, FYI I fill up a 50 gallon trashcan with my mix and it usually makes about 32 bricks.
1170114
I start fire with charcoal. I soak wood in water overnight and cook using wood. I have enjoyed my smoker. It takes 8-10 hours for Boston butts to get tender but it is well worth the time. Also have smoked chicken. Awesome!
115377
Cook at low temp (200-235) with good pellets (they should smell strongly of wood in the bag - if not they are too old). You should have all the smokey flavor you want....
771701
3 hours. I cooked a pork shoulder 8 lbs for 2 hours 40 minutes. That wasn't enough. It needed at least 30 more minutes. Hope that helps! Enjoy!
2013536
Soak chips in water 4 1/2hr. Placing in bottom of grill Till they start to smoke. Turn grill to 180° put your meat in and 5 hrs later ....EAT
175454
About 3 cups of whatever you're chopping. If you fill it too much it may not chop uniformly or if liquid there may be some leakage, or it will be difficult to chop if the food item is dense. It doesn't take long to chop so even though the bowl is small - which I find is part of the appeal for storage - you will be able to chop quite a bit in little time. I can easily make 1/2 gallon of salsa in about 10 minutes.
99605
Hi, Shawn,No, you don't have to use the wood chips in the Masterbuilt...I've cooked many turkeys, ducks and chickens in mine without smoking them, and they come out moist and delicious! Smoking is totally optional. Good cooking! Tony