I have used this unit but once with fair results. I cooked pork ribs at 225&ordm; for 4hrs. My biggest complaint was that the ribs were just lukewarm, but fully cooked. Is this normal?
238733
No that is not normal, we cook our ribs for 8 hours at 250, after 1 and 1/2 hours wrap them in foil, the foil will hold in the juices and they will fall off the bones.
2170198
I haven't cooked on that high of a heat yet. I have been using it for all day crockpot cooking. I'm using 250 degrees to cook a pork loin. I leave for work at 7am and get home at 5pm and it is cooked perfectly...not overcooked. I can tell you that my larger 18qt nesco definitely hits the 425 degrees when I boil down spaghetti sauce for canning.
1826992
Accurate? That depends on how accurate you want/need, but for cooking it is accurate enough in my book. I too have a Maverick, but I generally look at my lid thermometer when I'm out at the smoker, and use the maverick to keep an eye when I'm inside. In my experience, there's about a 15-20 degree difference between the lid and my lower grate, with the grate being hotter. There's also about a 5-10 degree difference between the lower and upper grate (lower hotter). I just adjust the numbers in my head when I'm cooking. If the lid reads 250, I know I'm really around 260-265 at the grates. That's getting a tad hot for low-and-slow cooking of ribs/pork butts, but way to cold for high-and-fast cooking of whole chickens. Being within 10 degrees or so is sufficiently accurate for cooking on the smoker, because quite frankly that's within the amount of difference you'll see between the upper and lower grate, or between the center and edge of the grate anyway. The inside of the smoker is not a perfectly uniform temperature, so trying to regulate with greater accuracy is somewhat pointless. If you're a competition cook and need perfectly repatable results every time, you may need this kind accuracy, but you'll also need a pit with more uniform temperatures to make that accuracy useful. (Folks do compete with WSM's but they do use things like thermal jackets to make the tempertatures more uniform.) Whatever method you use to measure temperature, be consistent with it. You'll learn over time what temperatures work best for you, and how to achieve those reliably. Shifting temperature measurement methods changes the numbers, and you have to re-adapt. Hence why I use my lid thermometer as my primary source. It is always there, and I know where I should have it for my cooking, based on my experience with it. I got the Maverick later, but I don't use its numbers other than to tell me when I might want to go outside and check the lid. Your style may differ. I, personally, don't find the
338200
110- we really like ours. We did a turkey breast over the 4th and it was so tender I had a hard time cutting with a knife. It just fell apart. We have done countless pork loins. Hour and 15 minutes at 350 and pop the door open and paint a little sauce on it. Worth the money
613078
Mine was able to reach about 220 F using an accurate oven thermometer, but I did need to rotate the unit periodically to capture the most sunlight. The test day was clear,in the mid 70s and I'm sitting at about 38 degrees N latitude. That was actually the second day I tried. The first test out was disappointing since the temp only reached about 185 F. I have no idea why the difference but assume it was due to a few factors such as time of day and me rotating the unit more often during the second test. I haven't yet tried to cook anything.
244709
I cooked 4 medium sized turkeys on two racks for thanksgiving so it should do the trick; also managed to smoke three racks of ribs on each rack for a total of 144 ribs. I recommend that you buy a replacement thermometer that's more accurate and also ordering a digital thermometer with wireless monitor do you can watch the meat temperature (I monitor meat temperature on top rack and on one in bottom rack) internal temperature is ok if you replace the thermometer on the smoker
1222992
I haven't cooked any ribs yet but I did cook to Boston Butt shoulder roast and it done a fine job. If I had to guess, you could probably get 10 lbs or more. This cooker cooks meat excellent. It is a great cooker and I know you will be satisfied.
367116
I would say it all depends on the size of hog u want to cook. I've only cooked whole hogs around 30 lbs and it works great. I probably won't cook anything much larger so I'm satisfied with the purchase and would buy the same size again. Although, the larger model might provide more space for more even cooking when cooking a smaller hog. The underside of the ribs can get a little charred if trying to achieve the recommended temperature for the meat. But I admit that the meat hadn't fully come up to room temperature before starting the cookin process and could possibly be the source of this phenomenon. I would say it all depends on the size of hog u want to cook. I've only cooked whole hogs around 30 lbs and it works great. I probably won't cook anything much larger so I'm satisfied with the purchase and would buy the same size again. Although, the larger model might provide more space for more even cooking when cooking a smaller hog. The underside of the ribs can get a little charred if trying to achieve the recommended temperature for the meat. But I admit that the meat hadn't fully come up to room temperature before starting the cookin process and could possibly be the source of this... » Read More I would say it all depends on the size of hog u want to cook. I've only cooked whole hogs around 30 lbs and it works great. I probably won't cook anything much larger so I'm satisfied with the purchase and would buy the same size again. Although, the larger model might provide more space for more even cooking when cooking a smaller hog. The underside of the ribs can get a little charred if trying to achieve the recommended temperature for the meat. But I admit that the meat hadn't fully come up to room temperature before starting the cookin process and could possibly be the source of this phenomenon. « Show Less
126397
Short answer...och! touched it. That might not be the answer you would like to hear but you know it's working. I have several different brands of Roasters and cookers. This one is the only one without a idiot light on it. It also bothered me at first but heck, most things I put in it takes a few hours or longer to cook and you are just looking at the light. If it was my fish or pancake fryer the light is handy so I know it's up to temp but a roster, it's all slow cooking. If you are using the roaster as a steamer with a water bath in the bottom it takes me little over 20 mins to heat the water up to temp.
1921224
We used ours just a few days after we received it and it worked beautifully. And the prime rib was excellent.Jim Taylor
1187231
I use it to cook all the time if I'm just cooking for two. You can adjust the temperature if full blast is too hot. Steaks, tuna and pork chops all do very well just on the infrared burner. For thicker meats, like chicken or a very thick steak, I'll use the regular grill, too. Last night I cooked two ribeyes medium rare in about six minutes on the side burner. Warm up is quick, too, two minutes or less. I'm saving gas like crazy.
965569
This is a roaster great for meats-ribs, hams, small birds, etc., but it cooks way too fast to not be attended. Like a larger roaster (I have a 25 pounder for turkeys) this will take your cooking time down significantly. Instead of a 4-5 hour cook time your probably looking at 2 1/2 to 3 max. the temp on this even on low is hot. great for smaller amounts of roasting. I do cook beans, roast, etc. but once again--it cooks hot and fast. I personally love mine. its held up well.
1821304
I would not recommend it. I think the grill cooks too fast to properly cook ribs. The meat would probably be brown, if not burnt on the outside and raw on the inside. Hope this helps.
2072079
If you're using the temperature gauge sent with the product, it probably isn't working correctly. They have a history of being faulty. I use a meat thermometer. To check if it's just the temperature gauge, pop it out of the unit and stick it in your oven. Set your oven to 200 degrees and wait about ten minutes. If the gauge reads 200 degrees, it's working and there may be something wrong with your heating element. HOWEVER, if it doesn't read correctly, you can reset it yourself (the little spring sometimes gets jarred during the shipping process). To reset it, you need to be VERY careful. While it is still hot, you need to move the dial to 200 degrees. Then put it back in your smoker. If you're using the temperature gauge sent with the product, it probably isn't working correctly. They have a history of being faulty. I use a meat thermometer. To check if it's just the temperature gauge, pop it out of the unit and stick it in your oven. Set your oven to 200 degrees and wait about ten minutes. If the gauge reads 200 degrees, it's working and there may be something wrong with your heating element. HOWEVER, if it doesn't read correctly, you can reset it yourself (the little spring sometimes gets jarred during the shipping process). To reset it, you... » Read More If you're using the temperature gauge sent with the product, it probably isn't working correctly. They have a history of being faulty. I use a meat thermometer. To check if it's just the temperature gauge, pop it out of the unit and stick it in your oven. Set your oven to 200 degrees and wait about ten minutes. If the gauge reads 200 degrees, it's working and there may be something wrong with your heating element. HOWEVER, if it doesn't read correctly, you can reset it yourself (the little spring sometimes gets jarred during the shipping process). To reset it, you need to be VERY careful. While it is still hot, you need to move the dial to 200 degrees. Then put it back in your smoker. « Show Less
823500
We actually just used this on the grill last night and it worked perfectly! We didn't leave the themometer in the meat while it cooked, we just checked periodically when we knew the meat should be close to being done. Hope this helps!
1710355
It's very difficult in my experience. First, the temp gauge is very inaccurate, as I'm sure everyone would attest. I've used a separate temp probe in the box to keep track. The valve control knob is very sensitive, and just touching it can cause the temperature to creep up or down by 25 degrees or more. The burner's proximity to the tray where the wood chips go makes it so if you do get the burner down to where it will maintain about 225F in the box, the chips don't get hot enough to smoke. I've mostly given up on 225F, and try to maintain 250F to 270F for most meats.
795629
Just lay 'em on the racks after rubbing with seasonings and cook by weight for pork. I have cooked them and baby backs and they came out tasting great. I now "finish" mine on my Weber grill 'cause I like a little char. I don't use the rib hangers anymore because the ribs tend to fall of making a mess of getting them out.