We have tried to smoke beef briskets several times now and are very disappointed in the results. The meat comes out so dry and tasteless. The apple juice we put in the compartment doesn't seem to do a thing for the process. Not one bit is ever evaporated which means it isn't even getting hot enough to do any good. Could this be a defect in our smoker? Perhaps it isn't getting hot enough? Very upset we purchased this.And no directions are included to help resolve any problems. We have tried to smoke beef briskets several times now and are very disappointed in the results. The meat comes out so dry and tasteless. The apple juice we put in the compartment doesn't seem... » Read More We have tried to smoke beef briskets several times now and are very disappointed in the results. The meat comes out so dry and tasteless. The apple juice we put in the compartment doesn't seem to do a thing for the process. Not one bit is ever evaporated which means it isn't even getting hot enough to do any good. Could this be a defect in our smoker? Perhaps it isn't getting hot enough? Very upset we purchased this.And no directions are included to help resolve any problems. « Show Less
1513288
Sounds like a problem with the smoker. I smoked a big brisket as my first smoke. I had to cut it in half. Worked PERFECTLY!
1513289
Try smoking it for 6 hrs or so and then wrapping it in heavy duty foil with 3/4 cup of liquid (your choice) in the foil. Then cont. cooking until done. I have done this cooking method from 18 to 22 hrs and the meat was tender and juicy multiple times. After you pull it off the smoker, wrap it in an old towel (it becomes pretty nasty) and put it in a cooler for 1-2 hrs to rest. Brisket takes a long time to breakdown the connective tissues to make it tender. If you cook it this way you will have everybody begging for more.
1513290
We haven't learned the trick of briskcet cooking either. We are happy with everything else. I think it has to be soaked in something first. We used hickory or oak, I do not remember which. It tasted great just extremely tough! Good luck!Oh , our water tray never goes dry. It only catches the grease droppings.
1513291
I haven't cooked brisket yet but I've done ribs multiple times, sausages, peppers onions n potatoes, and pork shoulder twice. Each time my water tray goes down almost nothing. I might suggest getting a two prong thermometer. ..one measures meat temp and one measures temp inside smoker. I use that when cooking things bigger than ribs. IF the meat is cooked and dried I don't know why your juice wouldn't evaporate.
1513292
If you put a drip pan under the food and tent it, it will help to retain moisture in your foods.
1513293
Probably a defective unit. Not holding heat--or not getting hot enough. Ask for a replacement. A reputable company will gladly exchange if within the warranty period
2159372
Did you soak the wood chips in water? I've used this on our 3-burner gas grill and it took a little trial and error to get the right temp and smoke. I soaked the chips (for at least an hour), packed the box, and placed it between the left 2 burners on med-low setting (low wasn't hot enough to create smoke). I smoked salmon on the right side of the grill over the unheated burner. I propped the grill lid open about 1-2 inches with a block of wood to keep the temp between 190-220 degrees.
219832
Yes, we have experienced a few times that we were not able to light it. It seems to be similar to our Bar-b-que in terms of our inability to light it up. Which usually points to one of two things: either bad lighters or bad operator. I'm afraid it may be more of the latter! I know it's frustrating but we keep a lighter near the unit in case it doesn't light.
930275
The smoke could be due to a couple a factors: 1. Do you have excess meat or skin that could perhaps touch the element? 2. Do you cover the bottom tray with foil? The first time I used mine I also had smoke and even a flame, but when I used the foil, the problem was solved. Also, make sure there's no meat particles anywhere in the Ro. Be sure to use clean foil each time. 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
856786
I used the same exact products and here I am trying to figure out why this second batch in my new yogurt maker is grainy, bitter and even adding 2 tsp vanilla doesnt seem to help it. The whey was all seperate when I removed to the fridg so sorta though oh oh! Im even using a termometer and follow all the directions but now thinking even tho it didnt boil maybe it was to hot. A real science to this after all.
123727
I used it for beef jerky and the fats even after removing all visible fat, caused the plastic trays to disintegrate. I was thinking about writing a negative review for this item based on my losing 3 of the five trays to melting and the destruction caused by the meat, but have no done so. To answer your question, the beef jerky finished in about two days, and the fruits finished relative to their moisture content. Apples sliced 1/4 to 1/2 inch took a little over a day to dry to the very dry point I prefer for longest storage. Pears were about the same. I dried squash, and it took over a day. The temperature of the heated air passing up through this drier is not adjustable, so time is the only variable you have, but this prevents over heating, which damages nutrition. I am keeping the unit in hopes of finding or making metal trays instead of using the cheap plastic ones it came with.
63514
We've only gone through 1/16 of the fog juice and honestly, it doesn't produce enough at once to be any fun. It might be due to the warm temps where I live. It seemed to work better in a cold room that outside in the front yard.
238685
Two different ways of cooking buddy. There is no way to sear your meat with a smoker but your meats will come out just out of this world
1030837
Hasn't been an issue for me. I've pulled large hunks of meat like pork shoulders and briskets out of my smoker without too much trouble. Basically just jabbing the claws into the bottom of the meat, and hold them there with sufficient tension. I haven't had a case where the claws went in deep enough to cause my hands to touch any of the meat.
906095
I have tried it several times in my weber grill. I cannot get it to stay lit. I have tried to crack the lid a little, with it on the side where there is no heat turned on. The smoke goes right out the "crack" in the grill. I also let it burn for at least 20 minutes before i put it in there, still no luck.
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
683172
I had the same issue and I thought it was probably a reaction of the metal tube to the enzymes in the toothpaste, so I did not order beef flavor again. I now only order the vanilla/mint flavor for my puppies, and it keeps their breath fresher than the other flavors anyway.
2034084
I had the same problem and was immediately disappointed, it took about as long s you have, but I washed it out wi a vinegar solution like you might use in your frig. Then try it out with some bread inside. Even if you think that you can still smell it the bread really does come out OK. I've had mine since last May hope this helps.
426261
I have the same device. Of course I didn't realize that it was for meat temp., not grill temp, so when it went over what you'd ever want for meat... well same problem. However, I noticed the problem right away and it was just fine next time I used it. If you didn't see it right when it happened, but let it get even higher you might have burned something out. Not much help, sorry and good luck.
1685498
I tried to juice an apple and it came out full of pulp so much that it resembled apple sauce over juice. I returned it. Mine might have been defective because I have no idea how anyone would use one like I had though.
1428189
Give yourself a generous amount of bag length past the end of the meat, maybe even 5" on each end and you'll be ok. The bag needs to be FLAT in the mouth of the sealer opening without puckers. Ordinary grocery store brisket I've seen should be ok. There's always the knife you can use to put in smaller portions! Had mine about two months and love it.