Does the meat have a nice smoke bark on it when is finished
1958324
YES! And it also gets a nice pink smoke ring on the inside! Great little smoker and great customer service!Can't say enough good about this products and the folks that make and sell it!
1958325
It does. I smoked a boneless Boston butt last night and it would have visually answered your question!
2058881
I've personally never had a problem with too much smoke. The few times that the grill started to smoke, it dissipated quickly.
961396
If you foil the rack the smoke doesn't surrounded the food as well and the temperature above the foiled rack may be affected. The drippings from that rack may also make a mess for you.
1032718
No, in my experience it does not produce a great deal of smoke. Of course, that will depend on the type of food you are cooking on the griddle - very lean meats might need a good coating of non-stick spray applied before cooking. I usually turn on the vent fan over the stove while cooking meats like hamburger and chicken, and that has, so far, done the trick.
2079119
It does an awesome brisket, please check out our faqs. You will never need to add charcoal , you can add wood chips on top of the charcoal and temp is controlled by following the proper lighting process.
419604
Yes...ribs pork or beef, Boston butts, brisquet, pork chops, bacon, chicken. It will smoke anything your heart desires.
2029855
The skin is crispy and meat is super tender and juicy!! If I remember correctly I think it took an hour? Don't quote me on that, cos it was last Thanksgiving! LOL I'm almost sure it was just that long though. I know it was way shorter than when I smoked them in a smoker previously. :)
398624
It depends on the meat. Check out these videos for specifics: http://pitbarrelcooker.com/videos/
1890825
I have used it for chicken, steak, burgers and hot dogs and it has not smoked at all while I was cooking them. The only smoke generated would be from you having the pan too hot. There is some steam but definitely no smoke.
543188
There is a difference between fresh sausage which you do not smoke, but cook and eat, or freeze before cooking, and smoked sausage which you smoke at a low temp. To get a smoke taste. While smoking, you do not cook the sausage, but you do get it warm enough to start perhaps toxic bacteria which could sicken you, hence, that's why you need to add a cure to safely preserve your meat. I believe the recommendation for Morton's is to add one teaspoon per pound of meat you use.
1328787
Not really because it uses the fan and burns wood at a very fast rate. Your food will taste like it's been cooked over a fire when you use the grill though. Nive light smokey taste
1457930
We let it burn off for a few minutes after cooking. Then using a grill brush it's no big deal. We're not professional grill-users by any means, and it took some time to get used to this style grill. I will see the meat comes out terrific with no burning but nice grill marks.
1961081
I rarely have to cut something to cook it in this smoker. As long as the meat isn't larger than the grill it is sitting on the smoke gets on everything. I've only smoked on it 5 times or every weekend I've owned it + 6 on Thanksgiving in the morning. I plan to smoke a turkey at 6:00 am. All has come out well so far from tenderloin, ribs, brisket, chicken and turkey legs. Tomorrow's Turkey will be good.
2058879
Yes, I have not experienced any smoke, only a little steam when cooking any kind of meat.
995960
If you want a smoke flavor, you can use wood chips or wood chunks. If you only want to cook your meat with the water evaporating and moistening your meat, you don't have to.
237017
If you need to add smoke flavor to your fish, meat or anything else it works great. Because of the fairly high temperature and close proximity of the racks you will not cure with smoke but rather add smoke flavor while cooking.
115019
The simple answer is yes. I often put a small amount of paste that really gives it a great sear but I someti throw a steak on it does get ribs. Hope this helps