I have used this unit but once with fair results. I cooked pork ribs at 225º for 4hrs. My biggest complaint was that the ribs were just lukewarm, but fully cooked. Is this normal?
238732
ya u should cook em longer 225 is good but should b more like 6 hrs they will b hotter and better jus dont open the door
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.
238734
That doesn't seem normal. I cooked them similarly in about 3-4 hrs and they were very hot. Also, cooking them for 6 hours as the other answers stated will dry them out in my opinion. There's a fairly fine line to getting very moist ribs.
238735
I usually cook mine at 200 for 6 hours and then put them on the grill for a few minutes. This is also a good time to brush then with sauce. They will come off hot and the sauce will caramelize a bit.
238736
I would put a digital thermometer probe in the smoker to confirm the temperature inside the box. I'm assuming the ribs weren't frozen when they were placed in the smoker.
1418746
Yes, a temp shows, probably air temp. It increases (or decreases if meat is cold) once inserted and the meat begins to cook. I like it, but I do wish the probe cable was a bit longer.
712726
i am not sure. i have only used mine to cook meat. cook ribs about 20 minutes and then put them on the grill and baste with sauce. really good.
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.
399280
Surprisingly, no. I used mine to keep pulled pork warm for an event. The meat was out for about 3 hours. It didn't burn or dry out.
888435
With all burners on including the sear burner, my grill preheats to over 700 degrees. I have no problem getting a great sear on my steaks. I have the propane version which does get a bit hotter than the NG version so I am told. Not sure what the temp difference would be after a preheat in NG mode.
1787341
Yes that is how it works. However yesterday I did a pork tenderloin with it in and after the recommended 20-25 minutes this said it was at 113 when I was sure it was much hotter so I put in an instant read and it went to 140+ right away then I took this out and moved the probe and it shot up to 145 so I'm not sure how reliable it is. Perhaps I had done it wrong but I don't know how. I'm still mixed about this I love the idea of it.
1573729
Unfortunately the owners manual doesn't specify the temperatures other than low, medium or high. The Buffet setting seems to be lower than the low temp setting, but I haven't used the soup setting as yet so can't say anything about it. I can say that whatever the temperatures are they are very suitable for the intended purposes. The low is really excellent for long cook times, like spare ribs, and the high hits the spot with stews without boiling (just a slow bubble around the edge.) The medium is a good quick finish when the quantity is higher than the low can cook in the available time. It's just enough to finish a bit faster than waiting on the slow setting but not so hot as to render the meat (again like pork chops, beef ribs or Boston butt) tough. Sorry I can't tell you exactly what you asked, but I am very happy with the performance and use it quite frequently. Hope this helps.
1466144
I have a webber kettle , mine will cook 12 hours at 250..and keep the temperature within 20 degrees...best investment i have made for grilling..
1723621
We do our smoking at temps between 225-275. Low and slow makes everything from ribs to chicken tender without drying the meat out! �
2231250
Love the Showtime rotisseri. Have cooked many chickens , legs of lamb and prime ribs. Never had a problem. Maybe you recieved a defective model. I would send it back and try another, Good luck.
1196735
I haven't used the thing but my wife was quite impressed with it, she did cook a slab of ribs and they were delicious. It looks like you could comfortably cook a decent sized (family of 4or5) beef or pork roast.
1710357
Unlike Stephen, I have no problem keeping a temp. of 225 degrees after you get the burners adjusted just right. You'll need to keep an eye on it for a little while until the temp. moderates to what you desire. Nor any problem getting wood to smoke at 225 degrees (I don't get that one at all). As noted, cold and windy conditions make keeping the smoker at 225 kinda tough to do. I'm not sure that any smoker could do better in those conditions. Also as noted, the temp. gauge is inaccurate as they all are (20-30 degrees off). You MUST invest in a separate thermometer if you want a successful smoke. Mine has dual probes...one for the meat and one to monitor the temp. of the smoker. I'm quite pleased with this smoker!
393041
If using it propane, it can hard to get it at a super low temp in the dead of summer. Like I can't smoke fish in the summer because you smoke fish at around 150 degrees. But I've never had any trouble keeping it around 200-225 for smoking pork, beef, or poultry. It's very easy to get it hot for grilling (around 500) on propane. I don't do charcoal a lot but I would assume it would be easier to get your own temperature depending on how many coals you put in.
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.
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
1858182
I have never tried to BBQ a raw piece of meat. It definitely is hot enough to BBQ shrimp or thin fish, but the diameter is under 4", so it would take too long a time for 4 or more people each taking a turn to make an appetizer. You could re-heat up to two skewers of a thin, long piece of meat on a bamboo skewer. I don't smell chemicals and use a glob of sterno into the bottom, because the can won't fit. The restaurant near me uses the Pu-Pu Platter Grill just to re-heat, so that is all I've tried to do at home when serving a PuPu Platter filled with cooked egg rolls, samosas, peanut chicken skewers and Chinese ribs. I have never tried to BBQ a raw piece of meat. It definitely is hot enough to BBQ shrimp or thin fish, but the diameter is under 4", so it would take too long a time for 4 or more people each taking a turn to make an appetizer. You could re-heat up to two skewers of a thin, long piece of meat on a bamboo skewer. I don't smell chemicals and use a glob of sterno into the bottom, because the can won't fit. The restaurant near me uses the Pu-Pu Platter Grill just to re-heat, so that is all I've tried to do at home when serving a PuPu Platter filled with cooked egg rolls, samosas, peanut... » Read More I have never tried to BBQ a raw piece of meat. It definitely is hot enough to BBQ shrimp or thin fish, but the diameter is under 4", so it would take too long a time for 4 or more people each taking a turn to make an appetizer. You could re-heat up to two skewers of a thin, long piece of meat on a bamboo skewer. I don't smell chemicals and use a glob of sterno into the bottom, because the can won't fit. The restaurant near me uses the Pu-Pu Platter Grill just to re-heat, so that is all I've tried to do at home when serving a PuPu Platter filled with cooked egg rolls, samosas, peanut chicken skewers and Chinese ribs. « Show Less