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...
2050179
Hmm. Never have had a problem with low moisture or dry meat. I've never had the water pan run dry. The juices from the meat drain into the water pan, assuming it is correctly installed, so usually it overflows and runs into the grease trap drawer in the bottom of the smoker. A couple of questions & suggestions: 1. What temp are you using? Smoking at too high a temperature for too long is the most likely problem. I smoke pork butts on 235 F for about 16 hrs with great results. I usually have to empty the grease trap several times as the water pan overflows into the trap. Also, it could be that your thermometer or heat controller is defective. You can run a remote meat thermometer into the unit simply lay it on the grill where the meat would be to verify that the unit is maintaining the proper temperature. NOTE: Don't be worried if it is 5 or 10 degrees off from the display on the unit (50-100 degrees difference probably indicates a problem). 2. Are you closing the small circular exhaust on the upper left side of the unit? I keep this vent fully closed (as closed as it will go) during the entire cooking time. 3. Keep the wood chip feeder inserted at all times (except when actually adding chips). If the chip feeder is left out, it lets too much air into the unit and causes a variety of problems. 4. Make sure your door seals are in clean, in good condition, and sealing properly. You may have to adjust the door latch if it's too loose or too tight. 5. Don't open the door during cooking, unless it is really necessary 6. Smoke your brisket fat side up so the fat will drip down through the meat as it cooks off 7. Make sure you do not overfill your water pan. Even at max fill, the water pan should be mostly empty (there's a max fill line on the pan).
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.
2268562
I've never experienced that before! :-o That sounds disgusting! I've ordered it online and bought it from Traders here in CO and fortunately did not have that experience! So sorry, AG!!
69958
There isn't a charcoal taste unless I add liquid smoke to the meats. I really don't miss not having a charcoal grill.
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.
2138412
I only used mine once, and got a poor result. The yogurt was runny and most definitely did not taste better than the stuff you buy. I was disappointed and not much interested in doing it again. May try once more, but if it isn't really good, I'll give up and give this thing away.
1560953
While I am certainly not an expert smoker (only been doing it 2 years) I have smoked ribs, chicken, pork loins and made the BEST beef and venison jerky in mine. The smoker itself is awesome and I see no reason why it wouldn't do right by you for sausage.
1125275
I have bought two cases in the last few months and was VERY disappointed in it. It was watery and no matter how long I refrigerated it, the coconut cream/fat would not separate from the water liquid. I tried blending it, too, and that just made it even worse. I wouldn't recommend it for yogurt. I would try Thai Kitchen or Native Forest brands.
514205
Not sure about how many briskets, I would think two or three. I don't think there would be a fire hazard as there is a catch pan you can fill with water that sits above the wood chip holder. I always put tin foil over the water tray and just poke holes in it. The tin foil catches a lot of the drippings. Check out the smoker on Youtube. A lot of folks have posted videos, and you can see what they look like. Good luck! I love mine!
905769
The pulp is fairly dry. I tried putting the pulp back in the juicer and i really didnt get much of anything the second time through.
675530
We made the mistake of using long cut pipe tobacco in it the first time we tried it. The tobacco was too long and wet. It was extremely hard to pull and push back. Once we got the actual cigarette tobacco, which is short cut and dry it works like a dream.
867670
Brother. I can neither confirm or deny this... But I have used it several times so far at it seems to be the worth the money... I have no complaints and I cooked chicken, ribs and a wonderful brisket so far....
1341556
You could do it a couple of ways. Cold smoke it for a few hours then cook as normal checking internal temp. Or put it in the BBQ With the maze-n Tube going at the same time. The first method will give you a smokier taste as cold meat excepts it better. But both ways will be great. Its a great product I use it everytime I BBQ. John
2152043
The taste is pretty nasty, though I did get used to it after awhile, it was still nasty! Don't think apple juice would cover the taste, orange might. If you are giving it to a child they probably won't like it no matter what!
1732260
Numb your taste buds. Sorry but this stuff tastes really bad. I've tried mixing it with juice, yogurt, cereal; nothing works.
456972
Haha sorry you had to go through the experience of tasting this awful product! I have long since given up on this stuff- the only thing I've ever heard someone use it in and find it tolerable was in a chocolate protein smoothie (they wanted a hint of pb flavor) and even with all that flavor/sugar covering it up/helping it the person still could barely stand it. I threw mine out, it just wasn't worth trying to save for me. =p maybe slathering Nutella or something over it would help? (But uh...that sorta cancels out the whole point of this zero-calorie spread, doesn't it? Lol)
936735
Mine. Was the same way, but didn't like as a drink. I used it ad a dry rub on a pork roast, was amazing.