5 out of 5
This thing SMOKES!February 15, 2012 By GeneGarland
The Old Smokey can produce some of the best smoked pork, chicken, and turkey going. A lot of people that have eaten the smoked Boston butts have no idea that it is was done in an electric smoker. Trust me, here in Alabama there are a lot of sharp pulled pork eaters. The unit is perfect, just be sure to add the 2 1/2"" temp gage option and you will be home free. This is almost a set & forget unit --- no water, no adding chips, and no adding fuel. Once it heats up, you can adjust the temp by the controller that plugs into the bottom of the ""can"". Smoking two 8 lb butts or shoulders for 6 to 7 hrs at about 200-225 F, gets you a perfect meal. Some good smoking hints (IMHO): 1. Decide on a good rub for the meat. I like ""bone in"" butts. 2. I use a large square pan about 3"" deep for marinating. 3. I like to inject 4 oz of apple juice into each of the butts. 4. I then apply the rub all over the meat. 5. Put alum foil over the pan 6. Place in fridge overnight -- remove the next morning and let it be at room temp for an hour, still covered with foil. 7. I put 3/4 hickory & 1/4 apple chips onto the chip tray. 8. I don't use water in the pan, it's not designed for water. 6. Put the chips on the tray, put in the grease pan & lower rack. 7. I put the lid on, and turn the control to high for about 5 minutesk, then put in the butt (s). 8. Put in a meat thermometer for the butt on the top so you can do a check on the temp at about 4 or 5 hours. 9. I check the temp gage on the side of the smoker & adjust it to hold about 200-210 degrees. This will depend on the temp outside and any wind -- that may alter your temps. 10. After 6-6 1/2 hours, I turn the controller to off and let it cool down for 1/2 hour. 11. Take the top off, and remove the meat. It will still be hot enough you will need gloves or show type of claw. 12. I then place a large cookie cooling rack (with 1/2"" square wires) in the large pan I used for marinating. This lets the drippings fall to the pan and you will not have the meat absorbing it again -- grease kills the taste of the food & gives you a ""grease burp"" in about 2 hrs. 13. I let it sit for 15 or 20 mintues, without the foil on. 14. I take a large meat fork, stick it into the meat, and twist it. It is easier on the hands than pulling it and gives you the same result. 15. Place the meat on whatever serving dish or serve it from the cookie racks. My pan is almost the same size as the cookie racks. 16. I serve it with sliced sweet onions, cole slaw, and hot or mild bbq sauce. I buy my sauce from a local bbq place for about $2.50/pint and it is awesome -- much better than bottled. Put it in a squeeze bootle and you are good to go. I will serve it on buns or 10"" tortillas as a burrito. The bun doesn't hold as much meat, and your meat lasts longer. The Old Smokey is my favorite and I have tried all types. They made smoking work, the O.S. makes it relaxation, with an equally finished product. 17. Don't forget the cookie cooling racks -- they keep the meat clean. It also lets it taste better if you have any left to microwave late. 18. I always do two butts, even for small gatherings, it is great to freeze in several Zip-Loc bags and eat later.
71 of 71 people found this review helpful.
5 out of 5
November 23, 2010 By PJSpringfield
This smoker makes the best smoked pork tenderloin in the world. Using a temperature probe is recommended. I can't wait until Thanksgiving to try and smoke a turkey!
9 of 10 people found this review helpful.
5 out of 5
The Best Smoker On The MarketApril 15, 2009 By Johnhannan
I have been using the Redi-Smok/Old Smokey smoker for over 20 years. I lived in Houston for 28 years and could find Barbecue Restaurants on every corner. But when I relocated to Baltimore, they did not know what ""Texas Brisket"" was all about. I had many parties featuring ""Texas Brisket"" and people went wild about the taste and flavor. They couldn't believe how good it was. Needless to say, over a five year period, over twenty of my friends and associates have purchased a Redi-Smoke/Old Smokey and have thanked me for the recommendation. I/we have smoked brisket, ribs, turkey, chicken, porkloins, salmon, rockfish, ham, pork butt, etc. Prior to buying a Redi-Smoke/Old Smokey, I used an original charcoal ""SmokeN'Pit"" smoker, the predecessor to the Brinkman model. The only problem with the charcoal units is to smoke a brisket, it takes about 8 hours. And after 4 hours, you have to remove the brisket and add more charcoal to the unit. With the electric Redi-Smoke-Old Smokey, it only takes about 4 hours(depending upon the size0 to smoke a delicious brisket. The key to any smoker is to record what you have smoked, weight of meat, time it took to smoke, what heat setting and the results. For Brisker seasoning, I use Worcesthire sauce on both sides, then use Season Salt, Garlic Powder, Onion Powder, Paprika and Black Pepper. I marinate over night in the refrigerator, then remove and allow the brisket to arrive at room temperature prior to putting on the smoker. I would be glad to provide any further details.I cannot recommend the Redi-Smoke/Old Smokey highly enough. John in Kingsville, MD
163 of 165 people found this review helpful.