Question about Grills & Smokers

1 Answer

Pressure smokers I am looking for a high capacity pressure smoker for BBQ meats. The ones I am using now ( Smokaroma & Gordon ) are too small. Can you help me ? Thank you. leo prieto jr. jrprieto@racks.ph

Posted by on

  • pigcooker Jan 05, 2009

    I had the same problem but solved it by getting a large autoclave that is certified to take 20 PSI. By puting the electric smoker in the chamber and applying pressure via steam or air to get the required temp it works great. The problem is now I have collected several pressure vessels with large openings to scale it up to about 75 cubic feet per chamber. don@warrentech.com

×

1 Answer

Giles

Posted on Oct 10, 2008


Add Your Answer

Uploading: 0%

my-video-file.mp4

Complete. Click "Add" to insert your video. Add

×

Loading...
Loading...

Related Questions:

1 Answer

There are not directions on how to use the smoker. Do you have have any instructions on using the masterbuilt smoker model 20020611


Hi dan480volts...
Maybe this will help you
****************************
To use your Brinkman Smoker or Other Smokers
1... Marinate or place a rub on the meat you will be smoking, and let it sit for a few hours or overnight in the refrigerator.
2...Cover your wood chips with water(and if you wish you can add some Jim Beam Whisky or other flavorfull liquids in a bowl with the water, 1 inch above the wood chips and use a flat peice of metal (pie pan,etc.)to weigh the wood chips down underwater.
You will do the wood chips at least 24 hrs before you plan to start smoking this gives the wood time to soak in the flavorfull liquids.
3...Start a fire in the smoker having the fire below the meat, but do not put the meat on yet, wait till the flames die down first.
Once they are coated with gray ash, you can place the meat on the racks and add your soaked chips to the smoker.
I would place an aluminum drip pan under the center portion of the cooking area on your smoker, to catch the juices from the meat if you are not using a water pan in that position.
4...Place the meat in the smoker on the grilling surface, and place the wood chips over the charcoal and hardwood in the main grilling area Close the lid and do not open it unless you must add wood chips during the cooking process.
5...Continue adding wood chips to the tray as needed during the time you are cooking.
If you have a Brinkmann or other smoker with one chamber for placing the wood chips and the meat, add wood chips only once per hour.
6...Apply your sauce to the meat one hour before the meat should be done.
Test your meat with a thermometer for for an internal tempreture of 160 degrees for medium and 170-180 degrees for medium well to well
Note: Apply the sauce quickly to avoid loosing the heat in your smoker if you leave it open too long it will allow the heat and smoke to escape, increasing the cooking time.
Close the lid if it needs to continue cooking till you reach the right internal tempreture
7...Test your meat with a meat thermometer after a few hours of cooking time.
Make sure your meat is at least 160 degrees internal tempreture for medium and more than 170 degrees for medium to well.
Close the lid and maintain your heat if it needs to continue cooking.
Please take time to rate me.

Sep 16, 2011 | Masterbuilt 20050106 Propane Smoker

1 Answer

What tempature and time to smoke ribeye steaks 1 inch


Hi kdmadden1...

Prepare the smoker for barbecuing by bringing the temperature up to 200°F to 220°F
(95°C to 105°C).
Put the steaks in the smoker and cook for about 2 hour for Medium Well to Well Done.
Check your steak at 1.5 hours to see how it is doing...maybe almost rare to medium rare...
During the last 15 minutes of cooking before the meat is done, you will brush the meat with some of marinade,bbq sauce,etc if you want.
Please take time to rate me thumbs up.

Sep 10, 2011 | Masterbuilt 20070106 Electric Smoker

1 Answer

The best way to cook on this grill and how do you use the smoker on the grill. I put some meat on this grill and all my meat burn up. also I will like to know how to use the small smoke box on the side.


Hi dale37...
The small smoke box on the left is used to put your charcoal/wood in, this is where your heat and smoke will come from to cook your meat.
You will adjust your heat going to the large side by adjusting your air vent/s.
It is meant to cook the meat slowly as to make it "fall of the bone" tender.
Great for doing pulled pork also....just takes lots of time because your slow cooking the meat.
Do not use charcoal/wood under the big grill side unless you plan to stay with and turn the meat to keep from burning it.
Please take time to rate me

Jul 30, 2011 | Char-Broil Silver Smoker

1 Answer

Have charcoal grill/small smoker. burned the meat in the small smoker. Do i put meat on the grill side and use the small smoker for charcoal and wood chips only? my grill did not come with a manual


It depends on whether your trying to smoke the meat or grill the meat. You can't do both at once.
If you want to grill the meat, don't even fool with the smoker part. Put the charcoal in the grill side, light it and allow it to get white hot, before putting the meat on to sear it on both sides first, before moving it to a cooler part of the grill to finish cooking to your likeness.

If you're trying to smoke meat or whatever, you use only the smoker side for heat and smoke. By, usually using some type of hardwood, like Oak, Mesquite , Pecan. etc. However, the meat or whatever you want to smoke, goes on the grill side (No charcoal required under it), because smoking is a low heat (200 - 225 degrees F) slow process. Any where from a couple of hours up top 8 hours, depending on what and how much you're smoking. It's often referred to, as "Low & Slow."

Hope this helped you to better understand how a combination grill-smoker works. Once you do a little receipe research and get the hang of it, you'll really enjoy it.

Jun 18, 2011 | Masterbuilt Grills & Smokers

2 Answers

Bought little chief model 20 smoker don't know how to use it...


The Little Chief smoker, manufactured by Smokehouse, is available in front-loading and top-loading styles. Both models are electric, depending on a 250 W electric heating element to supply the heat. The smokers can accommodate a maximum of 25 lb. of meat or fish. These smokers are for outdoor use only, and plug into a 120 V AC electrical outlet.

  1. Brining
    • For extra flavor, treat your meat, poultry or fish to a brine bath before smoking. Use 1 cup of kosher salt for each gallon of water. Consider adding molasses, spices or even a pureed jalapeno pepper or two into the brine solution. Leave thicker pieces of meat in the brine solution overnight. Fish only need to be soaked in brine for around four hours.

    Wood Chips
    • Mesquite and hickory are probably the two most widely used woods for smoking, but apple and pecan wood can give your smoked foods another tasty dimension. As with anything else, experiment to create your own favorites.

      Smoker wood is sold either as chips or chunks. Use large chunks to smoke thicker pieces of meat; the chips will be spent before they have thoroughly smoked the meat. You can continually replenish the chips, perhaps every half hour, for as long as you wish to smoke the food, but the job can be tedious with a large roast that takes hours to smoke.

      Smoke the wood well before it is introduced to the heat. Chips will be completely soaked in a half hour, but chunks of wood will require an overnight soaking before use.

    Smoking
    • When your meat is thoroughly brined, and the wood soaked, carefully lay out the meat on the smoking racks. Make sure that there is some space between each piece. Place fish on the rack with the skin-side down. Drain your wood and place it into the smoker on top of the heating element. Use the small pot that is provided to keep moisture or collect juices. Place the racks into the smoker and close up the box. Plug in the electrical cord and within about 10 minutes, you should see smoke gently trickling out from the smoker's vents. The thicker the food inside the smoker, the longer the process will take.

    Mar 18, 2011 | Luhr Jensen Little Chief 9800

    1 Answer

    New electric smoker no instructions!


    Put some water soaked hickory chips and some liquid smoke with chicken stock or pinot grigio wine or both in the pan above the heater element. Put yer rubbed and marinated meat in top above the wood mix. Plug it in. Pop a top on a cold brew of yer choice. :D The idea here is low and slow. You want the meat to be at or around 200 and the smoke to flavor the meat. This ain't no grill in 30 and eat, it is a low and slow smoker. It takes all night or day to cook stuff correctly. Low and slow my nizzle :D Party on! What time do we eat? Saturday? You betta get started. LOL

    Jun 25, 2009 | Masterbuilt 20070106 Electric Smoker

    2 Answers

    I have a Great Outdoor smoker that won't get hot.


    I had the same problem with mine. I took the burner assembly at the knob apart and cleaned it and that worked for me. The grease from the meat dripped down on the gas orifice and hardened reduced the amount of gas being jetted to the burner. Hope this helps

    May 31, 2009 | Great Outdoors 3600G

    1 Answer

    Need help smoking briskett on Char Broil Grill with smoker box


    wood chips in the fire box. very low heat. around 200 degree.
    maek sure the wood chip is wet and produce smoke. you need to monitor this through out the process.
    briskette in the grill side without any heat. depends on the sixe and the thnikness of the meat, you need approximately 12-20 hours before meat become tender.
    here are few web site you can get some information
    http://www.smoker-cooking.com/howtosmokeabrisket.html
    http://bbq.about.com/cs/brisket/a/aa111503a.htm
    http://www.wyntk.us/food/smoking-brisket.shtml
    http://www.bbq-fyi.com/how-to-smoke-brisket.html

    May 29, 2009 | Char-Broil CharBroil 4637318 Grill

    1 Answer

    Need an instruction manual


    It sounds like you have an "offset smoker". The fire goes in in the firebox (the small offset box). If you have a rack that fits in the firebox, you can put that in there too and use it to grill.

    Go to www.charbroil.com and click on "instruction manuals" and find the manual for the one that looks the most like yours. Char-Broil took over New Braunfels a few years ago.

    Once you have it assembled, there are huge resources on the web on how to use it.

    Personally I rarely use charcoal, I prefer the taste of cooking with Pecan wood - if you live in Texas you can buy a 50lb bag at Academy for about 10 bucks.

    I grill over the firebox part directly (although I often close all the dampers and let the meat smoke a little while cooking). A few times a year I'll smoke a turkey or other meat in the main chamber, keeping the fire in teh firebox.

    Apr 09, 2009 | New Braunfels Black Diamond Smoker...

    Not finding what you are looking for?
    Grills & Smokers Logo

    Related Topics:

    732 people viewed this question

    Ask a Question

    Usually answered in minutes!

    Top Grills & Smokers Experts

    paulcarew

    Level 3 Expert

    1862 Answers

    Dan Webster
    Dan Webster

    Level 3 Expert

    8147 Answers

    Rich Florenzen

    Level 2 Expert

    333 Answers

    Are you a Grill and Smoker Expert? Answer questions, earn points and help others

    Answer questions

    Manuals & User Guides

    Loading...