Heavy Duty BBQ Smokers

heavy duty bbq smokers

The heavy duty bbq smokers includes all the features of the Original BBQ Smoker, along with the benefits of digital technology. Temperature, time, and smoke are now completely controllable so you can decide how much smoke you want, how long your food is going to be smoked for, and at what temperature. Perfect for entertaining, creating gourmet foods in your own home, or just enjoying the flavor that smoking brings, the new heavy duty BBQ smokers offer an easier and better way to automatically roast, smoke and barbecue in the outdoors. The exterior is Powder Epoxy Steel and the interior is Polished Stainless Steel Internal Cooking Vol : 2288 cu in Internal Heater: 500 watt cooking element / 125 watt smoking element Power: – 110 V 50 – 60 Hz , – 5.5 Amps (240 Volt Model coming mid 2006) ETL & CE Listed Max Temperature: Controllable up to 320F. Min Temp: subject to ambient Digital Controls : Temperature, Time, Smoke.

A Review of the heavy duty BBQ smoker from Amazon.com

“It looks like a very small refrigerator.

“Every piece of sheet metal is sanded on the edges, no cuts from sharp edges.

Easy to put together, no more difficult than putting together a refrigerator.

Quiet as a refrigerator too.

“Read the instructions and season it first as directed.

“You will need extra wood pellets. It does not come with any in the box, so order some extras. Each pellet lasts about 20 minutes. BBQ Apple Bisquettes 48 pack

NOTE: you have to put at least 4 pellets in the stacker to get it to burn 1 pellet. Just the way it works. I put in two pellets and nothing smoked. It needs 4 pellets to push the pellets along the tray to the burner. Not a problem, just try to remember that 3 of the pellets won’t burn.

heavy duty bbq smokers
heavy duty bbq smokers

“So, if you want to cook for 4 hours you need: 3 pellets per hours x 4 hours = 12 pellets + 3 pellets to get them to burn plate = 15 pellets.

“I tested a Butterball Turkey Breast first. I followed the BBQ instructions in their cookbook BBQ Recipe Book Volume 1 for the turkey cooking temperatures. I used their glaze recipe under the skin. I also used a wireless remote meat thermometer Oregon Scientific AW131 Grill Right Wireless Talking BBQ/Oven Thermometer feed the probe wire through the roof vent of the smoker. I used the apple pellets from BBQ Apple Bisquettes 120 pack

“I sat back and waited. A few hour later the Oregon Scientific AW131 Grill Right Wireless Talking BBQ/Oven Thermometer began to chirp “almost done” “Almost done”. The wireless thermometer is great because I was smoking the week of Thanksgiving and it was in the 30′s outside so not having walk out to the smoker to check the meat was ideal. (My wife was concerned about the smoker being able to maintain cooking temperature in the cold outside. This smoker was stable, the temperature stayed steady. the outside of the unit did not get hot to the touch, except around the smoke vent which is to be expected.)

“I used a Taylor Analog Instant-Read Dial Thermometer to verify the temperature of the meat when the wireless told me it was done. Both thermometers were within a degree of each other.

“I took the turkey breast out of the smoker and let it rest for about an hour. The color was extremely golden skin. Not black or Smokey but as if was dipped in golden lacquer. A gorgeous turkey breast. No burnt places, not excess smoke, perfect. When I carved the Turkey breast it was as moist as a wet sponge. Unbelievably tasty, nothing like store bought smoked turkey. The taste of the turkey was like that of caviar compared to fish sticks, it was rich, smooth and wonderful.

“This smoking robot works. Just add a Oregon Scientific AW131 Grill Right Wireless Talking BBQ/Oven Thermometer to you don’t have to walk outside and let it do its job.

“Also, we ran the smoker on our back porch, about 10 feet from the house. It only exhausts a small amount of smoke while working. It did not look like a fire at the, just a little smoke, less than the steam from a tea kettle. If you cheat and peak while it is cooking you will get your clothes smoked and have to change for dinner, but the smoke from the smoker did not get into the house otherwise.

“Easy to setup, easy to control and easy to cook with. Oh, the trays are 11×15 so you could put a 12-14 pound turkey in it. Next is a Roast, Ribs and some Cheeses. The BBQ Recipe Book Volume 1 also includes recipes for cheese, fruit, and more. Just follow the instructions and be patient. It can do both hot and cold smoking.”