Would like to know how to smoke country ribs in the Orion
795628
This is how I do it I add about 6 smoke chips 3 on each side of the drip pan. I use apple and I add a little beer to the drip pan. Add charcoal close it let me cook. Best of luck Geary
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.
1740061
I use a heavy duty very short 12 gage extension cord that works great never heats up. The food is great but always use smoker outside and use wood chips. The smoke flavor is awesome I have done chicken, brisket and pork roast.
902014
Go to meco 5030 electric smoker on google and you can find the instructions
2126215
Collette, I've never smoked a steak before. You don't need to wet the chips, just put them on the pan/tray that comes with the smoker and place the pan on top of the heating element. I'd crank the temp to the highest setting. You'll just have to experiment with different times and temps. Sorry I couldn't be of more help to you. I usually do fattier cuts of meat and cook them slowly, this way the fat renderes into the meat low and slow. Chicken I cook at high temp for a few hours. White meat chicken I put in a salt water brine over night before smoking. If it's a lean cut of steak, try brining it overnight, then rinse the steak off and put a dry rub on steak then in smoker. Collette, I've never smoked a steak before. You don't need to wet the chips, just put them on the pan/tray that comes with the smoker and place the pan on top of the heating element. I'd crank the temp to the highest setting. You'll just have to experiment with different times and temps. Sorry I couldn't be of more help to you. I usually do fattier cuts of meat and cook them slowly, this way the fat renderes into the meat low and slow. Chicken I cook at high temp for a few hours. White meat chicken I put in a salt water brine over night before smoking. If it's a lean cut of steak, try... » Read More Collette, I've never smoked a steak before. You don't need to wet the chips, just put them on the pan/tray that comes with the smoker and place the pan on top of the heating element. I'd crank the temp to the highest setting. You'll just have to experiment with different times and temps. Sorry I couldn't be of more help to you. I usually do fattier cuts of meat and cook them slowly, this way the fat renderes into the meat low and slow. Chicken I cook at high temp for a few hours. White meat chicken I put in a salt water brine over night before smoking. If it's a lean cut of steak, try brining it overnight, then rinse the steak off and put a dry rub on steak then in smoker. « Show Less
1019935
If using in the oven, I would preheat the oven to your target temperature, say 250.Initially I would put the wood chips inside a cast iron skillet on top of the stove at medium high heat.Once they start smoking, THEN transfer them to the smoker that is inside the oven and which is on the bottom most rack.
2072711
Before you put any meat in the smoker set it to max temp. Let it get up to 300 degrees and set it there until you see the smoke rolling. Then put your meat in and drop your temps to the set point you want. I mostly only put more wood in every 3 hours or so, but once you have it smoking at the start then you get good smoke throughout. Another thing I have found is that if you have it heavily loaded with meat then you have to also add more water when you add the wood. Mostly, I have it lightly loaded and I don't have to mess with my water. Another tip is to make a aluminum foil tent over the wood. Good luck Before you put any meat in the smoker set it to max temp. Let it get up to 300 degrees and set it there until you see the smoke rolling. Then put your meat in and drop your temps to the set point you want. I mostly only put more wood in every 3 hours or so, but once you have it smoking at the start then you get good smoke throughout. Another thing I have found is that if you have it heavily loaded with meat then you have to also add more water when you add the wood. Mostly, I have it lightly loaded and I don't have to mess with my water. Another tip is to make a aluminum foil tent over the... » Read More Before you put any meat in the smoker set it to max temp. Let it get up to 300 degrees and set it there until you see the smoke rolling. Then put your meat in and drop your temps to the set point you want. I mostly only put more wood in every 3 hours or so, but once you have it smoking at the start then you get good smoke throughout. Another thing I have found is that if you have it heavily loaded with meat then you have to also add more water when you add the wood. Mostly, I have it lightly loaded and I don't have to mess with my water. Another tip is to make a aluminum foil tent over the wood. Good luck « Show Less
49870
Just by the slots in the smoker. You can have all rack in or take a few out.
530549
Perhaps a rib rack, bags of kingsford charcoal, an instand read thermometer, tongs, oh and a Weber Chimney starter--thats the most important thing. Tell him about the weber virtual bullet forum as well. Its a great resource!! Happy smoking.
256916
2 tbsp coconut oil and 1 tsp popcorn salt. When it starts to smoke add 1 cup pop corn.Get the oil hot BEFORE you add the popcorn!!
115377
Cook at low temp (200-235) with good pellets (they should smell strongly of wood in the bag - if not they are too old). You should have all the smokey flavor you want....
1127717
Soak wood chips in water and put in smoker. You can use hickory, pecan, etc.
485907
NO! First soak them in plain water for 30-40 minutes and then put them in a cast iron smoker box. You can get one from Amazon.com, where else you you get it? I don't advise the stainless steel ones as they're way too expensive and they don't seem to work as well as the cast iron one. I found that the Jack Daniels works great on spare ribs - anything pork.
1737173
I did not keep this but I would say that those guides don't help much anyway because they usually will just say something like Pork - 165. Well that temperature might work OK for a lean pork chop but if you are smoking ribs or a Boston butt you want to bring the temperature much higher to like 185 to get the tough parts to break down. I would suggest to follow a recipe for whatever you are trying to cook.
1030516
The Amaz-n smoker is designed to supply smoke for a long period of time, not for supplying heat (or very little heat). Use it to supply smoke for two to four hours, then crank up the heat. Ribs do best at 225 degrees for 6 or 8 hours so it's perfect for them. I use two of the pellet smokers and light both ends on both boxes.
1408482
You need granulated wood chips. The space allotted is very small and larger chips won't smoke properly. I do not know of another source for this size chips and we're happy with their products.
1717650
This is a stovetop smoker. It is designed to take heat from the bottom. If you want to smoke a port roast in the oven then I suspect you could use ordinary woodchips soaked in water for 30 minutes, wrapped in heavy aluminum foil, and place on the bottom of the oven near the source of heat.
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.