Can the smoker be used in the oven and can it be used with liquid smoke if I run out of wood chips?
1247084
You can use the smoker in the oven, especially if you need to cook the meat longer or at a more intense heat. As for using wood chips, I would not recommend it. The of liquid smoke rather defeats the use of a smoker of any kind, does it not?
1247085
I've never tried with liquid smoke, but i don't think using in the oven is effective as the heat is not concentrated where the chips are (unlike on a stovetop). I think your food will cook WAY BEFORE the chips start smoking, IF it gets even hot enough to smoke the chips without charring or overcooking/drying out the food.
1247086
i advise using the smoker on the stovetop and not using liquid smoke. I've achieved successful results utilizing the unit on top of the stove.
1247087
I would not suggest using it inside since it does emit smoke when cooking. Personsally I use it on my gas grill outside. Liquid smoke is intended for use as a marinade, not for smoking food in a smoker.
1247088
I don't think it would work will in an oven. It needs the direct heat to cause the chips to smolder. I would not recommend using the liquid smoke.
338052
Yes but watch the heat. Like the other response I mix lump charcole and wood chips.great smoke flavor.
2068215
Chunks at the beginning and chips if the chunk burns out before the smoke phase is done. If choosing only one, then definitely chunks. I should add that I use a cast iron skillet as my wood tray.
536103
You can't put any liquids in this smoker, but what I have done is smoke the meat you want to use and smoke any or all vegetables, then prepare in slow cooker or on top of stove. I live in a high rise condo , we are not allowed to have any grills or smokers on our Balcony. this is is a great indoor smoker.
1449114
Yes, I've used both chips and chunks-works fine. Chunks are better for longer smoking time. I also put a lump or two of regular charcoal in there (it is supposed to help create the smoke ring on the meat). Be conservative with the wood chips/chunks-(it doesn't take as much as you think).
1044629
Any smoker produces a lot of smoke but this comes straight out the top. Its really well insulated. The amount of smoke also depends on the amount of wood chips in it. Usually after 2-3 hours the smoke dies out and its more like an oven. That works though because the meat usually has all its smoke flavor and you dont need wood to keep it hot. You can control your smoke. Thats the best way for me to answer this question.
2013496
You can, but at some point you would have to open the smoker and remove both the grates and the drip pan to add additional smoking chips to the platform that sits on the heating element and then put everything back. You might think that you could just pile on a lot of chips on the platform if you want to smoke longer, but the advice I read (mostly on the Amazon reviews but also at the Old Smokey site, as I recall) says that you don't want to overfill the chips or you'll get a funny taste.
99606
You don't need wood chips. The flavor is in your seasoning. Smoke is an option.
175841
Although I haven't used it in the oven, I can see no reason why it shouldn't work quite well in the oven. After all, a smoker or grill is no different than an oven except that they are used outside.
99605
Hi, Shawn,No, you don't have to use the wood chips in the Masterbuilt...I've cooked many turkeys, ducks and chickens in mine without smoking them, and they come out moist and delicious! Smoking is totally optional. Good cooking! Tony
704109
Use it quite abit. Chips burn fast, soaking them in water for about 1/2 hr slows that down. For longer burn/smoke use wood chunks for bigger cuts of meat. I like chips for burgers more then anything else. Mixing different types of wood produces nice flavors to. IE: Oak/Mesquite & Oak/Hickory are good choices
1408484
Oh No! You have to use the small powdered chips that they sell. The one you buy from you local store are MUCH too big for the stovetop smoker.
912236
The smoker will work on any sufficient hot source of heat. You'd have to ask the manufacturer of your stovetop whether it might be damaged.
485414
The electric smokers work on the same principle as the stove top ones, so it should be fine. In this case, though, you might go through an awful lot of chips because of the size of your smoker. The chips are tiny, some of them almost like sawdust, and are designed to work best in small spaces. I think larger chips would be more cost-effective over the long haul, especially if you plan to do a lot of smoking of large cuts of meat. In your place, I'd use larger chunks of wood.
1916149
Yes you can use it in the smoker. I use mine in my Masterbuilt Smoker and O put it through the vent into the meat
1127719
I don't have any problem getting smoke. I simply lay the chips in the smoke pan, which is below the water pan, and it starts to smoke when it gets to temperature. I really don't see how you could not get smoke, maybe you can give more details on how you are doing it.
1019939
yes I have even though of the top quality of this product I wouldn't bake at too high a tempature. I have done six# pork butt tented with foil with twice the amount of smoking chips for 10 hours at 250 degrees f. and turned out top quality. hope this helps answer your question. I love my smoker!!! the smoker needs to be right on the bottom of the oven to start the chips,does worh well.