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cookers and smokers

Discussion in 'Drink, Smoke, and Fine Dining' started by vincent355, Apr 8, 2010.

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  1. TexasF355F1

    TexasF355F1 Seven Time F1 World Champ
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    #51 TexasF355F1, Aug 28, 2010
    OMG!!! Details? Smoketime?
     
  2. darth550

    darth550 Six Time F1 World Champ
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    #52 darth550, Aug 29, 2010
    :)
     
  3. jratcliff

    jratcliff Formula 3

    Sep 7, 2004
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    #53 jratcliff, Aug 29, 2010
    Bought a new Viking smoker and it is without a doubt the best smoker I've ever owned. It is really expensive, but you never have to monitor the smoker. It's kinda bizarre but you get your coals started and you pour them down this chimney. You then put what ever type so smoking wood you want down the chute and it feeds it as it needs it. There digital temperature gages for the oven and food with probes. You set the temp to what ever you want and walk away. It has a fan hooked to the main control unit that runs a fan as needed to stoke the fire to maintain temperature. It held the temp to 225 degrees +/- 10 degrees for 12 hours.

    John
     
  4. vincent355

    vincent355 F1 Veteran
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    #54 vincent355, Aug 29, 2010
    6 butts 16 hours over mesquite lump charcoal
    4 racks of bb ribs
    30 smoked jalapeno poppers wrapped in bacon

    Everything went off great, those drum smokers make everything so easy.
     
  5. darth550

    darth550 Six Time F1 World Champ
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    #55 darth550, Aug 30, 2010
    Fed ex me a sangich! :D:D
     
  6. powerpig

    powerpig F1 World Champ

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    #56 powerpig, Aug 30, 2010
    Last edited by a moderator: Sep 7, 2017
  7. vincent355

    vincent355 F1 Veteran
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    #57 vincent355, Aug 23, 2011
    Last edited by a moderator: Sep 7, 2017
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