Uncle’s cooker we hauled over to cook these ribs. I said, “either we’re going to melt this thing down or we’ll run out of fuel due to not controlling temps in this tin can.”
There is backstory that, while is entertaining, is your typical family drama and I will save from the intro post.
Short story version:
Montreal Steak seasoning and barely par cooked in the medium oven for a bit. With this Fischer-Price cooker with charcoal and soaked mesquite chunks, we barely held 200-225F for a few hours. Got some rain and a little breeze, then decided we needed to finish off in the oven again. These ended up quite well and was not a total disaster considering how we got to dinner. The family, who usually has their method for seasoning and cooking, was loving every bit of it. Even prepared and cooked “the same way” they said these more tender and with more smoke flavor. We even got a little smoke ring on these ribs which surprised me.
Despite the journey, the result was successful.
by chuck_diesel79
11 Comments
Im a full believer that size doesn’t matter lol
You’d be surprised what great food you can get out of one of those tiny smokers. Unfortunately, it’s probably not going to last long but it’s a great way to see if you actually enjoy bbq
I thought you were Adam Carolla for a sec
What is this??? A bbq for ANTS?!?!
Honestly, if you can manage a fire on one of those, you can run just about anything out there
Everybody had to start somewhere. Start small then work your way up as you learn
Go back to Home Depot. Buy an Oklahoma Joe. Still budget but much better quality. Thank me after your first brisket.
The art is to use a small bed of charcoal and fist sized pieces of hardwood with the air vent open a finger width, perfection
It is a good one, you can buy some meat with the money saved. I have had one for 15 years. A lot of fish smoked. You need to remove ash out of it for winter. If there is some rust outside in spring, just brush it away and spray some heat resistant black paint on top of it so it’ll be lake a new.
You can make good BBQ on this but the temps will be wild. Finishing in the oven is probably your best bet for now. Don’t bother soaking your chips in water. It makes them last longer but the better option is to just use bigger chunks that take a bit to burn.
Sometimes big things come in small packages.