smokin-tnpete
07-27-2008, 10:52 AM
I was one of the lucky ones to be able to buy one of the first dozen SmokinTex Pro Series Model 1500's. Before the owner put them out on the market. And its been a joy to use from day one. I have smoked meat on it for 2 people up to 400 people.
Most Boston butts I had on it at one time was 120 lbs, And let me tell you that baby was full. Pu them on at 3pm that Friday evening, And at 8 am pulled all the butts off.Wrapped them in foil, Then with towels in the bottom of the cooler. Placed meat in the cooler. A 5 day cooler will hold Boston butts or whole shoulders for 5 hours without any problems. There still way to hot to pick up by hand after 5 hours.
And then put 70 lbs of chicken leg quarters on the smoker. Took 8 racks to get them all on for that cooking. 12;15PM I pulled the chicken off the smoker. And we were ready to eat. As we pulled the pork and had it finished and ready to eat when the chicken came off the smoker.
All that I put on the Butts and chicken is my rub. And I have yet to have chicken come out that was not tender and juicy. Everyone loves the chicken off the SmokinTex. As its perfect each and every time.
I take Pam cooking spray and spray the chicken and that allows the skin to not be rubber. With the spray the skin is always gone.
The Pork comes out tender and juicy. And has a perfect smoke ring from the 3 pieces of charcoal. Also I use 8 ozs of hickory wood in mine for pork. And the smoke flavor is there just like the big offset pit I have.
For chicken, Ribs, Smoked Catfish or bologna I do not use any wood just the flavor of the smoker.
Here is a shot of the Boston Butts about ready to come off from the cooking yesterday. and the chicken had just been put on the smoker.
http://img.photobucket.com/albums/v693/ShilohRed/smoker/BostonButtsandchickenquarters002.jpg
http://img.photobucket.com/albums/v693/ShilohRed/smoker/BostonButtsandchickenquarters001.jpg
Over 3 years on this smoker. And I feed on average 50 People at least 2 times per month out of it. And the best part, Is people think you have slaved over the smoker for 18 hours. And cannot believe you did the Pulled BBQ that easy.
Pete
Most Boston butts I had on it at one time was 120 lbs, And let me tell you that baby was full. Pu them on at 3pm that Friday evening, And at 8 am pulled all the butts off.Wrapped them in foil, Then with towels in the bottom of the cooler. Placed meat in the cooler. A 5 day cooler will hold Boston butts or whole shoulders for 5 hours without any problems. There still way to hot to pick up by hand after 5 hours.
And then put 70 lbs of chicken leg quarters on the smoker. Took 8 racks to get them all on for that cooking. 12;15PM I pulled the chicken off the smoker. And we were ready to eat. As we pulled the pork and had it finished and ready to eat when the chicken came off the smoker.
All that I put on the Butts and chicken is my rub. And I have yet to have chicken come out that was not tender and juicy. Everyone loves the chicken off the SmokinTex. As its perfect each and every time.
I take Pam cooking spray and spray the chicken and that allows the skin to not be rubber. With the spray the skin is always gone.
The Pork comes out tender and juicy. And has a perfect smoke ring from the 3 pieces of charcoal. Also I use 8 ozs of hickory wood in mine for pork. And the smoke flavor is there just like the big offset pit I have.
For chicken, Ribs, Smoked Catfish or bologna I do not use any wood just the flavor of the smoker.
Here is a shot of the Boston Butts about ready to come off from the cooking yesterday. and the chicken had just been put on the smoker.
http://img.photobucket.com/albums/v693/ShilohRed/smoker/BostonButtsandchickenquarters002.jpg
http://img.photobucket.com/albums/v693/ShilohRed/smoker/BostonButtsandchickenquarters001.jpg
Over 3 years on this smoker. And I feed on average 50 People at least 2 times per month out of it. And the best part, Is people think you have slaved over the smoker for 18 hours. And cannot believe you did the Pulled BBQ that easy.
Pete