| Price : $567.66
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| Price : Create gourmet smoked meats, BBQ, and other slow-cooked delicacies in your own backyard with this meat smoker from Bradley. This fully automatic, clean-burning smoker features four racks and a 2,288-cu.-in. interior space. Comes with a 48-pack of alder bisquettes. Additional bisquettes are available in apple, cherry, hickory, Jim Beam Blend, maple, mesquite, oak, pecan, special blend. Backyard meat smoker in black.
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In all honesty, I love ribs, but I hate the ribs that the vast majority of establishments serve. Rarely do I get ribs that are done properly as most tend to be either dry and leathery, or soft and mushy. Worst part is, most of these establishments believe that slathering the ribs in a barbecue sauce will bring them back to edible status. Well they are wrong...all it serves to do is add to my frustration by making the meal messy.
While very few, if any, chefs, pit masters, or home-cooks strive to achieve a leathery finish, you do hear the statement that "falling off the bone" is the way to go. While I agree that tender and soft is the ultimate goal, any competition rib that completely falls off the bone is considered completely over-done. A truly perfect rib will adhere to the bone, but fall off when tugged. So my goal with this post is to show you how to achieve a perfect rib at home. The key to good ribs has four components - the rub, the smoke, the heat, and the time. Let's begin with the rub.
The point of using a rub is to develop a flavor base and to create a crust or bark on the ribs. Depending on where you go and whom you talk to, the rubs you have to choose from will reflect regional influences. Some will be hot and spicy, whereas others will be sweeter. I am partial to the Pork and Poultry Blend from Caroline's Rub, which has a more typical Texas flavor - more savory than sweet. I like sweet, don't get me wrong, but I prefer my ribs with more kick than candy, so I let my wood choice add the sweetness. Before applying the rub, the first thing I do is remove the thin skin that covers the back side of the ribs. Using a filet knife, I loosen it from one end, grip it with a paper towel, and then pull it off in one easy motion. While you don't absolutely have to remove this skin, taking a few extra seconds to do so will definitely improve the tenderness of your final outcome. I then rinse and thoroughly dry the ribs, and follow that with a thorough coating of my chosen dry rub. How much you use, will entirely depend upon you. I like a thicker coating, some will prefer less. Next take the coated ribs, and tightly wrap them in plastic wrap, place in the refrigerator and let sit for at least 3 hours. This will give the rub time to penetrate and flavor the ribs. Once the ribs have sat, remove from the refrigerator and allow them to return to room temperature before putting on the smoker.
While the rub adds an immediate kick of flavor, the smoke you choose will work to complement the rub, and add that flavor we all recognize as barbecue. With meats such as pork ribs, I like to kiss the meat with smoke from pecan and cherry woods. The pecan is very similar to hickory in flavor, without the strong bite that can sometimes overpower the lighter meat of the ribs. The addition of cherry wood to the mix serves to work with the pecan to sweeten the meat.
Next factor for success is heat. While there are a thousand ways to cook ribs, many of which yield a truly great product, I prefer slow smoked ribs. Nothing gets my blood pumping like the smell of slow smoked barbecue. I have always found that higher temperatures result in tougher ribs, so my goal is to maintain a low heat level of around 215F to 225F in the smoker (or in your oven at home). This temperature range has yet to fail me. Once I have the smoker where it consistently holds the temperature within this range, I will place the ribs standing in a rib rack, inside for cooking.
Finally, the last factor for creating successful ribs is the cooking time. While many folks insert a thermometer in their ribs to determine doneness, I prefer simply watching the bones. For an average rack of baby back ribs, you can assume a cooking time of between 3 ½ and 4 hours at the temperatures I recommend. The easiest way for me to determine if my ribs are done is to perform two steps, starting with the first at the 3 hour mark - look at the bones. If I have a good ¼ - ½ inch of bone showing, I then perform step two, which is to take a toothpick and insert into the meat. If it slides through will little resistance, like going through butter, the ribs are done. You will want to watch them closely as they will go from done to overdone fairly quick.
Once cooked, I like to let the ribs rest for at least 10 minutes to allow the juiced to evenly distribute themselves within the meat, which will keep things tender and moist. Like I said earlier, I don't like messy, so I tend to serve the ribs dry, with a side of my favorite barbecue sauce for dipping.
Following this method has consistently provided me with ribs that are succulent, moist, and truly satisfying.
| Price : This unique smokehouse ensures an even temperature (no fluctuations), eliminating high-temperature gasses, acids and resins that can distort the flavor of food. Instead, it offers slow, low-temperature roasting (140 degrees F - 320 degrees F) for succulent results every time. With the growing concern over green house gas emissions, this is the perfect smoker! Our smoker cooks its wood bisquettes to a charcoal and then extinguish them at the charcoal stage. This is done for 2 reasons; 1 - once wood is cooked to the charcoal stage there is no more smoke coming from the wood it only smolders. 2 - When wood is cooked from the charcoal to the ash, that is when all the tars, resins, formaldehydes and toxins are released from the wood and into the environment. This is the only smoker that extinguishes the wood at the charcoal stage. All other smokers burn their wood to the ash and release their toxins into the air. These are the only smokers that are environmentally friendly. The green solution to food smoking! Made of powder-epoxy steel with an aluminum interior. This model comes with a user guide, cookbook, a one year warranty and four 11" x 15" cooking racks. Please see the Other Info tab for a list of features. Smoker cover (SKU# 100012) sold separately. .
| Price : $249.99This electric smoker is made from 100%, 18 gauge, stainless steel and was designed for ease of use and portability. Every "SMOKIN-IT" Model #1 smoker comes with four heavy duty casters, two stainless steel grilling racks, smoke box, drip pan that slide under smoker and a thermostat for temperature control from 100 to 250 degrees. The smoker is fully assembled and ready to go. Also included is a sample of hickory wood so you can start using your new smoker immediately. This smoker has the capacity to hold approximately 22 pounds of meat or seafood. It has a 350 watt heating element with LED indicator light, 8 amps 120 volt single phase. Temperature range is from 100F to 250F and is insulated with fiberglass to reduce heat loss. The inside dimensions are 12-1/2" x 13-1/2" x 17-1/4" with a total weight of 57 pounds. The outside dimensions are 15" x 19" x 20-3/8", with casters add 2 3/4" to the height.
| Price : $240.79The Original Bradley Smoker hot smokers, cold smokes and roasts to perfection. Unique smoke without fire system operates for up to 8 hours without refueling.
| Price : $251.75A quality barbecue cooker with two cooking sections that will allow you to cook a great amount of food at the same time. It will provide your friends and family with amazing BBQ for years to come. Cooking System: 2 heavy-duty, plated-steel, cooking grates Two 18.5 inch diameter cooking areas Approx. 684 sq. inch cooking area Premium grade cover included Weber cookbook Limited warranty Available lid and bowl color: black Construction: Porcelain-enameled bowl, lid, and waterpan No-rust aluminum vent No-rust aluminum fuel door 1 Glass-reinforced nylon handle Bulit-in lid thermometer Dimensions for 18.5" smoker: Height: 41 inches Width R-L: 19 inches Depth: 19 inches Dimensions for 22.5" smoker: Height: 48.5 inches Width R-L: 23 inches Depth: 24 inches
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Built-in viewing window with internal light for cooking at all times during the day or night. Industry first remote control with temperature and time monitoring capability makes slow smoking easier than ever. Push-button digital temperature and time control panel.
| Price : $173.54
| Price : $68.13 | Post Date : Aug 11, 2011 21:21:44The Bradley Cold Smoke Adapter moves the bisquettes burner outside of the smoke box, allowing you to turn any Bradley Smoker into a true cold smoker. Now you can smoke cheese anytime, and Norwegian-style smoked fish is easier than ever to make.
| Price : $409.09Bradley 6 Rack Digital Smoker will hot smoke, cold smoke and roast to perfection. Full digital control panel allows you to set the amount of smoke, cooking temperature and cooking time. Unique smoke without fire system operates for up to 8 hours without refueling. New Larger Size
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The new Jim Beam 4-rack Digital Smoker includes all the features of the Original Bradley Smoker, along with the benefits of digital technology. Temperature, time and smoke are now completely controllable so you can decide how much smoke you want, how long your food is going to be smoked for and at what temperature. Perfect for entertaining, creating gourmet foods in your own home, or just enjoying the flavor that smoking brings. The new Bradley Digital Smokers offer an easier and better way to automatically roast, smoke and barbecue outdoors.
The Bradley 4-rack Digital Smoker includes all the features of the Original Bradley Smoker, along with the benefits of digital technology. Temperature, time, and smoke are now completely controllable so you can decide how much smoke you want, how long your food is going to be smoked for, and at what temperature. Perfect for entertaining, creating gourmet foods in your own home, or just enjoying the flavor that smoking brings, the new Bradley Digital Smokers offer an easier and better way to automatically roast, smoke and barbecue in the outdoors. The exterior is Powder Epoxy Steel and the interior is Polished Stainless Steel Internal Cooking Vol : 2288 cu in Internal Heater: 500 watt cooking element / 125 watt smoking element Power: - 110 V 50 - 60 Hz , - 5.5 Amps (240 Volt Model coming mid 2006) ETL & CE Listed Max Temperature: Controllable up to 320F. Min Temp: subject to ambient Digital Controls : Temperature, Time, Smoke
