I have been wanting a dedicated smoker for a while but could not justify the cost for something that would only get occasional use and I could duplicate on my stick burner but with lots of time spent monitoring the fire/temp.
Malwart had these on sale over Labor Day marked down about $75 with free shipping, could not pass that up!
Digital control panel for time, temp and probe temp.
I used a 50/50 salt sugar brine. A bit salty but not overly and drew out too much water. Not dry but could be a bit more moist for my taste, next time will do 2:1 salt sugar should be perfect. Good snacks for the Seattle/Green Bay game tonight!.
I have a #15lb Angus brisket sitting in the fridge wet aging, next week will be around 60 days since packing, should be about ready.
@chefbuba our pal down the road a piece who's from Hawaii has that amaze-n, and I forget where, but he found kiawe pellets for it...he makes the most amazing huli huli chicken in his smoker! His house smells soooooo ONO!
This is an older thread, you may not receive a response, and could
be reviving an old thread. Please consider creating a new thread.
Chef Forum
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!
