I Bought the Cheapest Smoker on Amazon. But How Does it Cook?
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- Опубліковано 21 лис 2023
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Oh now I want to know the Stanley Robinson inside joke!
I wonder if some of the bitterness was manufacturing oils burning off or something similar. Dunno if a scrub or a high heat empty run would would have helped.
Da grill ain’t seasoned…..
Definitely need to clean and do a high burn to remove any of the manufacturing oils.
Looks to be Nordic ware brand. I've bought many things from them and they never had any oils or residues. One would hope if they did that it would be in the instructions...
Smoldering sawdust has this quality. It just creates a yellow oil like substance on surfaces as it condenses.
Wonder if the off flavor you got was from not washing it before use. Still has the machine oil from production on it?
Most grills need seasoning. So, I was thinking the same thing. Seems like there's a couple of things he could do to improve it's performance.
I've used a dutch oven, wood chips on the bottom, cake pan on top of that (the water/drip pan), and the food on a wire rack above. Kinda the same as this - except all parts usable for other things. Stovetop for the first 10-15 minutes to get the chips going, then finish in the oven for things like roasts/whole chickens. Decent enough if you don't have outdoor space. Flavour was good with just salt/pepper/smoke. Nice sized roast was med/med rare all the way though, and no char spots since the pan fully covered the bottom. Small redesigns could make this much better!
I loved the comedy in this episode.
Jeremy... Loved the video. STANLEY? What INSIDE joke are we NOT getting here? LOL. Loved your ASIDES in this video. Makes you come off just a little less stuffy -- not that you are stuffy because you're not -- but by giving us just a little peek of your history, you ended up peeling back a tiny layer of Jeremy that we did not know about before and that's always a good thing because DAMN DUDE... We all really like you and wished you lived next door. Great job!
Perhaps open vent, and try wood dust placed outside around water tray? Maybe put layer of oil in water tray to prevent dripped juice/oil from burning? Also, preheat the smoker so wood is smoking first?
I want to thank you for the video you did on the Arden indoor smoker awhile back. I love being able to smoke indoors, and use it all the time! I can see why GE picked it up👍😊
Did you do a pre-burn to get all of the factory gunk burned off? Looks like you went from the wrapper to the fire.
Just put a thanksgiving brisket on the offset and I come in to see this lmao
Jeremy, your family and friends are so cute. My kids are all adults now and it's great to see you at a younger stage. This was a funny and wonderful video!
Thank you for this information and Happy Thanksgiving 😎
Could you wet the chips?
That oily film is bio-oil/creosote, it's why you can get chimney fires in wood fires. The natural oils and volatiles are driven off and burn but not all of them, the oil merely evaporates at low temp and condenses in the chimney {in this case, the lid}
I bought a cheap offset smoker on amazon and honestly I love it. It let me get started learning to run an offset for only a few hundred dollars, and I've been cooking on it all summer. I would not be able to get by on something this small, I need enough room for 2-3 tri-tips or a similar amount of other beef cuts like brisket or chuck, since that's what I need to make myself a pot of chili once a week (about 4.2 to 5.5lb of beef). I don't smoke to completion, I pull after the first 3-4 hours and then rest before refrigerating until I have time several days later (every sunday with meat typically smoked on thursday when there isn't a holiday like thanksgiving this week). This gives me maximum smoke flavor but i preserve the meat from rendering down the fat and drying out, so that when I slice it into small cubes and add it to my chili pot it releases all that fat and smoke flavor into the pot with everything else. The end result is absolutely fantastic, and the meat doesn't totally shred in the chili generally, giving you just enough sturdiness that they fall apart in your mouth with ease. I really want a better smoker that's got thicker metal so it holds heat better, but at least for now I have something that works which I won't feel bad about using until it rusts through from use. I already ordered a replacement grill for the fire box since the one that holds the coals off the bottom of mine is already warped from heat to the point I'm having trouble getting it in and out, and the thickness of the metal is down past the halfway point from heat rusting in several spots. THIS thing though, that's a very unique way to make a small at home smoker, I would have never considered something like this as an option but i'm glad you made this video. It seems decent for making some okay food even if you're not gonna get good bark or anything with all that humidity, but definitely not the best thing in the world. You can fix some of that bitter flavor when you mix it into other food rather than eating it straight lol
How
Much is cheap?
@@Hombre_Astuto Under $300 for a 6 rack vertical offset, each rack is big enough to hold a commercial baking pan
Anyone else yelling "Place them VERTICAL!" through the whole cook?
Thee Entire time he was cutting them down to fit.... 😢
that moisture on the lid could be a creosote from the wood dust. that would definitely give an off putting flavor on the outside of the ribs. it's not really even smoking the wood, it's kind of "vaping" the wood with the moisture from the ribs being in the same chamber.
When a veg steamer is sold as a smoker.... LOL 🙂Someone is laughing all the way to the bank!! 🙂
I'd like to see it tried again with the vent open to not have the smoldering smoke ruination.
Was there a vent? When he was showing the underside of the lid it looked solid.
@@David-burrito Yes. The instructions mentioned it and he not only mentioned it, but opened it at one point.
@@TheSshadow7 thanks for your reply. Looks like he's gunna have to give it another go.
You gave up your parking spot in LA so you could put your smoker there haha what a legend. 😂
Happy Thanksgiving!! Not surrounded by a Shirley! lol
If you are looking for a cheap way to smoke a rack of ribs or small amounts of meat, get a cheap kettle grille and look into the snake or minion method. I have found the snake method really effective with small, cut down chunks of hickory or pecan, about the size of a cigarette lighter. Oak seems to be a bit acrid with this method, but others may find oak to be great. Keep cookin
Misquote is my go to
Mesquite
I appreciate the non BBQ snob review lol. Gives a good reference for people like you said in apartments or large cities looking to try something different
My next-door neighbor came from Jamacia he would BBQ on a 60-dollar smoker grill and made some of the most amazing food I have ever tasted and I have been to many of the premier BBQ joints. His Chicken, ribs, and pulled pork were crazy good. He used a cast iron pan on the grill with aromatics elevating the BBQ while it smoked on a fire of briskets and oak and hickory chips and some Jamaican herbs and spices It seems skill and talent can compensate for low-cost equipment.
Those dudes running the roadside pan jerk chicken stands in jamaica dont play. their chicken will blow you away, with a side of hard dough bread
Would love to see you try those smoking pecan pecan shell wood pellets in your pellet smoker
Nothing like starting the day with a MSB video!! Hope you have a happy thanksgiving!
My aunt cooks ribs on something similar. It ain't no real bbq but she can put the right seasonings on it to get a great taste. These are a good option for people in apartments that don't allow grills or in my aunts case she just don't want to go thru the hassle of actually smoking ribs in a wood smoker.
Absolutely lost it at "CHICKEN!" hahaha! great vid dude!
The colder the weather, the better time I have grilling 🍺
“Before you make a decision whether this is right for you” you have to be pulling my leg 🤣 😂
Put them twelve to eighteen inches over a good bed of campfire coals and you'll probably get better results. We do appreciate you taking the hit for us Jeremy.
Easy to calibrate thermometers... there's a small spot to adjust with a wrench under the dial. Ice water is the easiest to set it to 32, but boiling at 212 works too.
love it my kids thought every thing was chicken also ,now the grand kids do the same
The family’s excitement over going to Disneyland was crazier than she anticipated.
Camera Wife: "Don't open the video with a humble brag this time."
Yodimane:"Absolutely not."
Any plans with making your own bbq rubs , i know there is a bunch out there but i bet you could create something good based on your experience with so many different bbq cooks and the many different rubs you have used .
I just entered! Loved the content! - Heath Jones
I have been wanting a workhorse on a trailer. Was thinking about buying a goldees and putting it on a trailer.
Burnt maple syrup is probably the added flavor to the dirty smoke. Rehydrated powders maple syrup burning in the bottom of the pan.
Wonder if rolling the ribs up and pinning them with a toothick woulda worked on the whole rack having the bones in a vertical orientation.
I think it is more suited for lighter meats like fish, chicken, shellfish, and that sort. I used to work in a restaurant where they did tea smoked mussels (in an oven), this would be perfect for that.
Thanks fof being honest!!
Try it again but add pellets and preheat first maybe even come coals to keep that temp high
I wanna see you try one of those ninja electric smokers.
I wonder if you drilled a few holes in the bottom part to get some air to draw in if it would help at all?
stand the ribs on the edge. curve around the pan. maybe use twine to hole in place?
an did you do a burnoff?
I think it would work great if you flip the unit upside down with the snake method. This would leave at least a 1 inch gap between the kettle and the ring. You will have full usage of the grate as well.
This guy is up there with the coffee snobs when it comes to smokers.
Listening now !
**when you know the ribs are bad**
daughter takes a bite: "chicken!"
🤔
Shaft.. He's one bad mother... LOL... Great idea for a video. That was a fun one. One thing I hate... burping up dirty smoke. LOL..... Great video guys
More curious: what'd ya do with the ones you took off?
Traditional smoked on another one you have?
That chemical/paint smell could be the same aromatics you would find from turpentine, which is a distilled product from wood heating, as opposed to burning.
I think I would just use a small Weber with charcoal at that point... plus you don't have to burn gas.
Did you wash the pot before use? If not, I would imagine that's where the bitterness is coming from. Great content as always!
How condescending he is about this thing working in the first 5 minutes had me rolling so hard. I love it
There's no telling what's in that sawdust. I would try it with some fresh chips or a few pellets.
Jeremy, Do you use the Large or the Ex- Large Nitrate and liner gloves? I am not sure which ones to order.
Thank you in advance.
The mask. Was my favorite movie growing up.
My buddy had a paradise apple tree that he cut into wood chunks for me to smoke with but it still has the bark on it….is this ok still to use?
I would like to see this given more chances with some changes.
Next is the Ninja Woodfire Grill & Smoker for the brisket test.
Is there an ingredient list on the wood saw dust maybe that’s where you’re getting the chemical smell/ taste
(Turns cameras off) “oh my god these are the best ribs I’ve had in my life! Omnomnomnom!!!”
Idk about useing that indoor with wood dust/chips in it. Unless i had a strong vent system over my stove. Useing it indoors seems like an easy way to get monoxide posioning. Probably not death but, im sure someone would accompish that feat
I have one of these stove smokers. The amount of wood you use is miniscule. He even poured too much wood in it. There is zero risk of gas poisoning. If used properly you can't even smell you are smoking at all. I never use it for red meat. I sometimes use it for salmon. It does a passable job on cold winter days.
Thanks for the test anyway, got to try to find out.
Maybe a burn off first would have helped? Could be "the chips," maybe real chips would help and allowing it to get to temp first as well?
Great vid. Kind of humorous. 😅
Chicken 🤣 what a fun video!
Gladiis Knight pips, glad eye stumbled across u site. ROCK ON, CHILDREN
Lol.. got to try everythings at least once😅
I thought it's Bradley and not Stanley.
I think it's a joke he's been trying to get going
It's an ongoing thing between them
it’s an inside joke between them
I love inside jokes! Love to be apart of one someday.
Where did u get that apron from??😊
Need to do an ECB episode!
I had the opportunity to eat at Willow Run Barbecue Co, it was amazing. He had your 1000 gallon offset at the time, we actually stumbled across his food truck by accident. I was so stoked, I never even heard of it before. To hear he was your brother, I knew good things were in store for what I was about to eat. Did not disappoint!
Get a cheap kettle and do a little series. Full smoker setup for under $100
Is the thermometer for internal meat temp?
Stanley Robinson lolol
How do you not put out a smoked turkey video the day before thanksgiving 😅
Because turkey sucks!!!!
Did you wash it out after you opened it? Sometimes there's treatment chemicals on the inside of cheap cookware.
Bro - between takes did you clean that things before you started the cook?
This grill would be more suitable to steam vegetables with, not grilling
If you didn't wash it before it's first use , that's why there's an oily film on the lid .
Lab smokers puts out a pretty decent looking product at a reasonable price, I’d like to see you do a review on one of those!!!
LV smokers
I'd like to see you try it again with the upper vent open?
You know what would be interesting, take a brand new one of those and don't use any wood chips. To see what the flavor is like, if there are any chemical tastes. Who knows what's coming off of that thing! Thanks for the great experiment, very interesting
Chuds bbq is Bradley Robinson my guy.
Don’t forget the sides folks.
You should have put the ribs in a roll standing on the side.
Jeremy did you season the grill like a smoker.
A link to the smoker would be great!!!!
If it was larger, id be eatin smoked turkey or ham for the holidays!
as soon as you said it had a chemically smell I immediately wondered if you had washed it before you used it since there could be oils and crap on it from the manufacturing process. I did not see any indication that you did wash it, and it does say in the directions to wash it, but it's in the "care" section under the "important safety information".
I bet its good for baking bread!
I'm going to spam this comment, but I scrolled through all your videos and I didn't see any content for standard vertical smokers. Fire managent tips would be great! Whether using the propane to help control heat or using adding charcoal, to burning wood splits. Thanks boss
I think leaving the vent open would make them better.
Off pudding = drink! Lol
Maybe make a circle out of the ribs without cutting
I wouldn't waste my dollars on this contraption. I would use the dollars on a nice kamado or an offset smoker. At the very least, buy a Weber kettle which can do both grilling and smoking.
Test a big chief smoker
Would be nice to hear some shaft style music on the next intro 😂
kinda reminds me of a tiny Orion smoker.