Smoked babyback Ribs in 35 to 40 minutes. Easily a 3 hour job in conventional smokers.
Whole briskets in 2 hours, a 4 to 5 hours job elsewhere.
Imagine coming home from work and having a beautifully whole smoked chicken in 30 minutes! The cooking process that is so unique it was awarded a 20 year patent.
Since the beginning of time, man has searched for new ways to cook meat. As far back as 1600 B.C., man has smoked meat. This was done out of necessity; first to preserve meat and second , to tenderize tougher parts of the animal.
Today we also smoke to tenderize, as well as to flavor meat. To achieve this, smoke pits are built in the ground, above ground, and are designed to retain heat and they feature timers, wood feeding bins, and automatic temperature control.
Even with so many innovations, the time it takes to smoke meat hasn’t really changed……..Until now!
Patented hydration regulator. All stainless steel cooking grate with drip pan. Drip pan follows cooking grate to help eliminate mess. Grates pull out for easy access to food. Smoker has slide rails for an optional 2nd cooking grate. Food grade, high temp door seal.
Cook a 5lb. pork loin in an hour. Smoke a 15 lb. turkey that would normally take 5 hours in an oven or 15 hours to smoke, in an hour.
Fits 4 racks of baby back ribs or one 15 lb. turkey.
