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5
out of 5
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The Best Smoker On The Market,
April 15, 2009
By Johnhannan
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"I have been using the Redi-Smok/Old Smokey smoker for over 20 years. I lived in Houston for 28 years and could find Barbecue Restaurants on every corner. But when I relocated to Baltimore, they did not know what "Texas Brisket" was all about. I had many parties featuring "Texas Brisket" and people went wild about the taste and flavor. They couldn't believe how good it was. Needless to say, over a five year period, over twenty of my friends and associates have purchased a Redi-Smoke/Old Smokey and have thanked me for the recommendation. I/we have smoked brisket, ribs, turkey, chicken, porkloins, salmon, rockfish, ham, pork butt, etc. Prior to buying a Redi-Smoke/Old Smokey, I used an original charcoal "SmokeN'Pit" smoker, the predecessor to the Brinkman model. The only problem with the charcoal units is to smoke a brisket, it takes about 8 hours. And after 4 hours, you have to remove the brisket and add more charcoal to the unit. With the electric Redi-Smoke-Old Smokey, it only takes about 4 hours(depending upon the size0 to smoke a delicious brisket. The key to any smoker is to record what you have smoked, weight of meat, time it took to smoke, what heat setting and the results. For Brisker seasoning, I use Worcesthire sauce on both sides, then use Season Salt, Garlic Powder, Onion Powder, Paprika and Black Pepper. I marinate over night in the refrigerator, then remove and allow the brisket to arrive at room temperature prior to putting on the smoker. I would be glad to provide any further
details.I cannot recommend the Redi-Smoke/Old Smokey highly enough. John in Kingsville, MD"
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54 of 56 people found this review helpful.
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