Captain Slow
I'm here for the food...
I bought this little cube smoker on sale for $15 about three years ago. It's a real POS BUT is does a very, very good job and produces some amazing Q. The little cube was advertised as a smoker but it's really for roasting turkeys. It has four charcoal baskets which hang in each corner of the cube, placing the turkey in the middle in a basket. The idea is you fill the baskets, let the charcoal burn down, then drop the turkey in and let the hot embers roast it. I tried it twice and it was terrible so I "converted" it into an electric smoker.
In the very bottom there is a pull out ash pan, this is where my electric skillet sits. Inside the skillet is a cast iron pan where my wood goes. I keep them seperate for clean up purposes. On top of the cast iron pan is a grate. Sitting atop a the grate is a water/drip pan. Suspended above the drip pan via some old coat hangars is another grate which the meat sits on.
This little smoker has one setting - ON. You turn the skillet on, crank it to high and that's it. It will hold 215F for DAYS. I've used it in freezing temps and it just sits at 215F all day long. I was thinking of painting it after this season is over since the factory paint is peeling. Then again I might just throw it away.
There is enough room inside for a 7 lb pork shoulder and a larger chicken, a single 10 lb shoulder, a single larger turkey, or two racks of pork/beef ribs (I have a seperate rick which lets them stand up to conserve space).
When I first started smoking with it the temp flucuated like nuts. Then I started using the water/drip pan full of water and put two bricks in the bottom under the electric skillet.
Total investment in this thing, including the skillet, cast iron pan, grates and extension cored: $30.
For small cooks it does great. Yes, it's a complete POS. And I love the little thing.
In the very bottom there is a pull out ash pan, this is where my electric skillet sits. Inside the skillet is a cast iron pan where my wood goes. I keep them seperate for clean up purposes. On top of the cast iron pan is a grate. Sitting atop a the grate is a water/drip pan. Suspended above the drip pan via some old coat hangars is another grate which the meat sits on.
This little smoker has one setting - ON. You turn the skillet on, crank it to high and that's it. It will hold 215F for DAYS. I've used it in freezing temps and it just sits at 215F all day long. I was thinking of painting it after this season is over since the factory paint is peeling. Then again I might just throw it away.
There is enough room inside for a 7 lb pork shoulder and a larger chicken, a single 10 lb shoulder, a single larger turkey, or two racks of pork/beef ribs (I have a seperate rick which lets them stand up to conserve space).
When I first started smoking with it the temp flucuated like nuts. Then I started using the water/drip pan full of water and put two bricks in the bottom under the electric skillet.
Total investment in this thing, including the skillet, cast iron pan, grates and extension cored: $30.
For small cooks it does great. Yes, it's a complete POS. And I love the little thing.