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The Old Smokey Electric Smoker is a drum shaped smoker that’s been around since 1953. It is made from aluminized steel and comes with two cooking racks and a water pan. It has a 1250 watt heating element with an inexpensive thermostatic controller. The controller doesn’t have specific numeric temperature settings like a digital controller, but can be dialed from Off to High and any point in between. The simple thermostat monitors the cook box and regulates power to the heating element. For example, when set to “MED”, the controller is designed to maintain a temperature range associated with that dial position. Digital thermostatic controllers on some modern cheapo electrics are prone to failure even within a short period of time. Used in conjunction with a digital thermometer, Old Smokey’s simple system can be dialed to a specific temperature and should provide years of dependable service.
They also make three similar charcoal grills. Below is an old advertisment for a charcoal model.
Like many electric smokers, it is very well insulated to compensate for the lack of heating capacity. A water pan is included, but the manufacturer doesn’t recommend filling it. It is intended to be used as a drip pan to capture excess moisture expelled from meats in this air tight cooker. It’s great for creating steamed meats, not so good for bark. As Meathead observes, “Electrics excel at fish and things like smoked peppers, sausage, nuts, and cheese. The bad news is that I think the flavor is inferior to charcoal or gas for most other BBQ recipes such as pork ribs, pulled pork, turkey, and beef brisket.” Read our article on electric smokers to learn more.
This is an old fashioned, very basic design. The aluminized metal construction should be more durable than the ubiquitous El Cheapo Bullets of today and you can’t beat the price. We haven’t tested Old Smokey yet. There’s something here to love, but is it just nostalgia? People who own them like them a lot.
Manufacturer:
Old Smokey Products Company has been at the same location in Houston, TX under different names and owners, manufacturing different metal products from stove pipes to lard cans to smokers since 1923. Today they make charcoal and electric smokers and related products and accessories.
Published On: 3/30/2013 Last Modified: 3/2/2021
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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