Is this unit truly "sealed" as some say? I would think it has to ventilate the smoke and steam somehow. Does it produce any "bark" on the meat?
1787823
just put the top on and let it get smoked. for a bark use medium to low heat and let smoke for at least 3 hours
1787824
It isn't sealed. Smoke comes out of the unit. It does retain a lot of moisture though and that makes it difficult to get a really good bark.
1890825
I have used it for chicken, steak, burgers and hot dogs and it has not smoked at all while I was cooking them. The only smoke generated would be from you having the pan too hot. There is some steam but definitely no smoke.
263602
Before using zip lock, try asking your butcher if they offer vacuum sealing. I just found out that mine does, so I guess you just have to ask.
616861
The answer is almost. When I pit hamburgers on the grill, it sometimes emits a small amount of smoke, almost steam like. But very little. I love the grille. It workd quite well.
107763
You can adjust the spring loaded door latches to allow for a more snug closure. Also adjust your vent on the top right. The vent will control the flow of smoke and also effect the humidity inside of the smoker. When I make jerky or smoked salmon I set the vent all the way open. When smoking brisket, turkey, and ham, I close it down until smoke comes out the door then open it back up just a little more to allow the smoke to draft up. By doing so this will keep the humidity level inside the smoker higher.
961396
If you foil the rack the smoke doesn't surrounded the food as well and the temperature above the foiled rack may be affected. The drippings from that rack may also make a mess for you.
34845
I have not used it for cookies, but have stored Jerky, Dehydrated apple chips, and Dehydrated Pineapple, and used to vacuum seal meat for the freezer. I have some Beef Jerky that has been stored for almost two months now and some pineapple chips that have been stored for over a month. So far, still sealed tight with no leaks. Opened a bag of jerky for one of the grandkids the other day. Taste's as fresh as when vacuume sealed. The only problem I have had was with some Freshsaver bags that I bought at wallyworld. May have just been a bad batch or old stock, not sure. But all the ones I have ordered from Amazon and directly from the Food Saver site have performed great, and never a problem with sealing. I also like to throw in a oxysorb pack which is just added insurance that no oxygen or moisture will be present when sealed. This is a dandy vacuum sealer. It is also great if you like to buy larger packs of meat to store in the freezer. No worries of freezer burn. And with no oxygen, the meat looks as fresh as when you sealed it. Hope this helps.
479248
My smoker sets in my tractor shed which has three open sides and I don' seem to have any problems. Perhaps the one closed side does the trick. I just finished smokind venison bologna and the average temp was in the low twenties
603750
I'm not expert on venting, but I wouldn't think so. There's a trickle of smoke that comes out at all times, but when you open the door to get your meat out, there's quite a blast (which I love, btw). :-)
509434
I would not fill with liquids as in the vacuum process they tend to leak out if you put to much in. The unit does a great job on fruits, meats, and vegetables from the garden. I love the unit. Last years green beans look they did when I sealed them, the peaches also. Meats do not show any sign of freezer burn. However, I tried it on a hoagie roll and it looked like a cigar after all the air was remover. It did expand back to about 90% of its original size as we opened it and did not freeze it. Man did my wife and I laugh, One second there was the roll the next It looked like a cigar.
1878279
Yes, I have used it for salmon, steak, vegetables, etc. It does create some smoke in the kitchen. It didn't set off the smoke alarm. I simply opened the window and glass door in the dining area and it cleared. Some people start their meat in the smoker, then transfer to a fry pan or to the oven to finish -- less smoke that way.
625313
It will not put any bark on your meats. However, it states that meat can be browned in the bottom of the pot, though I have never used this function.
1985706
Hi Dana, I grilled twice and it was a lot of smoke too. Even I tuned to minimum gas, it still burned the meat. I am trying also figure out if there is better way to do it. On the same boat. Stephen
2155321
To answer your Question? I dont know! dont have any rust on mine! I would not recommend leaving the smoker in a enviroment with alot of moisture. I have left mine out overnight after use without any signs of rust from moisture. the exterior and interior have always been easy to wipe out with a little warm water. But it being electrical I would try and keep it out of harsh elements and prolonged exposure to moisture in use or out of use.
247751
I only used mine once. I don't recall a lot of smoke but I did place the unit beneath my stove vent and turned the fan on as I recall. The fan is loud and I recall leaving it on so there must have been some smoke/steam.
757855
I use propane also. There was a decent coating of soot built up after seasoning the cooker.One run with no oil and one with a good coating of high temperature cooking spray. This is normal for all the grills and smokers I have ever used.
84365
I've owned my grill for a few months now and haven't had that problem yet, but it's because I store mine in the garage. I also make sure to clean the smoker really well after each smoke and dry it completely before storing. The metal is very thin, so I wouldn't be surprised if it does rust out fairly quickly.