Presto Indoor Electric Smoker - Product Test "Smoked Rib Test"

[@cb5024]

Thanks for the great review! I just purchased this smoker and made ribs in it a couple of days ago. I cooked them on hot smoke for 3.5 hours with the cup half full of mesquite chips. I put foil over the bottom of the smoker, covering the burner but making sure the foil was loose enough to allow the smoke to still ooze out from underneath the foil. I also left the bottom rack empty and only used the middle and top rack. I thought the ribs were absolutely perfect. Tender and moist but cooked and not mushy or too soft at all. I liked that because I was able to add bbq sauce to them and airfried them at a high temperature, for 5 minutes, and they came out perfect. Not dry at all and had a little bite to them. I will do the same next time and broil them afterwards to see which I prefer best.

[@animatheaeon]

Hi there! I got this smoker for Christmas and have used it a few times. I'm having a hard time with all the juices that come out of the meets I smoke on the bottom. I was wondering if the foil on the bottom like a layer works well? Cleaning the inside of the element area there is a pain in the butt. If you can, please let me know!

[@Mitsubachi2529]

Finally! Us apartment-dwellers have an option for making our own smoked meats 😊

[@TaylorsFSCooking]

Nice review! Glad you're willing to buy gadgets and try them out so we dont have to.

[@melissaford9238]

I bought one for myself and one for my daughter. We love it. We both use pecan wood chips which give it a good flavor. Also I suggest soaking your chips for at least one hour before using them. My ribs turned out very good. I also used Wrights rib seasoning and left the seasoning on overnight and smoked the next day. My daughter has done a pizza and if you make your own dough, she suggests pre-cooking the dough for a bit. 20 minutes was not long enough as suggested in the book for pizza. I have done a small pork roast as well. I love this smoker and as a senior, it makes things alot easier to do indoors. Also next time I do the baby back ribs, I will do as you suggest to put the bottom rack in empty and then put the ribs on the next 2. My daughter has done cabbage and potatoes in hers too. This was a great purchase for us and we absolutely love it!!!

[@tompuskar4426]

Really appreciate your honest review of products. Don't think I'll be rushing out to get this but will look forward to future tests.

[@mauritzrandlehoff]

I mainly use mine to do cold smoking, but I have used mine with other dishes with great success in the past. I just block the bottom rack off with some foil so that it doesn't get the full smoke off of the heating element. I've only used cherry wood.

[@outdoorindoortexan]

Thanks for saving us the money and trouble!

[@2044Nick]

Great review! Going to buy it and if I make ribs I’ll just finish them in the oven to get a nice color to it and smoking cheese!!

[@brandonboyd8378]

You will need to cut the ribs in half once more on the bottom row so that They are not Placed directly over the heating element. In addition change the setting from Combo smoke to regular smoke about two hours in.

[@13JDOG666]

I usually open the valve after about an hour so the food doesn't get too smoky. It works the same as a chimney on a regular smoker, although it's best to do this outside if you don't want your house to smoke up. Cold smoke temp is around 140f, and hot smoking 240f. Works with chips, pellets or sawdust. As for the chip cup leave an empty space directly above it and your food won't burn in that spot. Even cold smoking it gets hot right there. I also fold up a nice thick square of aluminum foil and place it right on top of the cup when I'm really packing the meat in. Have done 2 racks of spares before. I have the butcher cut the racks in half lengthwise, then I cut them into individual ribs before placing into the smoke chamber. Kinda like a puzzle. Can be a tight squeeze sometimes, but they fit. Lol. I've smoked hot smoked hams in it. Briskets. Pork shoulders. Whole chickens. Fish, shrimp, scallops. Cheese, nuts, peppercorns, salt on the cold smoke setting. Use a pan of ice for the cheese and it keeps the temp low enough so the cheese doesn't melt. Have cold smoked steaks for about an hour before searing em up in a cast iron skillet. Magnificent. Have had this thing for about 5 years and it's still working just fine. I really dig it. Doesn't replace my real smoker by any means, but it works well enough with a little monkeying around and experimentation. Totally worth the 50 bucks we paid for it. Happy bbq'ng.🍖🍗🥩🍻

[@elsanto8879]

Nice video my man! Maybe rotating them half way through might help on the next cook

[@lindajackson4819]

Thank you, please add more videos for this indoor smoker...I do not have an outdoor grill so this seems to fit the bill. I love my Ninja Foodie Indoor Grill combo air fryer etc. but it doesn't smoke.

[@cynthiaslater7445]

I have one and the first thing I made was babyback ribs. I used Jack Daniels whiskey chips and hickory chips, smoked for three hours. IT WORKS! I finished off my ribs in my Ninja Foodi grill to get a bark. They were not falling off the bone but they were tender. You should cut the rib rack into four pieces and place to the sides of the cup to prevent burning on the bottom rack.

[@love2soso]

Thank you for a great review. I appreciate your honesty & time.

[@ShireeMcCarver]

It helps to cook 2 hours with ribs change places of the ribs and do another 2 hours.

[@jaytracks]

Greetings from Viking land..great video and I think this gadget would do me well for ribs during our cold mn winter

[@18bigdaddi]

Have you tried putting ribs on the 2nd and 3rd rack? Thinking the bottom rib won't as close so maybe it won't burn.

[@ericvann8496]

With ribs it might be beneficial to cut them into individual bones. It’ll probably allow for better smoke/heat distribution and allow the ribs on the upper racks to develop more texture.

[@mccinfl]

Appreciate this. Saw one at the VA shop and was tempted to purchase. Glad I didn’t.

[@ThomasLePew]

Maybe it could be an option to just cold-smoke the ribs in it and then finish them in the oven to get a more colorful and crispier outside, watcha think?

[@stevewallis661]

Good review! Bought the wife a smokeless grill for Xmas and it was junk.. figured I'd see what an indoor smoker would be like but after your vid ill stick with my kamodo Joe and just deal with the snow.

[@bigernbladesmith]

Hey! You are from my area! As soon as your rub comes up for sale I'll be ready to buy.

[@ilikewhatiwatch2011]

Very well done. Very informative! Thank you bro!

[@EugeniusTay]

I just stopped using rub for my ribs, and went to MSG, salt, and pepper. Hit it with some au jus every 45 minutes, and they're good to go.

[@imari2305]

Hey Daryl great review. I was rooting for the smoker but it was a fail with the ribs.

[@pkendall99]

I'm interested in knowing how well it works as a cold smoker? for say if I wanted to make bacon.. thanks.

[@beebeej1]

I cold smoke all the time...I love smoked butter and cheese.

[@13JDOG666]

It still hits about 140f cold smoking. Use a pan of ice on the bottom rack to keep your temp down. Been using mine for about 5 years and have learned to tweak it here and there for the best results. Also fold up some foil and place it in top of the chip cup. Helps a lot.

[@aliciahill7482]

Thank you for sharing Great review ! Just went out and bought one! Wish you could get some kind of credit

[@philipboudreaux2719]

Did a briskit about 3/4 lbs with overnight rub,hickory chips laid meat on foil on the bottom rack.

[@BadBeastBarbecue]

How did it turn out?

[@philipboudreaux2719]

@@BadBeastBarbecue The brisket got some bark, good smoke ring.I am going to try a pork butt for pulling soon!

[@cb5024]

I want to do a brisket next!

[@nschriefer]

I wonder if you switched the racks halfway through the smoking process (if you can even do that) if the ribs would be more evenly cooked.

[@donnellcunningham432]

Love your set up awesome background

[@jeffreyhopson5861]

I put mine in the oven on broil for around 10 minutes on each side to crisp it up my brother.

[@jaylynnthompson6836]

Do you think I could smoke cured bacon , or Canadian bacon in this product

[@Nojokebeatz]

Great Review!

[@kandymomof3]

What about rotating the ribs halfway through to see if that made a difference

[@mikehernanadez9196]

looks like the smokers your useing are best for fish as the texture on ribs and chickn wings are more tougher and like it dosent except the heat well , but yes manipulation is required to understand the cooking leval on the texture but for fish its great

[@furysmith6564]

Wow, you didn’t show it as it was smoking to see how much smoke escapes the lid... it’s why I came to your video... I have the smoker and love it but use it on balcony

[@bimp33619]

Great review Daryl, I was hoping for better results. Will you try other meats (chicken, pork) in it?👍🏾

[@BadBeastBarbecue]

Yes, I will be doing several cooks in it over the next couple of weeks to really test the cooker, more videos to come, Thanks so much for watching.

[@62dobie]

Bad Beast Barbecue, thank you for your time and work you put in.

[@RichAction]

Great video man

[@sdb1147]

Hi Daryl and thanks for the video. I had been trying to track down a similar unit made by Oster, but can’t find one anywhere. What’s your opinion about peeling off the sinewy skin on the back side of ribs? I’ve seen some videos that show the skin being removed while others don’t. I’ll be doing more investigating on this unit for reviews.

[@damianmelendez7526]

do you think it would have made a difference if the meat gets rotated/flipped at the 2 hour mark?

[@doraharrison1642]

wow looks so good ..AND GO SAINTS

[@machellefields494]

Do you think you should wrap them in foil marinate overnigh Liquid smoke

[@CrashBashL]

How the fak can that moke when the heat element and the wood chips where under water ?!?

[@beebeej1]

Mine isn't a crockpot! I use this all the time...Ilove everything smoked! Mine dont have that insert! And that looks like mine🤔 I finish my meats off in my air fryer.

[@thisisgame]

how are you supposed to clean it?

[@beebeej1]

It's very easy to clean its non stick inside

[@13JDOG666]

It's a pain in the ass. I line the bottom with foil and let the fat solidify before lifting it out, then wipe it out real good with paper towels.

[@corwinfields4470]

I was just wondering about this new gadget..

[@BadBeastBarbecue]

We will be posting several more videos in the upcoming days to test the cooker, thanks so much for watching

[@pkendall99]

What about cooking the two rack of ribs on it's side? so you don't cover the smoking mechanism..

[@mpizzajr]

I think you put the bottom rack in wrong? The legs should be down towards the bottom, and then connect the top rack.

[@nicholaslandolina]

Like this dude

[@johnfoster8024]

I would have browned them b a skillet then put them into the smoker. It tells you not to put any food over the heating element because they will be darker. Brown them first them slice into bones Then Smoke. Then you wont place over the heating element.

[@jeffreyhopson5861]

Instead of filling the pellets up with all the way to the top just use two or three flakes that's

[@gioflores96]

4:53 😂😂🤣🤣🤣

[@burbankmisfits]

can u smoke an enitr turkeY? in this

[@BadBeastBarbecue]

I don't think it's big enough for small Turkey you may be able get a whole chicken in it

[@burbankmisfits]

@@BadBeastBarbecue ok. I was looking for a good indoor smoker that could fit a turkey but I may have to cook it a different way. Thank you for your response

[@eharris6347]

@burbank It's not smoking But .... I take a turkey ,cut the backbone out , lay it flat , shoot it up with injection, let it sit a day in a half in the fridge, Ready to cook , Lay it "flat" in big pan in the oven , it comes out really moist. It cooks in its juice almost fully submerged

[@burbankmisfits]

@@eharris6347 thanks i may try this next year

[@davidsolomon915]

Why not soak the chips?

[@BadBeastBarbecue]

According to the manual,"• It is not necessary to soak wood chips/pellets. Wet wood chips/pellets will increase the time it takes for the wood to begin smoking", just following the manual

[@davidsolomon915]

@@BadBeastBarbecue ok.. I thought. It might cause wood to light and catch fire. And cause flare uos

[@davidsolomon915]

Ups*

[@mikehernanadez9196]

your passed vidio on smokeing chicken wing as the wings came out rubbery maby pri cook the wings than smoke them on low for 15 - 20 mins just a idia , like your vidios

[@SexieK1000]

Why don't we change meat around at the 1/2 point.

[@stuartholsapple4788]

a lady was smokeing ribs in her and she used foil in the bottom and did not have mead directly over the chips. she separated the ribs.

[@stuartholsapple4788]

every time you open the pot you lose heat.

[@voluptuousvenus4820]

Glad I seen this

[@michaelmatthews3051]

No oil it stop the smoke pentation into the meat?? use mustard as a binder

[@13JDOG666]

Basically any liquid works as a binder. I've used steak sauce, apple juice. The seasonings stick just fine. Sometimes I like to use the syrup from canned peaches for pork. Mayonnaise works great for chicken. Water will work too, and it doesn't add any additional flavors. Nice and clean.