Week 10 March 3-10

The Poney Express

I have enjoyed using a smoker to bbq for the past 4 or 5 years.  I have smoked ribs, pork shoulders, briskets, chickens, turkeys, etc.  I started with a cheap Char-broil smoker that has served us well as a starter unit. 
 

Saturday I was able to convince Jenny that we were in need of a new smoker.  We remembered all the good times and meals we had with the old girl, and decided it was time to move on, time to move up a notch in the world of smoking meat.

 

I did some research on line, realizing that you can spend anywhere from $200 to thousands of dollars on a smoker. We ended up getting The Good One, Pony Express.

 



The old smoker in action last summer

 

 

 

 

It is truely a smoking work of art.  Made from a 1/4 think metal, it holds temperature remarkably well.  The firebox is lower and offset to the front, which I thought was odd, but it allows heat and smoke to enter the smoking chamber evenly.  The venting is set up with intake vents on the firebox with an exhaust vent on the top of the smoking chamber allowing convection of heat.  There is also a damper between the firebox and smoke chamber that gives you great ability to control the heat getting to the smoking chamber. 

 

Once you get your charcoal going, simply dial down the vents as low as possible, adjust the damper between the firebox and smoking chamber to the desired temp., then walk away.  This baby holds the temperature really well.  I used it for the first time Sunday, and was amazed at how accurately it could hold the heat.

 

First Set of Ribs on the new Smoker!

 So, now we are all set for years of future bbq pleasure.  We all enjoyed a few nice pork ribs for Sunday dinner.