For what it's worth.
I have had for years a 'Abu-Roken' (Swedish) 6" x 11" smoker. (damn
eBay)
Never had a hint on how to use it. Then I saw a 'Sara's Secrets' where she
had a guest chef / author, Christofer Tyler. He used a smoker twice as
large as mine (Camerone I believe), and he showed the basics.
.. . . .So I got some mesquite chips and I differed from Sara's program as I
used a 'Santa Clara' dry rub I found on TV last year, and had already on
hand.
I dry rubbed 4 huge boneless pork ribs and wrapped in plastic wrap for an
overnight stay in the refrigerator. Next day I used the smoker for 45
minutes, (meat up on a rack 1/2" above a aluminum foil tray, sitting on the
chips). Out of the smoker, and I then onto a cookie sheet where I basted
the pork with a BBQ sauce I had made last year and froze. Then into a 350
degree oven to finish. Same rack but on the cookie sheet. Basted once more
while in the oven.
Almost all the fat had rendered off in the smoker, but more did in the oven
too. The ribs shrunk down to about 1/3 the original size. I think I went
75 minutes in the oven.
.. . . .As for taste and texture, those 4 little burnt looking, charred
pieces were out of this world in flavor and texture. Tender as the dickins,
with a just slighly stiffer outer shell, and flavorfull as heck.
.. . ..I have a homemake smoke fan oven my gas cooktop, and I only used the
lowest setting. Never smelled any smoke until I moved the ribs to the
cookie tray.
.. . . .Tyler recommends not going over 45 minutes in the smoker, as it is
not only cooking, but also adding flavors. He did a flank steak for the 45
minutes smoke time, and then marinaded it ovennight, and finished up on a
ribbed grill.
.. . . .I'm betting that a pork loin basted with a star anise mix, and then
smoked and finished with a honey / star anise baste would be a great Chinese
BBQ pork.



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