The Halftime Smoker

I have been telling everyone at work about my experience with the halftime smoker! I have been a pitmaster for 20 plus years cooking on various smokers and grills and utilizing multiple methods of cooking from sous vide to open fire. I was very curious about the Halftime Smoker and wondered if it could really produce quality ribs in an hour… Yes it can!!!! I smoked four racks of ribs and a brisket last weekend and I couldn’t believe the results of the ribs! I cut all of the racks in half because I also decided to smoke a brisket on the bottom rack. 1 hour and 15 minutes I cooked the first round before I pulled them to rest, I probed the brisket and it wasn’t up to temp. I put the rest of the ribs on and pulled them after an hour. I pulled the brisket and finished it in the oven. After letting them rest I cut the ribs up and noticed that they were very tender and smelled great! I did use a wireless probe on the brisket, but it wouldn’t register from inside the stainless steel smoker so I couldn’t tell what temp it was cooking at and I couldn’t monitor the IT until I pulled it out of the smoker. The brisket turned out ok, it wasn’t bad, but far from my best. Alternatively the ribs were awesome!! They turned out juicy and had a great smoky taste! I took the leftovers to work and shared them with everyone, they all raved about how great they turned out! I have told everyone about the halftime smoker and how impressed I am with it!

12 lbs. of charcoal didn't last long enough to cook a 4 lb. pork butt.. It only got to 170F and I had to finish in the oven. I think some of the ads are way to optimistic!

I love this bbq smoking beast! This smoker with the wood chips placed just around the drip pan is enough to infuse some of the best smoked flavor ever in your meat. Just light light it up and wait until its time to check for the correct temperature. That’s all that’s necessary, no burnt meat! Light it and when its time bite it! 😋 Enjoy your family and friends.