Po'Man Grill

[Ka Honu]

However, this cooker is more towards infrared type heat...

Now you've done it! Tommy will probably go out and buy several of them and start modifying and forget to patent his mods and not get rich when he should.

And with the cooker's bad habit of not burning the chickens, Kimmie won't be happy either.

I hope you're satisfied.

[sliding_billy]

Looks amazing.  Now,  I want one.

hang in there and watch for all the cooks I got coming up.

Trust me, if things go the way I think they are, I will definitely recommend you adding one to your outdoor arsenal 

If only you had stayed in TX a little longer, we could have put it through the paces together.

[smokeasaurus]

Filling up the charcoal basket how long a cook can you get?

Howdy Sparky, the charcoal basket if filled to the brim is a little over 5 lbs of briquettes. With the lid at 1/4 inch you should get a 3 1/2  hour burn.

I was skeptical about the "short" burn time but so far this has not been an issue. You will see with my upcoming cooks.

[smokeasaurus]

However, this cooker is more towards infrared type heat...

Now you've done it! Tommy will probably go out and buy several of them and start modifying and forget to patent his mods and not get rich when he should.

And with the cooker's bad habit of not burning the chickens, Kimmie won't be happy either.

I hope you're satisfied.

You have me doing the "walk of shame" Turtle.  At least I haven't soaked any wood chunks yet 

[smokeasaurus]

Hi all, I have another cook post later but I would like to clear some things up that I reported incorrectly.

I mentioned stainless steel components for the internal parts of the Po-Man.  The skewers and cooking grate are. The other components are rolled steel.

If and when you would like to order the PoMan please feel free to purchase off of  pomangrill.com

Of course you are more than welcome to get your PoMan anywhere you like but the Mfg pointed out to me that you get a 10.00 customer code when purchasing direct and free shipping. Lets face it, 10.00 bucks gets you two chickens for your first PoMan cook.  You also get all the tips and videos and reviews from the Po Man himself on their site to get you on the right track of being a PoMan.

Also, I watched a video review from a while back and the reviewer mentioned that the PoMan logo on the "can" is a sticker and he wondered how long it would stay on.

I am pleased to report that the "sticker" is now metal and riveted to the PoMan.  You do get a sticker in your instruction manual packet 

I would also like to state that none of the internal components are for sale separately. In the world of drums and barrels and trash cans there are those that like to get the "innards" and then make their own to save money.

I was informed that to this day PoMan has not had to replace a charcoal basket or deflector plate due to burnout.  They are both real stout!!

However one item is for sale: the fuel cup and skewers. The skewers is a no brainer. Here is what the Mfg says: Why cook 20 wings when you can cook 40? Get an extra set of skewers to increase your cooking capacity

Now I can see why the fuel cup is sold as well. Why would you need another fuel cup you say?  Simple, my first clean up I removed the charcoal basket and folded up the foil with the charcoal ash and tossed it away.

Then I spent 30 minutes wandering around and scratching my head wondering where in the Sam Hill did I put the fuel cup.

It was in the charcoal ash in the foil I wadded up and tossed out 

You don't see it when you remove the charcoal basket so just reach in the center of the dust and out she comes!!

Just wanted to get some things cleared up.

[Pappymn]

That is some great looking chicken


Sent from my iPad using Tapatalk

[smokeasaurus]

We have been trying to eat salmon at least once a week. I had reservations doing salmon in the Po Man because of the higher temps but lets go for it.

Used the cooking grate on level 3 (which is just under the top level 4 where you use your skewers)


The Po Man didn't let me down. 30 minutes later the salmon was at a perfect 142 degrees internal. Just perfect. Slightly smokey on the outside and moist on the inside.


Such an easy cooker to use. I wish I could comment more on how I tweaked this and rotated that and set the dial.......nope, this is set it and forget it at its best

[RAD]

That salmon looks just about perfect. Nice job Smoke

[rwalters]

WOW! That came out great!

[jeffncris]

Looks great! Lets see some ribs!

[smokeasaurus]

Looks great! Lets see some ribs!

That is the next cook coming up 

[jeffncris]

I'm curious because I've got a PBC and love the flavor profile. I wonder if it will be the same with the grease dripping onto the plate versus directly onto the coals? Time will tell, and hats off to you for the great review on this intriguing cooker!

[smokeasaurus]

I'm curious because I've got a PBC and love the flavor profile. I wonder if it will be the same with the grease dripping onto the plate versus directly onto the coals? Time will tell, and hats off to you for the great review on this intriguing cooker!

The flavor profile is different. You are getting charcoal flavor because you are minion method burning of the charcoal under the deflector plate. The deflector plate gets screaming hot and the drippings from the meat hit and it also smokes and sizzles back flavor to your meat.

More of an infrared cook like you would get in an offset with reverse flow plates

[smokeasaurus]

Lets cook some ribs......or should I say "trash" em 

St Louis Style spares. Cut em in half.  Po man recommends cutting full racks in half.

Used a marinade with no dry rub. Skewered em


Filled the coal basket and had the deflector plate in place and away we go.


Here were the ribs 1 hour and 45 minutes later


I added some apple juice to the foil for the ribs.

While doing that I pulled out the cooking rack and added about 2-3 lbs of unlit charcoal to the firebasket. (more about this later)

When the new coal took off I added the cooking grate to the rack and back in the Po Man

Also added some bacon jalapeno cheesy bread


Ribs stayed in the foil for one hour and look at these


Melted and gooey on the top and perfectly crispy on the bottom


My plate for the evening  (yes there was a second helping)


So you ask yourself   Ribs in 3-3.5 hours??  Were they tender? shouldn't ribs be done at 225 degrees for 6 hours? What is wrong with The Smoke?

The ribs were perfect. Tender and juicy and a little tug off of the bone. I kid you not this Po Man can "trash" some ribs ladies and gents 

[rwalters]

Those look excellent!!! You forgot to circle back to why you added some unlit charcoal… ;-)