Question about pre-heating.

Discussion in 'Electric Smokers' started by smokeyrobinson, Jul 25, 2015.

  1. I received my SI3 yesterday. As I was unpacking I noticed the top label and it said "DO NOT pre-heat smoker".

    Everything I have read and watch, on the web, says otherwise. Bring your smoker up to temp, get the wood smoking then add meat.

    What's the right way?

    Is there something special about the SI3 that doesn't require you to pre-heat?
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    What's an S13 ???


    edit....
    Now I'm up to speed.... SI 3... smoking it 3... I found the manual and saw that "warning"..... STUPID warning.....

    I preheat and post heat my MES 3o before and after every smoke.... to 275 for 2 hours or so.... post, cleans up all the light volatiles... pre, sanitizes the inside of the smoker, racks and all before I add any food....

    So, how are you supposed to sanitize the inside of the smoker, especially since it sits outside... ....
     
    Last edited: Jul 25, 2015
  3. bodbob

    bodbob Fire Starter

    I just got my Smokin-it Model 1 yesterday and it had the same instructions, Smokey. Then it gave very specific instructions about doing a break-in smoke before using it with food, so clearly it doesn't have anything to do with damaging the unit by running it without food in it. I'm thinking it must have to do with the possibility of a flash combustion from opening the door after lighting everything off, but that's just a guess. Anyone?

    BB
     
  4. bodbob

    bodbob Fire Starter

    Dave,

    I think it's a S  mokin-   It Model 3.

    BB
     
  5. Smokin-It 3. Sorry for the confusion.
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I don't have an SI3 but I never preheat my smoker or grill. I just heat them. I have owned 2 grills, 2 smokers and 3 ovens. None of them had a pre-heating setting.
     
  7. i own a 3 also   go to the forums on smokin-it    you do not preheat it
     
  8. bodbob

    bodbob Fire Starter

    Please forgive my ignorance but I think Smokey and I only wanted to know why it says not to pre-heat it. When I smoke using my BGE I don't put the meat on right after I light the coals. I go through the whole process of bringing it up to temp and waiting for the TBS. I think that would be considered pre-heating, so why the instructions not to do that with an electric smoker? Anyone?

    Cheers,

    BB
     
  9. dr k

    dr k Master of the Pit

    I don't know the answer but maybe it infers that it is not necessary.  A quick call to the manufacturer in the manual maybe the wise move.  My Kamado is always my go to.  I miss the smoke ring you can't get from the electric smokers.  A few handfuls of charcoal briquettes/lump whatever and your set for 12+ hours.  My Kamado has a large removable ash pan with a wood stove seal as well as the lid.  So I just stick with standard Kingsford charcoal briquettes instead of lump, since briquettes generate more ash and the pan can accommodate more ash.  Insulated smoking with a Kamado or electric is the way to go.   

    -Kurt
     
  10. bodbob

    bodbob Fire Starter

    Dr. K,

    I would totally agree regarding the Kamados. I have a BGE and bought the electric smoker more to serve as a chambro then a smoker. Still, I've read that for cold smoking and smoking fish the electric smoker has it's place so it seemed like a good choice for a double duty device. Good suggestion about calling Steve to get the straight scoop. I'll do that.

    Regards,

    BB
     
  11. bodbob

    bodbob Fire Starter

    To All concerned,

    I just talked to Steve, the owner of Smokin-it smokers and he basically said that the warning label about not pre-heating them was a CYA so that people wouldn't get burned by opening up the smoker after it was hot. End of story.

    BB
     
  12. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Won't people get burned when opening the hot smoker with meat in it? Or do they also recommend waiting for the smoker to cool before removing the meat?
     
  13. dr k

    dr k Master of the Pit

    I have a replacement MES 40" Gen 1 because the first I got came damaged and the rough ride broke the light bulb.  The base of the bulb in the housing unscrewed itself and the filament prongs stuck in the socket to dead short the smoker when I turned on the light, tripping my breaker.  I told MB about dings and 20 AMPS going thought the controller so they had me cut the cord and sent me a new one.  I soldered the power cord on and shrunk tubed it several layers and it works just fine.  I have seasoned the new one without smoke and will use it as an outdoor/indoor oven till the dented one fails.  It just sits in a spare bedroom.  It'll be good for the holidays when people bring dishes that need to be kept warm.  I have never smoked fish but love Lox, rare tuna steaks, sushi etc.  Since my Kamado has a removable ash pan it hangs to let air in from the bottom to keep the AMNTS going.  I do all my cold smoking on it for CB, BB, cheese and hard boiled eggs etc.  As shown in the pics below. 



    -Kurt
     
  14. bodbob

    bodbob Fire Starter

    Nice score on the free smoker, Kurt. And it's nice to hear that I'm not the only one using a smoker as a chambro. If you like fish you really should try hot smoking some salmon or  Steelhead. I like em better hot smoked than any other way.

    BB
     
  15. bodbob

    bodbob Fire Starter

    Atomicsmoke,

    Ya, most things done for CYA don't seem to make much sense till  you factor in the vast number of law suit happy people that live in this country. I don't blame em for trying to cover their butt.

    BB
     
  16. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I get the CYA warning. Is just that in this case won't cover anything. He could have just slap a tag near the control panel to say "hot" like they do for coffee cups.
     
  17. Thanks for looking into to it BB.
     
  18. bodbob

    bodbob Fire Starter

    No worries,, Smokey
     
  19. I posted the same topic on the smokin-it forums and it seems like the majority of users do not pre-heat. I'm doing my first cook on my SI-3 and i did not pre-heat. I'll let you know how they come out. Baby backs BTW and chicken legs.
     
  20. bodbob

    bodbob Fire Starter

    That's pretty funny Smokey. I'm doing chicken legs in my egg with a Vortex tonight and baby backs in the SI 1 along with Gary's smoked and baked beans. I won't be pre-heating either.

    Cheers,

    BB
     

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