Smokin-It Model 2 - First Smoke

Discussion in 'Electric Smokers' started by chs4, Apr 12, 2013.

  1. chs4

    chs4 Newbie

    Well I promised a little documentary of my first smoke with the Smokin-It Model 2, so here we go.

    For the sake of clarity this will be my first smoke, of any kind, ever. Good or bad I'll lay it all out here and hopefully learn a thing or two.

    I'll be smoking a 7-3/4lb. pork butt (for PP) and two racks of spare ribs. Rubbed and wrapped all tonight using Bilbo's rub...
    ...and will also be whipping up a batch of Bilbo's sauce. Finishing sauce for the PP will be SoFlaQuer's recipe. (Thanks to both!)

    Butt will be going on tomorrow night around 10:00pm, and I'll update my progress in this thread. Thanks to everyone here who has helped get me to this point, even if you don't realize it. :)
  2. geerock

    geerock Master of the Pit SMF Premier Member

    Wish you the best on your maiden smoke. I'm sure things are going to turn out great. And then you'll be hooked.
    Last edited: Apr 12, 2013
  3. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Looks like you made a good selection on the PB. How about dem ribs? 

  4. old sarge

    old sarge Master of the Pit ★ Lifetime Premier ★

    Looking forward to your story and the results.  It is all good.
  5. smoke happens

    smoke happens Smoking Fanatic

    Good luck, looks like a great start! Get lots of Q view!
  6. chs4

    chs4 Newbie

    Seasoned, foiled and ready to go...

    Sauce is simmering...

    More to come!
    Last edited: Apr 13, 2013
  7. chs4

    chs4 Newbie

    And we're off!

    Butt went on around 9:30pm:

    One chunk of hickory and one chunk of apple in the box. About a cup of apple juice in the drip pan.

    I'm keeping a log for my own benefit, but for those who might care to know:

    Smoker set temp: 225F
    Ambient temp: 54F

    That's all for now. Unless something goes crazy temp-wise I don't plan on opening the smoker again tonight, so no more Q-view until tomorrow. I'll post another update tonight if anything interesting happens, but I'm hoping nothing "interesting" happens!
    Last edited: Apr 13, 2013
  8. old sarge

    old sarge Master of the Pit ★ Lifetime Premier ★

    Happy dreams!
  9. chs4

    chs4 Newbie

    Quick observation. When I seasoned the smoker the other night the the temp shot up to 316F after about an hour and a half, even though I had it set at 225F. It then dropped back down and hovered around 235F for the rest of the seasoning smoke.

    Tonight, again set at 225F, it went up as high as 265F an hour in and has now settled back at 234F. I'm guessing that the other night when the smoker was empty the temp shot up faster than the smoker's internal t-stat could handle and by the time it caught up and kicked off the element it was well over 300F. The meat and juice in the drip pan tonight seems to have slowed the temp rise to the point where the internal t-stat could react and kick off the element to maintain a temp closer to the set temp. That's my theory anyway!
  10. chs4

    chs4 Newbie

    Looks like I'm well into the stall. Woke up at 4:00am and glanced at the ET732 monitor and IT was at 161F. At 7:30am IT is now 167F.

    Smokin-It #2 has been maintaining temps between 220F and 240F for the past 9 hours. Overall very pleased with the performance. My only gripe (and probably because I'm new to smoking) is not being able to visually see how things are going. I need a small hi-temp remote camera in there so I can keep an eye on "If you're lookin' you ain't cookin'" is easier said than done!
  11. chs4

    chs4 Newbie

    Finally came out of the stall and IT made its way up to 192F:

    Just before triple-foiling, towel-wrapping and into the cooler to rest:

    Trimmed my spares St. Louis style and just hit with a little more rub:

    (one of two racks, and I needed to split them to fit them in the SI#2)

    Ribs went on at 12:30pm and will be cooked 3-2-1 or until they're done.

    More updates and some final Q-view to come.
    Last edited: Apr 14, 2013
  12. smoke happens

    smoke happens Smoking Fanatic

    Looks great, well done!
  13. chs4

    chs4 Newbie


    Ribs at the 3hr mark:

    Into foil with about a 1/4c of apple juice per half rack and back on the smoker for round 2.
  14. chs4

    chs4 Newbie

    Final update for my first smoke...

    Pulled pork, ready for serving:

    And the ribs:

    I ended up not saucing any of the ribs during the smoke since we have a combination of adults and kids with different tastes, so I figured it was better to let them sauce themselves if they wanted to.

    All in all i think it was a pretty successful first smoke. Pulled pork was tender and juicy, and the ribs were tender yet had just the right amount of bite for my taste. I may shy away from tomato-based sauces in the future though. While it was tasty and definitely flavorful I just can't seem to find a tomato-based sauce that I like. I guess I'm just a "sweet BBQ" kinda guy.

    Probably have a few small smokes over the next few weeks, then try my hand at brisket. :)
  15. Looks like a delicious success. [​IMG]
  16. smoke happens

    smoke happens Smoking Fanatic

    Well done.
  17. chef willie

    chef willie Master of the Pit OTBS Member

    Congrats on a successful first smoke in the SI-2...all looks delish. I, as well, don't sauce the final few minutes on ribs....just served on the side works for me and usually 2-3 different styles if I'm having company. Good luck with the brisket....have fun & enjoy......Willie

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