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First Impression: Smokin-It Model 2D - Page 2

post #21 of 35
Thread Starter 
Quote:
Originally Posted by Brickguy221 View Post

Quote:
Originally Posted by old sarge View Post
 

No preheating necessary.  Cold meat goes into the cold smoker.  

That is how I do it is cold meat into cold smoker and then turn smoker on. This allows for better smoke penetration with the weak smoking pellets.

Thanks!
post #22 of 35
Thread Starter 

Hmm.

 

I put 16 pounds of pork shoulder in the smoker and set the temp to 230.  In about a half hour it's up to 200, which took close to 2 hours when I did the chicken over the weekend.  I wonder if some of the chicken was touching the interior heat sensor?

 

That's by far the most irritating 'feature' of the 2D - it sticks into the middle of the cabinet and renders one shelf nearly unusable, and it's the shelf that one has to use if only using 2 shelves with bulky items.

 

We'll see how it goes.  I split the pork shoulders into 2 4 lb pieces each, and I have the time today to let the smoker run 8 hours.  Using apple for smoke and a rub that I've been using and tweaking for years. 

 

Pulled pork is a big reason why I bought the smoker so we'll see how it goes!

post #23 of 35

I'm looking for a new smoker but I make a lot of snack sticks and this smoker just seems to small? Anyone have any comment on that? Thanks!

post #24 of 35
Thread Starter 
How much do you want to smoke at one time? This one effectively holds:

3 spatchcock chicken
4 racks baby back ribs
2 pork butts

This is what I have tried. The 3D is $100 more and adds about 50% more space I think. I am very concerned about smoke bothering my neighbors, so I went with the 2D. It's big enough for now, if I start cooking for more people, I'll consider upgrading.
post #25 of 35
Thread Starter 
This has space for 5 14.5x14.5 racks about 2" apart.

ISTR they also make a shelf hanger that spaces much smaller, too so you might check that out.
Edited by gregor - 6/10/16 at 9:15am
post #26 of 35

As with anything and everything, let your budget dictate the size of the smoker you purchase. The 3/3D has shelves 21 inches deep and 14 wide. It will hold a lot. A larger smoker does not require more wood.  The amount of wood used is still minimal; visible smoke will last 1 1/2 to 3 hours, or longer, depending upon draft/wind conditions and type of wood uses.  A heavy, dense wood like hickory seems to last longer in my 3D than a lighter fruitwood or alder thus less duration of smoke.

post #27 of 35
Thread Starter 
Quote:
Originally Posted by old sarge View Post

As with anything and everything, let your budget dictate the size of the smoker you purchase. The 3/3D has shelves 21 inches deep and 14 wide. It will hold a lot. A larger smoker does not require more wood.  The amount of wood used is still minimal; visible smoke will last 1 1/2 to 3 hours, or longer, depending upon draft/wind conditions and type of wood uses.  A heavy, dense wood like hickory seems to last longer in my 3D than a lighter fruitwood or alder thus less duration of smoke.

Sarge, how much wood do you put in your 3D?
post #28 of 35

For pork, be it ribs or a butt, I generally stick with about 3 ounces of hickory.  For a brisket, 5 to 6 ounces. Whenever possible, I use just a single chunk cut to the weight I want.

post #29 of 35
Thread Starter 
Thanks , here's some results from my last smoke

https://imgur.com/RGOvkpE.jpg

https://imgur.com/piGdMJQ.jpg

https://imgur.com/Z1GuVmL.jpg

https://imgur.com/RGOvkpE.jpg

This was 2 8 lb pork butts, used the basic rub from Jeff's book (I think), refrigerated overnight.

Pulled out at 190 after 8.5 hrs I was concerned the probes were not reading right - wrapped in double foil and then finished to 205 in a 300 oven (30 min), rested in 140 oven for about an hour before pulling.

Came out pretty well, took longer than I expected...
post #30 of 35
Thread Starter 
Can't edit with my phone but this was 7 oz of apple for smoke in 2 pieces
post #31 of 35

Looks good.  

post #32 of 35
Thread Starter 

Folks really, really liked it!

 

I noticed when I was washing the probe that some of the insulation was coming off.  Emailed Steve at SmokinIt and he is going to send me a new one!

 

He cautioned that I should not let the wire come in contact with the smoker box, which I guess caused the problem.  Have to figure out how to do that...

post #33 of 35

I've not had any insulation problems.  

post #34 of 35
Thread Starter 
Quote:
Originally Posted by old sarge View Post
 

I've not had any insulation problems.  


Sarge, how do you route the cable from the probe back to the control unit?

 

I ran this thru the hole in the top, but I guess I might have looped it in a way that it would contact the wood box - I'll have to add that to my checklist when I put the smoker and meat together.

post #35 of 35

Thru the top vent.  Just enough cable to get the job done.  The remainder stays outside the smoker. I have never scorched the probe insulation on either the Cookshack or the SI. It is interesting to note that the vent hole was always too hot to touch on the CS but not so on the SI.

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