SMOKIN-IT SMOKER

wolfpackpilot · Jan 29, 2013

Update:

Smokin-It shipped my unit yesterday afternoon. Less than 8 hours after I ordered it. It might arrived before Sat, and if it does I'm smoking baby backs for Sunday! If it doesn't I'm making chili... Hahahaha

Billy V in NC

dubyque · Jan 29, 2013

Chef Willie said:
Interesting breakdown of the numbers....very ez to make the decision based on $$. I've had my #3 for about a week and so far real happy with it, the performance was better than I had hoped for. Just got an 8# butt to do some PP for the Superbowl so that will be my first long smoke in it. Looking forward to your review of it....enjoy

Hey Chef Willie, we did a 6.5 lb butt a couple of weeks back on my #2, 225Deg, 5.5 hours and no wrapping, we had a heck of a time getting it off the rack it was literally falling apart, so moist, so tender, melt in your mouth stuff, I suggest taking the rack out and carefully turn it over on a platter, Good luck with that butt.

newmexicosmoke · Jan 29, 2013

Every time we travel to Grand Junction (next to Fruita) I say hi to Bert. One thing l like to do is think "Hmmm...I wonder what cherry and apricot would taste like with a

slight finish of maple". The possibilities are endless!!!

chef willie · Jan 30, 2013

Dubyque said:
Hey Chef Willie, we did a 6.5 lb butt a couple of weeks back on my #2, 225Deg, 5.5 hours and no wrapping, we had a heck of a time getting it off the rack it was literally falling apart, so moist, so tender, melt in your mouth stuff, I suggest taking the rack out and carefully turn it over on a platter, Good luck with that butt.

Thx for the tip....I'll remember that for sure. That is VERY fast time wise to be done. I'll have to re-configure my times? In my gasser I always figured 2 hours per #, plus a little extra for a possible stall. Hmmmmmmm,.....

jjrolex · Jan 30, 2013

5.5 hours seems awfully fast....My #1 usually takes at least 2 hours a pound , because I have yet not hit a stall around 160 degrees.

old sarge · Jan 30, 2013

I "guess" 2 hours per pound is a good rule of thumb. I always set 225 for cooking and go by the internal temp, pulling at 190. I did pull early somewhere around 180 to 185 once and it was fine.

dubyque · Jan 30, 2013

Sorry about that guy's, my wife writes everything down and she said it was 235 Deg. for 8.5 hours I guess before I open my mouth next time I'll ask her..........not

old sarge · Jan 30, 2013

That is much better. Knowing that, you can easily repeat the procedure and get the same results.

poodoo · Jan 30, 2013

Magikben, Hi, sorry I just noticed that you had a question about my Smokin-it/Cookshack comment. I just find that the Smokin-it is a bit simpler than my Cookshack was. I like simple no frills items with less things that can go wrong. Also, the CS developed a bit of rust that the Smokin-it has not. For the price you can't help but like the Smokin-it better. Nothing major...just an opinion. I find it difficult to distinguish the final product...both produce excellent smoked food.

poodoo · Jan 30, 2013

dbmet · Jan 30, 2013

Ordered my Smokin-It 2 a few saturdays ago and it arrived yesterday. Packed very well and looks great too..

rdownergarage · Jan 31, 2013

I have smoked a few whole chickens. the best wood to use is apple. wow it is delicious.. 1 thing you may want to keep in mind, apple wood tends to blacken the meat. this is normal with apple wood. yummy. I even diced up a few apples and stuffed the chicken with them.

rondewriver · Jan 31, 2013

Picked up my #3 tonight. Great and honest company. Cant wait to fire it up!!

old sarge · Jan 31, 2013

Congrats. So what is on the menu for Super Bowl?

grimm5577 · Feb 1, 2013

I'm planning on a spatchcocking a bird, and doing a pork shoulder. Might fry up some wings on the side. Whats everyone else up to?

chef willie · Feb 1, 2013

Wow....a flurry of activity with the Smokin-it's.....cool. Hope you guys enjoy the unpacking and breaking in. I did a quick shop vac of the interior and then a wash out with the spray bottle cleaner stuff before the break in. I also emailed Steve at Smokin-It advising he might want to create a name for himself on here.

yaboyrd · Feb 1, 2013

I'm trying to decide between the model 2 and 3. A question I do have is how many racks of ribs can you fit in each unit. Do you need to cut the rack in half for the model 2?

Thanks..

smoke happens · Feb 1, 2013

Chef Willie said:
Wow....a flurry of activity with the Smokin-it's.....cool. Hope you guys enjoy the unpacking and breaking in. I did a quick shop vac of the interior and then a wash out with the spray bottle cleaner stuff before the break in. I also emailed Steve at Smokin-It advising he might want to create a name for himself on here.

Interesting to see the popularity rising. I sent a pm to see if we could get a group set up.

wingzofsteel · Feb 1, 2013

Yaboyrd said:
I'm trying to decide between the model 2 and 3. A question I do have is how many racks of ribs can you fit in each unit. Do you need to cut the rack in half for the model 2?l

I have no 1 and I have to cut the racks in two. If my memory serves me, the No 2 isn't remarkably bigger and most likely, you will need to cut them also. But I will defer to those who have them. If I had the money, I would go with the No. 3, but having said that, I am very happy with the No. 1. Plenty big for my young bride and me.

grimm5577 · Feb 1, 2013

Yaboyrd said:
I'm trying to decide between the model 2 and 3. A question I do have is how many racks of ribs can you fit in each unit. Do you need to cut the rack in half for the model 2?

Thanks..

I posted a photo of ribs in my #2. I probably could have gotten them on the shelf straight, but i wanted to give them some room, but none the less go to page 3 of this thread and the pictures will speak for themselves.

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