padronman
Master of the Pit
I don't think you will find coupons for those smokers. Pull the trigger (I own the # 2) it's worth EVERY penny you pay
Scott
Scott
I'm not 100% sure that is true. I always get very dark results in my Smokin-It #3 whether it be ribs, butts, or poultry. I primarily use hickory or a combination of hickory and cherry or oak.One thing to remember for everyone cooking in electric smokers is that charcoal and propane tend to have dark results. So dont be suprised if you have great tasting q but light brown color.
Use cherry if you want dark Q
JD
I'm not 100% sure that is true. I always get very dark results in my Smokin-It #3 whether it be ribs, butts, or poultry. I primarily use hickory or a combination of hickory and cherry or oak.
Maybe this is the case with fruit woods that I have been meaning to test, but haven't done so yet.
The following Boston Butt was smoked with straight hickory. Any darker than this and I think it would be categorized as burnt instead of dark. :)
Admittedly, these ribs were smoked with 50/50 hickory/cherry.
Maybe these pics are considered light compared to Charcoal/Gas. I have never smoked with charcoal (grilled yes, but smoked no), but I have used a propane smoker and don't remember the results being any darker than what I am turning out in my Smokin-I#3. But, it has been several years now since I have smoke anything other than snack stix in the propane smoker, so my memory may be fuzzy.
I think the color is much more dependent on the colors in the rub that the heat source of the smoker.
The accessories I would get (and I do own them) is the CART......COVER......and the cord hanger. Viola you have a GREAT smoker.Thanks to everyone for the great advice.
There was never a second thought. I am getting a 3.
Koze, thanks for the facebook tip.. $25 is $25!
Is anyone using the cold smoke plate and what do think about it?