Super excited!!! I just ordered the #3!!!!!!
- 8 Posts. Joined 1/2013
- Location: San Francisco California
- Points: 10
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Got my very 1st smoke in the #2 as we speak. Doing a 6.5lb pulled pork over hickory. I'm using two large pieces of hickory that was sent with the #2. Using Meowey's Basic Pulled Pork technique that I found on this forum, a rub I found in the book "Smoke and Spice" and will add some SoFlaQuers finishing sauce when pulling. Been in the smoker since 6:45 this am. Smoker dial set about 215. Trying to maintain 225 degrees....it's been a little bit of a challenge. Using the -732, been able to keep it within +/- 15 degrees of 225. Almost 5 hours into the smoke and it's holding around 162, perhaps the stall. Next up will be to foil at about 165. Shooting for 195-205 finished temp, then I'll wrap and let sit in the cooler for an hour or so. We're serving with DW's homemade BBQ sauce on SWB, creamy cole slaw, and perhaps some kind of beans. The only thing I wanted to try, but didn't, was to spray some apple juice/rum mix over the Q. Maybe next time.
I purchased the smoking-it #2 in January. I have been smoking with it practically every weekend...very nice, sturdy unit that holds temps great. They offer 3 versions now, with a fourth unit (The Big Daddy) coming soon. I highly recommend it for folks like me that like to set it and forget it. Now off to roll call....
I am not sure when the #4 is coming out, but you can go to the smoking-it web site, enter the forum there, and you will see a discussion board for the big daddy that includes several pics. Looks like a monster to me - 10 racks!
With 10 racks, it is a monster! They should be releasing the Big Daddy next week, but it's seems to be more of a commercial model than personal use...I don't know how my family could eat food off of 10 racks...and I really don't want to become the neighborhood smoking-it chef!!
I have a #2 and it usually takes a half hour to come to full temp. I have heard that if you put too much meat in the smoker, it will affect reaching the desired temp, but I would think 3 racks in a #3 is not too much. I have had a couple of instances where the meat was touching the remote temp sensor and that affected the reading.
As for wood, use less rather than more - I think the recommendation is no more than 4oz .. I usually use a couple of pieces. After the first smoke, you can decide whether you want to add more, but too much wood can impart a bitter taste in the meat.
Yeah for sure..... the reason i got the #3 is to have plenty space in the smoker..... The most I plan to smoke is 8 racks of ribs or 2-3 pieces of pork shoulder.... But who knows.
Also the wife will get a surprise.....
The backyard is not completed yet, but the doghouse is ready :-)