SMOKIN-IT SMOKER

gonzo · Apr 8, 2013

louballs said:
I just use a twist tie on the cord and rest it on top. No real need for a hanger w/ or w/out the cover. The AMNS has a tough time, but i just used a little masking tape and had the door open just a really small crack. Once I did this I would getting 12 hours straight of smoke using dust. However, I really only need this for cold smoking. If you are going to be hot smoking mostly, the smoker itself does a great job of producing smoke and keeping an even temperature.

I bought the cold smoking plate, which I now regret as its kind of a pain to use.

I bought the 732 and it works great. Some people said there are moisture issues of water getting into the probe where the wire goes in. I sealed this with a cheap tube of silicone from home depot, water tight and now I don't have to worry about it. I haven't purchased the Qmatz, but thinking about it for when I smoke some fish. Good luck!

Thanks. Sounds like solid advice.

suya · Apr 8, 2013

Holy thermometer Dert! What app is that and which thermometers are you using? Just ordered the Maverick 732 but I'm almost sure it doesn't sync with the iPhone.

dert · Apr 8, 2013

Not an app, just some temp recorders...emailed the xcel file to my phone, took a screenshot, uploaded to photobucket and posted it here.

Pretty neat gadgets though. The curve I posted was coming off of a thermocouple in the box. I had a couple more in the ribs.

louballs · Apr 9, 2013

Dert said:
Not an app, just some temp recorders...emailed the xcel file to my phone, took a screenshot, uploaded to photobucket and posted it here.

Pretty neat gadgets though. The curve I posted was coming off of a thermocouple in the box. I had a couple more in the ribs.

Very cool, your ribs smoker looked more like a science project than an appliance. Just what I like to see as I'm a "tinkerer" myself.

rajones19 · Apr 9, 2013

Did my first real smoke in the #2 on Saturday, which I detailed with Q-view in a thread under General Discussion. Smoker performed flawlessly, but I was plagued again (at first) by flareups in the woodbox. I tried first with the hickory that came with the smoker, which had not flared during seasoning. Huge smoke - flames ... dumped it out, tried again with it partially wrapped in foil. Same problem - huge stinky smoke, and I could hear the flames. Dumped that out and tried again, this time with the Home Depot cherry. Wrapped it completely in foil, poked a few little holes with a paper clip, and that worked. Others do not seem to have this issue with these smokers, and I have one theory that might explain it. I'm wondering if the fairly gusty winds that were blowing were blasting across the vent on top, and drawing a lot more air through the smoker than would generally be the case, really stoking the fire. It's the only thing I can think of. I'm considering buying a PVC elbow to set on top of the vent, pointing away from the wind in the future. Once the flareups were under control, the temp swung between 210 and 240 for the entire rest of the smoke, which is exactly what I expected with the dial set on 225. The ribs and ABTs were great, which was a relief. I feared all the nasty smoke early on might have ruined the meat.

jjrolex · Apr 9, 2013

raj.....I've never heard of, or experienced flare ups in the smoker box, and I've had my #1 for almost a year now. The only thing I can think of...was the lid down completely? May be some foil on the lid didn't allow it to close all the way? Did the foil possibly filter grease or drippings in the box? That's all I can think of. If you can't figure it out...I'd call Steve at Smokin-it. Good luck!!

rajones19 · Apr 9, 2013

jjrolex - Thanks for your suggestions. I also have not heard of any similar problems from others with this smoker, so I am definitely not blaming the smoker. I did have the lid of the woodbox covered with foil, so that could be it - but I had the same problem when I seasoned it last Wednesday, and did not have foil on it then. No grease in the firebox, so that's not it. I got me to wondering what was consistent about the two occasions, and thought about the wind, as it was very breezy both days. I thought maybe the wind whisling across that top vent may have created a vacuum that cause a helluva draught up through the drip hole - or maybe just sufficient turbulence in the smoker to really stoke the wood. I dunno. It had to be something like that, because these smokers are known to have low enough air flow that they're not so great with the AMNPS. I'm not worried about it now - I know how to deal with it if it happens again, and I'm not thinking it likely to be a recurring problem. I'm tempted to fire it up with just some wood in the box, no meat, on a good still day, and see what happens. Either way, the ribs were fabulous! To be continued ....

old sarge · Apr 9, 2013

I thi nk the wind you described may have contributed to the problem. Not just across the top but also along the ground area. Flames need oxygen so unless your door does not seal tight and is gapped around all 4 sides, it could very well be the wind.

On another smoker site, folks were having just the opposite: no smoke. Folks who posted responses said to bend the element (I assume the element that supports the box) so that it comes in contact with the heating element. That worked. So, having said that, is your heating element in the way when installing the box? If so, you might want to adjust the bracket and back the box a tad off the element.

But I'm thinking it was the wind.

desjeany · Apr 15, 2013

I'm trying to find a recipe for smoked meatloaf. I saw some picks on here a while back of one that was made in a circle cake pan, and removed from the pan to cook. Does anyone have this recipe by chance?

chef willie · Apr 15, 2013

Desjeany said:
I'm trying to find a recipe for smoked meatloaf. I saw some picks on here a while back of one that was made in a circle cake pan, and removed from the pan to cook. Does anyone have this recipe by chance?

Not sure about the cake pan but here's one off the search bar above in a pan http://www.smokingmeatforums.com/t/118960/smoked-meat-loaf

grimm5577 · Apr 16, 2013

I usually always use a pan to form the loaf, but very rarely do I cook it in the pan. I let some the fat cook out.

buggerritt · Apr 21, 2013

Desjeany said:
I'm trying to find a recipe for smoked meatloaf. I saw some picks on here a while back of one that was made in a circle cake pan, and removed from the pan to cook. Does anyone have this recipe by chance?

This is my mother's meatloaf recipe:

Preheat oven to 400

Meatloaf:
2 C fresh breadcrumbs (I prefer sourdough)
1/4 C minced onion
1/4 C Minced Green Pepper
2 Eggs
2 LB Hamburger
2 TB Horseradish
2 1/2 teaspoons Salt
1 teaspoon Dry Mustard
1/4 C Milk
1/4 C Ketchup
Mix all ingredients together
Shape into a meatloaf on cookie sheet or shallow cake pan

Glaze:
2 TB Ketchup
2 TB Horseradish
Mix together and spread across top of loaf

Roast for 50 minutes

It's my favorite one and I like it better smoked. I form it on a frog mat and smoke it at 250 until it reaches 165 internal temp.

desjeany · Apr 23, 2013

Thanks for the reply

numero1latino · May 9, 2013

Hi everyone.

Proud new owner of a Smokin-it Model 2. Just got it last night for our anniversary. Didnt have time to season it yet but plan on doing that tonight. This forum has been very helpful with the tips and tricks. I was curious what additional acessories you think I need to get started. I was thinking the following:

1. Maverick ET732

2. BBQ Gloves - Dont have any

3. More woodchips ( most seem to lean towards fruitawood) I need to find something local in the mean time

4. Scale to wieght wood chips

Any other feed back for a noob is welcome.

Thanks

old sarge · May 9, 2013

Definitely go with a good digital scale. I use good grips scale. And a good thermometer for cooking to an internal temperature. I don't use gloves, just long tongs and occasionally a spatula to coax the meat off the racks. You should do ok with the wood that came with the smoker for the time being until you locate some other varieties. It doesn't take much. Some big box store wood can produce a bitter smoke while some do not. It is sort of hit or miss.

Enjoy the smoker!

numero1latino · May 9, 2013

Thanks for the feedback sarge. I was going to get a cheapy scale from Amazon. Maybe I will drop the gloves and get a better scale. Any use the Weber wood chunks. That seems to be the only one in the big box home improvement stores?

Thanks

chef willie · May 9, 2013

Numero1latino said:
Thanks for the feedback sarge. I was going to get a cheapy scale from Amazon. Maybe I will drop the gloves and get a better scale. Any use the Weber wood chunks. That seems to be the only one in the big box home improvement stores?

Thanks

Home Depot usually has a good supply of various wood chunks (my preference) especially early on in the season. Congrats on the new #2...great units, you'll have some good smokes ahead. I would suggest starting a 'new' thread of your own when posting pics or asking questions....this thread is quite long & your post might get overlooked. The search bar above is great for finding info...just type in your interest and many threads will come up to help you out. I got my scale from Costco...pretty nifty, for only 15 bucks...does grams & ounces. If no Costco near you they might ship to you off their site. Enjoy....

once a marine · May 9, 2013

Congrats - I have a number 2 use it at least once a week.

My list of things are two sets of gloves - one for handling the hot meat directly (usually the black, rubbery looking ones) and ovegloves for handling the hot pieces of the smoker (temp probe, shelves) - though any type of kitchen mitt will work for that.

I use the Maverick ET732 with just the food probe any more. I intended on "upgrading" to an Auber PID eventually, but the wireless functionality of the Maverick is wonderful.

Other things that are more for food handling/prep: (I get most of the stuff in bulk at Sam's Club)

Bear Claws (if you wish to shred pork/beef)

Disposable aluminum steam tray pans of varying sizes

Food service sized roll of aluminum foil

Food service film

Disposable plastic food handling gloves

Vacuum sealer that can handle big chunksameat

Large containers to store all your good cooking :)

jjrolex · May 9, 2013

Rather than investing in a scale, I use the formula that 2 ounces of wood measures approximately 1-1⁄2 x 1-1⁄2 x 1-1⁄2”. Also that 6 ounces of wood is the maximum for anything.

desjeany · May 9, 2013

Peterson Pucks are great for smoking anything. I have not been disappointed with these pucks.

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