bacon?

[SecondHandSmoker]

Looking good.
How long are you planning to cold smoke?

 

[newsmokerky]

5 hours. This is cool. Good smoke from the tube. Out of curiosity, I laid a probe on rack by bacon. 62 degrees and good smoke.

 

[newsmokerky]

Nice thin white smoke

 

[newsmokerky]

Well, snafu. Tube burned out. Re-lit and going again. Disco thinks it was O2 issue. Keep an eye on it.

 

[newsmokerky]

Guess it wasn’t O2. I lit with a lighter. Never got a good flame in tube. Lit second time with torch and smoke out of the chimney for over 45 minutes now. Lesson learned.

 

[newsmokerky]

Big thanks to Disco and thanks to all of you. This new smoker will open a whole new world to me. Smoke on!

 

[indaswamp]

I have heard Pecan is pretty good as well.

Pecan is good, it's one of the main woods I use. Not as strong as hickory, similar flavor profile.

 

[newsmokerky]

No pecans in Ky. I may tryna bag of chunks online. Not a fan of mesquite

 

[newsmokerky]

Whoa buddy. Looks great. In fridge for two days then final hot smoke. It smelled so good.

 

[SecondHandSmoker]

No pecans in Ky. I may tryna bag of chunks online. Not a fan of mesquite

I know what you mean. I got so burned out on mesquite over the years that I hardly use it anymore.
And when I do, I usualy blend it in with some hickory and cherry when smoking tri tips.

As indaswamp said above, definitely give pecan a try.

 

[SecondHandSmoker]

Pecan is good, it's one of the main woods I use. Not as strong as hickory, similar flavor profile.

Yep!

 

[SecondHandSmoker]

Big thanks to Disco and thanks to all of you. This new smoker will open a whole new world to me. Smoke on!

You will really like your Smokin It #2.
I am thinking if/when my Smoke Tronix ever kicks the bucket, a #3 wifi would be the next logical step.

 

[newsmokerky]

Only thing I dislike is you don’t get a hard bark.

 

[SecondHandSmoker]

Do you use a water pan?

 

[newsmokerky]

Do you use a water pan?

No, it doesn’t have one.

 

[SecondHandSmoker]

Okay, we can rule that out as a cause for soft bark.

 

[newsmokerky]

Dang it looks and smells great.

 

[newsmokerky]

Heat smoke took 2:30 minutes to hit 140 at 175. Used too much apple pellets for sure. Probably try apple chips next time.

 

[newsmokerky]

Observations.... I probably need to clean my smoker. I've smoked 2 butts, 2 prime ribs, and two strip roasts without cleaning it. I pre-heated it to 175 before putting the bacon in, and it had steady smoke coming out of the chimney. No wood inside, so I assume that was creosote. 2 cups of pellets will burn a very long time in the amazin tube. That's what I put in for this heat smoke for the bacon. It's still going strong after 3 hours. I'm addicted to smoking now. This Smokin it unit is awesome.

 

[newsmokerky]

Any tips on slicing? I don't have a slicer, so it will be with a filet knife. I'm assuming it will be easier to slice cold. Should I stick in freezer for a while to let it firm up prior to slicing?