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Hello, From Neenah, WI

Discussion in 'Roll Call' started by jamiedolan, Dec 17, 2013.

  1. jamiedolan

    jamiedolan Newbie


    I'm from Neenah, WI.  About 6 years ago I got a propane smoker, (just a 4 foot tall metal box with 3 or 4 racks, no idea of the brand) which I got rid of after about 3 years of use because the burner started having problems.  It also did not heat very evenly.  I used a inexpensive electric smoker many years ago and remember it doing a fairly good job, but gave it to a family member when we moved.

    This past week when trying to decide on a christmas present for my spouse I started looking at smokers on Amazon.  I came across the Smokin it unit.  They had a special this weekend so I ordered one as a Christmas present.  I ended up getting the #3 instead of the #2 because the #2 was out of stock and they could not guarantee delivery for Christmas.

    I'm starting to look forward to having a smoker again and have been looking up recipes, rubs, etc. for the last 2 days.  I think I found this forum when I was search for the best rubs to use.

    They shipped the unit out right away yesterday and it will be here tomorrow, but I won't get to try it until after Christmas.  

  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    Welcome to SMF. Christmas is coming fast, you'll be smoking in no time. What is the first smoke going to be?
  3. jamiedolan

    jamiedolan Newbie

    Ive been trying to figure out what to start with.  I know I'm suppose to give it a few hours of seasoning time, but was thinking that I might be able to season it Christmas evening then throw in some ribs overnight for lunch the next day.  Thought I'm not sure how long I could leave ribs in for in a smoker like this one I'm getting.  In the propane smoker I had I never tried anything beyond a few hours, but didn't have very good temp control.  In the electric one we had years ago we mainly made fish and jerky.  

    I looked up recipes for smoked ribs, but most are talking about more like 4 or 5 hours at a higher temp, 250-300+.  I'll have to do some more reading.

    I'm still trying to decide on accessories that I need to order also (e.g. gloves for pulling meat, thermometer, etc.)


  4. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything  ........



  5. seenred

    seenred Legendary Pitmaster Group Lead OTBS Member

    Welcome to the group Jamie!  Congrats on the new Smokin It...those look like nice rigs.  Sounds like its gonna be a Merry Christmas for you!

  6. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    Cook a few simple things to get the feel of your smoker, make sure it's working properly. I use an off set RF but what you are looking for is internal temp of your meat, Ribs I do the 3-2-1 method at 225  Have fun and try different things.

  7. jamiedolan

    jamiedolan Newbie

    Thanks everyone for the warm welcome.  It's been a busy week with the holidays.  I'm looking forward to trying out the new unit on christmas.  I'm just trying to figure out what to do for a thermometer when I do a larger piece of meat, lots of options.  

  8. GaryHibbert

    GaryHibbert Legendary Pitmaster OTBS Member ★ Lifetime Premier ★

    Hey Jamie

    Welcome to the forum.  Sounds like you are a lucky man!

  9. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member