NEW SMOKIN-IT #3 BREAK IN WITH CHICKEN QUARTERS

[chef willie]

Got delivery late Tues night of my new smoker. Got it set-up and washed out Wed. On Thurs did the seasoning run and on Friday smoked off a cheep bag of chicken quarters for effect and time trials. As stated by others, this unit is a tank with heavy duty casters and racks. I used wayyyy more wood than I normally would for the seasoning in but that was what the instructions called for. Wound up with a nice patina IMO. For the chicken I used less than 2 ounces of cherry chunk. Had TBS for about 3 hours. As you can see wood was totally vaporized in the box. I wanted to see if the AMNS I have would work in this so filled 2 rows and fired it off placing it on the floor near the intake hole. Lo & behold it stayed lit and only half a row had burned away after 90 minutes so cold smoking should be no problem in this, as I had hoped. For the chicken I set the temp at 250 and unit cycled off at 235....it drops about 20-25 degrees and cycles on. So far, am quite pleased with the performance and outcome. Skin was crispy enuf, good color from a small amount of wood and chicken stayed juicy.

The unit Smokin-It #3

SMOKER.jpg

• chef willie
• Jan 26, 2013

Heavy smoke during break in seasoning run

HEAVY SMOKE.jpg

• chef willie
• Jan 26, 2013

after seasoning--wood totally ashed

AFTERBURN1.jpg

• chef willie
• Jan 26, 2013

TBS using the AMNS dust burner--chamber temp read 57 degrees

AMNS1.jpg

• chef willie
• Jan 26, 2013

Popped the door to inspect after 90 minutes--seems to work fine

AMNS2.jpg

• chef willie
• Jan 26, 2013

These were pulled at about 2 hours with an IT of 160--given to a buddy

2 QUARTERS.jpg

• chef willie
• Jan 26, 2013

These were pulled at 2.5 hours with an IT of 170

4 QUARTERS.jpg

• chef willie
• Jan 26, 2013

 

[gotarace]

Congrats on the new smoker Willie...it looks like a awesome unit.

 Sure looks like a Cookshack. The chicken looks Excellent...i could go for a plate of that!!

 

[venture]

Looks like your on your way with the new smoker!

I like my thighs in the 175 range.  Your whole legs at 170 look darn tempting?

Good luck and good smoking.

 

[chef willie]

Congrats on the new smoker Willie...it looks like a awesome unit.

 Sure looks like a Cookshack. The chicken looks Excellent...i could go for a plate of that!!

Yeah, understand the Smokin Tex and Cookshack line was the model. Looking forward to a big fat butt done in there.

 

[smoke happens]

Thanks Willie. Just so everyone knows, I've been bugging the crap out of Willie the last week with PMs back and forth as he took delivery and tested the # 3. Since I was considering the same smoker, I wanted as much info as I could before investing in that expensive of a unit. Willie was more than gracious with his replies and information flow about what he was doing, was sending me pictures almost daily as he walked through the process above.

I had the MES on back order, it finally arrived to Cabela's and I promptly cancelled the order. I just did not want to fuss with all of the mods or potential problems I have read about here. Not a slam at all to those who own one, I know they are very popular with the members, I just did not feel it was the right fit for me. As a result, my # 3 order was placed this morning so now I sit here and wait...... this is almost as bad if not worse than waiting for cheese after smoking it!

So, thanks again Willie, the information was great

 

[chef willie]

Thanks Willie. Just so everyone knows, I've been bugging the crap out of Willie the last week with PMs back and forth as he took delivery and tested the # 3. Since I was considering the same smoker, I wanted as much info as I could before investing in that expensive of a unit. Willie was more than gracious with his replies and information flow about what he was doing, was sending me pictures almost daily as he walked through the process above.

I had the MES on back order, it finally arrived to Cabela's and I promptly cancelled the order. I just did not want to fuss with all of the mods or potential problems I have read about here. Not a slam at all to those who own one, I know they are very popular with the members, I just did not feel it was the right fit for me. As a result, my # 3 order was placed this morning so now I sit here and wait...... this is almost as bad if not worse than waiting for cheese after smoking it!

So, thanks again Willie, the information was great

You're very welcome....looking forward to your review and pics of your smokes in it. I see today there were a coupla more posts about this line and a few more orders were placed with members, like you, now waiting for delivery. Number of owners is growing.....that's a good sign.

 

[suya]

Thanks for posting Chef, I am starting to get excited about the Model #3. Took my MES 40 back and am looking for alternatives. This might fit the bill.