- Jun 15, 2024
- 8
- 5
I am looking for input on people who have used the Fan feature on the new SI PRO series smokers, as in the different ways they have used it and the results. Such as for sausage , ribs, Brisket and when they activated it and for how long. Just looking to share info since I haven't seen much listed out there. I have the SI 5D WIFI PRO and have used the fan on Pastrami, Brisket and Ribs. The pastrami and brisket I turned the fan on after the first 3 hours because I didn't know of it would mess up the burn on the wood, I have tried using the fan from the start of the smoke..... thats one of my questions if someone has and the results. The pastrami and brisket came out good using the blower. I did wrap in foil when IT reached 175*-180* and cooked until IT reached 203* also did some being sured at a later date to an IT of 185* and then held for 8hrs at 150*, then could and refrigerated for 3 days so when heated up it wasn't over cooked and could still be sliced with out braking up. On the ribs I tried the blower after the first 3 1/2-4 hrs, sauced 2 racks left 2 without and used the blower to help tighten the bark up and it worked fine.
Thanks,
Dave
Thanks,
Dave