SMOKIN-IT SMOKER

[jond36]

Does anyone know whether or not this smoker is hotter near the top? If it was an oven, yes. With the hole on top with the open air, who knows.

 

[smoker21]

Jond36. They all are hotter at the top. If only Todd could invent a convection smoker.
LOL

 

[shtrdave]

They do have a convection smoker, it is called a pellet grill.

 

[divotmaker]

I use an Auber PID, and have the permanently-mounted Auber cabinet probe (highly recommend, btw).  The instructions from Auber are to mount the probe as high as possible in the box, as this is where the temp is the most consistent.  I have my probe about 3" below the top (in between where the top shelf would be in either the high or low side rack positions).  After doing an autotune with the permanent probe, my box temps are incredibly accurate and consistent.  So, I guess the Auber guys know what they're talking about!

 

[shtrdave]

Anyone with a #4. how far apart are the rack positions, the site say inside 30 5/8 high is that measured from the floor of the inside or from the lower rack. Also with the Auber will it get to 300° to do chicken skin better? Would it be high enough to hang 24" summer sausage from the top rack and still have clearance to the smoke box so it doesn't burn or over cook the bottoms?
 thank you

 

[diggingdogfarm]

@shtrdave,

The rack positions are 2.5 inches apart.
It's 30+ inches from the ceiling of the smoker to the top of the smoke box.
You'll have to bypass the stock controller to increase the temperature to 300° with the Auber controller.
I plan to make a smokestick holder that rests of the very top of the rack supports....smoking 24" sausage shouldn't be a problem....although a simple heat diffuser may be needed prevent the bottoms of the sausages from getting too hot.

HTH

~Martin

 

[shtrdave]

Thank you Martin, that is the info I was looking for. Now to finish up the spot for it in the back room.
How do you like yours? Is it worth the cash, I was looking at an Amerique from Cookshack but this but this one looks to be a nit larger.

 

[diggingdogfarm]

I bought it mostly for smoking sausage and cured meats....I certainly think it's worth it, especially compared to most other options.



~Martin

 

[ahakohda]

I finally got around to experiment with model#3. I drilled two 1/2" holes at the bottom to the right side and widened dripping hole to aprox 3/4". Loaded up AMNPS with pitmaster mix and light it up. Smoker was at 225F. I placed four chicken halves (two with rub and two without for my daughter) and one slab of baby back ribs. AMNPS was performing outstanding. It burned to white ashes in a little over 9 hours.

 Chicken were ready in 3 hours and ribs in 6. I just did ribs a lazy way - not a 3-2-1 I usually do. Everything was very testy.

photo(1).JPG

• ahakohda
• Jun 5, 2014

photo.JPG

• ahakohda
• Jun 5, 2014

 

[jond36]

Looks great! Does the pellet smoke give a cleaner, nicer TBS rather than chunks?

 

[ahakohda]

To me main reason to use AMNPS in smokin-it is to have a constant smoke through out the process without opening doors to add another chunk of wood. I noticed one chunk of wood lasts for about 40 minutes if not less.

 

[jond36]

Whoa! Mine lasts 4 hours. I actually bring the smoker up to temp first so it doesnt burn. For me, after 4 hours I dont need any more smoke.

My PID turns the element on in off every other second keeping the element cooler. I do still play with idea of buying an amnps though.

 

[ahakohda]

I am also using Auber PID. And I am referring to wood chunks that came with smokin-it. As per manual only one goes in at the time. And after 40 min there are no smoke left. So before I drilled holes for AMNPS I use to opened doors every hour to add one chunk which is leads to a longer smoking time.

Also because those chunks wont ignite with temperatures below 180 it was virtually impossible to smoke fish. Now I can set temp as low as I need and rely on AMNPS for smoke.

 

[jond36]

Very true. Those wood dowels dry out fast.

 

[jond36]

http://www.ironchefsmoker.com/smokers

Anyone know if this is a direct knock off of the smokin it?

 

[campchef1]

I have seen thease smokers featured on the food network show. Iron Chef America about 5 years ago

 not shure if this was a knock of 

 

[Bearcarver]

http://www.ironchefsmoker.com/smokers

Anyone know if this is a direct knock off of the smokin it?

Probably no more than the Smokin-it is a knock-off of the Cookshack.

 

[geerock]

And the Smokin Tex is a knock off of .............

 

[ndkoze]

I think they are all knockoffs of the CookShack which I am pretty sure was the original.

To me, the Smokin-It seems to be where the value is. The price is lower comparatively, some of the components like the casters and grates are beefier than the other knock-offs and the replacement parts are much cheaper as well.

 

[Bearcarver]

 
I think they are all knockoffs of the CookShack which I am pretty sure was the original.

To me, the Smokin-It seems to be where the value is. The price is lower comparatively, some of the components like the casters and grates are beefier than the other knock-offs and the replacement parts are much cheaper as well.

That's probably all about right.

Bear