SMOKIN-IT SMOKER

[bodbob]

bocaboy,

Thanks for the encouragement and advice. Much appreciated! I did buy an SI #1 but so far have only done ribs (baby backs) and yesterday some Steelhead Trout. I overcooked the ribs, but the trout came out great, and the smoker was super easy to use. I do plan on using both cuz the egg is so versatile (grilling, smoking, baking) but I know I'll be using my SI #1 too. ( I'm on my way to the store for some eye of round steak to do some jerky right now.) Since I decided to get into this smoking thing in a big way I've spent some big bucks for all this equipment so the Auber is going to have to wait a bit. (Christmas list :-) ) Thanks for the tip though, and ...

Happy Smokin,

BB

 

[pafret]

Allman;

I was trying to find Smokin-It's web site and I stumbled onto this site:

[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:DoNotOptimizeForBrowser/> </w:WordDocument></xml><![endif]

http://stuccu.com/s/Smokin+It+Elect...c62814975006&gclid=CMzf19_ll8cCFc0WHwodnrsJfQ

A vender called  Stucco is selling the #3 for $569.99 with free shipping.  I know iut is too late for you but others may be interested, that shipping cost is a back-breaker.

 

[old sarge]

pafret -

Thanks for the info.  But digging a little deeper:

I just checked the link. Stucco links to Amazon. While it says free shipping, clicking on it takes you to Amazon where the price is $569 PLUS shipping.  The Amazon smoker price is higher than the Smokin-it site price of $534.99.  Amazon also states that the smoker is sold and shipped by Smokin-it, LLC. Why bother when you can deal direct.  They are excellent smokers.  Most folks get over the cost of shipping right after their first smoke.

http://www.smokin-it.com/category_s/5.htm

Dave

 

[pafret]

Dave;

Thanks for the heads up, I should have checked further.  I noted the higher price but if the shipping was truly free it wasn't that much.  These bait and switch vendors are exceedingly annoying.  This is another group I will add to my "never do business with list".   

I'm not in the market for a smoker but I was interested in the construction details.  My gear head son is in the midst of constructing his latest version of a cooker-smoker.  It too will be stainless steel, but it will be quite large.   We do a lot of Charcuterie with occasional pulled pork or briskets for family gatherings.  He is a chef as well as an IT specialist and his unit will function as an oven as well as a smoker.  If his plans work, it will hold standard sheet pans.  I am going to document this as he completes the effort and I will try to present it at that time.  He has many other more pressing time requirements so it will be slow finishing.

 

[old sarge]

pafret- Here is a link to a video where an owner disassembles part of the smoker to install a digital controller.  This should give you an idea of the construction.  Enjoy!

http://www.smokingmeatforums.com/t/171613/installing-an-auber-controller

 

[pafret]

Old Sarge:

Thanks for the link -- good video.  What I saw is similar to what my son told me he is constructing.  He says the controller he designed is more advanced than anything currently on the market.  His test box smoker was controlled via his laptop and provided a lot more information and very tight temperature control (plus or minus 5 degrees).  He didn't explain the workings too well but he indicated tighter control was possible but came at increased failure rate.  As I said, he is a gear head.  I am waiting for this extravaganza to commence so I can document the process.

As far as whether or not such sophistication is needed -- who knows.  I drove Volkswagons for years and they got me to the same destinations reached by Cadillacs.  Similarly I got excellent results out of a cheap Brinkman R2-D2 unit and a Bradley smoker, for years.  I have even smoked food  in cardboard boxes over a bed of wood coals.  However, according to my son I am "older than dirt" and a reactionary to boot.  I prefer to think I have a well developed BS filter.

 

[old sarge]

pafret - I own a Cookshack 066.  Terrific smoker. Fully digital with very tight temperature control.  A replacement controller if I ever need it is over $700.00. It is a box with a computer board and chips and such, none of which I understand.  But it works very well.  And I understand about failure rates. 

The beauty of the Smokin-it line is the simplicity of analog. A simple bulb and capillary controller.  Replacement cost $25.00.  Once one gets used to the temperature swings, it is as reliable as an old jack knife. Their model 4 is a real bargain.  It is very large, includes a digital controller (not built it) and free shipping. Actually all of their smokers are a tremendous value for the money spent.  Looking forward to seeing the build.

Dave

 

[pafret]

Dave:

That Smokin-it #4 sounds like my volkswagons.   I tried persuading my son to buy a commercial unit and modify it if necessary but he is a stubborn cuss  - he wants to do it "my way".  Considering that the "child" is fifty years old I can't really argue with him.  Unfortunately he tends to be a pressure player.  He accumulates all of the materials but waits until he needs to use it and then pulls two or three all-nighters to get it done.  Makes it a little difficult to offer assistance or to document what is happening.  On the other hand he has enough equipment to outfit a small machine shop, welders, lathes, chop saws, bench saws, radials, band saws etc. from previous projects he did his way.. 

After reading the many comments on this site from owners of various types of equipment I am sure I would buy one of these Smokin-it units.    Even without any mods this looks like a winner to me.

 

[old sarge]

I wish him luck.

 

[jond36]

Ok. So experience so far after 3 years with smokin it #1:

Moist environment- no need to Spritz or mop (unless its a thick mop/sauce that will help will caramelization).

Low temps - for high fat cuts. (Butts, Spares) 185-225
High temps - for low fat cuts. (BBs) 230-275+

Just an oz of wood does the trick just fine.

Although it says not to preheat. I preheat to keep wood from burning on start up. The heating element is a steady on to heat up the smoker. Once it's preheated the heating element turns on and off consistently.

And... i think thats it.

Oh. Always foil the bottom and housing unit and put 9 x 11 disposable foil containers in the drip tray pan. Easy clean up. ;)

 

[old sarge]

Good review.

 

[jjrolex]

jond, I have had a #1 for about the same amount of time. If you were doing an 8lb pork butt, do you really use just an ounce of wood, where 1 ounce would probably measure less than an 1 1/2" square piece ? Just curious.

 

[sigbigot]

You have to be careful with this smoker. It is a sealed system, almost. A little wood goes a long way. I did a 4# beef roast and used about 2 oz of wood. I would not have liked using much more. This is just an efficient unit and the meager amount of wood used is foreign to many who smoke, I think. Try it out, if you like, It is very easy to over-smoke something so be warned.

 

[old sarge]

I would recommend getting a digital scale so that you can cut and weigh your wood chunks. I use an OXO good grips scale.

 

[jond36]

I use a scale as well. I also am a big time ribs guy so 1 oz is perfect for ribs. Maybe 2 or 3 oz for butts.

 

[sigbigot]

I completely concur with OldSarge and Jond36. An oz of wood does ribs really well (I like the 4 hour, no peek method from the Smokin-It forum) with a pan of apple juice next to the smoke box. Mighty tasty! Hmmm - Got ribs in the freezer! Maybe not for long!

As for larger cuts, I do things a little differently, particularly with pork butt. I use 1 3/4 oz or 2 oz of apple or hickory and smoke for 4 hours. I then put the meat in the crock pot overnight. It is plenty smoky and tastes really good when I make pulled pork.

I do the same with beef, though I take it to about 125 degrees then put it on the grill over high heat to sear it and finish cooking. Just that few minutes on the grill will yield a roast at around 140 degrees, nice and rare in the middle with a nice seared cap on the outside. What I don't use of this in sandwiches works really well in stew. If it is a rib roast, though, it is strictly plate bound!

Enough rambling here. Enjoy your Smokin-It smoker. I sure am impressed by mine!

 

[ironhorse07]

 
 I then put the meat in the crock pot overnight. It is plenty smoky and tastes really good when I make pulled pork.

???. If you finished it off in the smoker it would be just as good or better.

 

[sigbigot]

I get your point, Ironhorse07. I am more concerned with oversmoking. That said, I am not set in stone and I think I will try smoking a pork butt all the way. This method was introduced to me by a friend who made some of the best pulled pork I have ever had and it worked for me. However, my guess is that you have much more experience than I so I will give your method a try and see how it goes. If it works out about the same, and I expect it probably will, I will be a happy camper.

 

[ndkoze]

If you don't finish in the smoker you will not get any bark on the outside. This is pulled pork gold for me. I try to pull the bark into small enough pieces to get the bark spread out throughout the pulled pork mix. That is if my kids don't eat all the bark first. ;)

 

[jond36]

My thoughts too. Best bark I ever had was smoking the butt all day and every hour adding a load of brown sugar to the surface.