SMOKIN-IT SMOKER

[libohunden]

Thanks for all the info. I am still hoping to hear from someone who has used the cold smoke plate that SI offers. Just curious if it works well and is worth buying?

 

[old sarge]

Have you tried the SI Forum?

 

[libohunden]

I have. There is not much there. It sounds neat but not sure how much I'll need it.

I'll probably opt dot the cart or the auber next.

 

[divotmaker]

Quote:

I am beginning to believe the wood trend is:

Model 1 = 1 oz wood
Model 2 = 2 oz wood
Model 3 = 3 oz wood
Model 4 = 4 oz wood

Sounds about right for the larger models?

I have smoked extensively in the model 1 and model 2.  I use the same amount of wood in both smokers, which is solely determined by what I am smoking.  The amount of wood has nothing to do with the smoker, but with the item being smoked.  For example, I use 2.5-3 oz for poultry and ribs, 5-6 oz for butts and briskets.  The chunks don't have to weigh the total amount used in 1 chunk - multiples are fine. 

Also, you mentioned you are having some combustion problems in your #1.  I believe this is 100% wood-related.  I use Fruitawood or Maine Grilling Woods, and have never experienced any combustion problems in the #1.  In the #2, I have had combustion.  I believe this is due to the 700w element's power.  If you go to full-power, up to 225+, it can overheat the wood.  I ramp-up my temp slowly, and no longer have that problem.  I start off with 75-80° above ambient temperature for 30-minutes, then go up to full-temp.  This seems to get the wood smoldering, and it can take the next blast of full-power better.  The big-box store woods seem to be a little dryer - even a "name brand" like Weber.

 

[divotmaker]

Oh forgot to mention. I am a SPOG kinda guy so maybe the rub is it. I heard paprika = mahogany.

Edit: off topic. What is the highest temp I should go with my PID in a SI unit. Can it handle up to 325-350?

According to Steve at SI, the box can safely handle up to 350.  I've taken my #2 to 325, but not higher. 

 

[divotmaker]

I have. There is not much there. It sounds neat but not sure how much I'll need it.

So sorry that was your "first impression" of smokinitforums!  We're only 1 1/2 years old, but have grown to over 800 members, more than 13,000 posts in 1300+ topics.  There are many SI owner members, here, who are very active over there.  What makes the SI forum unique is that it's entirely built around the SI smokers, not a "one size fits all" affair, trying to please everyone who's ever smoked anything.  SMF has obviously been around a lot longer, and is a great exchange of ideas (or I wouldn't be here).  I believe the SI forum is every bit of a great resource, with regards to electric smoking, and is vastly more active than any other "manufacturer's" forum.

What it needs more of is you!   The more new owners who come in and actually participate make it better for everyone!  So, welcome aboard!

 

[wingzofsteel]

Smokin it question. Do I want to invest in a amnps or fruitawood to solve my TBS problem?

I was probably going to use dust for the amnps so it will stay lit.

I have an SI 1 modded for the AMPS . It took me all of 15 minutes from start to finish for the mod and feel I have a better unit because of it. I cold smoked some cheddar cheese earlier today and now drying out some jalapeños with a little added thin blue smoke. It works very well. The question is, if I had to do it over again would I do it? Yes, but sooner. *The mod has not changed the way the smoker cooks but adds a lot of flexibility to the amount and quality of smoke, plus the ability to cold smoke using the SI 1.
Now, having said this, if you happen to own a Weber grill, just use it as your cold smoker with your AMPS. It's bigger than a SI 1 and works well.


*comparing pre-mod and post-mod performance using 8lb.Boston Butt with setting at approx 210.

 

[jond36]

How did you mod it? Drill any holes?

Pellets or dust?

 

[libohunden]

So sorry that was your "first impression" of smokinitforums!  We're only 1 1/2 years old, but have grown to over 800 members, more than 13,000 posts in 1300+ topics.  There are many SI owner members, here, who are very active over there.  What makes the SI forum unique is that it's entirely built around the SI smokers, not a "one size fits all" affair, trying to please everyone who's ever smoked anything.  SMF has obviously been around a lot longer, and is a great exchange of ideas (or I wouldn't be here).  I believe the SI forum is every bit of a great resource, with regards to electric smoking, and is vastly more active than any other "manufacturer's" forum.

What it needs more of is you!  The more new owners who come in and actually participate make it better for everyone!  So, welcome aboard!

I didn't have a bad impression. In fact, I have been reading like crazy over there. I just didn't find too many posts on cold smoking or how people liked the plate. There were a few.

I am curious about y'all's cart (which may be my next purchase). Why didn't y'all put a shelf just below the smoker where the supports are located! I would think an extra shelf would be very useful. It looks open until you get to the shelf just above the wheels. Is that right?

 

[divotmaker]

I didn't have a bad impression. In fact, I have been reading like crazy over there. I just didn't find too many posts on cold smoking or how people liked the plate. There were a few.

I am curious about y'all's cart (which may be my next purchase). Why didn't y'all put a shelf just below the smoker where the supports are located! I would think an extra shelf would be very useful. It looks open until you get to the shelf just above the wheels. Is that right?

Well, don't I feel a little embarrassed! 

  Totally misread that post....sorry!  Didn't pick up on the cold smoke question.  I have the cold smoke plate for the #1, and it works well.  I don't use it very often, but when I smoke cheese, it works great.  I follow the method of filling the drip pan full of ice, and only turn the element on for 12-15 minutes at a time (until smoke appears).  It isolates the element from the upper box, so you can keep the cold smoke food cool.  Check out the SmokinTex video on YouTube - identical setup.

Can't answer about the cart shelf.  Honestly, I think the cart needs a couple of design changes, but I'm sure changing tooling is quite expensive.  I use the cart with the #2, and it works fine.  It holds the smoker at a good height, and is sturdy.  The middle shelf would be a great idea.

 

[rsnovi]

I want a cart for my Cookshack since it is too hard to work with it on the ground.  I have spoke to some others in another thread and they seem happy with their Smokin-It carts.  After some use of my smoker without a cart and doing some research, I am planning to purchase a 5 foot long stainless steel table.  Actually my wife said to wait for Christmas. :)

I will bolt the smoker down to the table on one end and then have at least half the table for a work area.  Also the tables can be had for ~$200 to $250 depending on the steel thickness and size of the table.

 

[jond36]

You can always look at a toolbox cart. They are cheaper and bigger plus have drawers. Just a thought.

JD

 

[wingzofsteel]

How did you mod it? Drill any holes?

Pellets or dust?

Pellet. I used a step drill and increased the existing drain hole to 1/2"then drilled another one just like it about an inch away behind it. Very easy.

 

[jond36]

Well I dont really want to permanently mod it. I am going to eventually try to sell it for a #3.

Ok. So what i am looking for is what I ate not long ago. It was bacon that was apple wood smoked from a steakhouse. It tasted so excellent! It was like candied bacon but it wasnt. It was more sweet than campfire smokey, but the suttle smoke was there.

Am I chasing a ghost? Is it possible? Or did they cheat some how with sugar?

Also i dont understand how i cant smoke my foods more than 30-60 mins without getting bitter. Is it oversmoke or creosote? I am lost between the taste of both.

Any help appreciated.

Thanks JD

 

[padronman]

Well I dont really want to permanently mod it. I am going to eventually try to sell it for a #3.

Ok. So what i am looking for is what I ate not long ago. It was bacon that was apple wood smoked from a steakhouse. It tasted so excellent! It was like candied bacon but it wasnt. It was more sweet than campfire smokey, but the suttle smoke was there.

Am I chasing a ghost? Is it possible? Or did they cheat some how with sugar?

Also i dont understand how i cant smoke my foods more than 30-60 mins without getting bitter. Is it oversmoke or creosote? I am lost between the taste of both.

Any help appreciated.

Thanks JD

First off.....I have the #2 and see no reason to MOD these smokers at all.  Nuff said

As for bitter?  I am guessing you are using TOO MUCH wood.  I have done 24 hour smokes and not gotten bitter results.  You could also be using a rub with a lot of sugar in it (although I suspect that less cause I use sweet rubs with lots of brown sugar).  With the SI smoker you seriously will use like 2 oz of wood.  That should solve your problem of bitter. 

Scott

 

[divotmaker]

 
First off.....I have the #2 and see no reason to MOD these smokers at all.  Nuff said

As for bitter?  I am guessing you are using TOO MUCH wood.  I have done 24 hour smokes and not gotten bitter results.  You could also be using a rub with a lot of sugar in it (although I suspect that less cause I use sweet rubs with lots of brown sugar).  With the SI smoker you seriously will use like 2 oz of wood.  That should solve your problem of bitter. 

Scott

Couldn't agree more, with both points!  It's a problem of too much wood, and possibly a rub that is burning while smoking (too much sugar content).  Also, you're looking for an apple wood smoked bacon taste:  Be aware that there may be more than smoked meat flavors at play there.  You are probably tasting the curing/seasoning aspects of the bacon, more than the smoking process.  Looking for that same flavor profile, in your cooking, may in fact be chasing a ghost.  Try curing some bacon yourself, and smoke it with apple.

Remember, less is more with wood in these smokers!  It goes against tradition, but it NEVER takes more than 6 oz, no matter how large the cut is.  That's not much wood, in the "traditional" smoker world!

 

[jond36]

I will try spares again tomorrow and let you know how it goes. I am going yo do half foiled and half not. I will post q view.

I know its definitely not my rub. I use SPOG. No sugar. Salt, pepper, onion, and garlic.

Thanks for the help. I am going to try fruitawood soon either way just so i dont have that curiosity over my head forever.

 

[old sarge]

I use a very basic rub for ribs and butts consisting of ground black pepper, garlic powder and brown sugar.  No salt.  Same as I used for years with the offset stick burner. I have tweaked it from time to time and always go back to the pepper, garlic and brown sugar. Sauce comes later.

 

[libohunden]

 
I use a very basic rub for ribs and butts consisting of ground black pepper, garlic powder and brown sugar.  No salt.  Same as I used for years with the offset stick burner. I have tweaked it from time to time and always go back to the pepper, garlic and brown sugar. Sauce comes later.

What ratio of each do you use?

 

[jond36]

Yeah I would probably not miss the salt on the butt and ribs are easy to over season so the no salt is probably a good idea.