SMOKIN-IT SMOKER

[padronman]

So, my Model 3 arrived yesterday! Tomorrow, I'll be smoking (I'm seasoning it today). My wife wants Salmon and Sea Scallops. What internal temperature should I look for on the Scallops.. And the salmon? Anyone have any suggestions on how to prepare them, etc? Any help would be appreciated!

Congrats! You are going to love that smoker. As for scallops they van be eaten raw. I wouldn't smoke them too long (and actually I wouldn't smoke them at all) because they are mild....and have a delicate flavor. I believe there was a recent thread in the non - fish seafood forum on smoked scallops.

Enjoy
Scott

 

[tommyboy74]

Hello from Upstate NY. I just got my #2 and had a few questions that I was hoping some of the seasoned (pun intended) vets could help me with. Could I fire some out on this topic or should I start a new topic? I wanted to try to keep it with the Smokin-It users. Thanks!

 

[swthorpe]

Hi Tommy...yes, you could post questions here, but you might also want to go to the smokin-it.com website and post questions on the forum there.  I think you will reach quite a few more people who have SI smokers and can be of help in answering your questions.

 

[tommyboy74]

It's more of a wood use/technique question. If you're using fruitawood, do you actually weigh out the wood chunks that you're going to use? I bought some hickory and apple chunks for my first smoke. I only used a third of one of the chunks with three racks of baby backs. Feeling the weight of the chunk, you could tell the moisture content was high. I didn't want too much smoke, the bitter taste. Figuring it would burn slow I split the third into two pieces also. To shorten the story....the end result was still smoke through the entire cook and moderately bitter ribs. Just wondering if everybody scales their wood prior to use? I realize you've got a great deal of trial and error with the cook, just looking for some insight as to what everyone does. :drool

 

[diggingdogfarm]

Weighing the wood is recommended, I sometimes do and sometimes don't



~Martin

 

[tommyboy74]

Thanks Martin!

 

[rsnovi]

I always weigh my wood and also make sure it is seasoned wood.  Unseasoned wood will create creosote which people on here say will leave a bitter taste.

 

[swthorpe]

The SI smokers take very little wood...I typically use no more than 3oz for most smokes, and maybe as high as 5oz for a long smoke (eg, boston butt).   I purchased a digital scale and weigh the wood every time.   I also use fruitawood and sometimes have to split the wood chunk to get the desired weight.    Before I got the scale, I had no idea how much wood I was using!   With the scale, I can control the oz for the desired length of smoking.

 

[tommyboy74]

Thank you swthorpe! That's the route I'm gonna go. After my first smoke and me tossing around the split chunk guessing the weight (yup, it's exactly as you're picturing now. lol), it was too much. I read on here for a couple months before deciding on the #2, Maverick wireless unit and picking up what most thought was top notch wood-I skimped on a lousy scale! lmao. Lesson learned. Thanks again.

 

[divotmaker]

Tommyboy, (one of my favorite movies, btw) - congrats on the #2!  You definitely made a good decision on the smoker, and the wood.  I've had very good results with fruitawood.  Just to concur with others, I always weigh my wood.  Looks can be deceiving (depending on the density of the wood), and you can easily get too much, or not enough, smoke.  Amazing how little these smokers take! 

One thing I might add, in case you experience it, is a good way to prevent wood combustion.  Depending on the wood (seems hardwoods are worse than fruit woods), if you go to cooking temp right away, that 700w element in the #2 gets pretty hot, and can actually cause the wood to combust.  It will blow itself out, but you'll see some dark smoke, and maybe a "smoke belch" before it does.  I've started wrapping the bottom half of my chunks in foil (like a little foil boat), but keep the top exposed.  No combustion, since starting to do this!  Just a 2¢ tip...

 

[tommyboy74]

Thanks. Gonna give it a go Sat. again. Will try that too. I set it right at 225 once I loaded it.

 

[swthorpe]

Good deal!   I also foil the wood as Divot described, and I set the temp at 225F and let it go.   With the foil, I get light smoke and no combustion.  Good luck  this weekend!  Cheers

 

[old sarge]

I am not a facebook person but I did see this link for Smokin-it's page. Seems as though you save 5% at their Facebook store.  Every little bit helps. 

https://www.facebook.com/pages/Smokin-it/182919855212905?sk=app_211311762253380

 

[buffaloflow]

Correction:  It is an American distributor and made in China.

 

[libohunden]

I don't believe so.  I have a Model 3 and I believe it is 100% made in the USA!  Pretty darned sure of it.

Best smoker that I have ever owned!  I'm producing the best smoked briskets, butts, salmon, meatloaf, fatties, etc that I have ever made.  I highly recommend it!

 

[ndkoze]

 
I don't believe so.  I have a Model 3 and I believe it is 100% made in the USA!  Pretty darned sure of it.

Best smoker that I have ever owned!  I'm producing the best smoked briskets, butts, salmon, meatloaf, fatties, etc that I have ever made.  I highly recommend it!

No, Buffalo is correct on this one. They are made in China. They are built like tanks though and this should not dissuade anyone from purchasing a Smokin-It brand smoker.

 

[elkmaster101]

Don't use green wood unless it is thin skinned barks. like apple or cherry of butternut. or any of your fruit trees.  

N

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• elkmaster101
• Jul 8, 2014

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• elkmaster101
• Jul 8, 2014

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• elkmaster101
• Jul 8, 2014

Not green oak, hickory or walnut.  these will produce a heavy bitter smoke that you can taste in the smoke.

those woods once dried though may be moisturized/ soaked and work fine.

once a year if you use your smoker a lot I would suggest power washing it out.

I hung a towel in mine over the summer once. even though it wasn't burning or

in operation that towel smelt just like the inside of my walkin smoker.

 I shredded it and served it. Damn good towel.  

 

[libohunden]

 
No, Buffalo is correct on this one. They are made in China. They are built like tanks though and this should not dissuade anyone from purchasing a Smokin-It brand smoker.

Opps!  My bad!  Well, still a sweet smoker!

 

[daricksta]

Hi... Well, I received my brand new Smokin-it smoker (No. 2 w/stand). I am new to smoking, so this will be fun. I ordered my smoker on cyber Monday and received it on December 4--well packaged and with the exception of screwing together the stand--the smoker itself was ready to use. It is well constructed (see pic).

image.jpg

• hookedonbbq
• Dec 7, 2012

While I waited for the smoker to arrive I went on a hunt for some reasonably priced hardwood here in AZ (thanks craigslist). This adventure was a lot more fun than buying a Bag-o-Wood at some big box super store. Again, I like supporting local businesses. I found a family owned wood-cutting business close by that had everything I needed with the exception of hickory (apple, oak, cherry, and mesquite [indigenous to AZ, so plentiful here] but Smokin-it included samples of hickory in the package, so I'm all set on wood.

So today I loaded the smoker with three racks of St. Louis ribs. I used a mix of wood as an experiment--combo of oak, hickory and a small chunk of mesquite. I used "Jeff's Naked Rib Rub Recipe", of course. Soooooo, we will see how it all turns out. The smoker unit appears to be working beautifully.

So far I am thrilled with the Smokin-it smoker--love the stand with side tables and storage. The quality of the product and Smokin-it's customer service is great. We checked other smokers at Lowe's and other stores, but found the metal thin and cheaply put together. I like buying American made and Smokin-it fit the bill.

Can't wait to photograph the ribs when done in about 5 hours :)

I've read a lot of good things about your smoker. I also can't wait for your photos. What I find interesting is that in the South pecan seems to be the preferred wood to smoke pork with. Some cooks recommend combining the pecan with a fruitwood such as apple (another popular would for smoking pork). I tend towards the mix of woods that you chose, however, being a West Coast guy.

 

[old sarge]

Of the 3 big stainless steel smokers that resemble each other in many respects only the Cookshack is made in the USA and pricing is appropriate. The SI line are solid performers. Although not required one can add an Auber for digital nirvana.