SMOKIN-IT SMOKER

[kelvinator]

I never had an issue. Just like an oven, it may have issues if you put too much mass in the smoker, but even then mine was good.

Also read the posts about making a homemade PID. I made mine for 20 bucks.

-Jon

Do you have a link for where I can learn how to make my own for 20 bucks?

 

[tbrtt1]

I think issues with it not coming up to temp are rare. And NDKoze is right on. Proper probe placement, no large water pan just above the element (no need for a water pan anyway). If there are actual issues with coming up to temp, it would likely be just replacing the controller which would be covered under warranty.

Temp fluctuations are really not an issue, though I do employ an Auber PID. I do this because I like to do overnight smokes and want to have it cut off automatically if I feel like sleeping late. Also the step programming is terrific for sausage.

As for size, I have a #2 and love it but cannot fit a whole packer in there and wish I could. I can get most of one in there but have to trim a little off of the flat end. No prob really since I use that trimmed off part for sausage and ground meat and what not. I don't mind cutting ribs in half, but the #3 generally would handle whole racks as well.

These smokers are very efficient so having a small amount of meat in a larger #2 or #3 is not an issue. Not like trying to heat up a large trailer stick burner for a single chicken.

As mentioned, think of it as a long term investment. In 20 years you won't even think about the extra $120.

 

[old sarge]

Here is a link to a homebrew PID that a SmokinTex owner built some time ago.  Since the ST and the SI smokers are both analog, this should help.

http://therockbottom.net/BBQ/SmokinTexMod/smokintexmod.html

 

[kelvinator]

 
Here is a link to a homebrew PID that a SmokinTex owner built some time ago.  Since the ST and the SI smokers are both analog, this should help.

http://therockbottom.net/BBQ/SmokinTexMod/smokintexmod.html

Thank you!

Hopefully this isn't too difficult if I get a Smokin-it and decide to try and do this. I definitely would prefer digital control, especially for the ability to program actions into the smoker but don't wanna buy one for 200 haha

 

[jond36]

A few pages back I posted links and tried my best to explain it. Its ebay parts. The hardest part is carving out slots in a housing device.

 

[old sarge]

Jon,

Is this the post you referred to?

Dave

http://www.smokingmeatforums.com/t/97559/smokin-it-smoker/800#post_1156586

 

[coyote 1]

Love my #2 just the right size for me, it's great!!,

 

[jond36]

Yes. Posts 798,799,800 and 813,815.

Oh and I lied aparently after tax amd shipping it was 40ish. I left a back shot that kinda explains how I wired and a list of parts on 815. If you need more info I can help. Just PM.

Just a disclaimer I have only tried it on my #1 not a 2,3,or 4. I think it would still work fine though. It self calibrates and shouldnt have a problem with the watts.

 

[kelvinator]

Yes. Posts 798,799,800 and 813,815.

Oh and I lied aparently after tax amd shipping it was 40ish. I left a back shot that kinda explains how I wired and a list of parts on 815. If you need more info I can help. Just PM.

Just a disclaimer I have only tried it on my #1 not a 2,3,or 4. I think it would still work fine though. It self calibrates and shouldnt have a problem with the watts.

Thank you for the info! I am probably going to end up getting a #2 soon. I will PM you if I get one and end up deciding I want to use a PID. But I figure if I get it I should learn how to use it and learn more about smoking first. I got Jeff's book last spring and never got around to actually getting a smoker so I would finally like to get one. The Seattle area has tons of amazing food being that its such a diverse area but great quality BBQ isn't very common, especially in the Bellevue area.

 

[kelvinator]

I have just finished reading this entire thread. SO much great info, thanks to everyone who provided it. If I get a #2 hopefully I can crank out good quality meat and be able to estimate the time it will be done. My biggest fear is getting one and trying to cook for family or friends and then nothing is done when you think it will be done. Don't really have the free time to plan dinner at 7 and then wait till 9 cause the meat took longer to cook. I know that its impossible to be able to pinpoint an exact time but the ability to provide a pretty solid estimate would be nice as to avoid keeping hungry people waiting.

 

[jjrolex]

Kel…you can always plan to get done early, wrap meat in foil, then towels, and it will stay piping hot for hours. I just finished 3 butts 3 hours ago, wrapped them, and just finished pulling them. The meat was so hot, I had to let it cool for about 10 minutes so I didn't burn my hands.

 

[old sarge]

I generally stick with 225 degrees for ribs and butts. Ribs take 4 to 6 hours depending upon cut and weight. Butts go 12 to 16 hours again depending upon weight. I aim for an internal temperature of 195 degrees. Around 180 to 185 I hit a major stall and it can take a few hours to hit my target internal temp.

Take notes when you first get started. Type meat, weight, cook temp, ambient temp, smoker in shade or sun, type wood and amount, start/finish time, etc. If successful you can repeat; if not you can do the next smoke differently. This will build confidence and make planning a meal easier.

 

[marauder]

Use Jeff's site smokingmest.com his recipes you'll be dead on no matter what type of smoker used.the cool thing to me about the smokinit smoker the meat goes in and the smoker turned on .. It heats up smokes together til. IT is met... Buy a maverick 732 you can monitor your cooks from your chair[emoji]128527[/emoji]

 

[kelvinator]

Oh I already have Jeff's book! I bought it last spring when I was wanting to get a smoker but never followed through with actually getting one. School and work got in the way.

 

[kelvinator]

Has anyone found that the length of time it takes for a specific item to finish smoking is more consistent using a PID device than just the stock smokin-it smoker? Obviously different types of meat and the different masses will effect the length of time needed to be done but I am wondering for same kinda meat same mass.

 

[marauder]

I think its a non issue myself for the meat temp times the PID ability to create different timed temps ..its smoking meats not a chemistry experiment..LOL [emoji]128513[/emoji]

 

[ndkoze]

Hi Kelvinator, once you get your smoker and are ready for your first smoke, I would recommend starting a thread on the www.smokinitforums.com site and there will be no shortage of people responding to your questions.

There are definitely ways of making sure your meal is ready on time.

The key is to get it done early.

As JJRolex said, you can and should rest your finished meat double foiled for several hours in a cooler covered with towels.

I am confident that your friends and family will be impressed with the results.

 

[kelvinator]

Fair enough! At least people who smoke understand the benefits of letting meat rest. Being a former cook I see way too many people cooking steaks and other red meat without letting it rest at all. So sad hahaha. I think I will be pulling trigger on a #2 soon. I think that would have enough room. If I get reallly into smoking to the point where I find it never has enough room and I doing it all the time I am sure I could justify upgrading. But if people are able to easily smoke 16 pounds of meat with the smoker having the ability to smoke more I think that would be plenty. In all likelihood most of the big family events or whatever where the smoker might not be big enough have lots of other food so people wouldn't each be eating 2 pounds or more of meat haha.

 

[kelvinator]

Just one last question was is the most amount of meat people have successfully smoked in the #2?  I know one gentlemen said about 16. I am curious to know if people have successfully smoked more.

 

[bocaboy]

My Christmas/Chanukah/Kwanza/Festivus present from my stepkids showed up today, a stand for my Smokin-It #2. I'm an older guy and was getting a bit stiff bending over to clean and setup the #2 for a cook. The stand puts it at an easy level for work and includes two side shelves. I can't speak for the rest of you, but this is the perfect Christmas/Chanukah/Kwanza/Festivus present for me, and it arrived in time for me to cook a delicious dinner for the holidays!

Thanks to the folks at Smokin-It for sending it out so quickly. Even though I only ordered ground shipping, I got it in one week. Now I'll be able to use my Smokin-It whether or not my back is bothering me!