SMOKIN-IT SMOKER

[coyote 1]

Hey that's great, got a stand for my #2 last week , I'm old also much better on me,:grilling_smilie:

 

[bocaboy]

Hmmm, we could start a new thread called, "Old Guys Smoking". On second thought, it might be misconstrued! 

 

[old sarge]

Not a bad idea. And when one needs to know how tender ribs ought to be for old folks, it can be rated as has pull, needs teeth, can be gummed.  

Seriously though, age affects us all and it is a shame when an enjoyable hobby becomes near impossible to enjoy because of age related infirmities.  That was the reason I gave up using my offset stick burner and went electric. I am a disabled vet in my 60's and tending a fire throughout a long smoke with multiple food items is far from relaxing and/or pleasurable after the first four or five hours. All-nighters are but a fond memory. 

 

[kelvinator]

Well bit the bullet and bought a Smokin-it #2, Hopefully it arrives and works without issue. Went to Cash & Carry today and checked out some of their meat. Saw some good looking bone in boston butts for 1.66 a pound. I saw some briskets. What do you all do for those because they were huge no way they would fit in the smokin it.

 

[old sarge]

Congrats.  Inside dimensions are 15" wide x 15" deep x 20" tall, per the SI site. I don't think you will have a problem regarding the butt.  As for the brisket, if it is a full packer, halve it. Some minor trimming may also be in order. 

A lot of electric smokers have shelves smaller than the meat going in.  Keep a sharp knife handy and you are set. 

 

[tbrtt1]

 
Well bit the bullet and bought a Smokin-it #2, Hopefully it arrives and works without issue. Went to Cash & Carry today and checked out some of their meat. Saw some good looking bone in boston butts for 1.66 a pound. I saw some briskets. What do you all do for those because they were huge no way they would fit in the smokin it.

I like to cut a tad off of the flat end. I freeze the flats and use later for ground meat or adding to sausage or whatever. Butts aren't a problem unless they come from a mammoth or hogzilla. 

IMG_0235.jpg

• tbrtt1
• Nov 15, 2014

 

[kelvinator]

 
Congrats.  Inside dimensions are 15" wide x 15" deep x 20" tall, per the SI site. I don't think you will have a problem regarding the butt.  As for the brisket, if it is a full packer, halve it. Some minor trimming may also be in order. 

A lot of electric smokers have shelves smaller than the meat going in.  Keep a sharp knife handy and you are set. 

Yeah definitely! Before my current internship I was cooking for 4 years so there is no shortage of knives in my home hahaha.

 

[kelvinator]

 
I like to cut a tad off of the flat end. I freeze the flats and use later for ground meat or adding to sausage or whatever. Butts aren't a problem unless they come from a mammoth or hogzilla. 

IMG_0235.jpg

• tbrtt1
• Nov 15, 2014

Yeah the butts at cash and carry looked like they would fit fine but I was like wow no way these briskets are going to fit without being cut in half or something.

 

[bocaboy]

Sarge, I hear you. I use a Big Green Egg in addition to my SI #2. The best investment I ever made was a DigiQ 2 from BBQ Guru. Instead of fussing with the temps over a long cook, I build the fire, attach the DigiQ, set the pit temperature and go to sleep. It holds the temperature perfectly over hours and hours of cooking. I also purchased a PID for my SI #2 and it really makes a difference, in particular for smoking fish.

Hang in there, brother! If we're not around to pass on our knowledge of Q, who else will!?

 

[vettecor]

thinking about getting myself a #3 for Xmas if i'm lucky.

 

[old sarge]

vettecor - Do your research.  Hit all the smoker sites and read all the forums on the model(s) you are considering.  The SI3 is a big solid unit with great performance. Spend wisely. Check out their Facebook page.  There is a store and you may be able to save some cash there. I don't know it it is still up and valid but it was a while back.

 

[vettecor]

thanks Sarge for the info I will. Thanks for your service by the way.

Keith

ex Viet Nam Vet.

 

[old sarge]

Enjoy and thanks for your service.

 

[diggingdogfarm]

Seeking your feedback.

So I received the new thermostat and installed it.  If I put nothing into the smoker, I can get it up to correct/accurate temps.  However, I like to put an aluminum pan on the lowest shelf just above the heat box (a) for easier clean up as it catches all the drippings and (b) I can put water in there for extra moisture.  However, when I put this pan in there, the inside temp maxes out around 190-200.  

I am perplexed by this.  Since the heat element can heat this thing to up 350 if you bypass the thermostat, I see no reason that this pan would do anything other than maybe take a bit longer to get up to the maximum 250.  Same goes for when I put meat inside.  While I understand that meat absorbs some of the heat, there is still no reason that I can't get the inside temp all the way up to 250.

Thoughts?  thanks.  

And if the pan is near or just above the thermostat sensor, the pan could be trapping heat and causing the element to shut off earlier than needed to heat the whole unit.

That is EXACTLY what happens.

It's not a major problem if one is smarter than the pan. :smile:






=Martin=

 

[vettecor]

Thanks for the heads up

 

[kelvinator]

Well got my Smokin-it #2 seasoned last night, wood chunks caught on fire part way through, when I walked out there was this big whoosh sound and a ton of smoked shot out the top. I pulled out the wood box and made a little foil boat for the wood chunks and it didn't happen again. Although they were pretty black already haha. But everything else worked fine other than the fact that it killed one of the outdoor sockets I plugged it into so I had to move it to the other side of the house haha. Now time to start making some food.

 

[stevenb1]

I picked up my model 3 last week. Easy drive to southern Michigan to pick it up.
Owner is a great fellow to talk with BTW.
Did the burn in last week.
Just started a batch of garlic/black pepper beef jerky in it.
Picked up a 7lb pork belly, and meat for summer sausage to have for the holidays.
Merry Christmas everyone

 

[old sarge]

Kelvinator - The belch won't hurt the smoker. If the wood flames it uses the oxygen really fast and goes back to smoking.  Mine has whoomphed before, just temporary.

StevenB1 - Congrats.  Yes, Steve is a pleasant fellow to talk to. I have never met him but we have talked on the phone numerous times over the last couple of years.

 

[mark4mn]

I found that if I space the wood the length of the box I do not get the belch.

Mark

 

[801driver]

I have a #2 and cut my own 2-3inch slices of hickory and pecan and chisle them in half to put in the tray.  The only time I have had a belch, the slices were from a limb from the previous weeks windstorm and pretty fresh.  It did it only during start up a couple times.  I suspected that it was like putting a green log on the campfire fire making lots of smoke.  I suspect lots of initial outgasing ignited in the smoker.  Mine belched a couple of times, and had excellent fresh smokey favor.  I let mine age a little now..