SmokinTex 1400 owners out there?? Help me get TBS.

[moxaman]

Smokinjoe,

I am using an Auber PID single probe to controll my Smokin-It#2.  Just curious how  you tuned your controller? Did you just let it set itself using the Automatic function or something else.  I get different autotune numbers every time I run the auto tune depending upon where I place the probe.  Also, I'm assuming the best place to put the probe is in the middle of the smoker.  There is definitely a temperature difference between the bottom just above the element and in the upper third of the box.  What's been your experience?

Larry

 

[daveomak]

Reducing the wattage of the element will reduce the temp spikes also.....  An inline dimmer switch, to the element, will do that....

Dave

 

[smokinjoe52]

Smokinjoe,

I am using an Auber PID single probe to control my Smokin-It#2.  Just curious how  you tuned your controller? Did you just let it set itself using the Automatic function or something else.  I get different autotune numbers every time I run the auto tune depending upon where I place the probe.  Also, I'm assuming the best place to put the probe is in the middle of the smoker.  There is definitely a temperature difference between the bottom just above the element and in the upper third of the box.  What's been your experience?

Larry minor issue

Hi Larry,

To be honest, I have never run the auto tune.  I used it AS IS right out of the box.  The only minor issue I had was that it would over shoot several (forget how many, but less than 10*) degrees. Once it came back down to the set temperature, it maintained it within 1 or 2 degrees.  I let the AUBER folks know, and they came back and suggested a couple tweaks to the P I settings.  I implemented those and now it seems to overshoot maybe 5 - 7 degrees on an initial heat-up or door open. I suppose I could tweak it more, but just don't think it would make any difference in finished product results.

I did opt to drill the smoker back and permanently mount the probe.  Well, permanently until it fails! Have you seen my build thread in the Electric smoker forum?  It shows where I placed the probe.

How close are your auto tune numbers to the default settings?  If it doesn't overshoot more than 10* and maintains temp within a couple degrees you are in good shape.  If you want to know my PID numbers, let me know and I'll go check the Auber.

Smokinjoe

 

[oldbbqdude]

Update on ST temp swing issue:

Hi folks,

For any following the discussion around modifying the SmokinTex/Smokin-It by adding extra airholes, I did have some further info to post regarding the temp swing issue I mentioned earlier in this thread.

What had gotten me alarmed was when I took the SmokinTex, added some extra airflow, and set the temp dial to 225 deg F. Initially the temp went up to 300-305 deg or so before starting to come back down. After this initial overshoot, it started stabilizing out to a temp swing of say + 50 deg/-30 deg.  When cooking a pork butt a couple of days ago, after 2 hours of running the smoker the temp swing was around + 35 deg/-15 deg. It was suggested by an ST owner that the initial temp swing might have been caused by the extra airflow in the smoker due to adding the extra drill holes.  This is a fair point, so I decided to talk to Scott Wallace at SmokinTex to find out what is normal regarding temp swings and temp overshoot in the ST1400.

I just wanted to update this thread to let people know what Scott at SmokinTex said regarding temp swings on the 1400.  First, he said that when you first turn the smoker on and set it to 225 deg, that to have an initial overshoot to 300 deg or so is not uncommon. It relates to the design of how the thermocouple connects to the thermostat....I'm afraid I didn't entirely follow the explanation, but Scott did assure me that an initial overshoot to 300 or so was normal.  Second, he said that after this initial overshoot and maybe another cycle of the heating element turning on and off, that the temperature swings do stabilize out to something around + 40 deg/-15 deg.  He said that it takes around 1-1/2 hours for the temp swings to stabilize out, but that the unit gets more stable as the cook time goes on.  He also said that the swings do tend to be bigger in amplitude to the high side of your setpoint.  He said that the thermostats are supposed to be accurate to around 5-7 deg F, but that is based on the average temp in chamber after that initial 1-1/2 hours of stabilizing time.  The way to check this would be to place a temperature probe right on top of the ST thermocouple at the back of the unit. Turn the unit on to your setpoint, and then go away.  Come back about 1-1/2 hours later. Start recording your chamber temperature as often as you can tolerate.....every 30 seconds, minute, 3 minutes, whatever.  Do this for a long time.  Calculate the average temperature and compare it to your setpoint....it should be within 5-7 deg.  Don't include data from the first 1-1/2 hours when the temperature was still stabilizing.

Another interesting point......

The SmokinTex manual specifically says not to preheat the smoker. I asked Scott about this, as it seems like giving the smoker time to recover from its first overshoot wouldn't be a bad thing. Scott says that you can do this, but to leave the woodbox out of the smoker during the preheat time. He said the reason why is that the SmokinTex chamber is starved for oxygen. If you open the door while the wood is still smoldering you can cause a fire.  If you let the smoker preheat without the woodbox, then open the door and put in the woodbox, it will be fine. The chamber will just lose a little heat and the heating element will kick on. 

So. I'm sure I didn't improve the temperature stability of the ST by adding extra airflow, but according to Scott Wallace (who is an absolute peach, by the way), the variation I am seeing is not abnormal.  So I probably haven't effed-up the unit too badly by this modification, which I find really reassuring. 

I would also like to say to any considering buying an electric smoker, that Scott Wallace and SmokinTex customer support is absolutely amazing.

Clarissa,

I second that motion about Scott and the support from SmokinTex.  Best customer service ever experienced, bar none.

No product is perfect.  But it's the way you are treated when a question comes up or a problem occurs, that is what really matters. 

 

[snorkelinggirl]

Clarissa,

I second that motion about Scott and the support from SmokinTex.  Best customer service ever experienced, bar none.

No product is perfect.  But it's the way you are treated when a question comes up or a problem occurs, that is what really matters. 

I wholeheartedly agree, oldbbqdude.   Have a great day!

Clarissa

 

[louballs]

I just read through this entire thread as I'm attempting my first pork butt smoke tomorrow in my Smokin-it Model 1 (similar design, but smaller than the OP's). What bothers me a little bit is that people are paying hundreds of dollars for a unit and then having to drill holes etc. to get it to work properly??? I don't know about you, but if I went out and bought any other product and it didn't work out of the box to the description, I'd be a little ticked off. With that said, I'm going to use about 1 ounce of wood tomorrow, maybe even less, to try to avoid these issues. If I can't get a good "smoke" after a few tries modifying wood amounts, then the unit is no good to me in my opinion and I'll sell it or send it back. Just my opinion.

 

[smokinjoe52]

Hi Louballs,

Well, the nice thing about this forum is you can read what everybody else is doing, and determine how applicable it is to your wants and needs.  That is what I did before investing my dollars.  After doing the research, I determined that the lowest price Cookshack clone I could find with an Auber controller and an AMAZEN smoker is what I wanted. Summarily, this is why:

1. Tight temperature control for smoking more temperature sensitive items

2. Smoke for at least 8 -10 hours unattended

3. PID type digital electronics I could bring indoors easily during cold winter months

4. Easily serviced (by me) components

5. Robust build quality

6. Modest cost

Based on the above criteria, I could not find an off the shelf solution.  Plus I really enjoyed the build, and documenting it for the SMF.

Although I don't have first hand experience, I had read many times that a Cookshack or Cookshack clone will not smoke very well when plugged into a PID controller.  This is primarily because the controller is turning the heating element on/off every second or so, which does not lend itself to keeping the wood in the wood box going.  As far as the holes, that is to provide enough air for the AMAZEN smoker to stay lit.

To say I am thrilled with this set-up is an understatement. I am also quite certain that your future smokes will turn out great without any modifications.

So, at the very least by reading this thread, you now know you don't want to pursue this solution.

Or maybe now you do, based on my list of criteria?? 

Take care,

Smokinjoe

 

[louballs]

No, I understand the need for a PID or for adding the additional smoker boxes for cold smoking or additional flavor, etc. I just meant for just general smoking and getting good results, I would be mad if my smoker didnt do that. As in the original poster kept getting cresote etc. I merely meant that if the item I purchased didn't function well as what it was designed to do AND what you paid for it do, I would be mad. Like if I bought a phone and it didn't make calls without me buying another attachment lol. Those other add-ons are great that they exist and anything to make the process better is a plus in my book! Sorry not trying to hi-jack this thread. It just seemed like the original poster had a problem with just basic smoking and the solution was to drill holes.

 

[chef willie]

I just read through this entire thread as I'm attempting my first pork butt smoke tomorrow in my Smokin-it Model 1 (similar design, but smaller than the OP's). What bothers me a little bit is that people are paying hundreds of dollars for a unit and then having to drill holes etc. to get it to work properly??? I don't know about you, but if I went out and bought any other product and it didn't work out of the box to the description, I'd be a little ticked off. With that said, I'm going to use about 1 ounce of wood tomorrow, maybe even less, to try to avoid these issues. If I can't get a good "smoke" after a few tries modifying wood amounts, then the unit is no good to me in my opinion and I'll sell it or send it back. Just my opinion.

Hey LB.....hope you post a thread with pics on your butt smoke on the new #1. I'd be very interested in hearing/seeing all about it. I just ordered a #3 coupla days ago and awaiting delivery, so have been pouring over threads such as these for weeks. Not being much of a mod making guy or 'build' type (due to my own limitations) I'm leaning towards the wisdom of posters like oldbbqdude & old sarge who have similar units and made no mods but use scant amounts of wood due to the design of these types of smokers. I found Smokinjoes build quite interesting to follow and admire his skills whereas I might electrocute myself or lose a finger in the process. A few months/year down the sausage road I might be interested in a PID but doubt I would tackle the job myself. I think starting out with 1 ounce of wood is wise especially during break-in. If you type in Smokin it in the search bar you will find other threads from smokin it users on here. Here's a link from bordercollie, a new smokin it owner, on her pork butts http://www.smokingmeatforums.com/t/132578/smoking-on-the-smokin-it#post_905155

 

[louballs]

I will definitely post up a new thread with pics and my process and include all the details. Hopefully, I'll have it up by Sunday.

 

[oldbbqdude]

Hey LB.....hope you post a thread with pics on your butt smoke on the new #1. I'd be very interested in hearing/seeing all about it. I just ordered a #3 coupla days ago and awaiting delivery, so have been pouring over threads such as these for weeks. Not being much of a mod making guy or 'build' type (due to my own limitations) I'm leaning towards the wisdom of posters like oldbbqdude & old sarge who have similar units and made no mods but use scant amounts of wood due to the design of these types of smokers. I found Smokinjoes build quite interesting to follow and admire his skills whereas I might electrocute myself or lose a finger in the process. A few months/year down the sausage road I might be interested in a PID but doubt I would tackle the job myself. I think starting out with 1 ounce of wood is wise especially during break-in. If you type in Smokin it in the search bar you will find other threads from smokin it users on here. Here's a link from bordercollie, a new smokin it owner, on her pork butts http://www.smokingmeatforums.com/t/132578/smoking-on-the-smokin-it#post_905155

I completely agree, Chef Willie.  I too might kill myself if I drilled into my smoker....

There is no reason you should not be able to smoke a pork butt or brisket to completion (internal temp of around 200)  and not get rave reviews WITHOUT drilling or adding a special do-hickey.

I understand some low heat situations that might bego for a mod, or if someone is bored.... but for me, I really enjoy the simplicity of placing my pork shoulder or brisket in, with a rub on, possibly injected.... and that sucker hits an internal temp of 200 the next day.

I subscribe to the KISS principle:  Keep It Simple, Stupid.  Maybe its cuz I'm just a good 'ol Texas boy who enjoys great Q without hassle.  Enjoy y'all.

 

[chef willie]

I completely agree, Chef Willie.  I too might kill myself if I drilled into my smoker....

There is no reason you should not be able to smoke a pork butt or brisket to completion (internal temp of around 200)  and not get rave reviews WITHOUT drilling or adding a special do-hickey.

I understand some low heat situations that might bego for a mod, or if someone is bored.... but for me, I really enjoy the simplicity of placing my pork shoulder or brisket in, with a rub on, possibly injected.... and that sucker hits an internal temp of 200 the next day.

I subscribe to the KISS principle:  Keep It Simple, Stupid.  Maybe its cuz I'm just a good 'ol Texas boy who enjoys great Q without hassle.  Enjoy y'all.

Well, no arguing with that logic from me and I do subscribe to the KISS principal as well. I was wondering how Snorkling Girls butts turned out that she had planned..always interested in the update on her mods. I'm thinking some chicken quarters for my first run after seasoning to get some splatter on the walls and then a butt for an overnighter. Been talking with the cronies over at the VFW bar about some tamales being made with some leftover pulled pork and maybe a little colorado sauce. You being from Texas I would imagine there's no shortage of a good tamale being had....up here in this corner of the world it's a little different. I did like SG's info about pre-heating the unit. I'm a fan of the pre-heat & was wondering about that.....removal of the chip box made sense to avoid the possible flare-up.

 

[old sarge]

I'm thinking that dropping the drip pan to ground level would open up the airflow intake somewhat and could eliminate the need to drill hole. My pan slides into two brackets and the air gap is relatively narrow. I may do a trial smoke just to see what effect, if any, it has on smoke thickness and or color. Problem is I fire up the smoker, I want meat inside. And I would not even contemplate drilling into the floor pan. Mine works fine as is. I am going to try some pellets one day just because. 

 

[snorkelinggirl]

Well, no arguing with that logic from me and I do subscribe to the KISS principal as well. I was wondering how Snorkling Girls butts turned out that she had planned..always interested in the update on her mods. I'm thinking some chicken quarters for my first run after seasoning to get some splatter on the walls and then a butt for an overnighter. Been talking with the cronies over at the VFW bar about some tamales being made with some leftover pulled pork and maybe a little colorado sauce. You being from Texas I would imagine there's no shortage of a good tamale being had....up here in this corner of the world it's a little different. I did like SG's info about pre-heating the unit. I'm a fan of the pre-heat & was wondering about that.....removal of the chip box made sense to avoid the possible flare-up.

Hey, Chef Willie,

I've been enjoying reading about your sausage adventures!

I received my AMNPS yesterday, and am doing a dry run this afternoon using the SmokinTex set at 225 deg F and using the AMNPS for smoke generation.  Here is a link to a 12 second video of the smoke generation that I am getting.  Get ready for the most exciting 12 seconds of your life!



I have a couple of pork butts thawing out in the refrigerator that I am planning to smoke on Saturday using this setup. Unless I am too despondent from disappointment, I'll let you know how they turn out.  I've been getting lots of great advice from smokinjoe52 on pork butts, so I'll keep my fingers crossed and hope for good things!

 

[chef willie]

Hey, Chef Willie,

I've been enjoying reading about your sausage adventures!

I received my AMNPS yesterday, and am doing a dry run this afternoon using the SmokinTex set at 225 deg F and using the AMNPS for smoke generation.  Here is a link to a 12 second video of the smoke generation that I am getting.  Get ready for the most exciting 12 seconds of your life!



I have a couple of pork butts thawing out in the refrigerator that I am planning to smoke on Saturday using this setup. Unless I am too despondent from disappointment, I'll let you know how they turn out.  I've been getting lots of great advice from smokinjoe52 on pork butts, so I'll keep my fingers crossed and hope for good things!

Ahhhhh, Clarissa....you make me laugh....your sense of humor is spot on. Was wondering where you were, figuring work drug you away from the ST. There are a LOT of folks following this adventuresome thread....some maybe hanging on every word. I also have the remaining on-sale butt defrosting to further continue with the sausage adventures. Stay tuned, as they say <grin> I must return to work this Sat & Sun so that really busts up my sausage making. On the vid.....I was mesmerized for the full 12 seconds & I have never seen such a clean trash can. My only issue with it was the angle I had to bend my neck to view it <grin>....Later, have a great evening.

 

[oldbbqdude]

I'm thinking that dropping the drip pan to ground level would open up the airflow intake somewhat and could eliminate the need to drill hole. My pan slides into two brackets and the air gap is relatively narrow. I may do a trial smoke just to see what effect, if any, it has on smoke thickness and or color. Problem is I fire up the smoker, I want meat inside. And I would not even contemplate drilling into the floor pan. Mine works fine as is. I am going to try some pellets one day just because. 

Not a bad idea, Sarge.  And a helluva lot cheaper ;)

Lemmee know how this works for you.  I'm like you, though.  I'm not smoking for fun, so dinner better be in the box!

Which reminds me, I have a pork shoulder just begging to be smoked.......

Y'all enjoy your weekend.

 

[chef willie]

Not a bad idea, Sarge.  And a helluva lot cheaper ;)

Lemmee know how this works for you.  I'm like you, though.  I'm not smoking for fun, so dinner better be in the box!

Which reminds me, I have a pork shoulder just begging to be smoked.......

Y'all enjoy your weekend.

I was thinking the same thing...no reason the drip pan just cant set below the unit. And I usually place a disposable drip pan on the rack below meats anyway, either for laziness or wanting the juice. I saw on one post somewhere a guy ran a tube from a small fish tank air pump over near his AMNS through that bottom hole to keep it burning.

 

[smokinjoe52]

Drillers and Non-Drillers,

Do you folks try to time a pulled pork meal to have the whole process finish right when you want to put dinner on the table?  I was suggesting to Clarissa that doing so has frustrated me the first couple times I tried it.  You are tempted to:

Pull it early  (not up to correct IT)

Not let it rest long enough

Skimp on the pulling process I.E not picking all the gristle, fat, etc out of the finished product.

I smoke the shoulder at least one day before planning a pulled pork meal.  Besides, I don't want to be up to my elbows pulling pork right before a guests arrive.  It always seems

to taste better once I have quit working on the project for a day.

What about you guys?

Smokinjoe   (Driller)

 

[chef willie]

Drillers and Non-Drillers,

Do you folks try to time a pulled pork meal to have the whole process finish right when you want to put dinner on the table?  I was suggesting to Clarissa that doing so has frustrated me the first couple times I tried it.  You are tempted to:

Pull it early  (not up to correct IT)

Not let it rest long enough

Skimp on the pulling process I.E not picking all the gristle, fat, etc out of the finished product.

I smoke the shoulder at least one day before planning a pulled pork meal.  Besides, I don't want to be up to my elbows pulling pork right before a guests arrive.  It always seems

to taste better once I have quit working on the project for a day.

What about you guys?

Smokinjoe   (Driller)

Well, I always say I have enuf frustration in my life without taking up golf or waiting for a stubborn pork butt to pull outta a stall with people expected any minute. Be that as it may,  getting it done a day ahead of time is to far ahead IMO. Maybe for 20 people I'd do it a day ahead but for 2 couples or so I'd rather have it the day of. I figure 2 hours per pound plus more time for a stall, pulling, making a finishing sauce and cleaning up a mess. So, if guests due to arrive at 6 I'd like to have all done by about 2 so I can chill out, change clothes and have a coupla of beverages of choice. Doesn't always work that way but that's what I'd like to happen. Willie.....not sure yet, waiting for the new unit, but I think/hope I'm a non-driller

 

[snorkelinggirl]

Well, I always say I have enuf frustration in my life without taking up golf or waiting for a stubborn pork butt to pull outta a stall with people expected any minute. Be that as it may,  getting it done a day ahead of time is to far ahead IMO. Maybe for 20 people I'd do it a day ahead but for 2 couples or so I'd rather have it the day of. I figure 2 hours per pound plus more time for a stall, pulling, making a finishing sauce and cleaning up a mess. So, if guests due to arrive at 6 I'd like to have all done by about 2 so I can chill out, change clothes and have a coupla of beverages of choice. Doesn't always work that way but that's what I'd like to happen. Willie.....not sure yet, waiting for the new unit, but I think/hope I'm a non-driller

Hey Willie,

Now I'm not saying you are, but if you DO decide you are a "driller", I happen to know that Wright Prototype (on Salem Avenue by Waverly Pond) has a step bit of just the right size.

They will drill the holes for free if you bring them BBQ!