Smokin-It User Forum!
Smokin-It Smokers => Model 2 & 2D - The Middle Kid => Topic started by: lakkdainen on May 16, 2019, 09:03:01 AM
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After much reading and lurking on this site, you have me sold. I've been toying with the idea of getting a smoker for a couple years, and finally started researching extensively the past month or so. I knew I wanted electric, easy, low maintenance. Looks like these are built to last also... seems like most electrics aren't.
I ordered an analog #2 which should be here Friday. Shipping MI to OH is pretty fast thankfully. :) I'm hoping to season it Fri night, then have a first cook Sat. Currently I have a ~9# pork shoulder and a whole chicken on hand... debating which to do first. Apparently pulled pork is hard to screw up, so I'll likely go with that and a lot of patience while the thermometer numbers rise. :)
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Congrats on the purchase and welcome! Im
Sure you will enjoy the #2. Hope your first cook is a success
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Congrats and welcome!
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Enjoy the adventure and welcome from SE Arizona.
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Welcome to the family, lakkdainen!
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Welcome from the Hudson Valley. the #2 is a great tool. Enjoy!
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Sounds like we have two newbies doing their first butts. Mine is in the brine now, into the #2 early AM. Good luck !
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Break in went well, though the wood definitely burned. There was nothing but white ash left. I’m thinking at 250 empty that’s not too surprising though. I started the butt at 3am. Just in case I did the foil boat thing with the chunks. 7 hours later it seems to have a slow thin smoke coming out the top still, so it’s probably smoldering fine now. Will see how it goes. I have probes in the meat in two places. It’s about 165 internal. Can’t wait to see the results!
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I also had ash on my breakin burn, but some charcoal last week on my chicken roaster. Put my 6# in at 7:00 this AM. My heat in the smoker was showing high, so turned the rheostat down a bit. 3 hours 45 mins. in and temp running 215-260 in the box. Butt is at 152 and slowing down, must be approaching the stall. Hoping to hit target around 6:00 PM
Good luck !
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Success! Approx 12 hours at 225 to give an internal temp of 195. Came out very tasty!
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I didn't think to snap a picture before I cleaned it out, but the wood chunks burned during this cook as well, even partially foil wrapped. I used two chunks of hickory (3.6oz total). One was a mix of black/white ash, the other was almost all white. Is this normal?
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Looks great. I used 3.5 oz. hickory and 2 oz. apple. Had mostly white ash with a small amount charcoal.
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One thing to keep in mind is to either close the door after the smoke or check the wood right away as sometimes the wood will smolder and/or combust to ashes after the smoke if it has enough oxygen to do so.
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One thing to keep in mind is to either close the door after the smoke or check the wood right away as sometimes the wood will smolder and/or combust to ashes after the smoke if it has enough oxygen to do so.
That's a good point. I didn't even bother to look until long after when everything had cooled down.