Brand new Smoker #2

[rkr]

Just got my Smoker #2.  Fired it up to season it this morning.  Mmmm!  What a wonderful smell!  I am totally new to all of this.  Am thinking that tomorrow I'll start with a couple of chickens, but I also have about 4 pounds of ground beef.   Any suggestions for ground beef?   
Also, I already have really small wood chunks.  I see that having a little screen would be good to purchase for the wood box.  Is there something else someone has tried?  I'm going to ask my kids for all the "extras" for Christmas.  In the meantime, I'd like to use up the small wood chips.

Thanks for any suggestions!
Bexx from Maryland

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[gregbooras]

Welcome Bexx from Saint Augustine and also a proud #2 owner!

I hope you enjoy your smoker as much as I do!

Greg

[smokeasaurus]

I gotta great idea for that ground beef:  smoked burgers!!  No flare ups.....no flipping.....no shrinking......they are smokey, moist and juicy. I do em in SI#3 and in my charcoal pits.

Congrats on your #2 

[gregbooras]

I agree with Scott smoked burgers in these babies taste great, just go light on the wood. Below is a link of some bison burgers I did.

http://smokinitforums.com/index.php?topic=3098.msg23747#msg23747

Greg

[SconnieQ]

I would do the chickens first. Pork butt is always a good first smoke, because it smokes for a long time (adds additional seasoning) and is very forgiving. Chickens will be fine though. Make sure you use a thermometer to determine doneness (I go to 160 in the breast or 170 in the thigh, then rest for about 20 minutes or so). You can use your chips for the chicken. Wrap the chips loosely in foil, and leave a vent hole at the top of your foil packet. You'll want to get yourself some chunks though for ribs, butt, brisket, etc. I only use chips for cold-smoking, or short smokes like fish. Chicken is a relatively short smoke, so chips will work, but I usually use chunks.

[DivotMaker]

Congrats, and Welcome, Bexx!  You made a great decision, with the #2 - super smoker!

You'll find, after spending a little time here, that wood selection/sourcing is very important; all wood is not created equally!  Many of the big box store chips you get are way too dry, as are their chunks.  Do yourself a favor, early, and order some quality smoking wood.  For the best moisture content, and cleanest wood, my "go to" is smokinlicious.com.  You can order their "double filet" cut, and it is fantastic wood.

Let us know how we can help, and we're sure glad to have you with us!

[smokeasaurus]

Congrats, and Welcome, Bexx!  You made a great decision, with the #2 - super smoker!

You'll find, after spending a little time here, that wood selection/sourcing is very important; all wood is not created equally!  Many of the big box store chips you get are way too dry, as are their chunks.  Do yourself a favor, early, and order some quality smoking wood.  For the best moisture content, and cleanest wood, my "go to" is smokinlicious.com.  You can order their "double filet" cut, and it is fantastic wood.

Let us know how we can help, and we're sure glad to have you with us!

a big X2 on Smokinlicous wood

[SconnieQ]

Agree, smokinlicious.com is great. Ordered some myself, impressive source. With some experience, you can really tell the difference. But don't let that stop you from getting a few smokes under your belt with what you already have. I used up my big box wood in the beginning, and it was fine, more than fine. You'll still get some tasty smokes from these SI smokers using what you have. Go for it. But once you are in the groove, you might want to look into the "serious" wood sources.

[rkr]

Thanks to all for the warm welcome!  Since I don't have the insert yet for my wood chips, do you recommend putting foil or anything in the wood box to prevent the chips from falling through?  At this point, since I'd like to use up a couple of small bags of chips, do I use the same amount of ounces that you guys recommend for the chunks?  I think I'll start with burgers with the chips, and add some whole potatoes for potato salad.  I'll save  the last couple of sample wood chunks that were sent with the smoker for chicken some other day.

Thanks for the advice on smokinlicious.com.  I will definitely check it out!

[SconnieQ]

Thanks to all for the warm welcome!  Since I don't have the insert yet for my wood chips, do you recommend putting foil or anything in the wood box to prevent the chips from falling through?  At this point, since I'd like to use up a couple of small bags of chips, do I use the same amount of ounces that you guys recommend for the chunks?  I think I'll start with burgers with the chips, and add some whole potatoes for potato salad.  I'll save  the last couple of sample wood chunks that were sent with the smoker for chicken some other day.

Thanks for the advice on smokinlicious.com.  I will definitely check it out!

I don't think you really need the chip insert. I have it, because I smoke salmon, but I would be fine without, and loosely wrapping the chips in foil, with an opening in the top of the foil packet, would work. Some people on this forum just put a layer of foil on the bottom of the smoker box, chips on top. Use what you have to get those smoked meats going! Then worry about the details of how to take it to the next level. (Cuz the basic level is pretty darn good!) The SI produces great smoked food, without a lot of fuss. Then you can take it from there!

[jcboxlot]

Foil packet is fine for chips, they fire up quick.