Smokin-It User Forum!
Smokin-It Smokers => Model 1 - The Little Guy!! => Topic started by: Apg36820 on May 04, 2016, 10:06:58 PM
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I am trying to pick up a new hobby and got my model 1 today. I gotta say I'm a little disappointed as I think my smoker was shipped with a bad heating element. I followed all the instructions and it tried to season my smoker after work today. No heat at all. I'm in northwest Arkansas and it's perfect time to start smoking.
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Does the light on the top come on?
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The light comes on so the controller on top is getting power.
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You might have a dead element, or maybe just loose wires. I would call Steve at Smokin-it. He will help you troubleshoot or send out a new element right away. I've never had to do any modifications to my smoker, but it seems you can replace pretty much anything on these smokers without much difficulty.
Call or Text at:
260-417-9951
or email at:
smokin.it.info@gmail.com
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Just in case you want to check the electrical connections of your element, here are the element replacement instructions that will tell you what you need to remove to get at the element and connections.
http://www.smokin-it.com/v/vspfiles/files/HeatElement2016.pdf
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Hi neighbor! This is probably very simple. Shipping is tough on these, sometimes! There are two wires that connect to the controller on top. They are slip-on blade/spade wire connectors. It's possible that one is loose. Call Steve, but you can also check yourself. If you remove the screws out of the back panel, you can remove it. Take out the insulation (3 layers, and wear gloves!). See if the connectors are tight against the controller, and check the wire connections at the element (on the bottom). I bet the power lead going to the element (at the controller) was knocked loose in shipping.
Let me know what you plan to do, and we're here to help!
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I will check the connections. I sent an email to the customer service department. I'm trying to get this thing ready for a party next weekend. My wife is graduating with her masters and has requested a brisket meal.
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Also separate year ion. Is a wireless thermometer a must for cooking on this?
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I would say it's a must for most smokes (other than ribs or smokes that go by time only), and an absolute must for brisket. You need to be able to monitor the internal temperature of the meat without opening the door. You can run the thermometer wire/probe through the exhaust hole on the top. I have a Maverick that has both a food probe, and an ambient probe for measuring the box temp. The ET-732 or ET-733 are popular choices.
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I would say it's a must for most smokes (other than ribs or smokes that go by time only), and an absolute must for brisket. You need to be able to monitor the internal temperature of the meat without opening the door. You can run the thermometer wire/probe through the exhaust hole on the top. I have a Maverick that has both a food probe, and an ambient probe for measuring the box temp. The ET-732 or ET-733 are popular choices.
+1
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I found the problem. Looks like the connection was broken from the heating element. Got it fixed and it worked like a charm. On a separate note does everyone use the maverick or has anyone tried the therma pro model tp08
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Great that you were able to get the fix completed. These problems are exceptionally rare but they do happen ad the fix is generally very simple. The Therma Pro TP08 looks nice and a good price. But I think many use a Maverick.
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Yea not to bad just a bad crimp. I'm ready to season this bad boy now. Anyone use the wood you can get directly from smokin it? I ordered a bag of the sugar maple with my smoker
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I have used the hickory and cherry from Smokin-It which is pretty good.
I wood recommend checking out www.Smokinlicious.com which is an excellent source for high quality smoking wood. Many of us here use and recommend it.
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I have used the Maverick ET-732 for the past three years and it works great. As for wood, I definitely recommend smokinlicious.
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+1 for Smokinlicious. Get the variety box (3 woods) of double filet (you can ask for a couple samples of other woods in the comments section too! I asked for samples of Red Oak and Ash). Hickory, Cherry and Maple are a good combo to have on hand for almost everything. I've also become a big fan recently of Red Oak on beef. Mavericks are popular with the BBQ crowd, since they've been around for a long time, and are known for their accuracy, but the ThermoPro looks to be pretty much the same thing. I've had my Maverick ET-732 for 4 years, still working great and accurate.
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+2 for smokinlicious and the maverick. Personally use both and no complaints. Had my maverick about a year and still as good as day 1. Get a small scale to weigh your wood too because it can make a big difference. Wally World has kitchen scales for just a few bucks.