Smokin-It User Forum!
Smokin-It Smokers => Model 3 & 3D - The Big Brother => Topic started by: Etex on September 01, 2013, 09:24:31 AM
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Did the research and came up with this. So far experience with company very good. Emailed and sent some text and called company. Got good responses. Folks in Texas do not play with barbecue and I hope I will not be embarrassed. Got tired of cutting my own wood and smoking on my home smoker I have had over 20 years. It just doesn't seem right to smoke with electricity, but there were enough Tx people on here that eat the same type of barbecue, so gotta be o.k. Not that other places do not know about barbecue, but we have our own style here. I ordered about 1:30 on Friday and got notification about 4:00 that it had been shipped. Can't beat that for service.
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Welcome to the world of electric BBQ. You are going to enjoy your Smokin-it.
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Welcome aboard! makes things a lot easier, almost a set it and forget situation. I have a #3 since June and I have used it almost every weekend since its arrival. I am very pleased and enjoying every minute of smoking. Today menu pulled pork.
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Welcome from Houston, Etex! I used to use a conventional offset as well but for ease of use and consistency you can't beat the Smokin-It series. Honestly, the summers have been so brutal for the past few years that I just didn't want to sit outside and babysit a smoker in triple digit heat ... and I damn sure wasn't going to go without decent 'Q for 1/3 of the year.
The key is to moderate the amount of wood you use (yup, a few golf ball sized chunks and you're good to go for most smokes) and to let go of the need for a good smoke ring. The beneficial trade off is a much juicier product than almost any other type of smoker so in the long run, for everything from brisket to pork ribs, it's a big advantage.
If you have any questions about the #3 just give one of us a shout. Congrats!
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Just got my #3 about 15 minutes ago. Got it unpacked and set up. Having difficulty with the rollers screwing in. One went in easily. The other three go to a point and seem to be tight, but have a lot of thread left out. Also, is it o.k. to lay it on its side?
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I did. These units are built like a tank and have no real fragile parts inside ... I think you'll be safe on a carpeted surface.
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Thanks. Appreciate everyone. The problem with the rollers was that the threads did not go up high enough in the socket hence it could not be screwed up fully. Called Steve and he got back to me pretty soon. He is fixing the problem. Good customer service so far.
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Definitely fine on carpet... I rolled mine across the hardwoods and a rug... great wheels... a little hard to get in with that cheap wrench they send (had to get the 3/4" Craftsmen out) but I got them in and YES this thing IS built like a tank and it looks SMALL compared to my 18.5 inch WSMC...
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Welcome to our little party, Etex! By now, you've probably seasoned your new #3. You've made a wise investment in quality Q that any Texan would be thrilled to eat! Like Joe said, don't stress over not seeing a good smoke ring like you get with your stick burner; it doesn't change the taste, and is just for show! Took me awhile to get over it, but the quality of the meat smoked in these far surpasses the need to see a ring! Many good times ahead of you! Be sure to post some pics when you can, and feel free to ask lots of questions and share recipes! ;D
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Well, they say it should be here tomorrow. Going to get 2 pork shoulders tomorrow and get ready. After I get it seasoned on Monday afternoon, Gonna put on the pork early Tuesday. I read on here that it would be good to start out with because of the fat content. Gotta go read through here for recommendations for seasoning and cooking times. Do not have a stick in thermometer yet, so will becooking just on time. Any suggestions will be appreciated.
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Pork shoulders are a great first smoke ... very forgiving and help really build up that patina on the inside of your #3.
I will be as honest as I can ... pork needs a thermometer; stalls are unpredictable for large pieces of meat and undercooked pork is no bueno. Even Walmart will carry some inexpensive instant read thermometers (less than $20) and Bed, Bath and Beyond might even have a remote unit like the Mavericks.
Regardless, I think you're really going to enjoy the results you get from the Smokin-It. If you need any advice about rubs or wood choices just give a shout.
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Thanks. I said it would be here tomorrow. That's what I wished. Actually should have said Monday. I do have a thermometer, but not one that will read from outside. My thought is that if I cooked it in the smoker for a period of time and tested it, them I might finish in the oven. I will look for one that I can use inside tomorrow.
I grew up in the southeast of Virginia. We cooked shoulders on a heavy metal grate on blocks sitting over charcoal. We would burn the wood and then put the coals under the meat. We basted with a simple vinegar sauce as it was cooking. The char and crispness on the shoulder was great. We then sliced some and then chopped some. Of course, we put coleslaw on them and hot sauce. Know I won't get the char with this, Simple rubs or sauce suggestions will be appreciated. Also suggestions for cooking times and temps. Please explain the stall and how this is handled.
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Etex - spend a little quality time in the sauces & rubs section on here - lots of goodies to choose from; most are pretty simple, and there's lots of different taste experiences to choose from!
Here's a link to a post about what I've learned about the infamous "stall:"
http://smokinitforums.com/index.php?topic=727.msg1768#msg1768
Scroll down the page to my post. The stall is very real in large cuts of meat (pork butts, brisket), and is somewhat unpredictable. The links to amazingribs.com on my post do a really good job of explaining the science behind it, and what the Texas crutch is. Hope this helps!
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Thanks guys. Went back after I posted and did some reading on the sauces and rubs. UWFSAE, got the Maverick today. DivotMaker, thanks for the link. Explained it well. Went to get two pork shoulders, but they were out. So got 2 boston butts instead. Got the thermometer, meat foil, electricity, rub and appetite. So now I just need for the smoker to come tomorrow.
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Pork butts and pork shoulders are the same part of the pig ... pork shoulder is the picnic and the butt where the butt is ... just the butt. A whole shoulder is great but a lot more bone so usually a lower price per pound; unless you've got an army to feed a couple of smaller butts will work beautifully. I think butts are better for slicing and are equal as pulled, to be honest. Many grocery stores refer to bone-in shoulder as the Boston Butt or Blade Butt ... hell, in some parts of the country they just label the butt as the shoulder as the butt and just confuse matters even further.
I think you'll love the Maverick; it's great to keep on the nightstand during an overnight smoke and is very accurate device for the price point. Glad to see you're loaded for bear when the smoker arrives ... ;D
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Thanks guys. Went back after I posted and did some reading on the sauces and rubs. UWFSAE, got the Maverick today. DivotMaker, thanks for the link. Explained it well. Went to get two pork shoulders, but they were out. So got 2 boston butts instead. Got the thermometer, meat foil, electricity, rub and appetite. So now I just need for the smoker to come tomorrow.
Etex, there are actually two cuts that come from the front shoulder of a pig; the picnic shoulder, and the Boston butt pork shoulder. The Boston butt has absolutely nothing to do with the "butt" as we know it - it's actually the opposite end of Porky! The Boston butt is the top cut of the shoulder, whereas the picnic cut is the lower part of the leg.
The Boston butt got it's name in Colonial times when butchers would pack the "less desirable" cuts from the pig in barrels referred to as "butts." They would then sell them cheap to travelers or ships. "Less desirable" meaning anything other than the ham from the back legs, or loin from "high on the hog" (another obscure saying from days of old). Funny thing is, the name stuck everywhere except Boston!
In bbq, I find the Boston butt to be more desirable meat than the picnic, simply for taste. But, there you have it - how the "Boston butt" became the Boston butt!
So, luck was on your side and you picked the right cut by chance! And, you'll love the Maverick! ;D
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Got the #3 this afternoon. Got it set up and it is seasoning now. Wife does not like having to smell the hickory and no meat in it. Will cook the butts tomorrow. Probably put them on by noon so they will be ready for dinner.
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Etex, You will like the #3 I love mine! Cooking 2 BB allow plenty of time it will prolly take 8-12 hours or maybe more.
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I was basing the time on the recipe on the recipe section for a Boston Butt. It said six hours or 170 degrees. I guess that two will take a little longer. I bought a Maverick, but just notice that it is only one probe. Think I will return it and get the 2 probe that some recommend on here. I will put it on earlier and let it cook about 7 - 8 hours and check the temp and wrap it in foil and put it in the oven if it is not done. Gonna get this down eventually.
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When I first got my other smoker I would invite friends over for an all day smoke and eventually realized I'm better off doing an all night smoke the night before they come over just to make sure it's done... you can always keep it wrapped in foil and put it in a cooler for quite some time (2hours is what I usually do)... which is the main reason for me getting an electric smoker. They always seem to take longer than expexted and are well worth the wait... Don't sell yourself short on time and don't forget to let the pork rest after; two hours the meat will still be piping hot after that time.
I'll be getting one of those Maverick ET732'S just so I can sleep in bed while the smokin-it is doing all the work.
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how many packer trimmed briskets will fit in the #3 approximately? i realize some are bigger than others but on average say 12 to 15 pounds each. wouldn't want to crowd it too much so smoke and heat would circulate well. thanks i'm trying to decide between the #2 and #3.
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The BB that I have done this year have required more time than originally thought ... the 1.5 hrs/lb general rule that I have read did not work; more like 2 hours. My advice is plan extra time...overnight is good, and the but can rest longer if you find extra time at the end of the cook.
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Congrats on the seasoning, Etex! Yeah, hard smelling that hickory with no meat in there! ??? Two recommendations: The Maverick 732 is the bomb, and definitely the way to go. As for internal temp on your Boston butts - 170-175 for slicing, but for pulled pork, you'll need to cook up to 200-degrees. You'll just be breaking out of the "stall" at 170, and if you try to pull it, it just won't work. I've pulled pork at 195, with a rest in foil, but have found 200 to be the "magic" temp for me. Some even say 203 (but I really can't see that 3-degrees makes any difference).
Because these smokers are pretty sealed, and very efficient, you can prep your butts, put them in, set the temp to 225, and not worry about them until internal hits 200. Simple as that! Let us know how they turn out!!
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First someone might answer Drains about how many packer trim briskets will fit in the #3 as I haven't gotten that far. I would think 2. I do know that when I called before I bought my #3, I was told that the #3 would let the full brisket lie flat and the #2 wouldn't.
Here are my BB's I cooked as my first attempt. Wanted to go very basic. Did not do any injection except that I did inject some apple juice to see how it would do. Used a little over 2 oz of hickory and set at 225 and cooked for 8 hrs and 15 minutes. It looked good. Wrapped it and put in cooler for 2 hours. Do not have the dual maverick so could not do internal and forgot to take it at that time. When I took it out of the cooler it was still hot but was not 175 internally, so put it in oven until it reached internal temp. Had good bark and flavor, but needed to cook longer to pull. So you were right on that Divotmaker .Cut one up and put in chopper. Will slice the other one. Used a premade Kroger pork rub I had. It was o.k., but want to do some of the things you guys are doing and experiment with some sauces instead of the bottled stuff.
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I am finding that the experimenting is the fun part...well.... and the eating of course!
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Good first smoke, Etex! Now that you've flexed your #3's muscles, you'll have more confidence on the next cooks. This is all about experimentation and learning! You'll find we're a lot harder on ourselves than any of the folks who eat our creations. Homemade rubs are plentiful on the site, and not hard to mix; find one that suits your pallet and modify if necessary. The other thing is to trust that your Smokin-It will take your creation to completion - no need to finish in the oven. One of the best things about these smokers is that it really is an "adventure in NOT babysitting!"
Bet the butts tasted great. I would, however, recommend 5-6 oz of wood for butts or briskets. 2 oz is really not usually enough for large cuts. Remember - your meat will absorb smoke flavor until it reaches about 140 IT. After that, you're wasting smoke, and it just collects on the outside of the meat (giving that "oversmoked" taste). See what the inside of your smoker looks like?...that's what collects on meat after it stops absorbing it. Always start with a cold smoker and cold meat in electric smokers. The theory is that the meat warms to "room temp" as the smoker gets hot enough to produce smoke....I've found this to be true, and always start with cold meat in a cold smoker. Just a couple of 2-cents-worth! ;D
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Hi Etex: Congrats on the #3, you will not be disappointed. I picked mine up about 6 weeks ago and haven't stopped using it since, it can become an addiction. Half the fun is the planning and anticipation of your next smoke. At the very least, if there is an intervention, it is because they want more of the good ole Q.
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Hi Etex: Congrats on the #3, you will not be disappointed. I picked mine up about 6 weeks ago and haven't stopped using it since, it can become an addiction. Half the fun is the planning and anticipation of your next smoke. At the very least, if there is an intervention, it is because they want more of the good ole Q.
Hehehe... interventions for Q.... that's funny right there, I don't care who you are! lol! ;D
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Smoked my first rack of beef ribs in the 3 yesterday. Put on at 7 and took out at 1:15. Rubbed with mustard the night before and a premixed rub and refrigerated. Set smoker at 225. Used 4 oz of hickory. All in all came out well. Think I will use a heavier smoke next time though. Maybe about 6 oz. They were not fall off the bone, but were very tender and pulled away from the bone during eating. We finished them up tonight and they were just as good, if not better. Seems the smoke penetrates the second day. That is the impression I got from the ribs and butts I smoked. Right now I am tight around the midsection and smiling, but tomorrow will be pained when I have to look at the pictures. Thought I would drool in the laptop looking at Joe's brisket with the molasses. I know he meant well, but it almost bordered on cruelty.
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Sounds like another success story, Etex! Glad the beef ribs turned out well. 4 oz of hickory should have been more than enough for ribs. As you've learned, the smoke does penetrate more overnight - same concept with cold smoking cheese; always tastes more smoky after resting in the fridge for a few days. If you like a stronger smoke flavor, I might suggest mesquite for beef. I personally like mesquite, but a lot of people find it too strong for their taste. All in all, though, sounds like you put a good plan together! :D
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Think that is what I will do next time Divot. Try 4 oz of mesquite. I have not used it in a long time, but remember that it is strong.
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One thing to keep in mind, when it comes to the amount of wood, is the length of time it will take the meat to get to around 140 internal temp. Past that, the meat no longer "absorbs" the smoke, so it collects on the surface and gets bitter (think of the inside coating on your smoker). So, you want to have enough wood to cover that distance. Also, starting out with a cold smoker and cold meat helps a lot with the smoke absorption.
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AMEN!