New Smokin-It in St. Louis.

[dwette]

I found out about Smokin-It with some research online and at smokingmeatfourms, and it helped me decide on a smoker, so now I have a Smokin-It #2D, delivered today. I’m an hour into seasoning and hopefully, a slab of ribs on the dinner plates by tomorrow night. I already have a Big Green Egg XL and a Blackstone griddle for outdoor cooking, although I claim no expertise for either. We use a KitchenAide convection oven and gas range indoors. I cook outdoors year round so I hope the smoker can become my goto for the freezing months especially, assuming the doors don’t freeze shut like my BGE lid does sometimes.

Otherwise, I’m a software engineer nearing retirement, have a wife of 27 yrs Missy, no kids, and a very precious 4 yr old stray-rescue rottie Brahms. My free-time hobbies are music (I have a pretty high end vinyl/digital stereo system, and love jazz and classical) and cycling (I have four bicycles, including my recently acquired dream bike).

I look forward to benefiting from everyone’s expertise, and hope I can pay it forward at some point. Thanks for letting me join the club.

One question, is there any difference between using the two probes. I noticed one is called “P2 for Internal Food Probe” and the other “P3 for Temperature Probe”. I don’t get it. Aren’t they both to stick into meat for programming? Is there some difference I don’t fathom (I didn’t see anything in the docs, which I have reviewed).

Dean

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[Lonzinomaker]

P2 is the one you stick in the meat and the P3 is the one that measures the box temperature. The P3 is the one that tells your PID whether it needs to add heat. The P2 tells you when the meat is done if you are cooking to meat temperature.

[old sarge]

Welcome to the forum Dean!

[lcdearman]

Welcome from central Texas!

[Hank R]

Welcome from western Canada

[barelfly]

Welcome from the Land of Enchantment!

[OldeSmoker]

Welcome to the forum Dean. You will find a wealth of information here.

[swthorpe]

Welcome from Delaware, Dean!   You have found the right place -- lots of good information and advice.   Let us know how your first slab of ribs turns out!  Cheers

[dwette]

P2 is the one you stick in the meat and the P3 is the one that measures the box temperature. The P3 is the one that tells your PID whether it needs to add heat. The P2 tells you when the meat is done if you are cooking to meat temperature.

Do I just just stick P3 through the top and let it hang there, or is there some optimal position for it? What’s the difference between it and the internal probe that is fixed inside? Sorry about being ignorant, but I really didn’t find any docs that explain it well enough. I am total newb on this. It’s my first smoker.

[dwette]

P2 is the one you stick in the meat and the P3 is the one that measures the box temperature. The P3 is the one that tells your PID whether it needs to add heat. The P2 tells you when the meat is done if you are cooking to meat temperature.

It turns out what I thought in the first place is correct. The two probes are for internal meat temperature. I asked and this is what Steve Lamier told me:

Your smoker already has an fixed internal air temperature probe mounted inside the smoker box.  So the two plug in meat probes are used only to record internal meat temperatures

[Lonzinomaker]

Sorry I gave you a wrong answer, I was going from an add on PID.

[old sarge]

I should have chimed in with something other than a welcome. While both probes are for meat and will show the temp on the display, only one with be able to switch the controller to a keep warm setting, if you program it.

[dwette]

I should have chimed in with something other than a welcome. While both probes are for meat and will show the temp on the display, only one with be able to switch the controller to a keep warm setting, if you program it.

Thanks. Which one supports the keep warm setting? I’ll need to read through the PID docs again (or another 10 times). That isn’t light reading and all that easy to absorb.

[old sarge]

This might be easier to read.  Just ignore probe 1 since it is built in. Probe 2 and 3 are for internal meat temp with probe 2 being able to send the controller to a keep warm function. #3 is for another hunk of meat but cannot alter the controller, if that makes any sense:
https://www.auberins.com/images/Manual/WST-1510H_manual.pdf

[dwette]

This might be easier to read.  Just ignore probe 1 since it is built in. Probe 2 and 3 are for internal meat temp with probe 2 being able to send the controller to a keep warm function. #3 is for another hunk of meat but cannot alter the controller, if that makes any sense:
https://www.auberins.com/images/Manual/WST-1510H_manual.pdf

Thank you. That's looks like it will be very helpful.