OK, I joined the "club", and now my first question

[TJ]

Just placed my order for the #3. Appreciate all the input and am sure I will have a ton of questions down the road.

First question, where is the best place to gather a nice supply of wood chunks? And what size chunks should I look for? How long does a box full of chunks typically burn for (on average) at approximately 200-225F?

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[NDKoze]

Welcome TJ!

There are several posts on this in the "What type of Tree do you use?" section:
http://smokinitforums.com/index.php?board=6.0

But Maine Grilling Woods and Fruitawood are the most popular that I have seen other than the wood that you can get directly from Smokin-It. I pretty much have primarily used their Hickory and Cherry that I bought when I bought the smoker.

These smokers use so little wood, that I haven't had to buy any other wood yet.

When I do, I will probably get some from one of the two companies I listed above. I think I would like to try some of the fruit tree woods.

But as a staple, I don't know that I will ever not have some Hickory and Cherry on hand.

Good luck with your new smoker. Personally, I think you made a great choice with the #3, but I may be a bit biased.

[es1025]

TJ

Welcome aboard.

I have ordered from fruitawood real good product.

Typically, I use 2-2.5 oz for ribs, 5-6 oz for pork butt, and 3-4 oz for brisket.

You don't need much wood for a great smoke.  I meat only takes smoke until 140 IT.

I have had my #3 for over a year, no issues, I have one question, Steve got back to me within the hour.

Enjoy!

[old sarge]

I always cut my wood into 1, 2, and 3 ounce pieces.  I actually weigh each chunk and and divide to roughly those weights. Under smoked can be doctored with sauces and such.  Over smoked gets buried if the dog won't eat it. Been there once, with a butt, never again.  We Bacon's don' like our butts bitter.

[DivotMaker]

Welcome to the party, TJ!  That's my son's name, so I like you already!

Congrats on the #3!  You'll get a bag of hickory "dowels" with the smoker.  It's enough to get a bunch of smokes out of, since we deal in just a few ounces per smoke.  You'll be amazed at how little these units use. 

For different varieties, I rely on Fruitawood and Maine Grilling Woods.  Both have really good-quality wood, dried just right.  Also, both have some really cool varieties, so you can let your creative juices roll!  Not sure what your smoking background is, but the type of tree you use makes a big difference in the final taste.

One more thing - if you don't have a little digital scale, you might think of getting one.  Weighing the wood is the only way to go for consistency.

[Pork Belly]

To me part of the appeal to getting an SI is the ability to use different wood types and shapes and not being limited too pucks or chips. One of the great benefits to an SI smoker is the ability to smoke any type of wood in it.

[WeekendWarrior]

I am kind of lucky since I live 2 blocks from hawgeyesbbq.  They have lots of supplies including wood.

I also can get fruit wood pruning from some local orchards.

Sometimes you can get broken wine barrels from wineries.

[TJ]

My previous smoker was a tall single wall propane fired unit and I had a heck of a time keeping the fire going and trying to keep the temperature under 250 all at the same time. The final straw that broke the camels back came last week when I was trying to smoke a brisket for my wife to take to our son and I had to sit beside the smoker and monitor it constantly. NEVER AGAIN.

Already learning here as I had no idea you could "over smoke" a nice piece of meat. After I get it unpacked and seasoned will try a rack of ribs and be back asking for hints and will read what I can in the mean time. I also plan on making a table to set the smoker on as I like working with wood plus it will save me some $$.

Its all about the meat:)

[Smokster]

Hey TJ, welcome to the SI club. I also have the #3 and it is an amazing smoker. You will not be disappointed with your purchase.  In terms of wood, I have purchased wood chips and chunks from Lowe's and they have produced some great smokes. They even sell the chunks of wood cut up from whiskey or wine barrels.

[mnsmoker]

Hey TJ welcome I had to laugh at your last post I had the same propane smoker, on my last smoke with it I got so frustrated I bent my large cookie sheet in half, the thing would not keep a decent temp, way to hot, open the vent,way to cool, then it got windy blew out the flame...enough, I marched in the house bent cookie sheet in hand and ordered my #2, best decision I have made in a long time, get ready for some lazy Q the way it should be!!!

[DivotMaker]

Life is about to get sooo much easier for TJ!      No more bent cookie sheets in his future!

[TJ]

Unpacked the smoker and all looks well. Are there any areas sort of out of sight that I need to check closely to make sure the packaging material is removed?

[DivotMaker]

Be sure to make sure the temp sensor inside doesn't have any packing material. 

[old sarge]

I would also wipe it down inside to remove any residue left over from manufacturing that may be present. Doubtful there is any but it never hurts to check.

[DivotMaker]

You've probably already read it here, TJ, but you don't need to leave the shelves in, or put in foil inside, for seasoning.  Just 3-4 hickory dowels, set at 250 and let 'er go for 4 hours.  Don't bother checking any internal temps, either - nothing but an exercise in frustration!  With the smoker empty, temps will be all over the place.  Just season it, let it cool all the way down, and smoke something!