Smokin-It is the real deal

[OldeSmoker]

I ordered my new 3D Digital WiFi on August 11, 2020. SI shipped it out the next day with FedEx. After a trip to Idaho it finally made it’s way to Missouri. I received it a week later. No fault of SI of course. Back in the 80’s I was in the restaurant business for 9 years. I had the largest smoker CS made at the time. (Don’t remember the model #) It held about 500 pounds of meat and I really liked how the electric smoker didn’t have to be tended to all night. I could set it and unload it the next day. When I started looking for a replacement for my 15 year old LP gas smoker I really wanted a more user friendly smoking experience. I checked out the CS website and was not impressed with what you got for their prices. I searched some more and considered ST and then I found the one. Smokin-it had what I was looking for, the build, the size, and with the technology for a fair price. After reading reviews and reading this forum I made the purchase. After receiving it and seasoning it I soon started my first smoke. Two slabs of spare ribs. I was a little over anxious and didn’t read all of the literature that came with it. The ribs were tender but the bark had a bitter taste. I did some more research and determined I had used to much wood. After purchasing kitchen scales to weigh the wood I decided to smoke a whole bird to see if that was the problem. It was better but I still had that hint of bitterness that nobody wants on their meat. I did a couple more smokes one with a pork loin and then after that a brisket flat. I was still experiencing the bitter issue. I read many posts here on the forum and I think my problem has been combustion of the wood. My next smoke I plan to foil the bottom of the wood chunks to hopefully eliminate them from bursting in to flames. I did have ash in the firebox after each cook. I am looking forward to many years of Lazy-Q.

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[barelfly]

Welcome Paul and congrats on your 3D! I love my 3D and like you, found the Smokin-it to be perfect compare to the other similar styles. Especially for the price.

For your smokes, since you have a 3D, you can try ramping up your temp as well, start with 150-175 for about 45 minutes then to your cook temp. This isn’t my process, I read about this on the site somewhere from a few that were recommending it. It has worked well and leaves you the chunks of charcoal at the end of the cooks.

Anyhow, enjoy that smoker and welcome again!

[lcdearman]

Welcome from central Texas! I use a chip screen in my #2 analog, and I have noticed that wood placed in the middle of the box will be ash, but wood on either end will be charcoal. I now just keep the wood to each end and have had no more ash.

[OldeSmoker]

Thanks guys for the welcome and the tips. I really appreciate it.

[Lonzinomaker]

Welcome. I'm sure you will love the 3-D.

[NeilW]

New owner here as well. I also had combustion on my #2, so I now use the chip screen from SI, double wrap the wood chunk in foil, poke small holes in the foil, ramp up from 150 after 15 minutes to desired temp, and all is good!

[LarryD]

Hey Paul, welcome!  I grew up just north of Springfield and still have family around there.

[OldeSmoker]

I am close to Joplin. Not far from there.

[OldeSmoker]

NeilW, Thanks for the info.

[old sarge]

Welcome from SE Arizona.

[OldeSmoker]

Thank you sir.

[OldeSmoker]

Thanks to all who responded. I smoked Brats and Kielbasa today using techniques you all shared. Ramped up temp, placed wood in foil tray, and placed tray at the end of the smoker box. Excellent results. No hint of a bitter taste. Smokin-it is the place to be.