New #2 owner

[Jaydog]

Off to a good start! Ordered my #2 on Tuesday night and got it today (Thursday). Its out back in hour 3 of the seasoning process.

I'm in Indy, which means plenty of cold weather. I got hooked on smoking ribs last summer on my offset smoker. Finally, I decided that I had to get an electric smoker for the cold months. I have a buddy in Texas who told me about the Smokin Tex 1400, which was just a bit too rich for my likings. But while reading about it, I came across the Smokin-It brand. I am glad I did, the #2 was a bit more affordable and from what I have read, there wasn't much bad that people were saying. Then I looked at replacement parts and was like wow, for the most part, regardless of what goes wrong, $20-$30 and it is fixed.

This thing is like a little tank, can't wait for this weekend!

 

[DivotMaker]

Congrats Jaydog!  Yep, you made a wise decision!  You'll love the #2.  Funny, you said you need it "for the cold months;"  Hehe.  Once you realize how easy "Lazy Q" is, your #2 will be your go-to smoker for every month!  The offsets are great, but once you enjoy really good Q without all the work, you won't look back!

Let us know how that first smoke goes, and post some pics!  (We love pictures around here!) ;D

 

[Jaydog]

Oh, pics I can do. The two friends in Texas and I are always texting pics of our smokes bragging and trading tips. We have learned a lot together, one of them has been doing it for a while, the other one and myself just broke in to the scene last year.

I do have a question, I read somewhere on here about adding a piece of charcoal to the firebox for the smoke ring. I was under the impression that the combustion of the wood was what caused the ring. Will I not get that nice ring with just straight wood?

 

[DivotMaker]

Jaydog, you won't see a smoke ring with just wood.  The smoke ring is only visual - it doesn't effect the taste at all.  It's pretty, but you'll come to realize that good Q is all about the taste, not just the appearance.  Some (including me) have chased the elusive smoke ring by adding charcoal, but I never have seen a noticeable ring.  I don't miss it now, and don't give the ring a second thought.  Q you'll make in your new smoker will be some of the best you've ever had, whether there's a smoke ring or not.

 

[BIG BOB]

welcome Jaydog....

I am a Hoosier as well. I live in New Castle now, but I am from Greenwood originally. I also have a #2. You & Your family will love it.

Use the knowledge base on this site, ask a lot of questions, and post lots of pictures.

Enjoy.
Bob

 

[Walt]

Tony,  Doesn't the addition of Instacure#1 in the rub (if allowed to marinate for awhile) provide the feaux smokering?  I know the cure can  be dangerous if too much is used.

 

[DivotMaker]

Tony,  Doesn't the addition of Instacure#1 in the rub (if allowed to marinate for awhile) provide the feaux smokering?  I know the cure can  be dangerous if too much is used.

That's why I didn't get into that.  Instacure #1 should not be used in a rub, just brines.  If you want to use something in a rub, you would probably want to use something like Morton's Sugar Cure or Tenderquick.  These have nitrites and nitrates in lower concentrations.  In a rub, the nitrates convert to nitrites over time.  These are typically long-term dry cures, like for bacon.  I'd be nervous using them in a short-term rub.

 

[Walt]

The instacure #2 is what's used in the rubs for 7 to 10 days, I think.

 

[Jaydog]

That's ok guys. I was just curious, I went back and read the article again and I now understand why there won't be a ring. I was thinking any combustion would work, but I guess you need the gases from the charcoal. I do appreciate the replies though.

I don't plan on retiring the not so old offset anytime soon. I'm sure I will use the #2 more than originally planned, but I do enjoy the "fire fight" in the back yard on nice days. The SI2 opens up the brisket world for me, no way would I attempt a 12+ hour smoke on the offset. Pork shoulders will be more pleasant to cook too.

Thanks for the replies, it is nice to know if there are questions or doubts, then you guys are ready and armed with good answers/suggestions.

 

[NDKoze]

I can see why you would want to hang on to the offset still. I would think it would still work well for ribs when you are up for the "fire fight".

The ability to start the Pork Butt at 10:00 at night and sleep like a baby until the morning without worrying about the temps is priceless.

 

[Jaydog]

My first cook will be a 8lb shoulder, couldn't find a nice sized brisket today. Ill shoot for that next weekend if I can find one. But for now, a shoulder tomorrow and a St. Louis rack for Sunday. 

I'll post some pics tomorrow evening 

 

[NDKoze]

Awesome! We love pics.

 

[DivotMaker]

Sounds like a good plan, Jaydog!  I love some butt for a first smoke! 

And Walt - you're right about the #2 Prague powder for the long dry cures.  It has nitrates in it.  I just suggested the tenderquick or sugar cure because of the lower concentrations.

Look forward to your first pics, J! ;D

 

[Jaydog]

Well, I did the shoulder last night. We ended up having a lot of 15 mph winds most of the day with it being 35 outside. I ended up pulling it out at 190 around 3pm, after 18 hours. I was kind of wanting to try sliced as was the kids, so not pulling it wasn't a big deal. The kids loved it, I wasn't blown away by it. Don't get me wrong, it was ok, just not my favorite. I don't know if it was the hickory, I usually use apple on pork, or maybe slightly over smoked. I used about 6oz of what came with the smoker. Texture and tenderness was fine, good bark too.

I also noticed that the smoker temp got over 234. I'm guessing the wind might have had something to do with it.

 

[Jaydog]

It is calmer out today, so I tossed some St. Louis Style ribs in with 3oz apple wood. Rubbed it down with Famous Dave's rib rub and then a little brown sugar on top of that. Did one half with a mustard base and the other with apple cider vinegar, I usually use the apple vinegar. I wanted to compare the two. I feel bit better about today's cook, I'm a lot better with ribs, than butts. I've just cooked more ribs and have my process down for them. Ill post results..

 

[DivotMaker]

Looks like success to me, Jay!

 

[old sarge]

Looks like your first smoking voyage was successful. For some time now, I have used 3 oz of hickory for a butt and pull it at 190 IT.  Sometimes a little higher if I am not sure I have the probe in the right place. And I always pull/shred it. More than 3 oz is too much smoke for the family's liking.

As for the temperature hitting 234, I feel that is normal and within the temperature swing range as stated in the FAQ.

I also have an old stick burner sitting on the patio. Great smoker. Produced a lot of good food. But time and patience run short when you hit your 60's and going electric just made sense.

 

[rickne]

let us know how your test comes out. I've used Mustard, Apple Cider Vinager, ACV/Apple juice mix and other concoctions and haven't really noticed a difference.  If anything, I think the bark is better with mustard.

You will get more proficient at butts.  The key, in my opinion, is patience.  It's easier to "hold" them if they get done early than it is to rush them at the end.  A lot of folks brine them here.  I don't.  It's considered sacrilegious where I  learned to bbq in KC.  But I'm sure they come out very juicy.  The best butts I've cooked were at low temps (205-220 degrees) for a long long time.

 

[Jaydog]

Well the ribs were my best yet. Very defined bite mark and required just enough effort to call it "pulling" from the bone. They were great.

Mustard vs. Apple Cider Vinegar, I didn't taste much of a difference,  but I did think that the mustard produced a thicker or heavier bark. Both were good.

 

[DivotMaker]

Those both look mighty tasty, Jay!  I agree that mustard provides a better bark - that's why it's my favorite! Tried and true, and old standard that stands up to the test of time.   You like the Dave's rib rub?  It's one of my favorites, too!