Philly Area

[ultrafirebike]

Hello,
I'm across the river  from Philly in NJ. I've been "smokin' on it", or my term for thinking about it, for a long time. Since I have no kids, I was seriously bored in Father's day and spent the whole day searching, rethinking and making choices. Monday I purchased the #3, cover, Seafood grill and chip smoker. I've traveled by motorcycle 49 states and most of Canada....the basic focus is always where to find good BBQ. I know there's differences in the Q in different regions, St. Louis, KC, NC, SC, Texas and Memphis. I've been known to travel over 3,000 miles round trip for a lunch, so fire it up and let's go. I plan on using my knowledge of tastes along with research to better my newbie smoke self. Some purists insist on wood fired or charcoal, but for consistency my choice was the electric. Looking at pellet feeders didn't do much for me, so I finally came upon Smokin-it and figured I found exactly what I was looking for. My thoughts are trying everything and sticking to a few classics to hone my skills.

 

[afratki]

Welcome, you won't be disappointed. Keep us posted on how things go!

 

[es1025]

Welcome aboard, I took the same approach read the forum a lot and finally pulled the trigger in early May. You will not be disappointed.  The smoker works great. Two sets of ribs in the book, next up Boston butt.

 

[UWFSAE]

Welcome to the club, Ultra.  Using stick burners can produce GREAT results but that is a primarily social activity ... get some good beer, a group of friends and babysit the smoker for hours while enjoying good conversations.

The electric smokers, of which the Smokin-It is one of the best options, offer so much better temp control and a more stable, moist smoking environment; there's a reason they're not permitted at competitions.  The #3 is a hoss and will make you the host for many planned and impromptu get-togethers.  Enjoy it!

 

[ultrafirebike]

SO Fed Ex dropped off the Smoker at noon yesterday...I work 3-11 so I knew there wasn't enough time to season it. I have a few large Metal carts from a previous job, about waist high, industrial wheels on them, so the #3 fit perfectly on one with room on the side for a large platter. I lined the inside with foil and left for work.
This morning I placed the wood chip insert inside to burn off any manufacturing leftovers while I season the smoker and let er rip. It wasn't more than 3 minutes before I could smell and see smoke.  ;D
I took a before pic and will take an after pic to show seasoning and post tomorrow.
I have pre-made plans during the day Saturday and Sunday (part-time work and Harley ride on Sunday) that will preclude me from smoking until late in the day....but it's so close I may end up doing the first batch late into the night. I have my Foodsaver perforated 2 portion size bag/rolls which allows for any length to be selected and I'll try saving a whole rack and a some half racks for comparison purposes. After the seasoning pics I will start a new thread in the pertinent areas to avoid confusion for users when browsing for information.

More Later......

 

[DivotMaker]

The arrival and seasoning is a great day!  Welcome to the club!  You'll have a lot of good times ahead with your new #3!

 

[es1025]

Ultra, I am trying your recommended piedmont sauce today along with my own BBQ sauce.  I tried a little yesterday tastes good. Waiting to put on a pulled pork sandwich.

 

[ultrafirebike]

Ultra, I am trying your recommended piedmont sauce today along with my own BBQ sauce.  I tried a little yesterday tastes good. Waiting to put on a pulled pork sandwich.

I like it because it's a light flavor that doesn't mask the smoked pork......a little will add juice, complimentary flavor and zing!

 

[Spresso]

Hey Ultra,
i just read your intro.....
some of it sounded as if I wrote it about me
Mostly the travel part, but I like cars. (accident in early life scared me off bikes)
I have travelled 1200 miles for a cup of coffee
Good to have you on board!
Zed
btw,  have you made it to Southern Ontario on your trips

 

[old sarge]

Welcome and happy smoking to you.

 

[redriders99]

Another old sarge here. Feels like xmas. Just recieved my #1 unit and broke in. Lol. Wait till my gal gets a hint of the smoke eminating around the house. Valley Forge area will be knockin on my door wondering where the gr8t smoke is.coming.from. ribs are on storefor tomorrow
Thinking about a stand next. Any opinions?

 

[DivotMaker]

Welcome to the party, Red!  You might want to do a post in the "Introductions" section to let everyone know about you.  Congrats on the #1!  I like the stand, but don't have one.  No more than the #1 weighs, I just set mine on top of a portable miter saw table I have when I use it; gets it up to "working" height. 

 

[UWFSAE]

Welcome to the forum, Redriders ... be sure to post some pics of those ribs once they're done.  With regard to the stand, I think the #1 definitely would benefit from them to ease your cleaning chores alone; I'm still debating on getting a cart (or making one) for the #3 just to make it easier to spritz/glaze/sauce meat while it's in the smoker.