Questions from a new SI model 3 owner

elm

New member
Hello SI family! I have a new model 3 analog on the way and I was hoping to solicit some advice from you SI experts. I have a lot of experience with stick burners and WSMs, but Idaho isn't the place to source smoking wood for stick burners, I can't take the smell/taste of charcoal anymore, and I want to sleep at night. I didn't want a pellet smoker so I did a bunch of research and ended up with a SI model 3. Should arrive this week. I know this is a different animal compared to the offset/WSM, any general tips I should keep in mind? And a couple of specific questions:

1. I've read that wrapping isn't really needed in a cabinet smoker as it retains so much moisture. Is this your experience/preference as well? Or do y'all still wrap?

2. Are there hotspots in these smokers? If so, where, and how do you deal with them? Rotate the food throughout the cook?

Thanks so much in advance for any helpful information/tips you can pass along!

- Eric in Idaho
 
Source your wood carefully. Smokinlicious is a great start. There are no hot spots except for the section of the wood box that sits over the element; sometimes the wood will burn rather than smolder. Some folks will wrap their wood chunks. in a foil boat and leave the foil open at the top. This restricts the air and reduces the burning. I, on the other hand, place my wood where the box bottom has less coloring from heat. I get good smoke. Good smolder and smoke. As for wrapping meat, I do not. I think you may be referring to the 3-2-1 method or something. Each to his own. I will recommend that you get a good remote thermometer and an instant read.
Cover the wood box lid with foil - makes cleaning it after a smoke easier. Also, line the bottom with foil and let it rise up the sides an inch or so. This also aids in clean up. Make sure to punch a hole in the foil over the drip hole.
 
  • Like
Reactions: elm
I've never wrapped anything and I see no reason to start. Every time you open the door on these smokers you are letting out moisture, heat, and smoke. As was basically stated, a rack placed right above the wood box is going to be hotter than higher up in the smoker.
 
  • Like
Reactions: elm
I am a fan of Smokinlicious wood...the moisture content of their wood allows it to just smoke without catching on fire. Just smoked 2 racks of BB ribs this weekend with two chunks of their wood...after 6 hours, two charred chunks remained with no ash.

I second everything old sarge said as well... great advice, as always!
 
  • Like
Reactions: elm
I wrap my Pastrami at about 165*, sometimes I wrap brisket if Im on a time constraint. I wrap pork Butts usually because I like to have a little juice for them, lately I have been putting them in foil pans covered tightly with foil and it works to great. But cooking without wrapping is definitely an option and comes out great. I usually don't wrap ribs in any smoker.

As far as wood I do wrap the wood in foil be it chunks or chips. I also use pellets, I just wrap them with foil and poke a few holes in the top. Whatever wood I use I place it in-between the burners in the fire box, not directly over a burn and that seems to help a lot. I have used wood from the box store, some I have had for 4-5 years that I had misplaced in the garage and just recently found and it's working fine. I also use wood I have cut and seasoned like Apricot, Peach and Nectarine with good results.
 
  • Like
Reactions: elm
Back
Top