First Smokin-It Model #4 Big Daddy

Discussion in 'Electric Smokers' started by bill scott, Jul 25, 2013.

  1. bill scott

    bill scott Fire Starter

    It arrived today, and it makes my old burned-out Masterbuilt look like R2D2 standing alongside Jabba the Hut. The serial number? 1. Pretty easy to remember. I already seasoned it, and it went from 0-250 and started putting out smoke in about 15 minutes. Smoke poured out of that little hole in the top like a choo-choo train.

    That 1500 watt element doesn't let no grass grow under its feet. Now I'm going out to find a whole steer to put in it. [​IMG]

    Last edited: Jul 25, 2013
    tromaron likes this.
  2. old sarge

    old sarge Master of the Pit

    It sure looks nice. Serial Number 1!  I wonder how many people have ever purchased anything and got a serial number 1. 

    Best of luck with the new smoker.

    I am sure the Masterbuilt served you well and has earned a retirement.
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice looking unit. Best of luck with it...JJ
  4. All nice & new & shiny!  Good looking smoker man - I'll be looking for the thread on the smoked steer  [​IMG]      [​IMG]
  5. tonybel

    tonybel Smoking Fanatic

    Now lets see her in action...
  6. bill scott

    bill scott Fire Starter

    Well, old sarge, I'll put the old guy back to work. I have a cast iron grill that had flowers in it when I found it. Still as good as the day it was born. I am going to invent something that will include the old smokehouse and the ancient grill. I have a welder friend down the road that uses my back yard to launch his boat into the river. Between the two of us, we will come up with a new smoker I will name 'FrankinSmoke'.. Too good of a name to pass up. [​IMG]

    BTW - I was almost the first DirecTV subscriber back in the early 90s. Unfortunately, I have always been on the 'bleeding edge of technology."
  7. bill scott

    bill scott Fire Starter

    Thanks, you guys. You know the reason they have a receiving lines after a wedding? It's to reinforce the sale and prevent buyer's remorse. This is my receiving line.
  8. chef willie

    chef willie Master of the Pit OTBS Member

    Congrats.....looking forward to a review of the performance on an actual cook and pics of some smoked chow. Looks like you could hang a small pig in there....Willie 
  9. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That thing's a beast!  Congrats...looking forward to seeing it in action!

  10. bill scott

    bill scott Fire Starter

    Any ideas on what I should cook first? I don't have a pig running around here.
  11. old sarge

    old sarge Master of the Pit

    Based upon it's readily apparent gargantuan size, 4 pork butts, 3 chickens, and 8 racks of ribs.

    Seriously, I would go with the butts.  Plenty of fat to drip and vaporize and further the seasoning of the smoker.  And plenty of good eating as well. If you do decide to do poultry simultaneously with some other meat, make sure the poultry sits below anything else in the smoker, but you probably already know this.
  12. bill scott

    bill scott Fire Starter

    I SHOULD know that Sarge, but we can all use a heads-up. I've had salmonella before, and I don't want it again. I'm doing fairly well with drunk chicken,  butts, brisket and pork ribs. I would like to find something I haven't tried before. My wife doesn't like beef. They didn't have much of it where she was growing up and she can't tolerated the blood taste, although she likes brisket if it's cooked to 205. But I bought a FoodSaver, which is a must btw if you want to store your cooked meat in the freezer, so now I can cook me some real beef, carve it up, vacuum pack it and freeze it for later.

    We live way out in the country and we can do just about anything we want here. I spied a large skeleton on a sandbar across the river and called 911 to check it out. It took the sheriff, the fish and game guy and the rescue squad nearly two hours to find the place. They called me six times to get directions. (Turned out to be the remains of a gigantic yellow catfish that was exposed after the winter rains). There is no decent place to eat around here for a radius of 30-35 miles. Me and another guy have thought about cooking bbq and selling it as a hobby more or less and get a food license if we see it paying its way. Calling it 'Gator Grilling'.

    We get gators in our front yard every year. I have quit calling 911 for gators. The trustees refuse to swim out there and catch them anyway. They're really not as dumb as they look. By the time fish and game gets here they've gone back to the river. I know, gator tail bbqs well, but it ain't worth the $5K fine t if you get caught. So I just run out there and chuck rocks at them and the next day they're gone.

    I kind of like your recommendation for sauce. I'm gonna give it a try if I can find it. I was watching a BBQ Pit episode the other day, and this fellow took his ribs out an hour before they were done, laid down a layer of some rub and honey, put the ribs on top, wrapped them, and then put them back in the smoker for another hour. That looked good. Another guy did the same by finishing them off in a solution of apple juice. That looked good too.
  13. Bill

    Love the new toy. Looking forward to seeing some smoke.

  14. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    If these foiling techniques sound good then you may really like this recipe. It has become very popular around here...JJ

    Foiling Juice

    For each Rack of Ribs Combine:

    1T Pork Rub, yours

    1/2 Stick Butter

    1/2C Cane Syrup... Dark Corn Syrup...or Honey

    1/4C Apple Cider...or Juice

    1T Molasses


    2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style.

    Simmer 5-10 minutes until syrupy consistency.

    Allow to cool for 5 minutes, pour over foiled Ribs and

    run your 2 hour phase of 3-2-1. For the last phase return

    the ribs to the smoker BUT reserve any Juice remaining

    in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

    For a Sweet Finishing Sauce for Pulled Pork:  Make a Double batch, Butter optional or do as I do...Use the Smoked Pork Fat from the drip pan...

    Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

    Cover the pan with foil and continue to heat to 205*F for pulling.

    At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

    Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

    When re-heating place the Pulled Pork in a Pan or Crockpot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crockpot to 165*F and Serve.

    Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.

    I was AMAZED...No additional sauce needed. 

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