SMOKIN-IT SMOKER
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crvtt
Smoke Blower
First smoke EVER! Came out darker than I was hoping. I used Billbo's World Famous dry rub on it, found the recipe on this site. Also made Billbo's bbq sauce. I cooked it for the most part at 245. Was 6.7 lbs, marinated it over night, smoked it for almost 11 hours. What do I need to do to get it to come out less dark? Less sugar in the rub? Lower temp?
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crvtt
Smoke Blower
I though the Smokin-It #1 performed very well. I used just two of the small pieces of wood included with the shipment. I had nice light smoke (no blue though) the entire smoking time. I've included a pic of the ashes. Just a tiny tiny ember left, perfect.
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crvtt - Try 225 for the entire smoke, and maybe a tad less sugar. But I would try the temp change first. Also keep in mind that your chamber is small, so if 2 or 3 ounces of wood (weigh it) is perfect for a model 3, it could be a bit much for a model 1. If it tasted good, maybe cut back on the sugar or the rub itself. If bitter, cut back on the wood so that the actual smoke is reduced to one chunk burning not two.
I use 2 oz of wood, brown sugar, Kosher salt, black pepper and the temp is 225. I remove the butt when the IT hits 190, which is after a long stall. It takes longer to cook at the lower temp but the family loves the results. That is all. As for sauce, that is reserved after it is pulled/shredded.
Hope this helps. And your final product looks good to me. I have seen, had, and cooked darker, and they were all good (except my one over smoked shoulder thinking more wood was better, I think 10 or 12 ounces).
I use 2 oz of wood, brown sugar, Kosher salt, black pepper and the temp is 225. I remove the butt when the IT hits 190, which is after a long stall. It takes longer to cook at the lower temp but the family loves the results. That is all. As for sauce, that is reserved after it is pulled/shredded.
Hope this helps. And your final product looks good to me. I have seen, had, and cooked darker, and they were all good (except my one over smoked shoulder thinking more wood was better, I think 10 or 12 ounces).
crvtt
Smoke Blower
Thanks Old Sarge, I'll definitely try 225 next time. I think the two small chunks of wood were just perfect, didn't taste overly smokey at all. I ended up resting it in foil wrapped in towels inside a cooler for about 2 hours. A good bit of the bark softened up and a good bit of it was stuck to fat that I removed so overall there wasn't as much bark to go along with the meat than I had thought. There were several nice crunchy pieces of bark that didn't soften up in the cooler.
smoke happens
Smoking Fanatic
crvtt- butt looks awesome, may I ask why you are concerned about it being dark? Mine come out really dark, to me that means the bark is awesome and the sugars have all carmelized well. I do not foil, the bark is hands down my favorite. A good portion gets "tested" during the pull, quality control and all. About 1/3 gets lost as the fat cap is discarded, the rest mixes in with the pull. I just did a 9lb last weekend and it took almost 20hrs, although I turned it down to 215 while I was out running errands for a few hours.
You will notice the smokey flavor more when you reheat the leftovers, it intensifies somewhat. Great first run, happy with your new toy?
You will notice the smokey flavor more when you reheat the leftovers, it intensifies somewhat. Great first run, happy with your new toy?
crvtt
Smoke Blower
Hi Smoke Happens, I initially thought I had burned the pork butt, that was before I had the chance to chop some up and before I removed the fat cap. I'm used to cooking in a regular oven where you're often shooting more for a nice carmelized brown finish and not nearly black. All in all I'm very happy with my first smoke and absolutely love my new toy. I wanted a smoker than I could set and forget and that is exactly what the Smokin-it offers. If I get home from work early enough I'll be doing a piece of boneless leg of lamb tonight.
I'm with Smoke Happens. That is about the normal color for a finished pork butt. I think you did everything right, except maybe the temp. Low and slow at 225° gives me the best results.
Have fun with your new toy!
Have fun with your new toy!
Congrats on what appears to be a very successfull first butt!! Looks awesome to me....nice advice above if you want to tweak it somewhat especially about the temp....set it and leave it. Hope the fam enjoyed it.....looks killer. have fun
crvtt
Smoke Blower
Thanks everyone. I currently have a hunk of leg of lamb and above that some almonds in the smoker. I'm at 225 and I'm using mesquite.
smoke happens
Smoking Fanatic
I love lamb, don't get it very often though, I am jealous. Get some pics of that one please, love to see it. Smoking certainly won't give you that golden brown color you are used to with roasting, but the flavor that comes with all of that color is amazing.
budster
Fire Starter
Looks great. Now I'm getting hungry. For those who like lamb. I throw seasoned lamb neck bones on the smoker when I'm doing a long smoke. They are ready in a couple of hours and you have something to nibble on while you wait.
crvtt
Smoke Blower
Had a good weekend with the smoker. I smoked a small piece of leg of lamb in a foil pan. Pulled it out at 137 and cooked it over mesquite. Only took a little over an hour as it was pretty thin and I had it at 225. Very strong smoke flavor, any more would have been too much. This tasted as if it just came off a pit in Texas (though I've never been to TX, I assume that's what it'd taste like lol). I used two small pieces of mesquite which was probably too much for such a small piece of meat. Not sure if mesquite is stronger than hickory or not. I do know that I'd really like to smoke some steaks using mesquite and finish them off in a cast iron grill to get a nice crust. I also smoked some almonds along with the lamb. I gave the almonds a total of two hours and they have just a hint of smoke. It's fun to learn how different foods interact with the smoke. This morning I did some wild salmon. I brined it yesterday for 90 min. and let sit in the fridge overnight to form the pellicle. I then smoked it using alder chips for 4 hours at 150-180. I really liked the alder with salmon. As you can see in the pics, my fish had some cracks in it and the pellicle apparently didn't form down in those cracks. Forming a pellicle with a fan probably works better than overnight in the fridge. I am VERY happy with the salmon though. Also made salmon spread with some of the salmon, turned out excellent. If anyone is looking, Costco has wild salmon sold in 3 pound bags for $28 and this is what I used. I got eight individually vacuum sealed packages of nice salmon. Costco also has 30 aluminum pans for $6.50!!! I'm currently fond of putting a rack on top of the pan and using the pan as a drip tray. When it's cold and snowing out it's nice to not have to mess with foil lining the smoker.
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xoltri
Newbie
- Feb 5, 2013
- 21
- 11
Well, here's the results of my jerky experiment. Started with 2.5 lbs of deer, and using my fancy expensive and complicated slicing device, I trimmed and sliced it to about 2 pounds of sliced deer. I used a table saw to cut the wood slats to act as a jerky slicer, it actually works pretty good. I put pressure on the meat with a small cutting board while slicing.
I used the hi-mountian sweet and spicy jerky cure as recommended for 24 hours.
Then, I put it in the smoker with 1oz of hickory chips and turned it on. When the smoke let up in about an hour, I put the fan box on top. It definitely works, I have finished jerky after about 5 hours (some was done sooner).
Tastes great, very happy with the results. It's smoky enough without being overpowering. Unfortunately, while I was eating one of the pieces I bit into something hard and it was a tiny fragment of lead from the bullet. I got this deer from my grandpa, but I think I'm going to have to toss this batch of jerky and get some beef to do another batch.
My brother in law started bow hunting, so maybe next fall he'll have some lead free deer to give me.
I used the hi-mountian sweet and spicy jerky cure as recommended for 24 hours.
Then, I put it in the smoker with 1oz of hickory chips and turned it on. When the smoke let up in about an hour, I put the fan box on top. It definitely works, I have finished jerky after about 5 hours (some was done sooner).
Tastes great, very happy with the results. It's smoky enough without being overpowering. Unfortunately, while I was eating one of the pieces I bit into something hard and it was a tiny fragment of lead from the bullet. I got this deer from my grandpa, but I think I'm going to have to toss this batch of jerky and get some beef to do another batch.
My brother in law started bow hunting, so maybe next fall he'll have some lead free deer to give me.
ofrankie
Newbie
I recently purchased the "Smokin-it' #2 ( I also have a Landmann propane unit.
The Smokin-it is very well made, well insulated, lots of smoke with relatively little wood - does seem to take a bit longer than the propane unit.
So far, I've smoked ribs twice on the unit & I have a couple issues:
1. the ribs did not seem to have the same smoke flavor as they did when cooked in the propane unit;
2. could not get the desired "smoke ring".
Does anyone have any ideas or suggestions?
Thanks
The Smokin-it is very well made, well insulated, lots of smoke with relatively little wood - does seem to take a bit longer than the propane unit.
So far, I've smoked ribs twice on the unit & I have a couple issues:
1. the ribs did not seem to have the same smoke flavor as they did when cooked in the propane unit;
2. could not get the desired "smoke ring".
Does anyone have any ideas or suggestions?
Thanks
crvtt
Smoke Blower
I had the same question last year with my cookshack smoker (always got a ring with my stick burner) and was given two answers.
1. The smoke ring looks good but adds no flavor. I can live with that.
2. Unless the entire cook is produced with flame and wood, not electricity, the chemical process that produces the ring cannot take place. That I did not understand. So I concentrated on taste. And I have been happy.
I have read here and on a couple of other sites that adding a piece of charcoal may help produce the smoke ring. That may or may not work as I have not yet tried. You might want to post at Smokin-it and see if Steve has a more substantial answer.
1. The smoke ring looks good but adds no flavor. I can live with that.
2. Unless the entire cook is produced with flame and wood, not electricity, the chemical process that produces the ring cannot take place. That I did not understand. So I concentrated on taste. And I have been happy.
I have read here and on a couple of other sites that adding a piece of charcoal may help produce the smoke ring. That may or may not work as I have not yet tried. You might want to post at Smokin-it and see if Steve has a more substantial answer.
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