Discussion in 'Electric Smokers' started by mitsuruss, Aug 10, 2010.

  1. chef willie

    chef willie Master of the Pit OTBS Member

  2. bocaboy

    bocaboy Fire Starter

    Quick question about my new #2 Smokin-It. Does anyone have experience smoking at low temps, down at 120°, and whether or not that is enough to ignite the wood? I normally use charcoal and wood, but I'd like to try this technique on some salmon tomorrow, but wonder whether the wood will ignite at such a low temp. I keep it at 100-120° for two hours, then kick it up to 170° to finish it.

  3. divotmaker

    divotmaker Smoke Blower

    Congrats, 1stlink!

    I have smoked many Boston butts that size in my #1.  Here's the simple process for a really good pulled pork butt:

    Prep your PB the night before (trim, yellow mustard coating and dry rub, inject if you wish).  Wrap and refrigerate.

    The next morning, foil cover the top of the wood box and bottom of the smoker - make SURE you poke a hole in the foil where the drain hole is!

    Put 5-6 oz of wood chunks in the smoke box.  Hickory is great on pulled pork, as is cherry (or a mix).

    Place a small water pan on the FLOOR of the smoker, next to the wood box; fill 1/2 way with apple juice.  I use disposable aluminum mini-loaf pans - they fit great in the #1.

    Do NOT place a "drip pan" on the shelf below you're pork butt!!  Let me say this again...Do NOT place a drip pan in!  If you read way back through this thread, you'll see that's a no-no in these smokers.  It fools the thermostat into thinking the smoker is hotter than it is, and prematurely shuts off the element, making the smoker run cold.  Just give those drippings to the BBQ gods as a burnt offering in the bottom of the smoker.  I'd personally rather have perfect pulled pork than drippings.

    Place the butt in the #1, insert temp probe into the thick part of the meat, away from the bone.  Close door and set temp to 225.  Don't get stressed about box temp and all, it's just not necessary!  If the light comes on, and 15-20 min later you see smoke, you're OK. 

    Go do something good for the next 8-10 hours.  Your pork butt will stall somewhere in the 160's to 170's; you may even see the temp drop.  Don't worry - it's evaporative cooling as the fat renders inside the butt.  It'll work it's way through, and start to climb again.  DON'T CHANGE anything or open the door!  Just let it power through and finish cooking to 200 IT.

    When you hit 200, remove and wrap in HD foil, cover in cooler to rest for 1 hour.

    This simple method will yield you incredible pulled pork in the #1!

    Here's a variation, and the technique I ALWAYS use now:

    Enjoy, and Good Luck!

  4. I don't think it will, but i've never tried, I use the a-maze-n pellet smoker for my cold smoking. You could try using a torch to get the wood/charcoal lit and then place it in the smokers wood tray, hopefully the heat from the smoker will maintain the smoldering of the wood.
  5. Thanks Willie,

    I need all the advice I can get. Hmm need a wood scale for 2 oz. I wonder how that translates into length of the sample dowels sent w/#1?
  6. Thanks a bunch Tony,

    Lots of good information and from a #1 Owner makes it even better. Yes I do recall the problem that the drip pan caused one guy...just slipped by my feeble brain!

    NO Drip Pan... Also I had ordered a water pan with my smoker(thanks Steve) as part of Black Friday deal. It's SS and hangs under the bottom rack so I'll use that for my apple juice.

    I now have a 2nd thermometer so I will not need to open the door at all. I agree that smoker temp should be fine and that it will go up and down as the smoke goes on. I'll watch it just for at least this first smoke out of curiosity. 

    Wood weight, hmmm.. I guess I'll need  a scale to start at least until I get a general idea about weight. I may borrow one.

    The Brine link is very intriguing and got my attention. I'll go with this method this time and try brining next. The small brining bucket $20 + shipping is big enough for anything that would fit in a #1, Agreed?

    Thanks again to all that posted in this massive thread... Very Informative
  7. After reading most of this thread, I looked back at some of my bookmarks and I have the following info

    on the PID controller.

    Manufacturer is Auber, but 2 years ago it was a different name!

    Model: SYL-2352

    Cost $46.50

    I assume that this unit comes without the thermocouple and SSR. Both of those items are cheap and

    easy to deal with.

    I plan to replace the controller on both MES 40's soon. (Unless rust on the outer casing consumes the left side first)


    Sorry. I posted incomplete info. The same company will sell the thermocouple for another $12.00. They also have a "deluxe" box to house the unit.

    I looked on Amazon and found K type thermocouples for just under $12.00 for quantity of 2. Both have stainless probes suitable for cooking.

    Rat shack used to sell solid state relays. Don't know if they do now.
    Last edited: Dec 6, 2013
  8. wingzofsteel

    wingzofsteel Fire Starter

    I usually smoke my PB's at a 210 setting which fluctuates from 190's to 220's on my Number 1.

    I usually figure 1.5 hours per pound plus 2 hours as a guide. When I shoot for internal temp of 200, this is usually not enough time. Plan on a stall around +170, but don't let panic set in. Time will take care of it.

    I have found out a water pan is unnecessary.

    Lately, I have been using wood chips instead of chucks with good results. I would use 5 oz of Hickory for a 16 hour smoke. Some would like less smoke, but not me.

    When it's time to remove it, wrap it tight in aluminium foil and let it rest. Personally, I like allowing it to cool down over night which makes the pulling a lot easier and flavors to meld.

    Anyway, good luck on your No1. I continue to love mine for the size, simplicity, build and quality of food it produces.

  9. I'm just about ready for an early morning smoke prep work to be started very soon:grilling_smilie:. It's again to all year for the great advice. Hopefully I will be posting some pictures

    Here is my setup on a Southwest Florida condo Lenai(screened porch).

  10. kemuri

    kemuri Newbie

    I use 4-5 ounces for a large butt. I use Oak and either apple or cherry. I used Oak and Cherry last weekend and it was extremely well received.
    I put a small tent over mine about 14 hours in. It just trapped a bit of the rising moisture. It was not a complete wrap. I am unconvinced this did anything other than to lose some heat when I opened the door. My rule, as much as possible is to set everything up and not open the smoker at all in the process.
    I actually started mine at 205 at 9PM on Friday. At about 11 AM on Saturday I raised it to 225. It was a cold night (for the Atlanta area) with lows in the high 30's and that probably slowed the process down a tiny bit.
    I always set both of my probes up at the very beginning of the process. I may or may not turn on the thermometer at that point but they are in so I don't have to have the door open much. Also, running the probes in through the vent is painful when the smoker is hot.
    I don't use any roasting pan. I line the bottom of the smoker with foil and poke a drain hole in the appropriate place. My #1 is so tight that moisture hasn't ever been an issue.
    I go back to my point above about not opening the door. I favor having everything done when I shut the door.

    Good luck
  11. divotmaker

    divotmaker Smoke Blower

    I find the briner jr big enough for anything that will go in my #1, except a whole turkey (over about 9 pounds). 
  12. 15 1/2 hours 193° degrees. Smoking at 225 degrees and I have not opened the door and all. I have no idea how much longer this will take so we have gone to Plan B for supper.

    I might hit 200 x 8 to 830 and then wrap and rest. One suggestion was to let it rest overnight and pull it in the morning. If I decide to do that should I refrigerate The butt or leave it in the cooler resting. Temperatures here are mid 70s now only going down to mid 60s. My guess would be to refrigerate.
    Any suggestions would be greatly appreciated.


    Update, hit 200° at 730 which was exactly 16 hours. The roast was more than done is it fell apart as I was taking it from the smoker. Completely separated from the bone it is almost already pulled. I put the pieces in a pan and covered with foil and wrapped anyway.

    I did have to try sample and it was very good. A couple of points. First I think I might need a different thermometer and second what are you guys do with bark?
    Last edited: Dec 8, 2013
  13. jjrolex

    jjrolex Newbie

    You could foil it and put it in your oven at 350. probably will finish in an hour. By now it has absorbed all the smoke it can handle.
  14. wingzofsteel

    wingzofsteel Fire Starter

    I did have to try sample and it was very good. A couple of points. First I think I might need a different thermometer and second what are you guys do with bark?

    I love the bark so I mix the bark in with the rest of it. Congratulations.
  15. divotmaker

    divotmaker Smoke Blower

    That's an easy one, 1stlink - go ahead and pack that bark in dry ice and ship it to me!  Mmmmm-mmmm!  Best part of the Q, in my opinion!  Like Wingz said - just mix it in with all the rest.  That's where you get all the goodness of the rub for flavoring!  I like mine kinda' "chewy!"
    Last edited: Dec 9, 2013
  16. divotmaker

    divotmaker Smoke Blower

    By the way, 1st, I recommend the Maverick ET-732.  Ol' Faithful around my parts!
  17. jond36

    jond36 Meat Mopper

    So when you guys say no drip pan in an SI does that include water pans on the rack below as well?
  18. old sarge

    old sarge Master of the Pit ★ Lifetime Premier ★

    1stink - You have more patience than I have. The stall is a killer, and I generally pull at 190/195 (depends upon the hunger pains).  Congratulations.

    jond36 - I use only one drip pan, and that is under the smoker.  I don't bother with drip or water pans inside the smoker, which is my personal preference. 
  19. divotmaker

    divotmaker Smoke Blower

    Depends on where you put the water pan.  On the rack?  No bueno.  Down on the bottom by the smoke box?  Bueno.  You don't want to block the airflow (heatflow) between the smoke box and the meat.
  20. jond36

    jond36 Meat Mopper

    Roger that. Thanks. So on something fatty where there are alot of drippings does it tend to crust up and get nasty on the bottom for you guys as well or is that just me.

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