SMOKIN-IT SMOKER

[divotmaker]

 
DivotMaker,

I see above you mentioned 50 BBQ'ed Oysters. Perhaps some of the finest oysters in the country are right in our coastal waters, and I had not heard of BBQ'ed oysters until a recent trip to Philadelphia took me to a downtown restaurant that served them and they were great.

Would you give some detail on how you BBQ them- I would like a try at that when the weather cools a bit. 

Sorry, Sanlapper, this wasn't me.  If you type "oysters" in the search bar, there's a ton of recipes.  I'm not an oyster guy...

 

[sandlapper]

Thanks; I will try your suggestion for the oysters

 

[mark4mn]

I think it was my post you are referring to.
We had the oysters 2 ways.

1 Cooked with a bit of melted garlic butter with a few drops of Franks Red Hot on them just before serving.

2 cooked with home made BBQ sauce on them.

Remember to shuck them prior to cooking. I do not advise letting them "steam open" as they pop open and you get lots of shell fragments.

Also, we got ours from the hog island oyster company in California.

I like to keep them simple as they are wonderful on the half shell with nothing on them.

I snuck a couple fresh on the half shell topped with a parsley melted butter white wine sauce....hehe
Mark

 

[litemup17]

Hi, I recently got the Igrill 2 and have been using it quite a bit, I have not had any connection problems and when I first got it I was checking temp with my Thermo pen, the Igrill was very accurate. Maybe you got a bad unit.

 

[grandpeppers]

Hey all, just waiting for my Model #1 to arrive this week before I head up to the cottage. I've got week off and plan on using to learn how to smoke!

I've read most of this entire thread and would love to hear more about using charcoal pieces in the SI to achieve a smoke ring. Do any of you use this technique? Is it successful?

 

[Bearcarver]

Hey all, just waiting for my Model #1 to arrive this week before I head up to the cottage. I've got week off and plan on using to learn how to smoke!

I've read most of this entire thread and would love to hear more about using charcoal pieces in the SI to achieve a smoke ring. Do any of you use this technique? Is it successful?

Just curious---Why do you want a Smoke Ring?

It's all show.

Bear

 

[ndkoze]

I don't need one. It doesn't affect the taste, so I can take it or leave it. I do get one on some of my smokes like Canadian Bacon that has some Cure #1 in the brine. But that is kind of faking it.

The set-it-and-forget-it aspect of my Smokin-It smoker more than makes up for not having a smoke ring.

 

[jdiver]

I also thank you for the reply. I'm looking at the Model #2 to replace the very difficult to keep temp 'Charbroil' I now have. Lots of info on  their site and videos.

 

[grandpeppers]

If it's just for show then I guess I don't need it! Part of me want's it for that exact reason, to show off, but if the flavour is the exact same then I'll stick to just using the wood chunks. I guess I should get one smoke under my belt before I go messing with things!

This thread has been an incredibly useful learning tool by the way  so thanks all! 

 

 

[marauder]

I have #1 youcant go wrong going bigger..my best suggestion is use pan when you can ..less mess..and wood chunks little is better 2-4 oz

 

[db28472]

You won't regret getting the SI#2. I'm not cultish about it, unlike BGE owners, but I knew nothing about smoking meat and now use it routinely with outstanding results. Love the set it and forget it ability. Have had mine almost a year with no complaints. Get the stand too, it puts it at a great height.

 

[kemuri]

Hey all, just waiting for my Model #1 to arrive this week before I head up to the cottage. I've got week off and plan on using to learn how to smoke!

I've read most of this entire thread and would love to hear more about using charcoal pieces in the SI to achieve a smoke ring. Do any of you use this technique? Is it successful?

I actually have tried this and didn't have much success. I bought the lump oak charcoal for a Green Egg. I didn't get a particularly noticeable ring and I didn't like the flavor.

I ended up giving the bag of charcoal to a buddy with a Bubba-Keg. He was very happy.

 

[intruder]

Well now that I own it, I have smoked beer can chickens, ribs, a meatloaf and a pork shoulder. I love it. Only thing I will do son is get the paid to regulate temperature a little closer. Lots of good smokes and more to go!

 

[jond36]

Use less wood is spot on, but while seasoning use plenty. For thick cuts of meat use 2-4 ounces as previously stated. For thinner cuts or chicken a handful or less of chips is fine. No joke. Happy smoking.

 

[divotmaker]

I see several new SI owners here!  Yep - smoke ring is cool, but just show.  In a blind taste test, you wouldn't be able to tell the difference!  I use a little pink salt in some of my brines, and it looks cool, but Koze is right - kind of cheating.  lol.  But, it you have some BBQ snobs that you want to impress with your presentation, that's the trick!

  Otherwise, don't sweat it.  Best Q I've ever had came out of my #1 and 2!

If you new owners haven't found it yet, be sure to stop by the SI forum and join the fun there!  Just go to the Smokin-It site and click the link; we'd be glad to have you!

2014-06-29 17.08.07.jpg

• divotmaker
• Jul 29, 2014

 

[jond36]

Question

Is it possible to overseason and create a bitter creosote flavor as the smoker seasoning with too much wood?

Thanks jd

 

[old sarge]

It is not only possible to over smoke and create a bitter flavor, it is guaranteed. That is why here and on the SI site it is recommended to go easy on the wood. If you are talking about seasoning the smoker, no.  It is similar to seasoning a cast iron skillet, or a carbon steel wok. The seasoning does not transfer to the food.  If you are referring to the seasoning of the meat, I suppose so, especially if the seasoning has a low burn point. Combine that with the smoke and you could get a bitter finished product. 

 

[jond36]

Thanks. I was referring to the smoker. It smelled a little strong when i did a seasoning the other day with tons of wood.

 

[old sarge]

They get that way.  What you might want to do is brush off the interior with just a dry towel to remove any loose particles.  Could be sticky so I would let it air for a few hours with the door open. Or you could run it at 200 or so, no wood in the wood box, for a couple of hours/door closed.  It should have a nice patina.  But otherwise, don't worry. Just enjoy it.  The more you use it the darker the interior will get. 

 

[libohunden]

I've been looking at the Smokin-it #3 unit and thinking about pulling the trigger soon. Anyone know of any coupon codes for SI?