I’ve used an old bullet style electric smoker for 40 years, finally decided to forego the hassle and all that smoke flowing straight through.
Got the #2 wi-fi and cart. Getting all those tightly spaced screws and nuts in was a doozie, but love the setup.
Seasoned it with two chunks. I’m a Miss. traditionalist, so have usually preferred hickory, but do switch around some.
Then my first cook: a pork belly and large slab of baby backs, with a dry rub.
Ribs on top, belly below. Two chunks of the wood Steve’n’them included with my unit.
Probed the belly and cooked all for about 4 hours at 250, to internal belly temp of 175.
Put the belly in foil and let it do its thing and then slowly cool on the kitchen counter.
Cut the rib slab in half, wet-sauced those on meat side, placed them in foil, and put back in the smoker at 250 for another hour and 20 minutes.
Sometimes I leave them dry and just serve with sauce in the sude, but wanted to set-sauce these.
Both delicious.
We ate a few slices of the pork belly as is, but cut the rest into cubes, sauced those and put them in a hot convection oven for a few minutes to kind of blacken them. Best pork candy we ever ate.
I’m totally inexperienced with this new improved way to smoke. Getting old enough to want to simplify and utilize some more set-it-and-leave-it methods withOUT compromising the end product. Looks like we’re really gonna be happy with the quality and easy functionality of this unit!
Philip in Jackson, MS
Got the #2 wi-fi and cart. Getting all those tightly spaced screws and nuts in was a doozie, but love the setup.
Seasoned it with two chunks. I’m a Miss. traditionalist, so have usually preferred hickory, but do switch around some.
Then my first cook: a pork belly and large slab of baby backs, with a dry rub.
Ribs on top, belly below. Two chunks of the wood Steve’n’them included with my unit.
Probed the belly and cooked all for about 4 hours at 250, to internal belly temp of 175.
Put the belly in foil and let it do its thing and then slowly cool on the kitchen counter.
Cut the rib slab in half, wet-sauced those on meat side, placed them in foil, and put back in the smoker at 250 for another hour and 20 minutes.
Sometimes I leave them dry and just serve with sauce in the sude, but wanted to set-sauce these.
Both delicious.
We ate a few slices of the pork belly as is, but cut the rest into cubes, sauced those and put them in a hot convection oven for a few minutes to kind of blacken them. Best pork candy we ever ate.
I’m totally inexperienced with this new improved way to smoke. Getting old enough to want to simplify and utilize some more set-it-and-leave-it methods withOUT compromising the end product. Looks like we’re really gonna be happy with the quality and easy functionality of this unit!
Philip in Jackson, MS
