First Smoke...

[CoyoteFlatz]

Got the #2 just before Christmas and seasoned, then because of this busy season I didn't get to try it out till New Year's Day. 

Did a small (2.02 lb try tip).  Seasoned with SPOG, wrapped and into the fridge the night before.  Next day into a cold smoker with 3.4 oz Hickory (I think that what was sent with the unit) for a little over 1-1/2 hours, pulled @ 135 degrees IT, then seared both sides for 3 min each, foiled and rest for 30 min.

The result was, a touch over done and the smoke flavor and smell was a just too much for me, but was very tender for such a lean cut of beef.

Notes taken and we'll change a few things next time.  Now on to some port tender loins...

Cheers,
Don

 

[NDKoze]

Nice job!

 

[swthorpe]

Well done, Don!  A couple more smokes and I bet you'll have the timing and smoke down pat.  Cheers

 

[DivotMaker]

Looks great, Don!

 

[1stlink]

Man that looks great. Good luck smoking in your new #2 Don.

Mine is in the mail.. 

 

[CoyoteFlatz]

That's super, 1stlink.  I'm sure you'll be happy with the #2.  It's mostly just the two of us also and every once and a while maybe up to 10 or 12 adults and children.  I know on my old pellet smoker, that's had a little less same size chamber, I could do a 10 pound + butt and while it was resting cook up some wicked baked beans.  And we would still have a little left over.

Cheers,
Don

 

[Pork Belly]

That picture clearly illustrates a huge difference in the #2 and #3. The #3 has enough space between the first rack and the top of the smoker to accommodate that or even a bigger roast. Sorry you had mixed results I recommend trying half as much wood. possibly a fruit wood it will have a lighter flavor than the sample hickory.

 

[SuperDave]

Don, I love your plate of carbs to accompany the meat. 

 

[CoyoteFlatz]

Thanks for the comments...to clarify, the smoke smell was the bad part.  The flavor, other than being a little med/well was good, juicy, and tender.

Now onto the next adventure!

Cheers,
Don