I Finally got it. not without some drama though

[allmann]

So I received the unit after much hassle from UPS. They were supposed to deliver it today, but got an email around 750pm saying that it was moved til tomorrow. I took off today(losing a days pay), so I wasn't very happy and had a few choice words with the customer service operator when he told me "oh well nothing he can do". After arguing with them for 20 min I got them to hold the package at the local distributing hub and stay open for me. So after a 30 min ride to the UPS distribution center and a 20 min wait for them to find it. I get the excuse they put in on the wrong truck..... sorry. I'm obviously not very happy with this and I will be seeing about getting at least a partial refund from UPS. $160 for shipping, this is not acceptable.  Hopefully I can get something out of them.

By the time I got home, cleaned up and casters put on, finally started seasoning at around 10. I have to say that thing is packed very well. A few screws were loose on the back and some minor scratches, but overall pretty well built. So it is set at the advised 250 and within 20 min it was 257. The temperature swings have been from as low as 223 back up to 260 in the first 1.5 hrs. I guess I'll be up til 1 or 2 tonight.

All that matters is that it will be ready for tomorrow. I prepared 2 racks of St. Louis ribs that I coated with yellow mustard and coated with Jeffs naked rib rub from SMF. This is my first real attempt at smoking. I am planning on starting it around 9am and hoping that they only take about 5 to 5.5 hrs. Have an early dinner before my daughters dance class tomorrow. I am still debating whether to put bbq sauce on them, will prob do one and leave the other. I might make my own, it'll be my first time. Wish me luck.

Always open to suggestions and advice. Thank you in advance

 

[old sarge]

These are really stout units. Shipping either works really well or really bad. And the cost is high. I wish you luck on getting some restitution from UPS.  I will sauce ribs for my wife during the last hour/4 hour mark. Not continuously due to loss of heat and smoke.  They turn out great.  Sometimes I need to go 5 1/2 hour if the ribs were extra fatty as I like to render as much out of the meat as possible. Your temperature swings are good, on par with the SI3 my brother has. And he turns out some fantastic food. He has stopped using a remote thermometer; created more worry than it was worth. He will use it for large cuts, like a butt. Otherwise, he doesn't check on his ribs for the first 4 or 4 1/2 hours.

Good luck and happy smoking.

 

[gregbooras]

Hey Allmann sorry for the hassle with UPS, but at least you did get your smoker!

Enjoy your first smoke, your unit will never be this clean again, but who cares

Greg

 

[allmann]

The smoke stopped coming out of the top at the 2:15 mark. Is this normal?

I think when I take them out to sauce them I was gonna add .5 oz of apple chips, or is that pointless

 

[SuperDave]

The smoke stopped coming out of the top at the 2:15 mark. Is this normal?

I think when I take them out to sauce them I was gonna add .5 oz of apple chips, or is that pointless

Pointless and not necessary.  Think of these units as "smoke concentrate".

 

[allmann]

gotya thank you

 

[hardpan]

Hope you get that refund on the shipping.  For the ribs, i did a regular cut for 6 hours at 235, and then an 1/2 wait.  Came out really well.  Best of luck!
Hardpan

 

[allmann]

if someone could tell me how to add pics Ill show my end result. They came out very good. Wife and I agree they need Sauce. We used sweet baby rays, I got too busy to make my own.

 

[NDKoze]

Hey Allmann,

Here is a thread that should help you with the pictures:
http://smokinitforums.com/index.php?topic=1272.0

 

[DivotMaker]

Congrats, Allmann!  Once you start cranking out the killer Q, all the shipping hassle will just melt away into a distant memory!

 

[swthorpe]

You are off and running...congrats!  When I do ribs, I take them out at about 4 to 4.5 hours and sauce them with Sweet Baby Rays, then back in for the last hour or so.  We always get great ribs! 

 

[allmann]

Here they are. I wasn't sure where to stick the probe of the 733 so I put it about 2-3" away from the meat About 3 from the top.

 

[DivotMaker]

Great start, Allmann!  How'd they taste?  That's what's really important!

Tip of the day:  Don't bother trying to temperature probe ribs, it doesn't work. ???  Ribs are one thing that we do by time and feel.  There's just not enough meat, and too much bone, to get an accurate temperature reading.

On your next ribs, put them in and set the temp to 235.  Close the door, and don't peek at them until at least 4.5 hours.  To test for doneness, use a wooden toothpick.  If it goes in the meat really easy, and you can pull the meat sideways, without breaking it, they're done!  If not, close the door and go another 20-30 min, and check again.  Ribs are a "feel" thing.  After you do a few racks, you'll know what fits your taste!  Some like fall off the bone, some like some chew to them; find what you like, and you'll learn what they look and feel like when they are done!

 

[old sarge]

Allmann, sometimes the smoke will be very hard to see after a couple of hours. Very thin and wispy, and lighting has a lot to do with its visibility. A large chunk of rough hickory should produce smoke for 3 or more hours. On windy days, if the wind blows across the top of the smoker, this can increase the complete burning of the wood. On very still days, smoke production can last a considerable amount of time.  That is what I have personally noticed. 

 

[drains]

Nice ribs Allmann! Looks to me like you nailed it. Getting that first smoke out of the way is a biggie. Now go grab a big ole pork butt about 10 pounds worth and brine it in Tony's (Divotmaker) brine then rub it good with whatever you got and smoke it at 235 with your favorite wood, about 4ozs. It's a long smoke, usually 1.5 to 2 hrs. Per lbs. but after you see and taste the results you'll know all the bother was worth it! Also the pain associated with the shipping charges starts to ease a bit. One day I'll tell the story of how ups delivered my smoker to someone 10 miles away from my house and told me it had to be around here somewhere. Go figure.

 

[es1025]

Forget sbout the shipping.
You will love this unit. Very consistent and you will be the envy of your friends. The 235 temp is perfect for ribs. Thats my go to temp (btw, divotmaker is a convert). I am a big fan of baby back ribs!

 

[elkins20]

Hey Allmann, how bad were the scratches, and was the box damaged? Good luck with UPS, but like the rest has said put it behind you. Enjoy the great food you will get from the smoker. By the way would be nice if you added your name in the signature line and a little info about yourself.