New #2 Owner

[michaelr]

I am a new #2 owner. Based on the feedback here, I decided to go with the analog model and to simply trust that any temp swings will average out. The less I know, the less I worry.

Yesterday was the first time that I used it to cook for other people doing St. Louis style ribs. After some reading around the forum, I settle on this procedure. I seasoned the ribs the night before. They went into the smoker at 11 AM. I used two hickory chunks that came with the smoker. The recommended time is 5h - 7h. My audience does not appreciate ribs with a bite, so I decided to go the full 7h. I left the box alone until 6 PM with no temperature monitoring or fiddling of any kind. At 6 PM the ribs were pulled. The bark was spot on & cooked to falling off the bone. They were a touch to tender for my taste, but to everyone else they were perfect. This is what counts in the end. Clean up took about 5 minutes of removing and replacing the aluminum foil for the next cook. I left the grates up to the dishwasher. I don't see how it could be any easier.

I was considering a pellet smoker or a Bradley but I am glad that I settled on this. The smoker creates excellent with minimal fuss.

 

[Lonzinomaker]

Congrats on new smoker and succesfull first smoke.

 

[old sarge]

I am a new #2 owner. Based on the feedback here, I decided to go with the analog model and to simply trust that any temp swings will average out. The less I know, the less I worry.

Yesterday was the first time that I used it to cook for other people doing St. Louis style ribs. After some reading around the forum, I settle on this procedure. I seasoned the ribs the night before. They went into the smoker at 11 AM. I used two hickory chunks that came with the smoker. The recommended time is 5h - 7h. My audience does not appreciate ribs with a bite, so I decided to go the full 7h. I left the box alone until 6 PM with no temperature monitoring or fiddling of any kind. At 6 PM the ribs were pulled. The bark was spot on & cooked to falling off the bone. They were a touch to tender for my taste, but to everyone else they were perfect. This is what counts in the end. Clean up took about 5 minutes of removing and replacing the aluminum foil for the next cook. I left the grates up to the dishwasher. I don't see how it could be any easier.

I was considering a pellet smoker or a Bradley but I am glad that I settled on this. The smoker creates excellent with minimal fuss.

These smokers a simple and bullet proof. And the results are always great.  Congrats on the cook!  And welcome to the forum!

 

[JustChillin]

I have had a #2 analog for about fours years and love it. The temps swings have never been a problem and I love the simplicity. Fewer things to break! I did purchase an Auber for smoking fish but haven't used it in years. IMO, the analog smokers are built like tanks and they produce some great food. Enjoy your new smoker.

 

[michaelr]

Thank you for the welcome. I am going to try the flat part of the brisket next.

 

[barelfly]

Welcome and glad to hear the first cook for friends went well! That’s the best part of cooking, having others enjoy the food you serve!

 

[swthorpe]

Welcome from Delaware!  I have a #2 analog as well, and it works great!  I am glad to hear that you first smoke was a success.  Cheers

 

[LarryD]

Welcome to the family, Michael!  You made a great choice... I started with the #2 and loved it.  If I were starting over from scratch I'd do the #3, but was never, ever unhappy with the #2.

 

[Timinator]

Be glad you didn't go with a pellet smoker.  They are a PITA, need constant cleaning and vacuuming, are prone to huge temperature swings, the pellets need to be kept dry, you can't smoke at low temps for long times without full smoke constantly, which for things like jerky, add's too much smoke.  I've had one, and I'm not a fan.