New#3 on the way!

bigfoot21075

bigfoot21075

New member
Hi Everyone,

I wanted to thank you all for your never ending help - I APPRECIATE IT! I am really psyched, I sold my Superior SS2 smoker to a disabled owned Veteran BBQ place in VA yesterday. The guy is a stand up guy for sure and I gave him the best deal I could and still pay for my new #3!

If you are in VA be sure to check out Warhorse BBQ!

I ordered my #3 today, I got everything I wanted but the controller. I will wait to save a few more $$ so I can get that too. I am really happy with the decision after researching the zillion that are out there and have not looked this much forward to any new toys in a very long time! I can't wait to post some food pics for you all soon!

I will say, this forum is a large reason I did not go with CS or another brand. I joined some of their forums but they are nothing like the people here. I know this will be a fun new hobby with a great new group of people.

THANKS!
Rob
 
Welcome Rob from North Dakota!

I researched a ton of different smokers prior to choosing the Smokin-It too and so glad that I decided on my #3.

I read pretty much 100% of the posts on this thread prior to ordering my smoker and have learned sooooo much from this group.

There are other forums out there that are really good too. But since not all of their methods are appropriate for the Smokin-It style smokers, I pretty much stick with this one forum and occasionally the Smoking Meats forum which is also a good one.

We'll be looking forward to hearing more from you. When you get a chance, introduce yourself over in the Introductions section (if you haven't already done so). We always want to get to know our new members a little better.
 
bigfoot21075 said:
I will say, this forum is a large reason I did not go with CS or another brand. I joined some of their forums but they are nothing like the people here. I know this will be a fun new hobby with a great new group of people.
Click to expand...

Congrats, Rob!!  I know you'll be happy with your decision!  Your comment, above, is very kind!  I have to say that I agree!  I also stalked several forums, before finding SI, and felt the same way!  It's new folks, like you, joining the family that make it so fun!

Welcome aboard, and happy smoking! 8)
 
Great news, Rob!  Season her up, with nothing but a few chunks of the hickory dowels in there, and it'll be smokapalooza this weekend! 8)
 
Got the number 3 setup in my screen room on my deck fir the ultimate in luxury laxy Q. It arrived in pretty good condition with a small crush in the body on the right front corner. It is way too small to make any difference in function and you have to look for it to see so I am good with it. Everything was packed in the smoker nicely.

I seasoned it on Saturday and decided to pull out all the stops for the first cook and do a Packer Cut Brisket (one of my Big Green Egg Specialties). I purposely did not thermometer the inside of the chamber, I just do not want to know at this point (I am saving for the Auber). I lined the cooker with foil and used a loaf pan with water in it. Seasoned up the briskie and tossed it on at 3:30am!

I got a little paranoid with the smoke (I used three un-weighed hunks of Cherry), and at 150 I wrapped it in paper and let it roll until 192 when it passed the probed test. I yanked it at 3pm and let it rest for 2 hours. This briskie was cut odd and had a very thin edge of flat, that part was pretty dry as expected. I should have trimmed it and had it for a Scooby Snack mid way through.

The rest of the brisket was STELLAR. I needed more smoke so my fears were for nothing. I also should have let it sit seasoned a few hours for better rub penetration so the rub flavor was very light. But the texture and moisture were fantastic with no help required.

I need to refine this new work flow but I am very impressed with just how easy this could have been. I made it way harder than it needed to be with undue fussing about. My only minor quip is that the chimney is a very tight fit for my Maverick MEat probe end (I have to laugh because that is it, the only thing I can come up with).

I assume this is like all my other smokers, that darkening of the inside of the box and grates is valuable seasoning and is best to leave (obviously the floor and smoker box are foil covered and clean).

THANKS AGAIN for everyones help. I promise pics of the nex cook this weekend.....

Rob

 
Sounds like you have it all together Rob.
We will be looking for pictures.
 
Rob, i take a paper towel to remove any excess grease from the sides and bottom. 

Thats it. I am glad the brisket turned out great.  Big fan of brisket, smoke only flats due to lack of availablity.

Welcome.
 
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