Smokin-It 3 full of pork butt

[Thesneakyzebra]

As some of you know, one of the main reasons I purchased this unit was to accompany my 22.5 WSM for a wedding I did. I fed about 250 people and smoked over 100 pounds of pork shoulder. I could only fit around 40 pounds in the smokin-it since the shoulders were pretty tall.

During my many trial runs without the auber, with the auber but not bypassed, and finally with the auber and bypassed, I was finally successful. The cook went well but would not have without the bypass. I am pretty please with the unit now that it is bypassed.

The pork from my WSM was easily better than the ones from the smokin-it, but that we to be expected and it did not matter all that much since it all got mixed in together.

I have had about 30 or so cooks with the #3, everything from cold smoking, jerky, kimchi (yes, I said kimchi), to the norms of the BBQ world. Now I am really looking forward to using this bypassed method for perfect temperature control for my charcuterie/sausages and fish.

 

[jpittssr]

The pork from my WSM was easily better than the ones from the smokin-it,

Can you describe what it was that you liked better about the WSM Butts?

I just switched from a reverse flow stick/charcoal burner to a digital controlled Model 2 and other than the smoke ring I don't see a noticeable difference.
The bark may not be as thick on my SI-2

 

[old sarge]

I noticed a difference between my offset and the electric. Only in appearance because of the different heat source, more of a reddish mahogany color. No difference in flavor or tenderness.  And a  monster difference in convenience. No tending and feeding wood to maintain temp. Great trade off.