New Smoker Beats the Pros

My smoker has smoked.

Yesterday, my new Smokin-It #2 smoker arrived, and I put it together. The manufacturer includes some wood with smokers, and you’re supposed to do a break-in run with wood but no meat. I tried to do this, and the smoker tripped my GFI outlet. I didn’t know about this until long after it happened, so I was not ready to smoke meat until about 6:30. I decided to do it. I had to see whether the smoker worked.

I made my usual rub, except I used cayenne pepper instead of chipotle powder. I didn’t have what I needed. I used three 1-1/2″ cubes of hickory. I smoked the meat until 10:30, and then I gave it half an hour in the oven at 300°.

Here’s the result.

I had forgotten how to apply a rub, so I put way too much on the meat. I didn’t know how much wood this smoker needed, so I used too much wood. The seasoning was heavy, and the ribs were dark because of the excess wood. The cayenne made the ribs a little spicier than I wanted. I think I may add more salt next time, but I can’t say these ribs were under-salted.

Yesterday, I thought my rub recipe was wrong, because it took two batches to cover one rack. Now I see what the problem was.

So I failed, right? Not exactly. With all their flaws, these ribs were much, much better than anything I’ve bought from local (or any) restaurants. They were juicy, tender, and loaded with flavor. My plan was to try a couple of ribs and go to bed, but I ate half a rack. I didn’t eat breakfast today. I didn’t need it.

I don’t know why restaurants can’t produce really good ribs. They have great equipment, and barbecue is extremely easy.

My verdict on the Smokin-It #2 is highly positive, apart from the circuit breaker problem. I assume the manufacturer will respond to my email and tell me what to do. Maybe the element is faulty, or maybe there is a fault in the wiring.

Because it was so late when I finished up, I have not cleaned the smoker yet. I’m not worried. It’s all stainless, and I have a steam cleaner. I assume I won’t need to do much apart from throwing the loose parts in the dishwasher, but steam is there if I need it.

This would be a wonderful machine for roasting turkey, smoke or no smoke. You could cook at 200°, use your oven for other things, and throw the turkey in the oven at the end to make the skin crisp and brown. A smoked, boneless, stuffed turkey would be wonderful for Thanksgiving.

I miss the Hoginator, but I don’t miss the extra work and fuss. This box should last the rest of my life, it will hold more meat than I will ever need for one event, and it won’t require much work.

I think the expense of moving up from bottom-tier electrics is worth it. They rust and break. By the time you’re on your second cheap smoker, you’ve paid almost as much as a Smokin-It costs.

More photos as work progresses.