Got a new Smokin' It 3.5D Wifi gen 2, and Bella's Cold smoke generator!
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Dave in AZ
I’m a lurker and pretty new to posting / replying here but I believe you’ll be fine with the box you picked up. I’m very familiar with CookShack too and immediately noticed the latches as similar.
You’ll be fine.
My only concern with this style smoker is that it’s tough to get a good bark but for ribs and chickens that I’ll finish later in higher heat, they work very well. Product maintains moisture (especially salting overnight - chicken.) Smoke is consistent and even … and tastes like well-burned fuel. I’ve used pellets and chunks and have experienced flare up but only early in my learning when I wanted to check product and introduce oxygen too often with the element burning hot.
Eventually, I used a secondary probe that would fit right in through the vent hole or the sealed door. The probes I use are from Thermoworks / thermocouple style.
For butts, I’d brine for a week, season with a no salt rub, 225F smoke at 12 hours and 180 or so hold overnight. I could do 50-60# and ready to pull next morning. Set it and forget it overnight kinda thing worked well for what we were doing.Best of luck and I hope you enjoy your new cooker.
crimsonfancy thx for your great user report, I love to hear it. I can hold 225 in my Traeger if I want a bark. Since I usually crutch brisket at 4 hrs, I don’t end up with much of a bark ever. Something for me to work on.
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After posting a few questions here, reading hundreds of threads and reviews, I ended up ordering this new high end smoker, and a cold smoke generator to hang on the side. It is doing it’s first “seasoning run” right now.
Seems well built. The 40page programming booklet is daunting, and could seriously use an edit and a Quick Start Guide. But I got it set to 250f and going, I can figure out programming and the app now. I liked the 6 step programming and easier phone app, that was before I waded into the manual lol.I elected to go with a separate pellet grill which I already have, and a smoker, rather than try to make it a one-does-all device. Got tired of my Traeger not holding 130 to 185 reliably. This smoker should let me do 80 to 100f cold for salmon lox, and a nice schedule for meatsticks without having to worry about fat out due to poor temp control. Excited!
Dave in AZ congrats on the new smoker
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Wholey Cow! Do some of you chefs need a live in maintenance man? I can toss a sleeping bag in the corner of the garage. I just need to get a little closer to some of this mighty fine equipment that all of ya have! Impressed!
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Wholey Cow! Do some of you chefs need a live in maintenance man? I can toss a sleeping bag in the corner of the garage. I just need to get a little closer to some of this mighty fine equipment that all of ya have! Impressed!
Denny O Always room for a Hawkeye in the corner of my garage!
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Thanks!!
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