Got a new Smokin' It 3.5D Wifi gen 2, and Bella's Cold smoke generator!
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert
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!
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to Dave in AZ on last edited by
Dave in AZ Congrats, I’m shure you will enjoy it
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Dave in AZ on last edited by
Dave in AZ Looks like a top end unit.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
Be interested in your feedback on the cold smoke generator .
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They sure do take door security seriously!
Congrats on the new unit, looking forward to hearing how it works for ya! -
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Jamieson22 on last edited by
Jamieson22 said in Got a new Smokin' It 3.5D Wifi gen 2, and Bella's Cold smoke generator!:
They sure do take door security seriously!
Congrats on the new unit, looking forward to hearing how it works for ya!They have been following the reports on sawdust explosions.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to processhead on last edited by Dave in AZ
processhead Jamieson22 thx guys!
apparently the ignition is pretty common, I posted a link to that thread with more info. But the SmokinIt forums are filled with folks reporting a WHOOSH ignition with flame jetting out top vent hole, usually at about 180f as the smoldering wood gets hot enough to spark, and ignite the gasses it’s been building up in that almost airtight box. So common they have a thread about it in the New Owners Info section, and have coined the term “the whoosh” for it, and warn not to be down sniffing the smoke smell from the vent around 180f lol. -
Jamieson22 Team Blue PK100 Regular Contributors Power User Illinoisreplied to Dave in AZ on last edited by
Dave in AZ SWEET!
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samspade Team Orange Masterbuilt Sous Vide Team Blue Power Userreplied to Dave in AZ on last edited by
Dave in AZ should be excited looks like you got some serious reading ahead of you.
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I looked at those pretty hard and the PK-100. Going to make the maiden voyage on the PK-100 with a load of Pheasant sticks.
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I have a SmokinTex 1400 and it does the “rocket woosh thing”. Scared the c**p out of me the first time but I have learned to live with this event, just stay away from the vent hole. I do have issues with this smoker holding steady temperature. Any ideas to maintain a steady temperature?
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to Dave in AZ on last edited by
Dave in AZ Congratulations, I know you will put that son of a gun to good use. May your smokin be continuous.
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A Chinese copy of A CookShack smoker, right down to the door latches.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to shoprat53 on last edited by Dave in AZ
shoprat53 probably. Never heard of Cook Shack, they didnt pop up on 40 or 50 google articles or reviews, nor here on posts I read for best smoker using search. It is a shame, if Cookshack did the design, that their business web skills are so poor that they don’t even show up to someone doing diligent research for 3 weeks.
Way of the world… the Walton’s grinders are made in China, copies of Weston or L*M or someone else’s grinder that the Chinese manufacturer just offers as options to slap your brand name on. Same with the stuffers. Ive seen their mixers sold by 6 companies, all the same or 95% the same. Very hard to compete and stay in business if they don’t offshore manufacturing, it seems.
Too bad I didn’t find them, would have loved to buy US made one.
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Just said it was A copy of the CookShack not passing judgment on your purchase. I am sure Smokin it is A good product and hope it works out for you.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to shoprat53 on last edited by
shoprat53 thx
Your reply makes me suspect you got the wrong idea… I honestly wish I had heard about CookShack in the month I researched, and am kinda bummed I didn’t. I always like to spend my money with the company that came up with an idea or design, not someone copying it offshore, and American manufacturer especially. All the posts and comments I read made me think Smokin It designed and built them in MI. Now I see they just removed all conflicting info from their website to give that impression.Oh well, too late now, and they seem pretty well put together.
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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.
