Today was the first day I had time to take my new Smokin-It Model #3 out of it’s box. Thanks for the Christmas money, Susan and John! Here’s what I bought! It was about 9 degrees F this morning when I was using the box cutters, but as soon as I saw all this stainless steel, I got really excited. (A friend on the Salt Cured Pig group surely would have said something about wood, but I’m not configured that way). Excited enough to stand in a 9 degree garage and just grin while looking this over.
After a short XC ski and a trip to the meat market, it was about 30 degrees when I took these pictures, as I prepared for the initial seasoning smoke.
This shot gives you the best view of how ingeniously designed this thing is…. no gaskets or seals on the door, just a flush stainless steel to stainless steel join with easy open bars. See those hooks on the side panels? Those are what you put the rack holders on, so you can put the rack holders AND the racks in the dishwasher! Absolutely fabulous. The metal bar around the heating element is what holds the fire box in place. Keep looking… notice the heavy duty casters? and the TWO drain holes to the drip pan (one in the body of the smoker, and one in the lip, so anything that drips against the door goes in the drip pan, too…. I told you I was excited. I am my father’s daughter. I share his love of cooking stuff with fire and smoke, and his love for beautiful tools. I don’t remember if Dad had this thing I’ve got for stainless steel, but I’m pretty sure he’d like it.
After adding a few wood chunks to the fire box, I put it in place, to get ready for the seasoning smoke. I plugged in the cord via extension to an outlet in the garage, closed the door, and let it go for about 3 hours. When I came out and opened the door and removed the fire box (using potholders) here’s what it looked like.
And here’s what the door looks like.