SMOKIN-IT

Looking for a new scrappy startup? Smokin-it has transformed from a garage company to a force to be reckoned with in the grilling world! Starting 2009, this band of hometown folks from Michigan has taken the smoker to a whole other level. The customer base has over 3000 members and is growing annually. Smokin-it refuses to compromise its products by wholesaling their product. Each smoker is high quality, sold directly from their website, cutting out the middleman. The company ships to all of America, Canada, Europe, and more. Ask and this company will get back to you shortly! 

Pros:

• Drip pan for grease and fat
•  portable with handles and wheels
• easy cleaning process
• Large capacity cooking
• Easy heating element replacement
• 12-foot power cord

Cons:

• No remote heat sensor
• Some issues with parts falling off

How to use Smokin-it Electric Smoker

Congratulations on your new smoker, and thank you for trusting Smokin-it! With little maintenance, your new Smokin-it will last you years of making delicious food. 

Before you use your new smoker, you’ll have to season it. This is to rid the interior of all residue that got left over from the manufacturing process, as well as improve the cooking experience and give your food the first smoky flavours.

1. First, place two pieces of sample wood into the wood box. 
2. Completely close the wood box lid and slide over the heating element.
3. Remove the shelves, then close and latch the door. TIP: Cover the top of the wood box and the bottom of the smoker with aluminium foil will improve the smoker’s performance.
4. Set the temperature control to 250°F (120°C), and run it empty for 3-4 hours.

IMPORTANT –  Ensure the wood box lid is completely closed and never use the smoker without the wood box completely inserted over the heating element.

Now your smoker is ready to use!

1. Before loading the smoker with food, you can cover the top of the wood box lid and the bottom of the smoker with aluminium foil to enhance the smoker’s performance.
2. Ensure the small drain hole at the bottom of the smoker is not blocked, so the drippings can drain into the drip pan.
3. Attach the casters before sliding the drip pan in place.
4. Remove and replace the foil with each use
5. Regularly clean your smoker (see below for how to), to optimize it’s performance.

NOTE:

• Do not preheat your smoker, as the LED light only comes on when the heating element is on. The light going on and off during the smoking process is normal.
• Do not use an extension cord for the smoker, this can impact the performance of the smoker.
• Use caution while emptying the wood box, it gets extremely hot during use.
• Always douse the wood box with water after use to remove any residual ashes. 
• More smoke will be produced in the first hour of use, and diminish over the next several hours.
• Once you have started the smoking process, do not add more wood. 
• Overloading the wood box can cause your food to be oversmoked, resulting in a burnt or bitter taste. 

A full copy of the user manual can be found here.

 

How To Clean Smokin-it Smoker

A buildup of burnt grease and food in your Smokin-it smoker will eventually lead to a decrease in performance. Minimize this by cleaning it well after each use. 

• Replace the foil after every use. A warm, damp sponge or a rag with some water and white vinegar can be used to wipe down the interior walls of the smoker.

NOTE: The interior walls of the smoker will darken with use and will not return to silver no matter how hard you scrub. This darkening prevents rusting and will actually improve the cooking system’s performance.

• Racks, shelves and the drip pan are 100% stainless steel and dishwasher safe. A scrubbing brush can be used to clean.
• Use only natural ingredients and avoid harsh chemicals. Water and white vinegar works well. 

NOTE: Always ensure your smoker is powered OFF before cleaning and do not use pressured water from a hose or power washer to clean. 

 

Do You Soak Wood Chips For Smokin-it Electric Smoker

Smokin-it smokers have a heating element located directly under the wood box. Small chips can be soaked for 30 minutes to slow the combustion down, wood chunks can go into the wood box dry. If at any point you hear a loud pop, that’s wood combustion! 

 

How To Season A Smokin-it Smoker

Before you use your new smoker, you’ll have to season it. This is to rid the interior of all residue that got left over from the manufacturing process, as well as improve the cooking experience and give your food the first smoky flavours.

• First, place two pieces of sample wood into the wood box. 
• Completely close the wood box lid and slide over the heating element.
• Remove the shelves, then close and latch the door. TIP: Cover the top of the wood box and the bottom of the smoker with aluminium foil will improve the smoker’s performance.
• Set the temperature control to 250°F (120°C), and run it empty for 3-4 hours.

NOTE: There is no need to monitor temperatures during the seasoning process. When the box is empty, nothing is in the smoker to absorb the heat produced, aside from hard, reflective walls. 

This results in wild temperature fluctuations, which is perfectly normal. Once food is loaded and able to absorb heat, the temperatures will stabilize and the smoker will perform normally.

 

How To Smoke A Ham In A Smokin-it Electric Smoker

Ham typically takes 20 minutes per pound to smoke ham. The temperature of the ham at the thickest part should be 140 – 160°F (60 – 71°C). It can take around 5-6 hours for fresh ham, and 1-2 hours for cured or cooked ham.

 

How To Smoke A Turkey In A Smokin-it Electric Smoker

Smoking a turkey is a lengthy process, and can take about 7-9 hours!

1. First, buy a turkey that fits inside the smoker! 
2. Thaw the turkey completely
3. Remove the neck and giblets.
4. Thoroughly rinse the bird with cool water
5. Pat dry the bird with plenty of paper towels
6. At 30-40 minutes per lb, at an inside temperature of 165°F (74°C), your turkey will take approximately 7-9 hours to cook fully.

 

Where Are Smokin-it Smokers Made

Smokin-it has manufacturing operations in both China and the US. A small garage company formed in 2009 by a group of hometown folks from Michigan, Smokin-it now has over 3,000 members and is growing rapidly.

 

How To Smoke Ribs In A Smokin-it Smoker

The low and slow, smoking method works best when cooking ribs!

1. Remove ribs from the packaging, drain and pat dry with paper towels
2. Remove the membrane on the backside of the ribs by sliding the handle of a spoon under it
3. Apply rub to both sides
4. Cover ribs with plastic and leave them to marinate in the fridge, ideally overnight
5. Before smoking, leave out the ribs to bring them to room temperature.
6. Start smoking!
7. Your ribs need to reach an internal temperature of 185°F (85°C)
8. Ribs typically take 4-6 hours to smoke completely