After almost four weeks, my SM025 arrived on Tuesday. Unfortunatley I started three days of 12 hour shifts on Tuesday and had to wait until today to unpack my much awaited Christmas gift to myself
After unpacking the smoker, I seasoned it with four ounces of Hickory. During the seasoning process, I set the smoker temp to 210 degrees. During this process, I noticed that according to the display on the unit the tempurature would only go to 115 degrees. I found this odd and when I touched the outside of the smoker it was extremly hot. I then placed the probe from my Oregon Scientific thermometer in the smoker (close to the built in probe) and found that the smoker temp was over 400 degrees.
After seeing this discrepancy in temperatures, I contacted CookShack and spoke to Bill in Technical Support and explained my concern. Bill was quick to advise that the problem was probably due to a wiring issue and explained what to look for and how to correct it. I pulled the control unit off and found that Bill was correct in his analysis. My unit is now up and running in proper order. Thanks Bill!
Now to the important stuff..... After correcting the wiring issue, I bought two six pound butts at a local butcher shop. I rubbed both with the Cookshack rib rub and kept them in the fridge for about 12 hours. At 10:30 tonight, I put the butts in the smoker with 2 ounces each of hickory and mesquite. Now I'm patiently awaiting the finished product. After spending countless hours reading this forum, I fully understand that "when it's done, it's done", so I'll have my wireless thermometer by my side awaiting the magic temp of 195 degrees.
Thanks to all who have asked the questions and those who have taken the time to answer them. Your experience and insite is invaluable.
I'll keep everyone posted on how the "first smoke" turns out.