Questions on the SM025

Very easy to clean, suberbly crafted, no water pan needed.

Quality - Buy things once, not over and over again

Welcome to the Forum. Yep, what he said. Foil the top of the smokebox and bottom of the smoker for easier cleanup. I usually leave mine on for about 3-4 smokes before changing the foil. Grab a soapy rag and wipe down what has been covered with foil. 5-10 minutes tops, racks I throw in the dishwasher every now and then.

They are moist enough inside that no water pan is needed. I've smoked when it was -20 and had things come out just as good as if it were summer.

You won't be disappointed, and it'll last a lifetime

Thanks for the quick answers! -20? It'll be nice so smoke something at +20. That water smoker couldn't get in the "ideal" zone at 50 degrees.

Pull the trigger and have no fear. You'll fall in love with all aspects of the SM025.

Just one more question. Do most people store them inside our out?

quote:

Originally posted by Tim Comer:
Just one more question. Do most people store them inside our out?

I store mine outside, keep meaning to build it a home, one of these days...

Rain Gear

Mine is in the garage

Welcome to the CS forum!

I agree with the other fine cooks, it just ain't gonna get any easier them smoking in a CS. You said something about your CHEAP smoker...did ya know that a CS can smoke a brisket and/or a PB all night on just about 50 cents or so of electricity?

Yes, it is made right there in Ponca City,OK, USA. They are a bunch of fine folks that believe in treating cooks the right way.They are willing to give you an unconditional refund if you want to return your smoker in the 1st 30 days.

Oh, if you need to search for any knowledge/recipes you can use the find button in the top left corner or just ask anyone around here...lots of good folks on the forum that don't mind sharing.

Tim...this may sound like a sarcastic answer...but it's not.
I was in your same situation...pulled the trigger and bought the SM25. I regret the purchase.
I literally have so many people asking me to smoke stuff that I wish I had bought one of the bigger models. It's just that good. Really.

Welcome to the forum Tim

I think you’ll be very happy with a SM25
These smokers are easy to use, easy to clean, American made, well built, and smoke as well at -20* as they do at 95*.

You’ll find yourself using it more than you used your cheap water smoker. As Supercenter Chef said you’ll have so many “friends” you’ll be wanting the next size, then the next size, and on and on

Depending on where I am and what I'm doing I store mine in my garage, on my deck at the cabin, or in the back of my pick up.

Well, I just ordered SM025. Company says it will take a week or two to ship, so it's probably coming from the factory. It's just my wife and me. That water smoker was a pain to use. Especially if all I wanted was a small hunk-o-meat or just one chicken. She ended up finishing a lot of things in the oven because I couldn't it get up to temp on cool or windy days. I actually haven't used it in months. But I miss that taste. If this thing is as easy to use as everyone says, I'll be smoking a LOT more meat. Might even try veggies now. Thanks for all the info.

Welcome Tim and congrats on the purchase. I would have paid the price of our smoker just for the ability to use this site. It's like stealing the best kept secrets. Keep this site handy, visit every day, and you will kick your smoking game up 10 notches. Enjoy!

Welcome to the forum. I have been through a few charcoal smokers. I was in the same boat as you. I hated the winter for smoking and it was a pain to not only clean up, but to keep constant temperatures. I even had the guru with the fan to help but it just got old. I finally settled on the SM25 and have not looked back. The only thing I lack is the true smoke ring but I don't really care. My products for the most part are better then ever.

The wife and I ride motorcycles and found that during the nice weather, we never smoked on the old smoker. After the sm25....we smoke a ton. I went and bought this wirelss thermometer.

http://www.amazon.com/gp/product/B004IMA718

I then bought a 15dollar webcam and I aim at the wireless meat thermometer and see it on my laptop. I use a program called www.join.me and it broadcast's my desktop. Using their app for android phones, i can monitor my meat temps at any time I choose. A couple weeks ago, I set 2 pork butts in and waited until the smoker was going for a couple hours. We went off on a 150 mile bike ride. I checked the meat temp from the top of one of our mountains and knew I was still 4 hours out. Nice piece of mind knowing the smoker is dead on the money and I don't have to babysit.

That is neat. Wife has already bought a brisket and has it in the freezer right now. I told her I probably need to wreck a few chickens first to get the hang of this thing.

As long as the brisket's in cry-o-vac (thick airtight plastic) it will keep in the fridge for 2-3 weeks. In fact, it get's better flavor, more tender from the wet aging. Most supermarket/food club meat is less than 14 days from slaughter.

Many comp cooks like brisket aging for 45-55 days. This doesn't work for pork or chicken though.

It's vac packed. Printed out Turkey 101. That was a mistake.

quote:

Originally posted by Tim Comer:
That is neat. Wife has already bought a brisket and has it in the freezer right now. I told her I probably need to wreck a few chickens first to get the hang of this thing.

Chicken will cook very fast in a CS. Don't turn your back on it. It may only take a couple of hours.

I have never not eaten anything I made in my SM025(some stuff was better than others, but it all was edible).