Superior Smokers SS-2 Crash Course - Page 3

mep · 11-20-2013, 09:05 PM

Rather than using bacon grease to season the unit, buy a couple of cans of Pam and spray all the surfaces; shelves, walls, etc. this is much easier. Don't over do it or you could cause a grease fire.

peeps · 11-20-2013, 09:07 PM

Quote:

Originally Posted by mep

Rather than using bacon grease to season the unit, buy a couple of cans of Pam and spray all the surfaces; shelves, walls, etc. this is much easier. Don't over do it or you could cause a grease fire.

I used spray Pam with Earl and that is the plan with the new SS-2.

Fat Woody · 11-20-2013, 09:19 PM

mep - I used PAM the first time I seasoned mine and found I was still getting a little rust build up around the seals and on the inside of the door. Recently re-seasoned with a light coating of bacon grease (plus a little light sanding) and I think it's working better - so far. However, YMMV!

peeps · 11-20-2013, 09:21 PM

Quote:

Originally Posted by 16Adams

Maybe you could name this smoker "Johnny Smoker"

Johnny F'n Smoker?

I ain't naming it after no Aggie!

It this things is as steady and efficient as folks say, I may name it Colt after the most efficient QB in NCAA history ;)

Picketwire BBQ · 11-20-2013, 10:19 PM

Question for you guys with these smokers (mine is an assassin), how are y'all applying your smoking wood? In the chute, in the ash pan, or ????

peeps · 11-20-2013, 10:36 PM

Kevin of Superior has a video up on Youtube and he shows adding it to the ash pan once the pit is up to temp.

http://www.youtube.com/watch?v=WNXPs-V0AgE

Unless I hear otherwise, this is how I will be doing it...

mep · 11-20-2013, 11:02 PM

Quote:

Originally Posted by Picketwire BBQ

Question for you guys with these smokers (mine is an assassin), how are y'all applying your smoking wood? In the chute, in the ash pan, or ????

I put the wood in the ash pan after the fire has stabilized at the right temperature and right before I put the meat in the smoker. You can add wood for extra smoke later on in the cook.

peeps · 11-21-2013, 10:08 PM

Delivery is gonna be the week after Thanksgiving so there is no problems/delays with the holidays.

I might be doing this that whole week...

Concept Que · 11-21-2013, 10:27 PM

Lucky!! Congrats as well

R2Egg2Q · 11-21-2013, 11:25 PM

Congrats on winning the SS-2!

I usually use lump in mine (less ash) but have used briqs before and they were fine. I light the lump in the chute using a MAPP torch.

I've added chunks of smoke wood in the chute and in the ash pan before and both locations work. Nowadays I just put them in the ash pan.

peeps · 12-02-2013, 09:06 PM

Wednesday is delivery day!

sliding_billy · 12-03-2013, 03:54 AM

Exciting stuff!

Mister Bob · 12-03-2013, 09:35 AM

Good Luck! Superior makes a great cooker, I've been loving my SS-1 since I got it this Spring. I've been mixing in a few chunks of cherry or hickory right in the chute with pretty good success.

16Adams · 12-03-2013, 11:28 AM

Get your party started brother. Windchill to minus 15 coming to The Panhandle which usually means freezing rain for the north Texas region. Stock up and make a memorable first smoke. Looking forward to the photos.

peeps · 12-03-2013, 11:36 AM

I have a big ol' bag of RO lump and some Stubbs briqs already plus some various chunks. Planning on pepper stout beef for Saturday's Texas/Baylor game and my first smoked meatloaf on Sunday to get....screw it, this guy has got to have a name so I'm going with Colt...Colt all broken in.

I'm planning on "working" from home tomorrow so I am there for the driveway delivery.

Getting Colt moved around to the backyard will prove to be challenging as access from the front yard to the back patio is tight. Worst case, I will roll Colt around the block while getting strange looks from my neighbors and roll it in from the cul de sac behind my house like we did with Earl.

11-20-2013, 09:05 PM	#31
mep Full Fledged Farker Join Date: 06-11-13 Location: Kansas City, MO	Rather than using bacon grease to season the unit, buy a couple of cans of Pam and spray all the surfaces; shelves, walls, etc. this is much easier. Don't over do it or you could cause a grease fire. __________________ Assassin Smoker; Large BGE; Char-Broil Gasser; Black Thermapen; Looftlighter; KCBS CBJ

11-20-2013, 09:19 PM	#33
Fat Woody is one Smokin' Farker Join Date: 03-29-09 Location: Lenexa, Kansas	mep - I used PAM the first time I seasoned mine and found I was still getting a little rust build up around the seals and on the inside of the door. Recently re-seasoned with a light coating of bacon grease (plus a little light sanding) and I think it's working better - so far. However, YMMV! __________________ [B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B] [B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B] [B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B] Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles. World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen.

11-20-2013, 10:19 PM	#35
Picketwire BBQ On the road to being a farker Join Date: 10-27-13 Location: Mesquite TX	Question for you guys with these smokers (mine is an assassin), how are y'all applying your smoking wood? In the chute, in the ash pan, or ???? __________________ The Good One Openrange, The Good One Rodeo, Jambo J3, Epicoa Rotisserie Grill, ASSASSIN 28

11-20-2013, 10:36 PM	#36
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	Kevin of Superior has a video up on Youtube and he shows adding it to the ash pan once the pit is up to temp. http://www.youtube.com/watch?v=WNXPs-V0AgE Unless I hear otherwise, this is how I will be doing it... __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

11-21-2013, 10:08 PM	#38
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	Delivery is gonna be the week after Thanksgiving so there is no problems/delays with the holidays. I might be doing this that whole week... __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

11-21-2013, 10:27 PM	#39
Concept Que On the road to being a farker Join Date: 07-29-13 Location: OC, CA	Lucky!! Congrats as well __________________ XL BGE / WSM / ASSASSIN

11-21-2013, 11:25 PM	#40
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	Congrats on winning the SS-2! I usually use lump in mine (less ash) but have used briqs before and they were fine. I light the lump in the chute using a MAPP torch. I've added chunks of smoke wood in the chute and in the ash pan before and both locations work. Nowadays I just put them in the ash pan. __________________ -John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]

12-02-2013, 09:06 PM	#41
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	Wednesday is delivery day! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

12-03-2013, 03:54 AM	#42
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Exciting stuff!

12-03-2013, 09:35 AM	#43
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	Good Luck! Superior makes a great cooker, I've been loving my SS-1 since I got it this Spring. I've been mixing in a few chunks of cherry or hickory right in the chute with pretty good success. __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

12-03-2013, 11:28 AM	#44
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Get your party started brother. Windchill to minus 15 coming to The Panhandle which usually means freezing rain for the north Texas region. Stock up and make a memorable first smoke. Looking forward to the photos. __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

12-03-2013, 11:36 AM	#45
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	I have a big ol' bag of RO lump and some Stubbs briqs already plus some various chunks. Planning on pepper stout beef for Saturday's Texas/Baylor game and my first smoked meatloaf on Sunday to get....screw it, this guy has got to have a name so I'm going with Colt...Colt all broken in. I'm planning on "working" from home tomorrow so I am there for the driveway delivery. Getting Colt moved around to the backyard will prove to be challenging as access from the front yard to the back patio is tight. Worst case, I will roll Colt around the block while getting strange looks from my neighbors and roll it in from the cul de sac behind my house like we did with Earl. __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]