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  1. dubyque

    SMOKIN-IT SMOKER

    Looks perfect to me, Congrats. crvtt on a successful first smoke.
  2. dubyque

    SMOKIN-IT SMOKER

    I got the chip insert, have never used it and I don't think I ever will, I have used a lot of very small chunks and some pieces most would consider chips in the wood box and have never had a problem,there are so many large flat spots on the bottom of the wood box to lay very small pieces of wood...
  3. dubyque

    SMOKIN-IT SMOKER

    OK, what's A Turd ? S##ty question I know but someone had to ask.
  4. dubyque

    SMOKIN-IT SMOKER

    Sorry about that guy's, my wife writes everything down and she said it was 235 Deg. for 8.5 hours I guess before I open my mouth next time I'll ask her..........not
  5. dubyque

    SMOKIN-IT SMOKER

    Hey Chef Willie, we did a 6.5 lb butt a couple of weeks back on my #2, 225Deg, 5.5 hours and no wrapping, we had a heck of a time getting it off the rack it was literally falling apart, so moist, so tender, melt in your mouth stuff, I suggest taking the rack out and carefully turn it over on a...
  6. dubyque

    SMOKIN-IT SMOKER

    Just Smoked about 6 lb. of chicken wings (tips removed) on my Smokin-It model 2, dissolved 1/3 cup kosher salt in 2 quarts warm filtered water added about 3 cups ice to cool to room temp. put chicken and brine in 2 1/2 gal. freezer bag, put in fridge 24 hours. seasoned with black & red pepper...
  7. dubyque

    New to Smoking Meat Forums

    Thanks guys, glad to be here
  8. dubyque

    SMOKIN-IT SMOKER

    So how did those ribs turn out, Just got my model 2 a few days ago did a 9 lb. trimmed brisket, turned out great, really & I have eaten lots of brisket, doing first ribs tomorrow, just curious how yours turned out.
  9. dubyque

    New to Smoking Meat Forums

    Hi, My name is Chad, My Dads went by Duby (DooBee) all of his life and loved Smoking & Barbequing, I learned to Barbeque from him, so that's where the user name came from (Dubyque)  I'm Texas borne & raised And call Palestine TX. My Home I have enjoyed Barbequing and smoking meats for about 40...
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