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  1. rajones19

    SMOKIN-IT SMOKER

    Count me as another who doesn't foil. I tried it every way I could think of 3-2-1, 2.5-2-1, apple juice, Chef Jimmy Js foiling juice - and in the end, I settled on just what NDKoze states above. 6-7 hours, and I don't even open the door until about 6 hours, unless I decide to toss in another...
  2. rajones19

    SMOKIN-IT SMOKER

    I have the #2, and often wish I'd bought the #3. If you are like me, your next purchase will be a FoodSaver or other vacuum device, so you can freeze that extra food for later. Since I bought mine, I always smoke way more than I need, and vacuum pack the rest into dinner-for-two sized packets. I...
  3. rajones19

    Wood Chunks On Fire

    Early on I had problems with wood chunks catching fire in my Smokin-It #2. Part of it turned out to be the super-dry bags of wood (some even kiln-dried) I was getting from Home Depot or Lowe's. Once I started buying fresher, quality woods from one of the online suppliers, problem solved. I was...
  4. rajones19

    SMOKIN-IT SMOKER

    I fought the 'burning wood, white smoke' issue early on, when using the packaged wood chunks from Home Depot or Lowe's. Once I was able to use the hardware store woods by wrapping the chunk in foil and punching a few small holes in the foil with a paper clip. This allows plenty of smoke to...
  5. rajones19

    Ribs Too Tough? Help Needed!

    MGMsmoker - another great possibility as far as liquid in the foil is Chef JimmyJ's Foiling Juice (http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj), which I have used with great success. That said, over time I have mostly given up on the foiling. I'm using a Smokin-It #2...
  6. rajones19

    Opinions- Steak

    I'm with SeenRed - I have been buying ribeye's at Sam's Club, nice ones, 4 to a pack for about $26. Each is big enough for NumberOneWife and I to split, so for about $6.50 we can both have steak.  I usually brush on a little olive oil, followed by Tatonka Dust. I smoke them an hour or so, or...
  7. rajones19

    Reverse Seared Ribeye with Tatonka Dust

    Another big fan of Tatonka Dust on ribeyes here, too. Been brushing the steaks down lightly with olive oil, followed by Tatonka Dust quite liberally. Smoke until about 120 or 125 IT (about an hour), then reverse sear about 2 minutes per side on the grill. Unreal. Best steaks I've ever had, and...
  8. rajones19

    PP quesadilla

    Had a Pulled Pork Quesadilla at the Blue Tractor in Traverse City, Michigan a couple years back - and it's been on my list of stuff to try ever since. Got a bunch of PP in FoodSaver bags - might have to thaw it out and give it a try! Thanks for the nudge!
  9. rajones19

    SMOKIN-IT SMOKER

    When I first got my #2, I was using cherry chunks from Home Depot. I think it was bagged under the Char-Broil name. I had a helluva time with it flaring up. Never determined if it was the super-dry wood or the winds at the time. Since then, I've successfully used that wood by wrapping those...
  10. rajones19

    First pork loin

    Damn. I just finished a big breakfast, and now I'm hungry again. Thanks for this, Jimmy!
  11. rajones19

    New guy and first smoking attempt!

    Welcome aboard! Detroit area here, too - in Rochester Hills. Tons of good information here, I've learned a lot already and have a lot more to learn.
  12. rajones19

    SMOKIN-IT SMOKER

    jjrolex - Thanks for your suggestions. I also have not heard of any similar problems from others with this smoker, so I am definitely not blaming the smoker. I did have the lid of the woodbox covered with foil, so that could be it - but I had the same problem when I seasoned it last Wednesday...
  13. rajones19

    SMOKIN-IT SMOKER

    Did my first real smoke in the #2 on Saturday, which I detailed with Q-view in a thread under General Discussion. Smoker performed flawlessly, but I was plagued again (at first) by flareups in the woodbox. I tried first with the hickory that came with the smoker, which had not flared during...
  14. rajones19

    First Smoke in Smokin-It #2 with Q-View

    Did my first smoke ever today, in my Smokin-It #2, which arrived on Tuesday. Did two slabs of spare ribs, 3-2-1 method - one was fairly standard, with Jeff's rub. The second rack was following Al's 3-2-1 Asian Ribs recipe in Jeff's book. Also made a batch of ABTs, just cream cheese, cheddar...
  15. First Smoke with Smokin-It #2 (with Qview)

    First Smoke with Smokin-It #2 (with Qview)

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