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Recent content by bocaboy

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  1. bocaboy

    Smoked Turkey Breast

    Looks beautiful! I debone turkey thighs and then smoke them in my Pit Barrel Junior. They are as juicy and delicious as can be!
  2. bocaboy

    New Pit Barrel Smoker PBC

    I just bought a PBJ about 2 months ago and I really like it. I've started using it with a TempSpike and left the BBQ Guru in the box, at least for now. The results have been great: succulent and juicy baby back ribs, juicy roast whole chicken and wonderful smoked turkey thighs.
  3. bocaboy

    Head to Head: Brine Vs Dry Cure

    I just came across this post and wanted to add my 2¢. I am a big proponent of dry brining. I do it with fish (salmon or Chilean Sea Bass), ribs and chuck roasts. Chicken is the only protein where I use a wet brine. I've never tried a pork loin, but your method sure looks interesting! I have a...
  4. bocaboy

    SMOKIN-IT SMOKER

    Bodbob, I have a medium BGE that I've owned for over 25 years and I decided to buy a medium (#2) Smokin-It smoker to do smoked fish. My short comment is that I really like my SI and these days actually use it more than my BGE. I made one modification to the smoker after cooking with it a couple...
  5. bocaboy

    SMOKIN-IT SMOKER

    Thanks to everyone for the input about cleaning. For the record, I clean my racks after every cook and the meat, chicken or fish I smoke never comes in direct contact with the walls of the smoker. I also clean any excess fats or grease that have slipped under the aluminum foil during a cook as...
  6. bocaboy

    SMOKIN-IT SMOKER

    Thanks, Jted! Now I guess I am confused. I've had a #2 for a couple years and it is coated on the inside with creosote. I've never really tried to clean it, but it certainly can't be classified as "sanitary". I also own a Big Green Egg and maybe once a year I build a very hot fire and burn off...
  7. bocaboy

    SMOKIN-IT SMOKER

    What does NSF certified mean?
  8. bocaboy

    SMOKIN-IT SMOKER

    Man oh man, that sausage looks delicious!!
  9. bocaboy

    SMOKIN-IT SMOKER

    I'm not sure I have any secret in getting a smoke ring. I'll admit that sometimes it's more pronounced than others, but I've never been really concerned about it. It might have something to do with the rubs I use, which are usually simple. (One of my favorites is just kosher salt and pepper, and...
  10. bocaboy

    SMOKIN-IT SMOKER

    Count me in as part of the no-foil group. I have a #2 with an Auber PID. The formula is simple for perfect baby backs or St. Louis ribs. For St. Louis ribs, cook them for 5-5 1/2 hours at 230º. Do not preheat the smoker and use about 3 small-medium chunks of wood at most. You should be able to...
  11. bocaboy

    Soaking wood is a NO NO

    It's an old wives tale that you should soak wood before using it for smoking. I have a 25-year old Big Green Egg and a newer Smokin-It #2 electric smoker. I never soak the wood and get great smoke flavor on all of my food. I've found the trick with both types of cooking is not to over-do it...
  12. bocaboy

    SMOKIN-IT SMOKER

    I feel compelled to put in my 2¢. I own two smokers. The one I've had the longest is a medium size Big Green Egg (BGE) and the newest is an SI #2 I got a couple years ago. I use temperature controllers with both to control the pit and keep the temperature consistent throughout the cook. For the...
  13. bocaboy

    SMOKIN-IT SMOKER

    Sarge, I hear you. I use a Big Green Egg in addition to my SI #2. The best investment I ever made was a DigiQ 2 from BBQ Guru. Instead of fussing with the temps over a long cook, I build the fire, attach the DigiQ, set the pit temperature and go to sleep. It holds the temperature perfectly over...
  14. bocaboy

    SMOKIN-IT SMOKER

    Hmmm, we could start a new thread called, "Old Guys Smoking". On second thought, it might be misconstrued! 
  15. bocaboy

    SMOKIN-IT SMOKER

    My Christmas/Chanukah/Kwanza/Festivus present from my stepkids showed up today, a stand for my Smokin-It #2. I'm an older guy and was getting a bit stiff bending over to clean and setup the #2 for a cook. The stand puts it at an easy level for work and includes two side shelves. I can't speak...
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