Recent content by kemuri

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  1. kemuri

    SMOKIN-IT SMOKER

    I actually have tried this and didn't have much success. I bought the lump oak charcoal for a Green Egg. I didn't get a particularly noticeable ring and I didn't like the flavor. I ended up giving the bag of charcoal to a buddy with a Bubba-Keg. He was very happy.
  2. kemuri

    SMOKIN-IT SMOKER

    I've got a Black Maverick Dual probe thermometer. 1 senor (probe) goes in the meat to read its temp and one clips to a rack to measure the air temp in the (in my case) smoker.
  3. kemuri

    SMOKIN-IT SMOKER

    I've got a #1 and I don't see big air temperature swings. I've had it about a year and done 17-18 batches in it. I always mount my air sensor roughly in what seems like the midpoint of the meat mass vertically in the box. I typically do 2 butts in it at once at 220˚ and (once it comes up...
  4. kemuri

    SMOKIN-IT SMOKER

    If the water isn't contained and pressurized, it will be basically impossible to heat it above 212˚ as it will convert to steam at that point.
  5. kemuri

    SMOKIN-IT SMOKER

    I use 4-5 ounces for a large butt. I use Oak and either apple or cherry. I used Oak and Cherry last weekend and it was extremely well received. I put a small tent over mine about 14 hours in. It just trapped a bit of the rising moisture. It was not a complete wrap. I am unconvinced this did...
  6. kemuri

    How did you come up with your screen name?

    I had to come up with something when I joined, so I chose "kemuir" (Japanese for smoke) because I like the sound of it.
  7. kemuri

    SMOKIN-IT SMOKER

    I've had good results with Alton Brown's recipe: He does his in an electric smoker as well. Here is the video from The Best Thing I Ever Made.
  8. Ribs_and_Butt.jpg

    Ribs_and_Butt.jpg

    • kemuri
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    • Album: Results!
  9. Results!

    Results!

    • kemuri
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  10. Smokin-it Stainless Smoker

    Smokin-it Stainless Smoker

    • kemuri
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  11. kemuri

    Smokin-it Stainless Smoker

    I purchased a #1 from them this week. Did my first smoke with it yesterday. For my first smoke I used a little of the hickory (that came with it), a pork butt and a rack of St. Louis ribs. I only used it about 11.5 hours (for the butt) but it got it nicely to 202˚ (the Ribs came out sooner.) I...
  12. Ribs_and_Butt.jpg

    Ribs_and_Butt.jpg

    • kemuri
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    • Album: Smokin-it Stainless Smoker
  13. Just joined SMF

    Just joined SMF

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  14. kemuri

    Just joined SMF

    Hey everybody, after many years of smoking, grilling and barbeque-ing I've discovered the site and joined up. Raised in Eastern NC, I have some pretty strong opinions on barbeque (the verb and the noun) and I strongly believe that it can't be used in a sentence that involves hot dogs...
  15. Turbo_Smokin-it.jpg

    Turbo_Smokin-it.jpg

    • kemuri
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    • Album: Just joined SMF
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