Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I just received my bags, they work just as well as the original.
Lisa and Co were nice when I ordered the bags. I had a problem with my credit card and I called at an ungodly hour and they answered the phone and completed the order by phone.
Great service, really!
their credit card provider...
I used to, it was a must in my weber, but with the smoking-it its absolutely not necessary. in fact you can vary the amount and lengths of your smoke (for same amount of wood) by using a couple of the following techniques:
1, don't just use 1 larger chunk if you want quick and more...
one thing to consider is that the #3 will accept full racks of ribs, if that is important to you. It was for me as I did not want to cut the ribs in half which you will have to for the #2.
It accepts 5 racks.... more room for sausages... and cheese..
other than that not much difference. as I...
Chicken may benefit from finishing on the grill for the skin, but butts are meant to be low and slow. I'm sure you'll find that the pork will be drier and tougher and less moist if it sis finished on the grill....
I don't think we need to tinker with how hot the element is actually running, ...
Hmm, i haven`t heard that lead is used in galvanizing process.
In fact back in the day galvanized pipes were used to replace older cast iron/lead water pipes to reduce lead issues.
I don`t think they use them any more but they were safe for drinking water, they just corroded too early.
But...
Great, Thanks,
that`s what I thought.
It would just be simpler than dragging out the cooler every time.
My wife says I always grab the wrong towels :biggrin:
I just got the Smokin-It 3 which is a very well insulated unit. After a couple of runs it seems to hold temperature for a very long...
I have always used a cooler to rest my meats after a smoke, but I just recently got an electric smoker and was wondering if there are any drawbacks to using the smoker to rest the meat after it`s done.
Let say set the smoker at 140F, wrap the meat a couple of times and set it in there for...
Just lettimn all know I received the smoker , broker her in So far so good everything seems to be working great. The temperatures are not low either/ ~12 degrees higher actually which is great!!
Wife freaked for 5 minutes but she calmed down soon , hehe!!
I can never decide if I like pork ribs or beef ribs better :-)
I love both....
As Leo suggested jeff's rub is good but for beef i prefer much less sugar.
You can always try a simple SPOG or additional paprika and chili powder....
One thing to watch out for is that butchers like to trim...
Yeah for sure..... the reason i got the #3 is to have plenty space in the smoker..... The most I plan to smoke is 8 racks of ribs or 2-3 pieces of pork shoulder.... But who knows.
Also the wife will get a surprise.....
The backyard is not completed yet, but the doghouse is ready :-)
Well, guys, I finally pulled the trigger on the #3 this afternoon.
Just now (SUNDAY evening) i got an email that it has shipped! Fast, Eh?
I haven't told my wife yet :-)
Zed
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.