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Recent content by streaml1ne

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  1. streaml1ne

    Pastrami From Corned Beef on the Smokin-It # 3

    Dert, How many ounces of wood did you use overall? I have one of these in the fridge that I was going to do this weekend. I normally do 4-5 ounces for a pulled pork that stays in almost as long, just not sure how much wood I should be using for this cut of meat.
  2. streaml1ne

    Temperature Fluctuation of the Smokin-It No 1

    Out of curiosity, with that much wood did you put all in at the start or add over time? Also did you spritz at all throughout or just let it go? I've done two PP's so far in the #2 and have been slowly increasing the amount of wood each time. I did 4.5 ounces last time, 3 apple, 1.5 hickory and...
  3. streaml1ne

    Keeping Ribs Moist in the SI-2

    I usually spritz right before foiling and dump a bunch of juice in the foil pack, otherwise I try to not open the SI. Maybe I should start spritzing half way through the first 2 hours. No water pan, people seem to think it's a bad idea in the SI since they're so tightly sealed.  
  4. streaml1ne

    Keeping Ribs Moist in the SI-2

    I've experimented twice now with baby back ribs. First time I did 2-2-1 @225 with a single rack. Dry rubbed for 24 hours. At the end of the 2 hours foiled, the rack was at 190 degrees or so and being a novice I figured I should stick to the method and leave them in for the last hour unfoiled...
  5. streaml1ne

    Smokin-it new product

    This looks interesting.  
  6. streaml1ne

    First Rib Cook

    My guess is that spares would need the extra time since they're bigger than baby backs, but someone who's not a complete noob should confirm that :) I spritzed the babies as I foiled them, but didn't put the probe in assuming that they would still need that extra hour at the end and I'd just...
  7. streaml1ne

    First Rib Cook

    6-7 hours at what temp? I just did a rack of baby-backs this past weekend and unfortunately they came out a little too dry. I did ~2-2-1 @225. The last hour really was more like half an hour, and I should have just pulled them after the 2 hours foiled. A learning experience for next time, but...
  8. streaml1ne

    SMOKIN-IT SMOKER

    I've only seen one problem report where the Smokin-IT wasn't getting up to 250 degrees. There's a thread in the Smokin-IT group section about it, but so far as I know that user contacted Steve and they're working out a solution/exchange/whatever. Despite that problem, the Smokin-IT's seem to be...
  9. streaml1ne

    Temp problem

    I measured the temp in my #2 while seasoning it, and it held 250 bang on when set to 250 and it was pretty cold and very windy out that day.. I'm going to do a real smoke this weekend so I'll see what happens with that. I had emailed Steve about the order I placed and it took him about 2 days to...
  10. streaml1ne

    Ribeyes from the Smoker

    What's the reasoning behind adding the lump charcoal? Why not just more regular wood chunks?
  11. streaml1ne

    Volume of wood chips to use?

    The small chunks from my sample+5lb bag are mostly under 2 ounces, some are deceptively small but well over 2 ounces. I'd recommend getting a small digital scale if you're the measuring type, and really want to fine tune. Harbor Freight has a bunch of nice digital scales in the $10-20 range...
  12. streaml1ne

    AMNPS in the Smokin-It # 3, Hot Smoke

    At this rate just call/email Steve and see what he says? When you're laying down foil are you just poking a pin hole, or making a hole the size of the drain hole? I just got my #2 and the drain hole is bigger than I thought it would be. I hadn't seen any pictures of it prior, and based on what...
  13. streaml1ne

    AMNPS in the Smokin-It # 3, Hot Smoke

    Maybe the jerky fan on a low setting could draw in enough air through the drain hole to keep it going?
  14. streaml1ne

    Ribeyes from the Smoker

    The #2 is gonna make me fat... I know it. What kind of charcoal did you use?
  15. streaml1ne

    Volume of wood chips to use?

    I can weigh a couple when I get them tomorrow, if someone doesn't beat me to it.
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