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    Charcoal Chimneys

    Now that I have used the torch for several months, I think it’s a far better solution than a chimney. It’s been brilliant. No fuss, easy and faster to get started, and no escaped burning embers to worry about. I don’t think I’ll ever use a chimney again.
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    Charcoal Chimneys

    I ended up buying the JJGeorge Grill Torch Charcoal Starter from Amzon and a box of Tumbleweed starters. This works much better and faster for than using a chimney starter.
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    Chicken Legs in #2

    Max temp is 325º F, but at the point the BGE is a better tool. I can fire the latter up to 500º in no time and really get a good crisp on the skin.
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    Chicken Legs in #2

    I can already cook chicken pretty well on my BGE.
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    Chicken Legs in #2

    It's the digital control version of the Smoking-It #2 electric smoker.
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    Chicken Legs in #2

    Thanks for the advice everyone. This sounds better as a weekend project to start. I think I'll make this round on the BGE, which has great results anyway. I have some chicken quarters in the freezer. I'll try smoking them this weekend. I have done pork successfully so far (pulled pork, St...
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    Chicken Legs in #2

    I have a #2D and am relatiuvely new to smoking meat. I would like to try some chicken legs. I have 10 of them brined and rubbed. I usually cook them on my Big Green Egg. Any recommendations for temp and time in the smoker? I was thinking 230º and about 2 hrs?
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    Charcoal Chimneys

    Thanks…I’ve had one (two overlapped) from the beginning. It’s the chimney, not the BGE. Those embers can have a mind of their own when I empty the chimney into the egg. Maybe it’s just the way I use (misuse?) it. We have a stone patio which would solve that issue, but it’s not very level. I...
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    Charcoal Chimneys

    If they aren’t precious I don’t know what is. :)
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    Charcoal Chimneys

    Besides, how can you not love this face? This is Brahms. If you meet him, he will claim to be the official Smoke/BBQ taste tester, but he lies. Just so you know.
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    Charcoal Chimneys

    I agree about all the Round-Up hate nonsense. I’m not a Monsanto hater or skeptic. It’s just that we really love our dogs and don’t like to take chances they’ll get sick. They’re big and don’t live long as it is, so our attitude is give them every chance possible to make each other happy longer...
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    Charcoal Chimneys

    I set the chimney in the BGE’s firebox when I start it. It’s when I pour the lighted lumps from the chimney into the fire box that it’s a problem. No matter how careful I try to be I make mistakes (it’s those pesky IPAs I tell ya…LOL). Some embers stick in the chimney, some smaller ones show up...
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    Charcoal Chimneys

    But don’t they have chemical starter that can end up infusing flavor? That’s been my past experience with such things.
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    Charcoal Chimneys

    Hey, that might kill two birds with one stone. We need to kill weeds and stuff coming out between our patio paver stones, but don’t want to use Round-Up, etc since we have a precious rescue rottie. :)
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    Charcoal Chimneys

    I’m going to try this thread before I start a new one. I have a Big Green Egg XL, and have used Weber chimneys for years. I replace them every couple years. No big deal: they aren’t that expensive. However, I have too many problems with stray embers burning my vinyl deck, and my wife is ready...
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    Smokin-It 2D probe question

    Never mind....I received an answer from Stephen Lamier at Smoking-It. this is what he had to say....
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    My new smoker - Smokin-It

    Can't say I'm worried about it. It was just an observation. My beer fridge holds 80 cans and is mostly stocked up with good IPAs and some Stouts, bit not completely. I need to go shopping for more though.
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    My new smoker - Smokin-It

    Interesting. I just got a Smokin-It 2D and after seasoning yesterday, smoked a slab of baby-back ribs today with two lumps of Apple wood I got in a big bag from Lowes. One of the lumps turned completely to ash, the other looks to be a lump of charcoal (I’ll know for sure tomorrow when it’s all...
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    Smokin-It 2D probe question

    I just got a Smokin-It #2D (I’m a newbie) and am a bit confused by the two probes. One is called “P2 for Internal Food Probe” and the other “P3 for Temperature Probe”. I’m told the P2 of course is the one you stick in meat, and tells you when it’s done according to temperature. The P3 is for the...
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    New member from St. Louis

    I ended up buying a 15 amp outdoor extension cord today, and am now running a 4 hrs seasoning of my SI-2D. It’s working fine. I have an electrician coming next week to work on some things and we are going to get estimates for a better setup. I also have a very nice music box I take on the deck...
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