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  1. smoking4fun

    First smoke on new Smokin-It #3D - SLRibs and CSRs

    Lesson #1 of new smoker...don't forget the drip tray...ugh.
  2. 20160130_122200[1].jpg

    20160130_122200[1].jpg

    • smoking4fun
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  3. First smoke on new Smokin-It #3D - SLRibs and CSRs

    First smoke on new Smokin-It #3D - SLRibs and CSRs

  4. smoking4fun

    First smoke on new Smokin-It #3D - SLRibs and CSRs

    I picked up my new Smokin-It #3D on a trip back home last weekend, got it seasoned (twice) during the week in preparation of a couple of planned smokes this weekend.  First smoke ever on my #3D is 3 racks of St. Louis Spare Ribs (picked up for $1.99/lb at Costco) and a huge package of Country...
  5. 20160130_105031.jpg

    20160130_105031.jpg

    • smoking4fun
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    • Album: First smoke on new Smokin-It #3D - SLRibs and CSRs
  6. 20160130_104959(0).jpg

    20160130_104959(0).jpg

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    • Album: First smoke on new Smokin-It #3D - SLRibs and CSRs
  7. 20160130_104535.jpg

    20160130_104535.jpg

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  8. 20160130_103750.jpg

    20160130_103750.jpg

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    • Album: First smoke on new Smokin-It #3D - SLRibs and CSRs
  9. smoking4fun

    Butts and ribs *qview*

    Looks like we both had the same idea - my meat mountain is 5 lbs of country style ribs, one 3-pack of st. louis cut ribs, and 2 pork butts.  Looking forward to see how your smoke(s) turn out.
  10. smoking4fun

    Rich creamed corn

    When you are smoking the corn on the cob - are you smoking with the husk on or off?
  11. smoking4fun

    AMNPS Mod for SmokinTex and SMOKIN-IT Smokers

    I know this is somewhat of an older thread, but my MES30 crapped out over the weekend, and I'm looking at the Smoki-it #3, but I really like my AMNPS (as opposed to adding wood chunks) so I've been trying to do some research on the SI3/AMNPS combo and the issues.  I like this mod, but I don't...
  12. smoking4fun

    First Smoke - Chicken Thighs

    Did you smoke 4 hours as a "timed" smoke, or did you use a thermometer and smoke to a certain internal temperature (IT)? When smoking (unless it's ribs, which are usually done using the 3-2-1 or 2-2-1 method), the meat should be done according to the IT and not a certain time.  This will help...
  13. smoking4fun

    My MES 30 cart/mailbox mod build

    I too am having problem with my mailbox mod during cold smokes - without the chimney effect during the hot smokes that pull the air through the MES30 through the mailbox, I have problems cold smoking unless it's windy (and pulls the smoke up through the exhaust vent).  I am considering adding a...
  14. smoking4fun

    Lea and Perrins Thick Classic has changed to Bold Steak

    I went to three different grocery stores this morning to grab a bottle for my prime rib I'm smoking tomorrow, and no one had it - any suggestions on a viable substitute?  Any steak sauce, or even just L&P worcestershire sauce (not the thick stuff)?
  15. smoking4fun

    Christmas Prime Rib - Bone-in or Boneless Smoke?

    Oh yeah, and I'm smoking a pork shoulder today, JUST IN CASE I screw up the prime rib tomorrow...I hate contingency plans, but for an all-family dinner, that would be a bunch of big hungry people that would not be happy if the prime rib doesn't turn out well.
  16. smoking4fun

    Christmas Prime Rib - Bone-in or Boneless Smoke?

    Alright, so I haven't had a chance to smoke a prime rib yet, so what better time to try the first one than Christmas dinner?! I got a 10# rib roast at the butcher yesterday, and he cut off the bones and tied them back on.  My first big question is whether or not I should smoke it with bone-on...
  17. smoking4fun

    Desperate times call for desperate measures

    I think the lack of pics of the finished product means that things with the wifey got "addressed" already... You, sir, are a brave, brave man.  That's why I always run my "bright ideas" by my wife first - like "hey, what does this red button do?" or "what about if we duct tape lots of garbage...
  18. smoking4fun

    Smoked salt as an aside

    I used some disposable pie tins, but I'm not sure it worked so well.  I didn't cold smoke - I smoked at 275 for almost 12 hours (stirring regularly), and just didn't seem to get a whole lot of color (couldn't tell by smell since all I could smell for 2 days was smoke in my nose)...so I don't...
  19. smoking4fun

    Low Meat Temp

    Back to the original post - any reason you waited 45 minutes to put in the chips for smoke?  I usually try to get the smoke rolling BEFORE I put the meat in so that it's always exposed to smoke while in the smoker.  Was it for just a mild smokey touch?
  20. smoking4fun

    Minimum Temp for Cold Smoking Cheese

    Thanks for that info...so here's a follow-up. I don't think I got much smokiness with the first smoke. Do you th8nk it would be ok to throw the cheeses back into the smoker for a second go-round (when it's slightly warmer)? Or do you only get one shot at smoking the cheese?
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