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  1. W

    Temperature Fluctuation of the Smokin-It No 1

    Thanks Smokin. I would love to own something like that, but it looks like I will be charting the old fashion way for a while. It would be different if I could figure out how to make money with it. Since it would be used solely in satisfying my insatiable curiosity, I think I'll let it be this...
  2. W

    Temperature Fluctuation of the Smokin-It No 1

    I knew someone would have the answer. Thanks. BTW what is the value of the x axis? Minutes?
  3. W

    Temperature Fluctuation of the Smokin-It No 1

    Yes completely manual with the convenience of a place to record the data on your smart phone. Wish I could snag the signal somehow. 
  4. W

    Temperature Fluctuation of the Smokin-It No 1

    Pretty easy. If you don't have a Google account, then sign up and get one. Google Drive is one of the great platforms for sharing and accessing your information. A great place to keep documents, photos and so on. Inside Google drive, there is a form builder which makes it pretty easy to build a...
  5. W

    Temperature Fluctuation of the Smokin-It No 1

    I created a Web form for my phone that records the two temperature numbers the E732 monitors which sends the information to the cloud via Google Drive spreadsheet. Then it is just a matter of charting the information.
  6. Temperature Fluctuation of the Smokin-It No 1

    Temperature Fluctuation of the Smokin-It No 1

  7. W

    Temperature Fluctuation of the Smokin-It No 1

    I preheated the smoker  before placing the Pork Butt on the rack. The stall was at 173 deg. Overall I am very pleased with what the chart represents. The little smoker did a great job with the pork with nice bark and flavor. 
  8. smoking it chart.jpg

    smoking it chart.jpg

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  9. W

    SMOKIN-IT SMOKER

    Although MY SI 1 suites me well and use it every week, I can foresee a time when I will want to cook more volume. Currently with three racks going, I can not smoke hardly more than 10lbs of fat  chicken wings at a time. I wish there was a way to slide one more rack in it for flat items. Like...
  10. W

    Cleaning the SI?

    "From time to time, say every 3 or 4 smokes, I also crank my smoker up to 250* and let it run empty with the foil out and everything to kind of "burn" it off, helps dry up any grease or splatter in it." Great idea!
  11. W

    Seeking Advice - Horizon 16" Classic v. Big Green Egg

    Since your cousin has a BGE why not get the horizon? Then you can offer some real value by way of comparison of the two.I owned a BGE for a few years, and quite frankly, it was too fragile, too heavy, and too little cooking surface for my liking. But, to each his own, lots of people like them.
  12. W

    SMOKIN-IT SMOKER

    Congratulations. You will be happy with your purchase. And when the Ms. taste the food you cook, you will be even happier. Just sayin'.
  13. W

    SMOKIN-IT SMOKER

    When I received my No.1, my attempt at pork tenderloin was not satisfactory. Since that first attempt, I learned how to make  a brine for Pork Tenderloin, which made all the difference in the world. It is easy too, 1 cup of salt, 1 cup of sugar and a little apple juice dissolved in hot water...
  14. W

    SMOKIN-IT SMOKER

    I think I would have used vertical racks instead of hooks on those pork bellies. But, that's just me. I bought the hooks, but haven't had a need to use them yet on my No.1.
  15. W

    smokin it #1 or a weber smokey mountain HELP!!

    I love my Smokin-it No. 1. I wore a Big Green Egg out, so I am quite experienced with charcoal burners. I don't miss it at all. I cannot speak about the WSM, but I am sure it is a fine unit. For emergency purposes, it is always better to have an alternative off grid cooking solution. I have a...
  16. W

    SMOKIN-IT SMOKER

    Hello The best results I have rendered so far is 5 hours at 220. I bought an extra rack so all three racks are filled with the plumpest wings I can find, dashed with Morton's Natures Seasoning. I use 5 oz of mesquite with a few bits of charcoal. The wings are falling off the bone tender, with a...
  17. W

    SMOKIN-IT SMOKER

    With my No 1 I have to cut each rack into two pieces. That said I use a Cuisinart rib rack for one shelf, which will hold two complete racks (four halves). Then I place the next rack (two pieces) flat on the shelf below. Unfortunately, there isn't enough vertical height to use another rib rack...
  18. W

    SMOKIN-IT SMOKER

    I never worry about the recovery time. The smoker is insulated very well and never do I notice the cause and effect of opening the door when it's time to foil. I also have the NO.1 unit and have no regrets. It cooks plenty for us. In my case, I couldn't see the value of the extra space...
  19. W

    SMOKIN-IT SMOKER

    I use these in my No.1 and they work pretty well. They seem to work best with half racks of ribs. But each rib rack can hold 4-5 half racks.
  20. W

    SMOKIN-IT SMOKER

    I am impressed , Wolfpackpilot...! You have inspired me .
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