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  1. divotmaker

    SMOKIN-IT SMOKER

    I use the drip pan on the plate with as much ice as it will hold.  No problem keeping temp down.  And, I only leave the element on for 15-20 minutes (just until smoke starts coming out the top).
  2. divotmaker

    SMOKIN-IT SMOKER

    Most of the butts I get at Sam's require very little trimming.  I usually just take off any thick patches left on the surface, and then trim the slot between the deckle and the shoulder.  If you notice, there's a separation between those two sections of meat.  There's usually a lot of tough...
  3. divotmaker

    SMOKIN-IT SMOKER

    Hi 1st - Looks like you have your answers here!  I use kosher salt because it's natural, and I think it tastes better than table salt (that may just be in my mind, though, not sure).  As far as getting large cuts of meat out:  I'm a shelf-puller!  I lay out a baking sheet with 2 layers of...
  4. divotmaker

    SMOKIN-IT SMOKER

    Depends on where you put the water pan.  On the rack?  No bueno.  Down on the bottom by the smoke box?  Bueno.  You don't want to block the airflow (heatflow) between the smoke box and the meat.
  5. divotmaker

    SMOKIN-IT SMOKER

    By the way, 1st, I recommend the Maverick ET-732.  Ol' Faithful around my parts!
  6. divotmaker

    SMOKIN-IT SMOKER

    That's an easy one, 1stlink - go ahead and pack that bark in dry ice and ship it to me!  Mmmmm-mmmm!  Best part of the Q, in my opinion!  Like Wingz said - just mix it in with all the rest.  That's where you get all the goodness of the rub for flavoring!  I like mine kinda' "chewy!"
  7. divotmaker

    SMOKIN-IT SMOKER

    I find the briner jr big enough for anything that will go in my #1, except a whole turkey (over about 9 pounds). 
  8. divotmaker

    SMOKIN-IT SMOKER

    Congrats, 1stlink! I have smoked many Boston butts that size in my #1.  Here's the simple process for a really good pulled pork butt: Prep your PB the night before (trim, yellow mustard coating and dry rub, inject if you wish).  Wrap and refrigerate. The next morning, foil cover the top of...
  9. divotmaker

    SMOKIN-IT SMOKER

    Congrats Bocaboy!  Been a long time coming for you, I know!
  10. divotmaker

    My first Bacon. All three types BBB, CB and Belly (pic heavy)

    Man, that's some great looking bacon, BigDaveJr!  I smoked my CB on Sunday.  Wow....  Need I say more??  I smoked mine for 6 hours with hickory to IT of 156.  The taste, today (2 days later) is really good, and different than day one!  Resting in the fridge is definitely important!  Foamheart is...
  11. My first Bacon

    My first Bacon

  12. CBsmoked2.jpg

    CBsmoked2.jpg

    • divotmaker
    • Media item
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    • Album: My first Bacon
  13. CBsmoked.jpg

    CBsmoked.jpg

    • divotmaker
    • Media item
    • Comments: 0
    • Album: My first Bacon
  14. CBbrineDay3.jpg

    CBbrineDay3.jpg

    • divotmaker
    • Media item
    • Comments: 0
    • Album: My first Bacon
  15. CBsliced.jpg

    CBsliced.jpg

    • divotmaker
    • Media item
    • Comments: 0
    • Album: My first Bacon
  16. divotmaker

    SMOKIN-IT SMOKER

    With the cold smoke plate for cheese, I use the same setup as Mark4mn, but only let the element be on for 20 minutes, and then let it set for 40 minutes with no element on.  With the cold smoke plate in place, the temp sensor doesn't know the element is "on," so it doesn't know to turn it "off"...
  17. divotmaker

    My first Bacon. All three types BBB, CB and Belly (pic heavy)

    So, BigDave, have you smoked the Canadian yet?  Mine comes out of the brine tomorrow night, with a rest in the fridge for smoke on Sunday.
  18. divotmaker

    SMOKIN-IT SMOKER

    I bet the size of the door makes a difference.  My #1 doesn't ever leak smoke from the door - it's very tight.  I can see how the larger doors could be a little "off" on the hinge alignment.
  19. divotmaker

    SMOKIN-IT SMOKER

    Well said, Sarge!  Great post. 
  20. divotmaker

    SMOKIN-IT SMOKER

    That's really surprising.  I cook 3 racks of BB ribs a lot in my #1, and it never takes longer than 5:45!  And that's set at 240!  I don't know why the temp stayed that low...  Never heard of 3 racks taking 7 1/2 hours!
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