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  1. newsmokerky

    Boneless strip first time

    Well, both therms showed 136. I stuck my manual therm in the dead center, and it showed 125ish. I stuck one of the digital in next to it, and it showed 128. Put both therm probes in the center, and closed it back up. The saga continues. lol.
  2. newsmokerky

    Boneless strip first time

    Both at 134 now. I'm going to pull it shortly.
  3. newsmokerky

    Boneless strip first time

    When I pull it, I'll stick my manual therm(non digital) in both spots to see how it compares. BTW, the probe that I sunk at a different angle went in like it was going in hot butter. Oh yeah.
  4. newsmokerky

    Boneless strip first time

    They had crept closer together. 125 and 121. I swapped them. I put the 121 in the exact same hole as the 125, and it jumped to 125. I put the 125 in the 121 hole, but kind of different angle. 5 minutes in they are both at 126. Guess they are pretty close. I'll be pulling them at 135...
  5. newsmokerky

    Boneless strip first time

    OK. When it gets in the mid 120's, I'll open it and swap them. 108 and 101 right now.
  6. newsmokerky

    Boneless strip first time

    Question. I've got the new therm pro in this strip. Both probes in it, on opposite sides, in the thickest section. They are reading about 6 degrees different. I want to pull at 135, and let it rest for about 30 minutes prior to slicing. Should I pull when the higher one hits 135, lower one...
  7. newsmokerky

    Boneless strip first time

    LOL. Could be I reckon.
  8. newsmokerky

    Boneless strip first time

    These hickory chunks I'm using are from a bag of Kingsford hickory split pieces I bought at Home Depot. going forward, I'll knock the bark off the chunks I've cut up before I use them.
  9. newsmokerky

    Boneless strip first time

    Dunno. I'm guessing 5:30-6:00. I had a little setback. Smoke got very heavy, and dark. Opened the door and removed the box. Two of the chunks had bark. I guess I'll remove the bark from my other chunks. Put two new chunks in that have no bark. Smoke looks much better.
  10. newsmokerky

    Boneless strip first time

    Thin pale smoke.
  11. newsmokerky

    Doing some Butts!!

    Whoowee! That's a lot of butt!
  12. newsmokerky

    Boneless strip first time

    Here we go. Rubbed pretty good with kosher salt, CBP, and garlic salt. Temp set at 225. Three decent size hickory chunks.
  13. newsmokerky

    Good smoked?

    It's got a pretty thick fat cap. I criss-crossed it pretty good and marinated in worcestershire for about 30 minutes. Dried it off, and rubbed it with kosher salt, CBP, and garlic salt. It's wrapped tight in saran wrap in the fridge. I'll get it out in the morning, and let it warm to room...
  14. newsmokerky

    help with wood for smokin it #2

    It is seasoned. Was just wondering if the splintering on the edges would be an issue in the electric.
  15. newsmokerky

    help with wood for smokin it #2

    Hello all. I recently bought a #2. Seasoned it and smoked a butt with it. I've got a lot of split hickory. I have cut some of it into chunks about the size of the samples that came with the smoker. Any reason not to used those chunks? They have splintered edges, but other than that, they...
  16. newsmokerky

    got a #2

    Thank you. I thought this was the group forum?
  17. newsmokerky

    got a #2

    Was it something I said?
  18. newsmokerky

    hello to all

    I'm in Bowling Green. Just been smoking meats for 5 years or so. Had a cheap Brinkman propane smoker. Just got a Smokin It #2. Gonna enjoy this bad boy.
  19. newsmokerky

    got a #2

    Got a #2, smoked a butt two weeks ago. Found it to not make a lot of smoke, but constant temp is so dang easy. Added chunks after about 3 hours, but still didn't get a hard bark. But the non-worry temp control sill allow me to set up and smoke something over night, after I get more acquainted...
  20. newsmokerky

    Your favorite dish that YOU make

    Probably seafood alfredo for me. I use way more crab and shrimp than you get in a restaurant, and my alfredo is much thicker. Good stuff.
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