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SMOKIN-IT SMOKER
I've used my #2 three times so far. I have a maverick thermometer and have seen some temp fluctuations of the smoker internal temps by about 20 degrees, but considering the simplicity of the design of the smoker with a heating coil and the heat sensor, I'm not surprised. I trolled this forum...- db28472
- Post #643
- Forum: Electric Smokers
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Newbie in NC
I smoked meat for the first time ever. I got a 10 lb. Boston butt, used mustard slather and rubbed it. Sat overnight in fridge. Friday at 6 pm put it in smokin-it # 2 at 225. I used 5 oz of wood, 3oz cherry and 2oz hickory. Here is initial photo: I put a pan with 6oz of beer ( a hefeweizen )... -
Newbie in NC
- db28472
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Newbie in NC
This may not be the correct place but here's my question: I am going to do a 10 lb. Butt overnight, then at about noon plan on putting some babybacks on with mealtime about 5-6. Using the Smokin-it#2, if I take the Butt off, wrap it in foil then put it back on for the 2-2-1 method for another... -
Newbie in NC
Hi, No experience smoking but lots eating, so I just decided to try my hand. I got a Smokin-it #2, came in yesterday. I seasoned it and am going to do a Boston Butt overnight Friday (10 lb. butt). Plan on doing rub then pulling it. Not a native to NC, so mixed feeling on vinegar sauce...
