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WOLVES AND PORKIES
- jimmybh
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WOLVES AND PORKIES
Used my smokin-it 3 for the 3d time overnite. This time I used a MAVERICK wireless 2 theremometer probe. I also purchased a set of wolf claws for shredding pork. I smoked 16 lbs of pork butt overnite. After allowing the juices to settle for an hour I set the wolves loose and once they got a...- jimmybh
- Thread
- Replies: 3
- Forum: Smokin-It Owners
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TEMPERATURE IN THE SMOKIN-3
Has anyone found the hottest spot in the smokin-3 smoker. I'm doing two 8lb butts as I enter this. In the second rack position from top I'm heating 220- 232. I have the thermostat set at 250 to maintain this range. Thanks for any experience with this model.- jimmybh
- Thread
- Replies: 1
- Forum: Smokin-It Owners
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Smokin-It Owner's Group Created
The pulled pork did not last long with my large family. I'm putting 2 butts in the smoker this week.- jimmybh
- Post #40
- Forum: For New Members
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Smokin with Alder?Does an
Thanks Dave, One of my sons works in a shop which makes cabinets from raw, clean, dry wood. He also has access to hickery, oak, and cherry. Have a smokey day, Jimmy- jimmybh
- Post #3
- Forum: Washington Smoker Group
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Smokin with Alder?Does an
Do any of you Pac. NW smokers use Alder and on what?- jimmybh
- Thread
- Replies: 6
- Forum: Washington Smoker Group
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Smokin-It Owner's Group Created
My first smoker, an SI-3. Since I have no other experience with smoking foods, I cannot make a comparison with another smoker. However my first pork butt turned out with great bark, smokey flavor, tender and moist. Very happy with this smoker, quality built and easy to use. Pulled this pork and...- jimmybh
- Post #38
- Forum: For New Members
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IT WAS BARK'IN ALL NIGHT LONG!!!
A smokin-it 3 electric, This was my second time using a smoker, so I am learning as I go. I am finding the warmer spot in the smoker and I did not have my remote probe when I thought it would be here, so I was opening the smoker more than I should have been. Despite all off my inexperience the...- jimmybh
- Post #5
- Forum: Grilling Pork
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IT WAS BARK'IN ALL NIGHT LONG!!!
- jimmybh
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IT WAS BARK'IN ALL NIGHT LONG!!!
Smoked my first pork butt, weighed 8 lbs. It took 20 hours to reach +190*, Turned out moist, and the "bark" is so heavy I thought I had a pack of wild dogs on my deck last night LOL. Used a North Carolina Rub on it..- jimmybh
- Thread
- Replies: 5
- Forum: Grilling Pork
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WOOD CHUNKS VS CHIPS
I successfully did my first smoke in my SMOKIN-IT-3 using chunks of hickery. I want to use apple when smoking the pork butt. My locally owned hardware carries apple, but only in large chip form. Any pros and cons on this are welcome concerning the amount of wood vs the amount of chips especially...- jimmybh
- Thread
- Replies: 1
- Forum: Electric Smokers
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Pulled Pork Position
I've read methods of placing the butt fat side up or placing the butt fat side down. Both methods cited plausible reasons. Fat side down reasons that the fat shield protects the underside, closest to the heat, from drying out and that the inner fats are enough to keep the butt moist from the top... -
MY FIRST CHICKEN SMOKE
I used a sweet mesquite, a product which Costco markets. I used sweet baby rays BB sauce which I have used for many years on my grilled chicken. I have plans to improve the skin texture on the next smoke. I'm going to remove from smoker at 160 degrees and transfer to kitchen oven at 400 degree... -
MY FIRST CHICKEN SMOKE
- jimmybh
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MY FIRST CHICKEN SMOKE
Just finished my first smoke on my new and first smoker. I need to do some work on the chicken skin, but everything went pretty well. The smokin-it-3 worked flawlessly. I had TBS within 10 minutes of startup on 1.96 oz of hickery for 2 hours. When the ckicken had reached 175 degrees. I then put...
