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  1. gregor

    First Impression: Smokin-It Model 2D

    Hmm. I put 16 pounds of pork shoulder in the smoker and set the temp to 230.  In about a half hour it's up to 200, which took close to 2 hours when I did the chicken over the weekend.  I wonder if some of the chicken was touching the interior heat sensor? That's by far the most irritating...
  2. gregor

    First Impression: Smokin-It Model 2D

    Thanks!
  3. gregor

    First Impression: Smokin-It Model 2D

    So cooking temp only really applies on a long smoke?
  4. gregor

    Where do you buy your meat?

    I've been buying pork butt at a local Amish market @$3.49/lb, I'm thinking there has to be better pricing somewhere. Chicken is pretty cheap, but I haven't seen brisket in awhile. I'm in the western Philly suburbs. Help!
  5. gregor

    How do keep your logbook, if you keep one?

    Starting to acquire bits and pieces of paper and electronic files with scribbled notes, I'd like to get it a bit better organized.. Thoughts?
  6. gregor

    Butter on the counter....

    Not unless I want the cats getting a new messy toy!
  7. gregor

    Unattended Smoking

    With long smoke times needed for pork butts, how do folks feel about starting theirs and going back to bed?
  8. gregor

    First Impression: Smokin-It Model 2D

    I wonder if I should be preheating my Smokin-It 2D?
  9. gregor

    First Impression: Smokin-It Model 2D

    True, folks loved it, but the commercial bbq in our area SE PA, is pretty mediocre.
  10. gregor

    First Impression: Smokin-It Model 2D

    Did 3 spatchcocked chickens - a tight squeeze. Temp barely reached 240 before the chicken hit 165 by the probe. Tried to crisp the skin on my gas grill, all that did was dry out the outer portion of leg and thigh meat. Still pretty tasty.
  11. gregor

    My Butt in the rain..

    Ended up with a couple rotisserie chickens to add to the pork. Really amazed at how much 12 lbs of shoulder cooked down to.
  12. gregor

    My Butt in the rain..

    Sing it brother!  I'm off tomorrow so I'm thinking maybe a few spatchcocked chickens for dinner...
  13. gregor

    My Butt in the rain..

    So the weather forecast was horrible and I cooked inside.  So what happens? The sun comes out :(
  14. gregor

    My Butt in the rain..

    Actually I do have one of those, but no room right now for it on my deck :(
  15. gregor

    My Butt in the rain..

    I have an electric smoker so probably not in the rain. Will do one as carnitas and one in the oven
  16. gregor

    Smoker Humming

  17. gregor

    First Impression: Smokin-It Model 2D

    Ribs came out pretty good, they were nicely done and a goodly amount of smoke flavor - I used apple for this bunch.  Going to keep a smoking log so I can remember how things went. So a very good first impression - one of my friends told me "if stuff comes out this good on your first try, I...
  18. gregor

    What's in the Smoker This Weekend?

    How long will that take?
  19. gregor

    First Impression: Smokin-It Model 2D

    Found some turkey quarters at the Amish market near me and picked up a couple of racks of babybacks. Did the ribs with mustard and Jeff's rub and the 2-2-1 method at 230F, couple of chunks of apple at about 6 oz. At the same time I did the turkey quarters with  an olive oil moisten and Jeff's...
  20. gregor

    First Impression: Smokin-It Model 2D

    Thanks, Dave! When I opened the smoker, one chunk of wood was nearly untouched and the other was completely black - very little ash.  I'll post some pictures tomorrow when I have better light. Thinking about chicken and ribs tomorrow.
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