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  1. mark4mn

    Solution to cold weather smoking...aka chickening out

    Unfortunately, we left in a hurry and I neglected to get a picture. Sorry bout that....
  2. Solution to cold weather smoking...aka chickening out

    Solution to cold weather smoking...aka chickening out

    • mark4mn
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  3. mark4mn

    Solution to cold weather smoking...aka chickening out

    Plan was to get up at 3AM and putt a butt in the SI2 to take pulled pork to a potluck. Even tho I live in northern California the outside temp was 28 degrees with a light wind. As I was bundling up, i remembered and dug out my Camerons stove top smoker.  3 tablespoons of wood dust, 75...
  4. CSMKR.jpg

    CSMKR.jpg

    • mark4mn
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    • Album: Solution to cold weather smoking...aka chickening out
  5. mark4mn

    Foiling--The Texas Crutch

    I religiously foil when I do meats on my CharGriller outlaw. However, I did find that doing similar cuts of meat in my SI #2 or #3 (have both!), I do not need to foil. The meat, in my opinion stays moister. That being said, I have been know to foil briskets and pork shoulder on the SIs to geat...
  6. mark4mn

    SMOKIN-IT SMOKER

    I found that if I space the wood the length of the box I do not get the belch. Mark
  7. mark4mn

    Thinking of upgrading from MES 30 G1, looking at MES 40 G1, vs Smokin-It Model 3. Advice?

    SI #2 and a #3. Both work very well and very reliably. No regrets about buying either of them. Guess I second what chef Wille said! Mark
  8. mark4mn

    SMOKIN-IT SMOKER

    I think it was my post you are referring to. We had the oysters 2 ways. 1 Cooked with a bit of melted garlic butter with a few drops of Franks Red Hot on them just before serving. 2 cooked with home made BBQ sauce on them. Remember to shuck them prior to cooking. I do not advise letting...
  9. mark4mn

    SMOKIN-IT SMOKER

    I believe that this may... Yes...yes may... Be the prototype for the Smokin-it #5000. Must be hard to roll around though. Mark
  10. mark4mn

    SMOKIN-IT SMOKER

    4 th of July... Model 2 - 10 lbs pork shoulder Model 3 - 8 slabs of pork ribs Chargriller Outlaw - soon to have 50 BBQ'd oysters, burgers, dogs Does this seem a bit anal to anyone???? (hehehe...) HAPPY 4th to all!!! Mark
  11. SMOKIN-IT SMOKER

    SMOKIN-IT SMOKER

    • mark4mn
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  12. IMG_0686.jpg

    IMG_0686.jpg

    • mark4mn
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    • Album: SMOKIN-IT SMOKER
  13. mark4mn

    SMOKIN-IT SMOKER

    per Smokin-it's FAQ, I place a bowl of ice on top of the plate. My temps stay down - the more ice, the lower the temp. May need a bit of experimentation. I have found, the motte the better. Mark
  14. mark4mn

    Anyone have experience with the cold smoke plate for the Smokin It?

    I put a bowl of ice on top of the cold smoking plate. that was recommended by Smokin-it's FAQ. No issues at all for me! Mark
  15. mark4mn

    SMOKIN-IT SMOKER

    I use Steve's cold smoking plate. Set unit to 170, put plate in lowest position, add bowl of ice on plate...TADA...smoked cheese. Works well with sausage too. M
  16. mark4mn

    anyone use a Big or Little Chief Electric Smoker for smoking sausages??

    Over the years I have had both the little and big chief. Liked the little chief better for sausage. Wrapped it in a cheap welders blanket on cold days. Mine ran right about 165 while the big chief would get up to close to 185F. I would lay the sausage on the rack as close to the drip tray as...
  17. mark4mn

    SMOKIN-IT SMOKER

    I need to ask a question at this point. I have a #2 and a #3. Both have produced wonderful results and have worked flawlessly. The temperature swing in the #2 is 15 degrees. Never measured the #3. What is the advantage of using a digital controller? Will it give me a better result? Digital...
  18. mark4mn

    Smokin-it #1 or #2

    I have a #2 and it feeds 4 to 6 easily. I use a weber rib rack in it and once I St Louis cut my ribs, they just fit. I like having the larger size for doing smoked Salon and jerky. M
  19. mark4mn

    Cleaning the SI?

    That's what I do and it works great. M
  20. mark4mn

    SMOKIN IT offers free cover and rib hooks

    Doing beef, pork ribs. Cut the pork ribs St. Louis style and trimming will be pulled pork. I starvin.... M
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