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FYI, this is an update to my original thread which was in the SI Owner's Group. Wanted to get it out of just that group for everyone to use... http://www.smokingmeatforums.com/t/136168/amnps-in-the-smokin-it-3-hot-smoke#post_982618 So I finally decided to drill the Warthog since I prefer to...

I have a source in Marysville that I get burn barrels from that has one available that I don't need. These barrels are very nice as they are food grade, he's a chocolate maker and they had coconut oil in them. They have the sealed lid with the bung hole in the top. I was going to make a UDS cold...

Curious on your SPOG recipe, or more specifically the ratio of salt/pepper/onion/garlic you use. I was going to mix up a larger batch to keep on hand instead of my normal method of applying the ingredients one by one. Also thinking of smoking some salt (never tried this before) to use in my...

I've seen a few SI owners using a PID and was looking for suggestions. I am having too much trouble at low temps keeping this thing on target, 20* +/- is just not workin for sausages and such. No biggie with PP or stuff running in the 225* to 250* rage, but it's killing me at lower temps...

Here is a presentation of humorous exchanges between pilots and controllers. Pilots and aviation enthusiasts will relate to this exchange of clearances and comments! British Airways flight asks for push back clearance from terminal. Control Tower replies: 'And where is the world's most...

Anyone shopped at Cash & Carry before? I had never heard of it until this morning when another member posted about them. I see there is a few here in Western WA and was just curious if you had been in there before?

I made a batch of breakfast sausage a few weeks ago and it turned out great. Burned through that stuff in a hurry, so time for another batch. Figured I would rather make a bunch this go around so I found some butts for $1.68/lb and got to work! Here is my recipe, it's Pops recipe with a few...

Along with some SS and Breakfast Sausage, I did my first run of snack sticks this weekend. I was very disappointed with the results but think I learned what went wrong and can fix it for next time. Looking for some pointers from the more experienced sausage guys on SMF, so here we go. Venison...

So I did my first run of summer sausage this weekend. Overall, the end product turned out fantastic and the whole family loved it - that is most important. Certainly learned a few things along the way and still have some questions I'm hoping you more experienced folks could answer for me. here...

New group created for the Smokin-It owners here at SMF. As popular as they seem to be getting lately I thought it would be a good place to exchange tips and tricks as well as answer questions for folks who are considering a purchase of one of these units. If you own a Smokin-It, please join us...

First butt on the new Warthog (a.k.a. Smokin-It # 3) went pretty well. Love the set it and forget nature of these rigs, sooo easy. Started with a 9.19lb butt. VERY thick cap on this guy so I trimmed it down a bit and scored it. All rubbed down, modified version of Jeff's rub Good...

Lots of discussion on using the AMNPS in the Smokin-It # 3 (SI3), or any of the SI smokers for that matter due to how tight they are. So far I have not had any issues doing a cold smoke with the AMNPS or a hot smoke with an empty smoker during test runs, until last night. I put on a 9lb butt at...

Welcome to the Smokin-It smokers owner's group! I wanted to start this group so those of us that have this unit have a place to trade tips and tricks, and also to answer questions of the folks who are considering one of these units. So, take a moment to introduce yourself and your smoker...

Anyone have a problem with defrosted summer sausage being mushy? Any way to avoid this? Getting ready to do a batch and don't want it mushy when I pull it from the freezer in a few months. Plan on vac sealing before freezing. Also, if vac sealed is refrigeration or freezing required? Store...

So last night was the maiden voyage for making sausage, never done it before. Had a new Cabela's grinder waiting to come along on the journey with me since Christmas. After some thought and consultation (thanks Nepas) I decided to start with a fresh breakfast sausage. Venison summer sausage and...

EDIT - deleted some pics in here, little overkill first go around. So I finally got the # 3, ended up showing Saturday when the tracking # showed Monday. Needless to say I was stoked to have it in time for the SB smoke. Great smoker. As everyone else has stated this thing is a TANK. Setup took...

Got a hair up the arse and decided to add some smoke to a Salmon I was cooking on the grill. It turned out awesome, so I though I would share. Good smokey flavor, but just a bit on the outside to accent the rub on the Salmon. This is kind of a grill/steam/poach/smoke method, I guess.... Foil...

......in my el cheapo Brinkmann Gourmet Electric Smoker that is. Smokin-It # 3 will be here Monday , it's worse than waiting to eat the cheese. I thought I would try something different today, since I had the time, and broke out the ET-732 which I am still getting to know a bit. I have done...

Who are you rooting for, Ravens or 49ers?

Anyone been down yet to the sow in Puyallup? Thinking of heading down tomorrow but wanted to know if it was a decent show this year.