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  1. jimmybh

    PORK BUTT COMPARISON TEST

    I bought my first smoker earlier in the year. Thus far I have done a 3 day brine on all my pork butt. Today I am smoking a 9lb butt without the brine. I am very interested in how much difference in moisture, bark and flavor between the two different methods. I have heard argument pro and con for...
  2. jimmybh

    OVER NIGHT SMOKIN PORK BUTT.

    One of my best efforts. As I get to know my smoker the process gets more enjoyable and the meat gets sweeter. Did a 3 day brine and used  a vinegar based finishing sauce. It finished out moist, tender, great bark and a nice smoke ring.
  3. jimmybh

    OVERNITE PORK BUTT

    Just finished up smokin 16.5 lbs of pork butt. . Lov this smokin 3 smoker. Took it up to 198*. Literally falling apart as I lifted it with my gloved hands from the smoker. Very moist and full of flavor.  Cook time: 14.5 hrs. Excellent Bark. Used 4 ozs of apple wood chips and a little hickery...
  4. jimmybh

    SMOKIN WORK HORSE

    NEW SMOKIN-IT-SMOKER GETTIN ER DONE, GETTIN ER DONE.
  5. jimmybh

    FLAVOR TIME WARP?

    I've been smokin food now for about a month. I'm finding my pork butt, ribs, and salmon, while tasteing great right out of the smoker, taste even better after spending the nite in the refer. Are my taste buds malfunctioning due to age or does anyone else experience this same "Flavor Time Warp?" LOL
  6. jimmybh

    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...
  7. jimmybh

    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.
  8. jimmybh

    Smokin with Alder?Does an

    Do any of you Pac. NW smokers use Alder and on what?
  9. jimmybh

    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..
  10. jimmybh

    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...
  11. jimmybh

    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...
  12. jimmybh

    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...
  13. jimmybh

    CHICKEN THIGHS

    I'm preparing chicken thighs for the smokin-it 3 smoker. I find some methods placing the poultry directly on the racks and some using a foil pan. Any thought on this? thanks, JimmyBH
  14. jimmybh

    Smoking pork butt

    My first smoker to arrive any day now. I'm gearing up and gathering info. Some methods call for placing the butt in a pan and some place the butt directly on the smoker rack. I would appreciate any experienced opinions. Thanks, Jimmy
  15. jimmybh

    A Pacific NW HELLO!!

    Have lived 70 years in Pierce County, Wa state. Just bought my first smoker yesterday, a SMOKIN- IT-3. Waiting for shipment. Love cookin over fire and smoke. Up to this time I've used grill/bb methods. Looking forward to smoked pork butts and brisket soon. Am dada to seven and papa to 22. Love...
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