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  1. bocaboy

    Smoked Turkey Breast

    Looks beautiful! I debone turkey thighs and then smoke them in my Pit Barrel Junior. They are as juicy and delicious as can be!
  2. bocaboy

    New Pit Barrel Smoker PBC

    I just bought a PBJ about 2 months ago and I really like it. I've started using it with a TempSpike and left the BBQ Guru in the box, at least for now. The results have been great: succulent and juicy baby back ribs, juicy roast whole chicken and wonderful smoked turkey thighs.
  3. bocaboy

    Head to Head: Brine Vs Dry Cure

    I just came across this post and wanted to add my 2¢. I am a big proponent of dry brining. I do it with fish (salmon or Chilean Sea Bass), ribs and chuck roasts. Chicken is the only protein where I use a wet brine. I've never tried a pork loin, but your method sure looks interesting! I have a...
  4. bocaboy

    SMOKIN-IT SMOKER

    Bodbob, I have a medium BGE that I've owned for over 25 years and I decided to buy a medium (#2) Smokin-It smoker to do smoked fish. My short comment is that I really like my SI and these days actually use it more than my BGE. I made one modification to the smoker after cooking with it a couple...
  5. bocaboy

    SMOKIN-IT SMOKER

    Thanks to everyone for the input about cleaning. For the record, I clean my racks after every cook and the meat, chicken or fish I smoke never comes in direct contact with the walls of the smoker. I also clean any excess fats or grease that have slipped under the aluminum foil during a cook as...
  6. bocaboy

    SMOKIN-IT SMOKER

    Thanks, Jted! Now I guess I am confused. I've had a #2 for a couple years and it is coated on the inside with creosote. I've never really tried to clean it, but it certainly can't be classified as "sanitary". I also own a Big Green Egg and maybe once a year I build a very hot fire and burn off...
  7. bocaboy

    SMOKIN-IT SMOKER

    What does NSF certified mean?
  8. bocaboy

    SMOKIN-IT SMOKER

    Man oh man, that sausage looks delicious!!
  9. bocaboy

    SMOKIN-IT SMOKER

    I'm not sure I have any secret in getting a smoke ring. I'll admit that sometimes it's more pronounced than others, but I've never been really concerned about it. It might have something to do with the rubs I use, which are usually simple. (One of my favorites is just kosher salt and pepper, and...
  10. bocaboy

    SMOKIN-IT SMOKER

    Count me in as part of the no-foil group. I have a #2 with an Auber PID. The formula is simple for perfect baby backs or St. Louis ribs. For St. Louis ribs, cook them for 5-5 1/2 hours at 230º. Do not preheat the smoker and use about 3 small-medium chunks of wood at most. You should be able to...
  11. bocaboy

    Soaking wood is a NO NO

    It's an old wives tale that you should soak wood before using it for smoking. I have a 25-year old Big Green Egg and a newer Smokin-It #2 electric smoker. I never soak the wood and get great smoke flavor on all of my food. I've found the trick with both types of cooking is not to over-do it...
  12. bocaboy

    SMOKIN-IT SMOKER

    I feel compelled to put in my 2¢. I own two smokers. The one I've had the longest is a medium size Big Green Egg (BGE) and the newest is an SI #2 I got a couple years ago. I use temperature controllers with both to control the pit and keep the temperature consistent throughout the cook. For the...
  13. bocaboy

    SMOKIN-IT SMOKER

    Sarge, I hear you. I use a Big Green Egg in addition to my SI #2. The best investment I ever made was a DigiQ 2 from BBQ Guru. Instead of fussing with the temps over a long cook, I build the fire, attach the DigiQ, set the pit temperature and go to sleep. It holds the temperature perfectly over...
  14. bocaboy

    SMOKIN-IT SMOKER

    Hmmm, we could start a new thread called, "Old Guys Smoking". On second thought, it might be misconstrued! 
  15. bocaboy

    SMOKIN-IT SMOKER

    My Christmas/Chanukah/Kwanza/Festivus present from my stepkids showed up today, a stand for my Smokin-It #2. I'm an older guy and was getting a bit stiff bending over to clean and setup the #2 for a cook. The stand puts it at an easy level for work and includes two side shelves. I can't speak...
  16. bocaboy

    SMOKIN-IT SMOKER

    You've discovered the "Less is More" rule of cooking. I don't measure anything for my #2, but one or two small chunks (small defined that it easily fits in the palm of your hand) is all you need. Meat, chicken and fish absorb the most smoke when they're uncooked, i.e., cool. Once their internal...
  17. bocaboy

    SMOKIN-IT SMOKER

    Great idea, Jond36!
  18. bocaboy

    Smoked Chilean Sea Bass

    Wkearney99, I, too, have smoked Chilean sea bass in my BGE and like you, it was scrumptious. I think the reason it smokes so well is that it's as an extremely oily fish, so it stands up to the drying effect of smoke very well. The final texture reminded me of smoked sable, which I love. If...
  19. bocaboy

    SMOKER CLEANING

    I have both an electric smoker (Smokin'-It #2) and a Big Green Egg. While I'm meticulous about keeping the racks clean, and in the case of the Smokin'-It, the outside stainless steel, I never clean the insides. I agree with those people who say a well seasoned smoker makes for the best tasting...
  20. SMOKER CLEANING

    SMOKER CLEANING

    • bocaboy
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