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Thanks, Tallbum. I'm disappointed just a little bit but not complaining. It was a test for a friend to see how difficult it was going to be to cook a large amount of food, and the experiment was successful although the results were as I said, disappointing.
I smeared the wings with mustard...
Thanks guys, yes it is 18" square. I managed to get 28-30 on each rack. They are fairly good, but I was not satisfied with the results. I had problems with my new controller. When I built it I thought I put in a 20 Amp circuit breaker and it was a 15 Amp. I discovered this after it kept...
I have three-eighteen square inch cooking racks. If I buy average-sized chicken wings, how many wings would you think I should be able to cook on each rack?
Great, sm0kin, let me know how you progress. I would like to see a smoker with a temperature sensor port on the back so you could plug in with the sensor of your choosing.
I would, I have both because I made the same mistake, but I decided to keep it for emergencies. I have a relay I can use if I need it. Now I have three. LOL!
I can do better than that. Attached is the PDF of the specific product (if it uploaded it). Or you can go to www.thermomart.com and try to find it. Here is the link on Amazon
I have had the Smokin-It for four or five years. It is an amazing smoker. Also, another thing I like about this...
Thanks for the table, Sonny E, It will come in handy. Yes, I did talk to Steve at Smokin-It. He told me the model I have could not be upgraded to his digital controller. I have had a lot of trouble with built-in temp controllers in the past, so I think having a separate controller is more...
I have had my Smokin-It Model 4 for several years. I absolutely love it. Hands down, the best smoker I have ever had. It has a standard analog temp setting potentiator and it's a real pain to set to the right temperature much less keep within certain parameters while cooking. They are selling...
Yep. I used to cook some succulent ribs, flashed over a hot bed of mesquite, that at one time melted my new cast aluminum grill. Bottom fell right out and started a grass fire on my lawn. I think I still carry pieces of those ribs in my molars today, but boy they were good.
In the sixties, the...
Thanks, Dave for reminding me.
I confess, you're right. That kind of thinking can lead to some pretty serious compulsive obsessive disorders you know? Actually, I wasn't thinking so much about getting an accurate temperature set, as I was complaining as to how long it took to set the correct...
I'm inclined to agree with both of you. On my next round I'll try the sand.
Whatever I did, the Boston Butt smells delicious. I learned something else today. The brine solution I used smells like ripe olives. It must be the molasses. I can't wait to taste the meat. I refrigerated it in brine...
I've had my Smokin-It, Big Daddy for about a year now and it continues to cook up some great meat dishes, but today I am trying something new. While the Big Daddy is a great smoker, with its 1500 watt element and analog heat controller, it continues to be a chore to maintain a steady temperature...
Sounds like you need to contact Smokin' It and get them to fix it. Might be a bad thermostat. Give them a call and let us know how you came out. How much liquid did you put in the water pan? That happens to many smokers if you overfill it.
I paid around $1,600 for the Big Daddy, which included...
Final Results on Orange-Marmalade/Sriracha Baby Back Ribs.
I have to say I was somewhat surprised. I thought they would be too dry, because I cooked them for the first three hours at 190... They were not dry
With all that honey and orange-marmalade in the glaze, I though they would be too...