Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bigbirdk

    Pork butt and bark formation question...

    I take mine to 195 in my Smokin It model 1. Sugar in the rub will help too. I always found that foil wraps moisten versus crisping.
  2. bigbirdk

    First impressions

    Chicken does seem to take the smoke pretty intensely. Skin off, less so. I mainly use Apple wood for chicken and have found oak and hickory to be pretty strong. You will find your "zone" and you are correct, experimenting and learning is part of the fun!
  3. bigbirdk

    Opinions appreciated....I need a new propane grill!

    Thanks for the feedback all. We decided to bite the bullet for the Weber Spirit E210. From the many reviews I have read it is not likely to last as long as my Silver Genesis did, but at least I will have ready access to replacement parts!
  4. bigbirdk

    Sunday Gravy on a Rainy Friday

    That looks phenomenal! Is anyone in your family adopting older children?
  5. bigbirdk

    Opinions appreciated....I need a new propane grill!

    The 16 year old Weber Silver Genesis is finally going beyond the point of repair. It has been great after 8 years on my deck in New Hampshire (Snow, Ice, Black Flies..), and another 8 on my patio in Florida (Sun, Rain, Lizards). I had my heart set on replacing it with another Weber, but the...
  6. bigbirdk

    Lazy Man Smoker

    Thank you, Sir! I will be trying this!
  7. bigbirdk

    Lazy Man Smoker

    That looks awesome! Can you tell me about your Korean rub? I have been overnighting pork butts on my Smokin- it #1 for a while now too.....I toss them on around 9 PM @ 220 and pull the next day. They have run anywhere from 12 to 15 hours to get 195. (Such are the vagaries of different cuts, I...
  8. bigbirdk

    OH NO MOLD!!!

    I think you want to remove the parts you can, give them a good hand scrub, and run then them through the dishwasher. Otherwise, I would say wipe the smoker inside with an alcohol soaked rag and let it dry. Once it has dried, crank the smoker up on the highest setting and let it run empty for a...
  9. bigbirdk

    New Smokin It 3 on the way

    I have the smaller #1 version and love it. It's really simple to use (and clean). My only words of wisdom is to err on the side of less wood versus more. It really needs amazingly little to get a good smoke in my experience. I'm talking a 2" x 3" chunk.
  10. bigbirdk

    Bargain cart for the Smokin it #1

    It really works great and even gives you a little area in front of the door to stage. Enjoy! (And all credit must go to my wife!)
  11. bigbirdk

    Anyone have a picture of their #3 on the stand?

    Looking at the Smokin It webite, the #3 is 17" wide, and the cart is 18" wide, so I believe it will. Here is the cart on Amazon listing the dimensions:
  12. bigbirdk

    Anyone have a picture of their #3 on the stand?

    It was me. After about 6 months, I really like this cart. Not stainless, but chrome plated and lives in my garage, rust free. The trick is to switch the middle shelf with the top shelf. The middle shelf has a lower rim that lets the door for my #1 open without hitting it. It's quite solid...
  13. bigbirdk

    Butt just out after 12 hours..

    Thanks guys. Hands down the pork butt is the best cut off the smoker for me so far. Everything has been good, but the butt with its long time in on the heat, just seems to finish the best for me. It doesnt hurt that decent sized one will feed a big group either. My neighbors love me!
  14. Butt just out after 12 hours..

    Butt just out after 12 hours..

    • bigbirdk
    • Album
    • Comments: 0
  15. bigbirdk

    Butt just out after 12 hours..

    Did an overnight smoke in my Smokin-It with Apple wood and my own rub. In at 9 PM last night and out at 9 AM this morning at a perfect 190 degrees. It was challenge getting this off the smoker rack as it is about ready to fall apart under it's own weight. Me and the wife snuck a few bites...
  16. image.jpg

    image.jpg

    • bigbirdk
    • Media item
    • Comments: 0
    • Album: Butt just out after 12 hours..
  17. bigbirdk

    Smokin it #1

    With my #1, I did an 8 pound pork butt overnight, From 10 PM through till 10 AM to get it to 195 with a setting of 225. Denser, less fatty meats will cook quicker. We did a 6 pound pork loin last weekend that was only 3.5 hours to 160 at 225. Both came out excellent if I do say so myself!
  18. bigbirdk

    First try smoking a butt

    Bone slid right out.....The smell is so good, it's torturing me not to dive head first onto this bad boy! Done shredding and finish sauce Is next....I'm dying here!
  19. 20140518_114248.jpg

    20140518_114248.jpg

    • bigbirdk
    • Media item
    • Comments: 0
    • Album: First try smoking a butt
  20. 20140518_114001.jpg

    20140518_114001.jpg

    • bigbirdk
    • Media item
    • Comments: 0
    • Album: First try smoking a butt
Top Bottom
Back
Clicky