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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!
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!
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...
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...
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...
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.
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:
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...
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!
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...
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!
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!