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  1. newsmokerky

    Interesting

    I was watching Pit Masters tonight. One of the competitors pulled and foiled his butts after 3 hours. He said after 3 hours, they wouldn't take any more smoke. I usually let smoke roll for about 5 hours, and foil about 170 or so. Thoughts?
  2. newsmokerky

    First butt without foiling

    Started a butt last night in the Smokin It at 8:00. 8 pound-ish. Let it go until 1:00 AM at 250 with good smoke. Not knowing how it would go, I turned smoker down to about 210 and went to bed. Checked it about 9:30 this morning, and probes showed 180 and 169. Cranked it back up to 250...
  3. newsmokerky

    belch

    Put a butt on tonight. I had a 3 oz or so piece of hickory wrapped in foil with hole punched in it, and another a little smaller laying in the wood tray. The tray is lined with about 5 layers of heavy foil. In the past, I've not used that much wood. After it started smoking, I checked on it...
  4. newsmokerky

    Bacon # 3

    I've got a slab thawing for another bacon run. This one is larger than the fist two. Haven't weighed it, but I'm guessing 4 lbs or so. After the first two rounds, I think I've zeroed in on what I like(that's what the Mrs likes). Pics and cure process to come tomorrow.
  5. newsmokerky

    beef roast

    Is a chuck roast any good to smoke, or are they too fatty?
  6. newsmokerky

    Bacon #2

    Doing my second slab of bacon. Was happy with first. Maybe a bit too smoky. Wife said it was too sweet, whatever. Lol. This slab is 2 pounds7 ounces. Used just shy of 1/2 tsp Prague #1. 4 tsp each of kosher salt and brown sugar. Slab is thin but gonna do a week cure. Plan to do just heat smoke...
  7. newsmokerky

    bone in chops

    I've got some 3/4"-1" chops thawing to smoke tomorrow afternoon. First time. Should I brine over night?
  8. newsmokerky

    Thank you to all

    I lucked up and found this site 4 years ago, when I did a google search on smoking a boston butt. I had never smoked anything, and finally decided to give my Brinkman propane smoker a try that I'd never used. You guys jumped right in and guided me through it, and several other smokes since...
  9. newsmokerky

    boneless ribeye

    Well, Kroger had it on sale again. Last sale was $5.99 a pound, but at $6.99 a pound I couldn't resist. Bought a 7.5 lb'er. Cut in half, and vac sealed half of it. Got the other half rubbed down in the fridge. Smoke it tomorrow afternoon. I won't be doing a bunch of crap/distracted...
  10. newsmokerky

    Boneless prime rib

    prime rib is started
  11. newsmokerky

    bacon?

    We're killing two hogs this weekend. Thinking about keeping some bacon/pork belly. Do you cold smoke bacon? We've always just kept chops, tenderloin, and ground the rest for sausage.
  12. newsmokerky

    boneless prime rib

    Gonna smoke a boneless prime rib Saturday. I did the boneless strip roast a couple weeks ago that turned out great. Same process be fine with ribeye?
  13. newsmokerky

    Cold smoking

    Would somebody please explain how this works? How do you get smoke without temp?
  14. newsmokerky

    whole beef loin

    Has anyone smoked a whole beef loin? Friend at work wants me to smoke one for him. Is it good smoked? So lean, I wasn't sure what to tell him.
  15. newsmokerky

    Boneless strip first time

    Here we go. Rubbed pretty good with kosher salt, CBP, and garlic salt. Temp set at 225. Three decent size hickory chunks.
  16. newsmokerky

    help with wood for smokin it #2

    Hello all. I recently bought a #2. Seasoned it and smoked a butt with it. I've got a lot of split hickory. I have cut some of it into chunks about the size of the samples that came with the smoker. Any reason not to used those chunks? They have splintered edges, but other than that, they...
  17. newsmokerky

    hello to all

    I'm in Bowling Green. Just been smoking meats for 5 years or so. Had a cheap Brinkman propane smoker. Just got a Smokin It #2. Gonna enjoy this bad boy.
  18. newsmokerky

    got a #2

    Got a #2, smoked a butt two weeks ago. Found it to not make a lot of smoke, but constant temp is so dang easy. Added chunks after about 3 hours, but still didn't get a hard bark. But the non-worry temp control sill allow me to set up and smoke something over night, after I get more acquainted...
  19. newsmokerky

    Good smoked?

    Got this on sale at Kroger. Any good smoked?
  20. newsmokerky

    Burnt ends

    So tell me about burnt ends. I'm gonna do a whole brisket in a couple weeks. Per suggestion, I'm gonna trim the flat and do burnt ends with it. New endeavor for me. Details please!
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