Smokin-It Forum?

[Muleystalker]

Just curios of anyone know what's going on with the Smokin-It Forum, I tried to get on several time in the last week and a half and keep getting the 505 window, not available. I know there was a good post on hooking up the WiFi, I have a new PRO 5D WiFi model and cant get the thing hooked up. I hope it doesn't go the way of Smokin Tex forum, there was a lot of good info on the Smokin Tex forum I viewed and contributed too over the last 15 years and now it's gone. Glad to have found this site.

Dave

 

[SmokinEdge]

Welcome aboard.

 

[normanaj]

Hello from RI.

 

[chef k-dude]

Sites do come and go. Some of the smaller forums are operated by an individual who then recruits moderators. Sometimes something happens to the person who funds the site. Sometimes their life changed in a way that they cannot operate the site anymore.

I was a member of a low carb site that was very active, then one day, poof, there's a docking page for the site but all the content is gone and there are no forums anymore, and no explanation, just gone. I've had other people go at it from different devices to prove it wasn't just me bieng banned. While there WAS content there I wish I could refer back to, I really think about the people (mostly ladies on that one) who really seemed to depend on that site for support and even mental health.

I've learned, if you find something on a forum site you want to keep, save that content to your computer. Of course so many people live their internet lives on small screens. I hate browsing the internet on my phone.

 

[Colin1230]

Welcome to SMF, you are in for a treat.

 

[KBFlyer]

Welcome aboard.
Considering the forum you are asking about is run by a commercial dealer I would think they might be having problems with certificates. I can bring up their main site and all their products so not sure why the forum does not work anymore.

 

[Muleystalker]

The for all the warm welcomes. I heard from the owner of SI and he said they are working on some problems on their forum and it should be up soon.

I seasoned my 5D WIFI PRO and then did 3 racks of Saint Louis ribs at 225* and they took about 6.5 hrs. 4 ounces of oak chips and cherry. No water pan. I basted with some sauce the last 40min.
when they were done I wrapped in foil with a dab more sauce and held them about 4hrs at 145* until dinner. We ate ate a rack and then took the other 2 racks to y buddy's restaurant for the staff to eat. They all loved them and my buddy wants 30 racks a week for the restaurant. they were pretty good but not my best, I will tweet them here and there along with the cook time and try holding them in butcher paper too. I have been smoking on 2 original USA made Trager Pro series BBQ 124 and BBQ125 I have had for about 25 years, I also have a couple offset stick burners. I have 2 SmokinTex 1460's also that Have been smoking on for years. The SmokinTex cooks just a little bit different than my new SI PRO 5D WIFI but I think it's just because of the size difference and I only had 3 racks in the 5D. I think I am going to really like the SI 5D. I already do 8 full packer pastrami every 2 weeks for my buddy's restaurant and 10 BBQ briskets every 2 weeks for him and he sell out no problem at lunches alone. It's a nice dinner house with a nice bar and they are open for lunch Wednesday thru Saturday. His dad wants me to do more so the can run some BBQ specials for dinner a couple nights a week. I have been doing bacon for the last 20 years and they want 50 pounds a week along with many customers are asking for it. I bought the SI 5D PRO just in time I am going to be giving it a real workout it looks like. Now if I can just get the darn WIFI hooked up to it it will be a game changer.

I didn't get any photo's of the ribs but will try and remember to get pics of the next cook.

Dave

 

[gmc2003]

Welcome aboard. That sounds like quite the undertaking you're into. I'm not sure where your living, but there's a lot more that goes into selling meat commercially. Your buddy is probably already aware, but just in-case you may want to give this thread a read. Granted it's an older post, but I'm sure most of the information is still relevant. There may actually be more needed then what's listed. However it is a good starting point. Best of luck. You've got bigger kahonas then I do getting into such a big endevor.

Smoked Meat Pricing for Labor

Hello Chefs. This is Charlie. I have a business prop today smoking meats for a deli. I want to charge per smoked item. But im lost on cost. Could you help me ??? Please ????

www.smokingmeatforums.com

Good luck and let us know how things turn out.

Chris

 

[dr k]

The for all the warm welcomes. I heard from the owner of SI and he said they are working on some problems on their forum and it should be up soon.

I seasoned my 5D WIFI PRO and then did 3 racks of Saint Louis ribs at 225* and they took about 6.5 hrs. 4 ounces of oak chips and cherry. No water pan. I basted with some sauce the last 40min.
when they were done I wrapped in foil with a dab more sauce and held them about 4hrs at 145* until dinner. We ate ate a rack and then took the other 2 racks to y buddy's restaurant for the staff to eat. They all loved them and my buddy wants 30 racks a week for the restaurant. they were pretty good but not my best, I will tweet them here and there along with the cook time and try holding them in butcher paper too. I have been smoking on 2 original USA made Trager Pro series BBQ 124 and BBQ125 I have had for about 25 years, I also have a couple offset stick burners. I have 2 SmokinTex 1460's also that Have been smoking on for years. The SmokinTex cooks just a little bit different than my new SI PRO 5D WIFI but I think it's just because of the size difference and I only had 3 racks in the 5D. I think I am going to really like the SI 5D. I already do 8 full packer pastrami every 2 weeks for my buddy's restaurant and 10 BBQ briskets every 2 weeks for him and he sell out no problem at lunches alone. It's a nice dinner house with a nice bar and they are open for lunch Wednesday thru Saturday. His dad wants me to do more so the can run some BBQ specials for dinner a couple nights a week. I have been doing bacon for the last 20 years and they want 50 pounds a week along with many customers are asking for it. I bought the SI 5D PRO just in time I am going to be giving it a real workout it looks like. Now if I can just get the darn WIFI hooked up to it it will be a game changer.

I didn't get any photo's of the ribs but will try and remember to get pics of the next cook.

Dave

Just wondering where you are located and where you're cooking it? Just wondering if you haul these meats and the county health Dept has a place to inspect, being retail? In IL we need a Cottage home license and a Kitchen food handling license and can't just make and haul foods anywhere unregistered without an inspection location unless you're making it at the restaurant with the commercially approved smoker.

 

[Muleystalker]

Yes have all my certs and licence. My other buddy has a BBQ and catering business and needed to be certified to help him. I also have had commercial fishing boat for years and have been smoking and selling salmon, halibut and tuna for years.

I do all the cooking at the restaurant, I have had my smokers there. I was going to take my SI 5D to the restaurant but after seeing it my buddy said he will buy one to keep there so I can have mine at home. and don't have to haul it back and forth. All the meat is purchased by him through his suppliers so all I have to do is go down and cook.

 

[uncle eddie]

Howdy from central Missouri
I used to visit 5 or 6 sites - until I found SMF.

 

[dr k]

Yes have all my certs and licence. My other buddy has a BBQ and catering business and needed to be certified to help him. I also have had commercial fishing boat for years and have been smoking and selling salmon, halibut and tuna for years.

I do all the cooking at the restaurant, I have had my smokers there. I was going to take my SI 5D to the restaurant but after seeing it my buddy said he will buy one to keep there so I can have mine at home. and don't have to haul it back and forth. All the meat is purchased by him through his suppliers so all I have to do is go down and cook.

Sounds like fun work. Plus you have your identical smoker as an emergency back up in case his has an issue with the element etc. I have Auber plug and play PID on my Mes 40 with spare connectors and a spare element. I found an Mes 30 on FB marketplace that was free bc it wouldn't heat and found the thermal safety switch had disintegrated lugs and was an easy bypass. With all SS inside and out I'll never buy a new smoker.

 

[old sarge]

Just curios of anyone know what's going on with the Smokin-It Forum, I tried to get on several time in the last week and a half and keep getting the 505 window, not available. I know there was a good post on hooking up the WiFi, I have a new PRO 5D WiFi model and cant get the thing hooked up. I hope it doesn't go the way of Smokin Tex forum, there was a lot of good info on the Smokin Tex forum I viewed and contributed too over the last 15 years and now it's gone. Glad to have found this site.

Dave

It is back up. Major change. SMF is a great form with lots of knowledge from really great people.

 

[Muleystalker]

Thanks old sarge, I saw that. Now to try and get WIFI on my new PRO 5D WIFI hooked up, I have been having a problem getting the smoker to link up.

I really miss the SmokinTex forum, there was a whole lot of great info that had been figured out over the years with using electric smokers and great recipes that is now gone up in smoke. SMF is the next best thing I have found and Im sure it will just keep getting better.

 

[JckDanls 07]

I'm going to have to disagree with you M Muleystalker ... SMF is the best (not 2nd best) Forums out there... Anything smoking can be found right here... More than once too, I'm sure...

 

[normanaj]

I'm going to have to disagree with you M Muleystalker ... SMF is the best (not 2nd best) Forums out there... Anything smoking can be found right here... More than once too, I'm sure...

Yup. One stop shopping at SMF!