scubadoo97
Smoking Fanatic
Your electric smoker becomes more stable with food in it because you increased the thermal mass of the oven
Hi, donald.I just purchased a Smokin it model 2 myself, can't wait for it to arrive. One question for those who have one. I live in the NW in Washington state and it is pretty damp here most of the time. I have to store the unit outside with a cover. Do i need to do anything to prevent moisture damage?
I don't think a smokin-it user is going to have to worry about those last two items.Hi, donald.
Welcome aboard.
I live in the Lynnwood area too, near the new High School.
Purchased a Yoder 640 pellet smoker at Foothills Fireplace and Grills, the week before Christmas
Was given a heavy plastic bag that a pallet of pellets is shipped in, to use as a cover.
I keep the grill covered and pushed back under the roof eves to help protect from the rain.
Use a shop vac to clean the ashes. As they will absorb moisture.
Keep a spray can of high temp paint and a wire brush handy. To clean and paint over any flaking paint as soon as they appear.
When I received my No.1, my attempt at pork tenderloin was not satisfactory. Since that first attempt, I learned how to make a brine for Pork Tenderloin, which made all the difference in the world. It is easy too, 1 cup of salt, 1 cup of sugar and a little apple juice dissolved in hot water, let cool and submerge tenderloin 24 hours. Lately, I've been adding a bag of Old Savanna Crab Boil mix to the brine which gives it a great peppery flavor.That is my hope! Just checked the Fed-Ex site, they say delivery Monday. That is spectacular service - order Friday afternoon, delivery Monday. It helps to be located in an adjacent state, I think - and it sure knocks down the price of shipping, too. Now I'm researching recipes for the firat smoke, which will probably be pork tenderloins next weekend.
Thanks for this. I was expecting I'd need to brine, based on what I've read so far, but hadn't begun to look for recipes - so thanks for the list of ingredients. I wonder how similar Old Bay is to the Savannah Crab Boil you mention. I have a bunch of Old Bay I'd like to use up. I ordered a bag of Tatanka Dust rub also, which should be good. Tried Jeff's rub and sauce on a rack of baby backs last weekend (done in the oven), and those were both great, too, but not sure that's what I want on the tenderloin. I don't think I can eat enough fast enough for all the stuff I want to try. What a quandry!When I received my No.1, my attempt at pork tenderloin was not satisfactory. Since that first attempt, I learned how to make a brine for Pork Tenderloin, which made all the difference in the world. It is easy too, 1 cup of salt, 1 cup of sugar and a little apple juice dissolved in hot water, let cool and submerge tenderloin 24 hours. Lately, I've been adding a bag of Old Savanna Crab Boil mix to the brine which gives it a great peppery flavor.
Congratulations on your smoker.