Smokin-It User Forum!
Smokin-It Smokers => Model 1 - The Little Guy!! => Topic started by: ND PHOTOGUY on August 11, 2015, 07:47:15 PM
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WooHoo! Got my Model#1 Smokin-it! this afternoon and am one hour into the initial burn in. Trying to decide what to do for my first smoke tomorrow night! Here's a couple of shots of this new little "Bad Boy" in action. Cheers!
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I smell wood!
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Hey Photoguy, Welcome from Kansas City, I also have a #1 and my first smoke was ribs, smear some yellow mustard, add a rub, wrap in plastic wrap, let it set in the fridge over night, put on the smoker with 3 oz of your choice of wood. Cook for 4.5 hrs. check for doneness. While smoking do not open the door for the 4.5 hrs. I cook mine at 235 degrees. This is a quick smoke and to test the ribs you just need a toothpick. Insert it between the bones, if it goes in like a knife in warm butter and you can pull the meat without breaking the pick they are done. Good luck.
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Mmmm, I love that point when the smell changes from new steel & machine oil to good ol' wood smoke! :D :D
I always recommend a bone-in Boston butt for pulled pork as the first smoke! It's a very forgiving cut, and really lets your Little Guy stretch his legs on a long smoke! Great "bonding time!" ;) 8)
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+1 on DM's recommendation. Get a good sized butt (9lbs+) follow all the advice on this forum and you will have a great smoke (and bragging rights on how long it took and what great skill was required to produce such delicious bbq!)
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Thanks everyone for the input. It looks like I'm leaning towards the Boston Butt. I'll be in touch.
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Make sure it has a bone in it! Store packaging can be slight of hand.
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+2 bone in Boston butt. Long smoke, great flavor and gets that bad boy good and greasy!
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ND Photoguy, would be nice if knew your first name, you could add it to the front in your signature line. For my second smoke I did a 7# Boston Butt and it turned out great. I was thinking you could do it on the weekend and the ribs witnin the next day or so. Don't forget the pictures. Right now I have the point end of a brisket getting happy in the fridge.
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WooHoo! Got my Model#1 Smokin-it! this afternoon and am one hour into the initial burn in. Trying to decide what to do for my first smoke tomorrow night! Here's a couple of shots of this new little "Bad Boy" in action. Cheers!
Hey Ken glad your aboard! you came to the right place!these guys are awesome. good advice to follow.
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Welcome on board from Saint Augustine Florida.
Greg
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I echo the sentiments about going with the Boston Butt.
Try Divotmaker's pork butt brine (Tony, I think this one should be a sticky):
http://smokinitforums.com/index.php?topic=1012.0
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Welcome from California.....also a SI#1 owner..........Boston Butt was my first smoke and it was a bonding session, I just realized that.........you landed in the right place.........enjoy
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I echo the sentiments about going with the Boston Butt.
Try Divotmaker's pork butt brine (Tony, I think this one should be a sticky):
http://smokinitforums.com/index.php?topic=1012.0 (http://smokinitforums.com/index.php?topic=1012.0)
Thanks Gregg! I'll make it a sticky, if no one objects! Don't want anyone thinking I'm just tooting my own horn!
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+1 make it a sticky...it's already in my notebook!
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The reason I suggest it as a sticky is that many of us agree that a Boston Butt is a great first smoke, and your brine thread is pretty much foolproof. Once you try this as a starting point, you can start experimenting with other methods. But for the first smoke, this is what I would recommend to everyone. And having it as a sticky would make it easier to find and point out to others.
We'll toot your horn for you ;)
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Thank you Gregg! I'll have to be honest though...being new to forums (this is the first and only one I happen to be a member of) can you tell me what a "sticky" is.
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Ken...a "sticky" is a post that appears at the top of the forum board for easy reference. If you go to the "Pork" forum, you will notice that the brine recipe now appears at the top of the forum board so that you can refer to it quickly without the need to search through the posts.
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Thanks Steve. I'm slowly coming up to speed with all of this. 😃
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Thanks Steve...............I learned something new today "sticky"............
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I echo the sentiments about going with the Boston Butt.
Try Divotmaker's pork butt brine (Tony, I think this one should be a sticky):
http://smokinitforums.com/index.php?topic=1012.0 (http://smokinitforums.com/index.php?topic=1012.0)
Thanks Gregg! I'll make it a sticky, if no one objects! Don't want anyone thinking I'm just tooting my own horn!
Hey Tony, wouldn't it be better to have 2 sticky notes, one in pork and one in injection, brines area also?
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Thank you Gregg! I'll have to be honest though...being new to forums (this is the first and only one I happen to be a member of) can you tell me what a "sticky" is.
Ken, when I joined this forum, we had 155 members. I had joined a few forums before, but never really participated; they were ones that I was seeking an answer to a car/electronics/etc. problem.
When I joined here, that all changed! I had a Little Guy, and was so impressed with how it actually worked, I couldn't get enough of the learning offered here! Fast forward 2+ years, and I'm so proud of how far we've come! What I'm trying to say is that you will learn how this all works as you go. Steve told you what a "sticky" is, so now you know! That's how we roll, around here - we all started out new to this, so we help each other learn the basics!
Feel free to ask anything about how to do things; you'll only receive help, not criticism, around here! Any time you have a question that you don't want to post, feel free to send me a private message (or "PM"). New word for the day - PM! ;)
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Thanks so much Tony! Hey, I've never been afraid to ask questions. I can plainly see the passion that everyone in this forum holds. I think it's great! I didn't get my butt smoke in today as I would have liked, but I did pull off a nice batch of smoked King salmon that I caught on the Nushagak River in Alaska last month. Thanks again Tony!! I'm looking forward to making some new friends while learning a ton about the "art" (and it is an art) of smoking.
-Ken-
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Glad to have you with us, Ken! We'll make you a Pit Master in no time! :D
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Hey Ken, did you take pictures of the smoke with the fish? Would have liked to seen them. I bet that salmon was really good.
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Bill,
I'm sorry but I didn't document the salmon smoke, but I will photograph the next one. As a matter of fact, when I smoke the next batch, the photo documentation will start with me holding one of the Kings in my hands in the boat and end with me cooling the end product on my kitchen counter.
My new Model#1 is my first ever smoker, but I actually had gotten pretty good (after some trial and error) at smoking salmon on my Weber Genesis gas grill. But salmon is the ONLY thing I've ever smoked, so I'm pretty excited to throw a piece of pork or beef in that Little Guy!
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Hey Ken, Now you have another excuse to go fishing again. Just tell the boss you need to get some pictures. ::) So far in my #1 have smoked 2 slabs of ribs, a chuck roast that I pulled, a Boston Butt that I pulled and 2 containers of beans, own recipe of sorts. I finally have purchased mine a cart to rest on. Was tired of standing on my head to do anything with it. I used the seville cart from Sam's Club. Worked great.
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+2 on the Sticky. Some things are just worth it..... ;)
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Thanks Bob!
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I agree with the sticky. I took a photo of the brine and saved it to my phone.