1
Anything Goes!! / Re: Shelves
« on: January 12, 2021, 11:49:32 AM »
Yep, I take them out as well. The only shelves in the smoker are the ones with meat on them!
Show Posts
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
2
Introductions / Re: Hello from central AZ!
« on: January 09, 2021, 07:28:20 AM »
Welcome from Delaware, Alex! You have found the right place. Cheers
3
Poultry / Re: Thighs cook time?
« on: January 05, 2021, 11:01:25 AM »
Maybe the 2.5 hours was a typo in your notes, my experience with thighs is a smoke time in the 1-1.5 hour range. Sounds like the thighs turned out well!
4
Basics for a Beginner / Re: When to use a liquid pan, when not?
« on: January 05, 2021, 10:58:50 AM »
Let us know Travis if you see a difference without the pan. I ditched the water pan and have not looked back! My last smoke was two racks of BB ribs and they were very moist/tender all by themselves.
5
Introductions / Re: Never smoked anything but my brain before, now it's time to try meat instead!
« on: January 03, 2021, 02:22:45 PM »
Welcome from Delaware -- you have found the right place! Like you, I started out with no experience in smoking meat and it only took one smoke to hit the ground running! Neighbors/friends rave about the quality of smoked meat produced by the SI, and I just enjoy the land of Lazy-Q. Enjoy!
6
Introductions / Re: Did my first on #2 wi-fi!
« on: January 02, 2021, 06:02:41 PM »
Welcome from Delaware, Philip! And welcome to the land of Lazy-Q! Cheers
7
Introductions / Re: You people are all maniacs.
« on: December 31, 2020, 11:12:22 AM »
Welcome from Delaware -- you have found the right place! Cheers
8
Introductions / Re: Sorta new to electric
« on: December 30, 2020, 06:10:56 AM »
Welcome from Delaware, Paul!
9
Model 1 - The Little Guy!! / Re: a newbie with a basic question
« on: December 20, 2020, 06:03:57 AM »
Great---that's what we like to hear! I think you are off and running. Cheers
10
Model 1 - The Little Guy!! / Re: a newbie with a basic question
« on: December 19, 2020, 02:00:56 PM »
Same here, on the floor of the smoker! I also just wipe it all down with a paper towel when cleaning up. For the smoker box, I wrap the foil under the lid a bit, so I have not noticed any drippings on the smoke box. Nevertheless, I wipe down the smoke box as well when I am cleaning up the left over charcoal wood pieces.
11
Model 1 - The Little Guy!! / Re: a newbie with a basic question
« on: December 16, 2020, 02:25:38 PM »
I don't think you brined too long, but the smoke time may have been too long since you were finishing on the gas grill. I always end up over-cooking when I try to sear on a gas grill, but the key would be to remove the meat from the smoker short of the finish temp (165-170 for chicken) to allow for the continued cooking on the grill. The grill makes sense for crisping up the skin since it otherwise will be rubbery, but timing is everything! So, I would try less time in the smoker, get a temp reading when you take them out, and then go to the grill.
12
Gadgets and Gizmos / Re: Wisconsin-best thermometer for cold
« on: December 15, 2020, 01:20:06 PM »
I started out with the 732 and it worked fine in the beginning. The connections to the probes were a bit weak and ultimately I think one of them frayed, and I started getting erratic temp readings. But, it did work in colder temperatures. I ultimately switched to the Thermoworks SMOKE and it has been fantastic.
13
Introductions / Re: Kevin from northern Wisconsin
« on: December 14, 2020, 06:13:39 AM »
Welcome from Delaware, Kevin, you have found the right place! When I started out with the SI #2 about 5 years ago, I was in the same boat--never smoked a thing in my life. Didn't take long and neighbors were raving about the smoked meat coming out of my #2. Enjoy! Cheers
14
Introductions / Re: Bill from Hayward, WI
« on: December 11, 2020, 06:18:33 AM »
Welcome from Delaware, Bill! You have found the right place. Cheers
15
Poultry / Re: Deboned Turkey Breast
« on: November 26, 2020, 06:48:17 AM »
I'm right there with you! I have a 9# turkey breast ready to go this morning at 10am or so, expecting about 4.5 hours for the total smoke at 245F and pulling the breast at 165IT. Using 3.5oz of cherry wood.
Happy Thanksgiving!
Happy Thanksgiving!