Author Topic: intro  (Read 434 times)


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« on: November 24, 2020, 10:29:26 AM »
Hey cooks...

Eva here. From the 414...

Been a cooker for a long time....using a cheap but okay offset works pretty well but requires a lot of hand holding. recently upgraded the backyard with a fence so now we can keep the grill and cookers on the patio (chained down still).
We live in the city and my partner feels anything left outside made of metal will be stolen by rogue recyclers. But now with the 8 foot fence and locked 8 foot gates, we have a usable patio. So we upgrading the outdoor cooking equipment for more cold weather cooking.

We bought a Char-Broil infrared commercial...gas grill and I just ordered the Model #2.

My partner is a chef so we do a ton of cooking and throwing parties (well we did anyway before COVID). Recently I smoked 30 pounds of boneless chicken thighs he spiced up for a white chili he was making and he won a chili contest. I am sort of his meat station line cook, baker and sandwich maker...he leaves the physical part of firing meats to me. I grew up on a ranch in Dakota in 60's and 70's and as such I was exposed to a lot of high quality beef and game and the various methods of firing such. Searing, braising, flame broiling...more culinary techniques....I started getting into smoke and BBQ after moving to Southern Wisconsin a couple decades ago. Funny I actually never had a bratwurst until I was living in Minneapolis in the late 80's and didn't have really good BBQ until the late 90's while consulting IT in Kansas CIty. My client took me to his favorite BBQ places in Kansas CIty. 

Winslow's - The pulled pork sandwich
Arthur Bryant's - Ribs and burnt ends
Gates - Pork plate
Rosedale - Ribs and Burnt Ends.
BBQ above the right field bleachers and Royal Stadium
 I also really loved the fried Pork Tenderloin Sandwiches and the steaks...(Majestic and Hereford House)

All in all those months in KC really gave me a huge appreciation for BBQ and made me realize that quality meat was my heritage and I was fortunate to have been part of angus beef production so long ago...(we over 100 head of Angus cows...4-H all that too)

So KC is when I started getting interested in more smoke infused cooking.

I bought the MOdel #2 because it is NSF and my partner could use it for his specials and it will work in cold climate.
Eva in MKE
NEW! Smoke-IT Model #2 and the little house thing on top
Char-Broil Infrared Commercial Gas Grill
Old BBQPRO offset smoker
Old New Braunfels Grill
Various Marine Gas Grills (Magnum, Kaunna...)

old sarge

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Re: intro
« Reply #1 on: November 24, 2020, 11:02:43 AM »
Welcome Eva from SE Arizona. Enjoy the smoker.
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066 (retired to my son's home)
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
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Re: intro
« Reply #2 on: November 24, 2020, 11:17:30 AM »
Welcome, from the Land of Enchantment! Sounds like you will bring some great experience with all the food you have worked with over sometime!

Enjoy that #2!
Jeremy in NM
3D for lazy q
Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear


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Re: intro
« Reply #3 on: November 24, 2020, 11:43:18 AM »
Welcome from Delaware, Eva!   You will love the #2 ... I know I do!   Cheers
Steve from Delaware
Smokin-It #2


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Re: intro
« Reply #4 on: November 24, 2020, 12:20:27 PM »
Welcome from the Wisconsin Lakeshore
Got Smoke?
Smokin It #2 and stand
Weber Performer
Weber Redhead
Gabby Grills Santa Maria and Rotisserie
PK Grill
Blackstone 36 inch Flat Top


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Re: intro
« Reply #5 on: November 24, 2020, 06:12:03 PM »
Welcome from central Texas!
Clay from Taylor, TX
SI #2
Weber Spirit II
Orion Cooker


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Re: intro
« Reply #6 on: November 25, 2020, 02:14:57 PM »
Welcome to the family, Eva!
See where the Smokin-It Forum Members are located:  -- Message me to be added...


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Re: intro
« Reply #7 on: December 09, 2020, 12:51:39 PM »
Welcome from Oklahoma.
Travis from North Central Oklahoma
SI #3, Traeger Texas Grill, gas grill, Classic Weber kettle, Anova WiFi 900 watt


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Re: intro
« Reply #8 on: December 09, 2020, 02:14:52 PM »
welcome from Buffalo, NY
Jonathan but go by J.
Model #2 as of Christmas 2019 thanks to Wife, Daughter, Parents, Sister and Brother-in-Law


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Re: intro
« Reply #9 on: December 14, 2020, 12:44:35 AM »
Welcome from SW Missouri. I too got interested in BBQ and smoking from my many visits to some of the great BBQ in KC. Welcome to SI. You have made a good choice.
Paul from Southwest Missouri
*Smokin-It 3D-WiFi
with Bella’s CSG and The Stephanie Cabinet
*Members Mark SS 6 Burner Gas Grill with Sear Burner, Side Burner & Rotisserie
*River Grills Wood Fired Grill and Fire Pit
W/ Rotisserie and Dutch Oven Hanger