Recent content by AlinMA

A new twist on recording the results of Smokes. Yesterday I Smoked a Bottom Round Roast and I recorded the process with my Phone, Igrill Mini and One Note. Any questions or interest let me know and I'd be more than glad to share. Bottom line.....This was probably the juiciest roast ever.

After about 1 1/2 years my probes started reading via the ice water test +5 in port 1 and +7 in port 2. For consistency I always place my probes in the same ports although not always using both of them. I found these waterproof probes on Amazon...

Good Alternative for those that do not have a poultry skin eating machine! Removed the skin from the thighs Marinated them over night in Goya Mojo Criollo Rubbed with Lawry's Lemon Pepper and into the fridge for 6 hours Covered with Bacon and into my SI#1 set at 250 degrees with 2.8 ounces of...

Going for Pulled Pork. I have a 2.5 pound section of Pork Butt rubbed and chilling in the fridge. I'm planning on 8 hours at 230 degrees. Does this seem realistic to achieve 195 Internal temperature? Should I expect a "stall" with a butt this small? Any advice is greatly appreciated.

Had a few guys coming over this weekend and ribs were requested. Rain was in the forecast and we planned to eat around 6:00 PM (half time)..... It's dark here at 4:15 PM. I started to scramble to come up with something to protect the smoker and provide ample light to see what I was doing. This...

Here are the results of a roast I did last week end...... I injected the roast with a concoction of ingredients based on Tony's Brisket Injection proportions with the addition of 1 TBS of butter. The holes were plugged with slivers of Garlic then massaged with EVOO and a home made rub. Wrapped...

First things first....thanks to Jimmy, Issac and Tony for sharing their experiences. They were helpful in generating ideas for this one. I used the 24x36" blue cart from Harbor Freight with the top shelf assembled up side down. Then I cut a 3/4" panel to 18x24 inches, applied a cedar...

I recently smoked an Angus Chuck Roast that came out real good. The specifics follow.... The roast was 2.5 lbs and was smoked at 200 degrees for 1.5 hours to a finished temp.of 131 degrees. I borrowed Tony's brisket injection recipe (Thanks Tony) and plugged the holes with slivers of garlic and...

Yesterday I smoked 2 thighs total weight 2.1 pounds. I started with 250 degrees and planned on a 3 1/2 hour smoke  At 1 hour The turkey was at 158 and the way it was climbing it was going to be done long before 3 1/3 hours. I backed  the smoker down to 160, open the door and let things cool...

They must be smiling down on Al!  I just had an tree guy over to quote taking down 2 Hemlocks and he smelled my SI#1 cranking and it turns out that he is a smoker also (offset) and we started talking about wood and he told me that he would give me all the wood I want if I was willing to drive...

Just wondering if anyone has experience smoking ground turkey? I've got a family cookout coming up in 2 weeks and I usually make chili with ground turkey to accommodate the "Veggies". I'd like to try adding smoke as another dimension and I am not sure if I would be better off smoking before or...

All feedback is welcome! these are the results of 2 smokes.Both were for 6 hours at 235 degrees. the oak measured 20% moisture and The MGW was 13%. The Oak gave off highly visible for about 3 1/2 hours and the Apple was slightly less. From that point on I only saw smoke when the heating element...

I am impressed! A few days ago I ordered 3 racks. Today I received 2 of the 3 racks and enclosed in the package was a check for 1 of the racks that was out of stock. When does this ever happen? Usually when you order something and it is out of stock the item is placed on "back order" and the...

I recently purchased a meter to check the moisture content of wood. (Thanks Tony for pointing me in the right direction!) I decided to check my stash and I astonished to find that the HD chunks from Weber that I purchased recently to feed my "Little Guy" not only looked terrible but had...

WOW! I smoked a rack of ribs and the results were beyond my expectations and the ultimate critic ( my wife) said that they were the best I had ever done. Talk about "set it and forget it".... Although I do have some experience with offset and bullet type smokers I am by no means an expert. I...