Recent content by aspenextreme03

This upcoming Friday i am thinking about doing a boston butt and have a few questions and wanted to make sure i have the correct thought process. 1.  I am assuming a 7-8 lb butt is enough for 6 adults? 2.  I need to put the dry rub on the butt the night before i put it in the smoker? 3.  What...

Anyone stack their wood chunks to get a longer burn?  Was thinking this as i seasoned my model 2 today. Maybe it has already been discussed but since they are stacked and separate pieces as soon as the upper one burnt down the one on top would drop down. Might delay the burning for a little bit...

I am opening the model 2 today and just missed the free cover promotion by a couple of days. I doubt Steve put on in there but if he did not what do you all do for a cover outside of ordering one from the website? 

I am thinking about getting a maverick 732.  I don't plan to use the bbq temp probe much at all because I figure I will let the model 2 do the work. my question is when doing two pieces of meat do you use the bbq temp probe in a piece a meat with the meat probe or do you have to buy another...

I have an amazen smoker that i have used in my weber kettle. Based on what i have read it wont work too well in the model 2 for cold smoking. If not can i weigh the leftover pellets i have and use those instead of chunks??  I assume i would be able to but they might burn faster and might need to...

Anyone have this and if so what are your opinions?

I am getting my model 2 tomorrow. Super fast shipping for ground. Where does everyone buy their wood and what types should i start with?  I dont want to go crazy but i dont know if wood from home depot vs walmart makes a difference.

Been looking around the last couple if days for a very basic vacuum sealer. I would like to spend under $120 if possible. I plan to sealer smoked cheese and some leftovers from my new smoker. With that being said i am good with something with no frills if it works and reliable. Thanks Eric

Got around to ordering my model #2 this morning and already shipped.  Pretty sweet and looking forward to it.  Hopefully with any luck I will get it before Saturday because I will be out all next week at a work thing.  When I get it I will post another update.  Bummed I just missed the free...

I am thinking about purchasing the TW8060 but don't know if the high temp kit is worth it over the basic kit.  I think the difference is $30 so not too bad.  Anyone have any experience with any of these kits?

Have a few questions hopefully someone can answer for me. 1. Does the extra rack make the inside too cramped?  If you do have it i am thinking it is only practical for jerky, ribs, etc as it looks like they would be a height restriction. 2. Does anyone have the rib rack?  If so what do you...

I don't have a SI model yet but going to purchase the model 1 or 2 in the next week or so.  I smoke cheese all of the time on my weber kettle with ampns and it works nice and when I do get a smoker I will continue to do cheese and then start on salmon and other things.  If I do go with the 1 I...

As I am getting ready to purchase my first SI I am thinking about getting the auber as well.  If I do go that route can I forget a maverick or thermoworks to monitor the meat during the cook?  If so that would be good as I would rather not purchase one unless I have to.