Recent content by bewdigger

I have had the #1 for two years now and have smoked my last two Thanksgiving day turkeys in it. Last year it came out tough and I blamed the turkey. I tried again this year with a more expensive and fresh turkey. Same result. It is not dried out, it is just tough. It was a 12 lb bird. It was a...

I have had my #1 for over a year and after some questionable results with big box wood chunks, I ordered my smokinlicious wood. I got the double filet size as recommended here and by smokinlicious. Also constantly recommended here is to use 2.5 ounces or less for many meats. Well the smallest...

I posted earlier about bad tasting smokes and was told to foil my wood. I did that. The bad smell is still there, but the  and the food had little to no smoke flavor.  I was cooking one rack of St. Louis ribs and a rib eye steak. They also came out black as coal on the outside. (This is new). I...

I have had my smoker for a little over a year now. I followed the instructions and used the recommended wood chunks in small amounts for the first 2 smokes. The food (first smoke ribs, second smoke Boston butt) came out tasting like an old ashtray. Then I tried soaking the wood and using...

I got my #1 and attached the casters with one of the  provided wrenches. What is the second wrench for?

Hi all, Bill from Helena Alabama here. I am currently seasoning my SI #1. I have been smoking meats for a hundred years and have always soaked my wood chunks overnight before adding them to the smoker. I am getting the impression that I don't want to do this with this smoker. Thoughts, advice?