Recent content by BillH

Smoked for 13 hours at 225 with hickory and mesquite and a water pan. Served with baked beans, potato salad and coleslaw.

Smoked these babies at 225 until they were 160 inside which was about 1 ½ hours. Vacuum brined them for 1 hour in Weber's lemon and herb. I used a water pan to keep them moist. They turned out Great!

Mesquite smoked chickens - pretty great!

Here's my BBQ setup. I have a rotisserie for the Weber, but I think chickens will be better and easier in the SI!

This was fun! I brined the shoulder for 2 days in the famous Grandma Gee's brine (recipe attached.) The shoulder weighed in at 7.5 lbs. Set up the smoker at 235* for a target temperature of 195*. Took it out after 11 hours at a meat temp of 190* (I couldn't wait any longer) and pulled it with...

I couldn't be happier with my new 2D! Flat-iron steak = eating perfection!

First real smoke will be tomorrow! Can't wait!

Can't wait to get my 2D! FedEX says they'll deliver today, so I'll be smoking something tomorrow! This forum looks great, I'm glad to be here! Bill