Recent content by bogeyjim

Newbie lesson learned today.  Smoking 6 racks of baby backs in my #2, and was having trouble getting the smoker up to temperature.  I decided the mass must have been preventing the heat from reaching the upper area of the smoker, so I went out at 3 hours & 15 minutes into the smoke to break the...

Will be doing baby backs for a family BBQ this weekend.  First time I will be filling my #2 (3 half racks on each of the 4 shelves). Will this affect the cook time with the box full, or do I open up and check at about the 4 1/2 hour mark as usual ?

Was planning to do a pork butt tomorrow.  I have to set the smoker in my driveway, as I live in a condo, and it is in direct sunlight most of the day. Tomorrow calls for high of about 98.  Any reason to not use the unit in these conditions?  I was thinking of trying to jury rig a beach chair...

First attempt at St. Louis ribs tomorrow.  Hence first attempt at removing the silverskin.  My question is, how thick is that membrane?  Do you need to remove right down to exposing the bone? I should have asked earlier, as they are currently mustardized, rubbed, and in the frig getting...

FYI, also posted in "Gadgets & Gizmo's".  My meat probe on my Smoke unit failed at 5:00 this morning, when I was putting in my shoulder.  Tried switching ports with smoker temp unit, same result, meat probe reads 186 in cold meat.  Stuck my smoker temp probe into the meat, only option. ...

Up at 5:00 this AM to get my shoulder going.  Using a Smoke system (third time using it) to monitor temps..  Inserted the two probes, box was fine reading 64, however the meat probe read 186, in my cold piece of meat.  Tried switching ports, same readouts, so problem not in the base unit.  Only...

Picked up a cryo pack of two boneless Boston butts yesterday at my local Costco (no bone in available).  Using the DM brine today for a 6# over about 14 hours.  Then will rub and into the smoker early AM tomorrow. Have a question on wood.  Should the amount be based on weight of the meat?  And...

First smoke on Mothers Day.  5.75# roaster, four hours in a brine, olive oil, and used Cabelas beer can chicken rub.  Then into my new #2 with a can of IPA for moisture and 2.5 oz. of cherry, and set to 250. Inserted probe from my Smoke wireless into the breast.  Just about four hours to reach...

Okay, I've spent 15 minutes looking for this information on the website and in the forum, too lazy to spend any more.  Does anyone have the actual weight of a model 2, not the dimensional weight noted in the FAQ section.  Thanks

I have a driveway that slopes down from the concrete pad in the garage.  I built a plywood platform that I roll my grill out on to keep it level.  Planned on using same for the smoker.  My question is will it be safe to have the smoker sit on that plywood platform?

Just took delivery today of my #2, jacked to get going.  Question, all four casters that came with it are locking type.  Is that the norm?  And it takes a tremendous amount of pressure to put into the locked position, is that also the norm?  Thanks.

Brand new to this world and my #2 is arriving on Monday.  Thought I'd do a Boston butt for first smoke, so here is the newbie question.  Where do I buy one?  Read an old thread that I can go to the local butcher, but I assume that will come at a premium cost.  Also read that the warehouse stores...

Just ordered a model 2 for my nephew and fiancé as an engagement/housewarming gift.  Now I'm thinking about one for myself.  I'm a bit confused on the model 2D vs. 2D wifi.  It looks like the 2D comes with a single meat probe, and I assume an internal probe to regulate the temperature.  The wifi...