Recent content by Buck

Trying this fabulous looking recipe from Jeff Phillips...updates later on...in the smoker now. https://www.smoking-meat.com/march-10-2016-smoked-corned-beef-brisket

Yellow mustard plus rub 233F for 5 hours no peek 4 oz Wild Black Cherry Outstanding! NO WATER PAN NO BRINE NO 3-2-1 NO REST LAZY-Q BABY! sorry no pics was really hungry. I have some beef short ribs squares still on the smoker that I cooked with the ribs.  I'm gonna take them off at the 8...

Just took off a 11# brisket off my s1.  I'm afraid I committed a murder.  I took it off at 212F after only 10.5 hours.  I figured my temp monitor was off, but finally decided to open the door.  Unfortunately, my probe was spot on with temps ranging from 209.8F to 213F on about a dozen poke...

S1 just dominated in the rain to make some out of this world Bacon Wrapped Smoked Sea Scallops.  Incredibly smoked bacon forming the perfect "crust" with succulent, moist big ass sea scallop inside. This is the best scallop I've ever had....if you remotely like scallops you MUST try this...

S1 just dominated in the rain to make some out of this world Bacon Wrapped Smoked Sea Scallops.  Incredibly smoked bacon forming the perfect "crust" with succulent, moist big ass sea scallop inside.  This dish ties my Smoked Rack of Lamb with a Reverse Grilled Sear as the best thing to come out...

All, S1 - Little Guy Owner Soliciting some advice on how best to go about smoking my #13 Packer Prime Beef Brisket I just got at Costco.  It is untrimmed so figure maybe #11-12 on the smoker weight. I am assuming I need to cut in half and smoke on two racks? What is the best way to cut and...

Smoked Rack of Lamb with Grilled Crust - Served with Balsamic Vinegar and Mint Sauce dips on the side..... http://smokinitforums.com/index.php?topic=6242.msg57646#msg57646

Smoked Rack of Lamb with Grilled Crust - Served with Balsamic Vinegar and Mint Sauce dips on the side We have a new Gold Medalist in my brief career as an S1 smoker! RACK OF LAMB Specs... Took Costco ROL out of fridge cut out of vacuum sealed packing. Patted bone dry. Removed silver skin...

Smoked shrimp and mini lobster tails today in my S1.  YUM! Full review in Fish section with link below... http://smokinitforums.com/index.php?topic=3324.45

Hello All, Smoking a Top Sirloin Roast in S1. Open for suggestions please!? I picked up a nice looking smallish #4.2 Top Sirloin Roast today. Olive Oil Salt n Pepper Granulated Garlic Put into the S1 cold IT 50F Smoker S1 Temp set to 242F Probe set to fire at 115F Wrap in pink paper and set...

6.5-7 outta 10 good taste w just S&P moderately undercooked Specs... 2.2 lbs micro brisket yellow mustard, salt and pepper 5.5 hrs until temp hit 168F wrapped in pink paper with honey, olive oil, rub 1.75 hours until temp hit 198F 1 hour rest in pink paper room temp Pretty good but next time...

After drying out some baby backs on my second day with the S1, I redeemed myself immensely on my second attempt. Specs: 2 racks baby backs cut into 4 half rackers yellow mustard commercial rub only 225F for 3 hours with NO water pan Wrapped in Pink Paper Added the following to half rack...

;D Seasoned my new #1 last night and tonight threw on some Italian Sausage and Beef Short Ribs (Squares) for "my first time". Sausage went 3 hours at 225F...absolutely PERFECT.  INCREDIBLE! Short Ribs were only at 153F - 158F....way too chewy at this stage but good flavor...gonna give it two...