Recent content by chesster51

Broke out my #2 for the first time in about a year today and discovered it's tripping the breaker every time I plug the cord in. Tried multiple outlets with the same result. Examined the cord and it's in perfect shape. I've probably used the smoker a total of 12 times since I bought it. So, I'm...

Broke out my #2 for the first time in about a year today and discovered it's tripping the breaker every time I plug the cord in. Tried multiple outlets with the same result. Examined the cord and it's in perfect shape. I've probably used the smoker a total of 12 times since I bought it. So, I'm...

Built this over the weekend. The top is a 19" x 36" x 1-3/4" metal piece that was originally intended to fill in transom over the door of a commercial bathroom. It is basically a small fire rated steel commercial grade exterior door. It was ordered in error and was going to be thrown away, but I...

I'll be performing my second smoke on Saturday which will feature pork ribs and a 3lb mock tender beef roast. I'm a greenhorn and have questions about different meats that call for different temps and cook times. I see the ribs call for 6-7 hrs. at 235 and the roast calls for 2-3 hrs. at 200...

I'll be doing my first smoke tomorrow, a small 3 lb brisket. I have chosen to brine it and it's been submerged for about 4 hrs. now. It went under at 1:00 pm and I was thinking overnight and pull it in the morning. Too long?

Hello, new SI2 owner here preparing for first smoke, a small 3 lb. brisket. I did two 3 hr. seasonings and have followed all the suggestions for foil, bought a scale and weighed my wood chunks and will use a small water pan. Also brining as we speak. Couple of questions: I read somewhere that...