Recent content by CUTiger80

Guys, it's been a while since I've posted anything, but I promise I still love you. Mostly I've been smoking the same ole stuff on my SI2 and enjoying it because of all the help that you guys have provided over the years. For ribs, I had pretty much settled on baby backs as my preference, but...

I have always placed my wood chunk (or chunks) at the very back of the smoke box and I have been putting it on a small piece of foil.  (I have not been wrapping it, but putting it on a double layer of foil just to make it easier to clean out.)  I purchased all of my wood from Fruita Wood, so it...

I have been smoking BB ribs using the 2-2-1 method for a couple of years now and they always turn out great.  Last weekend I decided to try the no-peek method after seeing many of you swear by it.  I smoked them this way when I first got my smoker and I didn't think that they turned out as...

I know that I haven't been around for a while, so forgive my busting in to ask a question.  I'm not a habitual social media troll, so I don't think about surfing the message board unless I have a question or an epiphany (so to speak). On Sunday I decided to double smoke a spiral ham.  Attached...

We are planning to go camping next week for a few days of R&R and I want to take some baby backs to have for dinner one night.  I am planning to smoke them at home in the #2 on Saturday before leaving town on Sunday.  (I'm really not sure how I can possibly do this and not eat them when they...

I love a good onion sausage and so I bought some a while back from the local butcher and put it in the freezer.  I have always cooked this on the grill before, but now that I have a real smoker, I want to try smoking it, but I need some guidance to make sure I don't mess this up. The sausage is...

2 questions: This weekend I smoked some chicken breasts in my SI#2 (it is approximately 1 year old).  The recipe that I was using called for smoking them at 275 deg.  I put about 2 oz. of pecan wood in the fire box sitting on a double layer of foil (for easier clean-up).  I set my Auber to ramp...

From reading previous posts I know that a lot of guys on this forum are not a fan of this method, but I have so many friends that swear by it, that I had to give it a try.  So I did this past weekend. I applied mustard & rub and wrapped and left in fridge overnight. Put in the smoker at 225...

Quick question for you guys that have installed the Auber and bypassed the stock controller.  I am going to do a few whole chickens and wondered about smoking them at 250 until the IT of the breast is around 155 or so then let the Auber crank the temp up to 325 until the IT is 165 in an attempt...

I was conversing with a buddy of mine last week over some ribs while I was in Memphis for business and he asked me if I had ever had a Chicken Roll.  When I told him that I had not, he proceeded to describe a whole chicken that had been completely de-boned with skin on, stuffed, rolled and then...

I am planning to do some chicken wings for a Super Bowl party on Sunday.  I have perused the forum (and other resources) and I wanted to run my plan by you guys that are more experienced to make sure that there is not a major flaw. I am planning to do whole wings, probably 30-50. Wash the wings...

I am planning to smoke a couple of 10 lb butts this weekend for a group. I have an extra rack of St. Louis style ribs that I got on sale recently and just threw them into the freezer since I didn't want to smoke them at the time.  While I have everything messy and the smoker going, I thought I...

I am cooking pulled pork for about 10 adults this weekend and want to have some left over. Does anyone have any suggestions on how many pounds of Boston Butt I need to buy (pounds per person)? Also, am I better of with one big butt (assuming I can find one big enough) or two smaller butts? (It...

I found this interesting article on various brining containers and how you can tell if a container is safe for brining.  This may be posted somewhere else, but I have not seen it.  Overall, I thought that it is very informative. http://virtualweberbullet.com/plastics.html

Have any of you guys tried Jeff Phillip's recipe for Maple Glazed Smoked Salmon?  It can be found here: http://www.smoking-meat.com/october-17-2013-maple-glazed-smoked-salmon He talks about ramping the temperature up in 3 steps and smoking for a total of 6 hours.  The last 4 hours he talks...