Recent content by Dockmaster

I'm looking for suggestions about cleaning the Bella.  Had not given it much thought until I read on smokin-it.com that it should be cleaned with drain cleaning and then rinsed well to remove the chemicals.  This is to prevent creosote build up.  OK.  I've got that, but the response I got from...

OK. So I've got a cover for my #2 and those that have likewise know, the cover does not completely cover the lower shelf and lower parts of the legs.  In the area that doesn't get covered, I'm seeing the start of rust.  We love this smoker, but I'm bummed out by this discovery.  Is anybody else...

Last night my son set out to smoke a Butt in his #2 but in short order the box temp hit 290.  He found the wood was on fire in a big way.  He got that removed and started again but got the same results.  I'm at a loss.  Would you let it burn itself out??  How do you keep this from happening? ...

Got my #2 a week ago and already smoked a turkey, pork loin, ABT's & jalapenos for chipotle sauce.  Right now I've got some salt, black pepper, paprika, & cayenne on to smoke.  We'll see how this works!!  I love this forum and all that I am learning here!!  Thanks a lot!

Have any of you smoked salt and pepper?  I've got an idea how to proceed, but am looking for additional ideas.  Got any??

I'm real new with this #2 - did a pork loin and some ABT's.  But, I had this 22lb turkey.  On the forum I learned a 10-12lb was about all you could do in #2.  After some thought, we cut it in half and put each half on a rack.  250 degrees, shooting for 165 IT, and checked it at 5.5 hours . . ...

New guy here!  So, we're looking to upgrade our smoking equipment and my wife comes upon Smokin-It!  What a great find.  After much study, we decide on a #2.  In fact, it looks so good, we ordered a #2 w/ cart for us . . . and a #2 w/ cart for our son!  All four units shipped on 11/10 with a...