Recent content by dshannon

Hi, I bought a 9 lb boneless pork shoulder to smoke this weekend. They didn't have bone-in or I would have gotten one.  The meet seems "loose" without the bone. Do you typically tie it together with sting? I was going to brine it for 24 hours and rub with mustard and seasoning. Would you...

Hi, My first cycle used 2 hickory logs with the cold smoke shield and a pan of ice. Turned element on for 20 mins and turned off for 40. Smoked great and didnt get above 85 degrees!  After the hour, i opened the smoker and checked the cheese and decided to hit it with another cycle. After 5...

Hi, while seasoning my number 2, I saw huge spikes in temperature. The maverick recorded temps of up to 325 degrees twice. This leaves me to believe both logs caught fire. This was using the hickory from smokin-it. Is this normal?? Also, where do you buy and how are we supposed to store the wood??

27 yr old from central PA looking to make some good food. Just received my #2 smoker yesterday and am excited to get it seasoned tonight, if it stops raining. What is a good first meal to make? I believe it came with dowels of hickory smoke. How much does each dowel weight? For seasoning, do...