Recent content by GSDC

I have a 14 pound Butterball that'll be smoking in my #2 tomorrow at this time.  Since it has been packaged with an 8% solution of water, salt, spices, etc., would you recommend me to brine it overnight tonight as well or should it do ok without it?  If so, I'll use divotmaker's brine recipe...

I've never eaten, let alone smoked, beef ribs before.  However, I noticed that the local grocer had a couple packs of what they called "beef riblets" on sale this week, so I picked up a couple packs.  Also, the grocer had a very small brisket (2 pounds!) on sale as well, so I grabbed it...

I recently upgraded from a SI #1 to a SI #2.  Its nice to have both now, as I can cook 2 different meats at the same time or, as I am doing tonight, use the small one for appetizers (trying the Wolf Turds listed on this site tonight) while I use the big one for entrees.  However, everytime...

I found out today that I've been "elected" to host a family July 4th cookout.  Naturally, everyone wants the SI bbq  (I've sold a number of these units after people have sampled its great Q).  I have a 7 pound Boston Butt.  Typically, I like to brine these in Tony's brine recipe for 12+ hours...

Has anyone had problems with their heating elements?  I got my #1 this past Christmas and absolutely LOVE it.  Without a doubt, its the best Christmas present I've ever received.  I've bragged about the unit to anyone who will listen to me and have sent many people to the website.  However, I've...

Following the recipes and instructions found on this forum, I've brined boston butts, whole chickens, and chicken wings and have always had great flavor.  Because so many on the forum seem to love brining (and I'm now one of them!), I'm wondering why no one has ever posted about brining ribs? ...

I've read just about every post on this site and appreciate all the great advice.  I've applied it and have had some great success with chickens, butts, and ribs.  However, now I'm being asked to perform under pressure.  When asked by her mother where she wanted to go out to eat or what whe...

I have a great recipe for a london broil marinade that I've used with a grill-cook on 2-3 occasions.  However, london broils are notoriously tough, so I've yet to get one as tender as I like cooking on the grill.  I wonder if low and slow in the smoker would help break down the tissue and result...

Alright, I need advice from the experts.  I know that I can rely on you guys, as your forum threads are so informative....and your pics are so mouth-watering! I'm hosting a Super Bowl party this Sunday with guests due to arrive around 5pm.  Because my wife bought me a #1 for Christmas this past...

I used my #1 for the first time last weekend when I smoked a 4.75 pound boston butt (bone in).  The night before, I injected with apple juice, lathered in mustard, and applied a nice rub recipe before wrapping in saran wrap and placing in the fridge overnight.  At that size, I figured 7 hours to...

My wife purchased a #1 for me for Christmas (the #2's were out of stock apparently).  A neighbor turned me on to these units, as he has a #2 and cooks some mighty good BBQ with it.  After leaving numerous hints to what I wanted for Christmas, I was excited to see this beauty in my garage on...