Recent content by gunner28

Happy New Year all. I have a #2 and have had since fall 2013.  I don't do lots of smoking, but in 2020 I noticed issues starting with fare ups! In the past, I have always wrapped the top lid of smoke box in foil and made foil 'boats' under my wood (chunks) without issue, but for the last 3...

I tried to PM DivotMaker, but he may be away. Can anyone tell me when DM says he adds 1/2 gallon of water in form of ice when he's "cooked" the brine, what does he mean by "cooked the brine"?  Is it actually heated and if yes, what's the process?  Or does he mean the process by which it cools...

I smoked some ribs a couple weeks back (Jan. 2nd), but failed to post with photos.  They were very good; wife and son said the best yet ;D Today, I just took these two whole chickens out of the #2 after smoking them under light snowfalls in Ont., Canada. Outside temps are -6 C (feels like -14C...

Today, a whole turkey (~12 lbs) is being smoked in the SI #2 for an early Christmas dinner with immediate family.  The turkey was brined ~12 hrs. overnight on Monday in a container placed inside a cooler lined with ice packs in the garage.  An ambient brine temperature of 2C (36F) was maintained...

Happy Thanksgiving to everyone in the US :)  Here's hoping you all had a great day! It's going to be a late smoke tonight in the #2, but 2 whole chickens were brined in fridge today for ~7 hours.  Brine was water, K. salt, b. sugar, onion powder, garlic powder, and rosemary.  Birds were dry...

Today's smoke is two whole chickens, about 3.3 and 3.5 lbs in size.  My first smoke back in October 2014 was a whole chicken, so this is only the 2nd time trying chicken. As before, chickens were brined ~4 hrs. in fridge.  Homemade rubs were applied to the chickens; each bird rubbed with a...

Back on January 28th, I used up some hunted duck breasts trying to make jerky for 1st time with the SI#2.  I had previously done jerky using goose breasts in the oven leaving it slightly open.  I used the same homemade marinade I had previously used for goose breasts (removing the liquid smoke...

Happy New Year all! As of 12:25EST, 3 racks of ribs are in the #2 after dry salt brine in fridge overnight, and then 3 hrs of Memphis rub in fridge this AM.  The new Maverick will be used to monitor SI#2 temp today which is set for ~ 240F.  As of 12:39 EST temp was climbing and at 99F.  Outside...

OK so I just took out from freezer 1/2 breast wild turkey; boneless and weighs ~ 2.8 lbs.  I also took out one rack of pork spare ribs, St. Louis style and it weighs ~ 2.8 lbs. This is only my 3rd smoke following a 3 lb. full chicken (4.5 hrs at 250F) and 2 racks of spare ribs (5hrs at 235F)...

About to start first ribs in the #2.  2 racks of St. Louis style spare ribs (~3lbs each).  Last night they were in bottom shelf of fridge raised on racks uncovered with a dry brine (salt) as per Meathead's recommendations. Should be close to 12 hrs of salt (dry brine) before cook.  This morning...

We traveled from Canada last Saturday and obtained a #2 from Steve.  This was a b-day gift from my spouse and kids.  Steve was awesome!  The #2 was cured last Sunday as per instructions for 4 hours. :) Last night we prepared our 1st experiment … a 3 lb whole chicken.  Bird was brined in...