Recent content by jdiver

Since it's so hard to get good skin on smoked chicken. And some people like skinless chicken anyway. How does smoking skinless chicken do? Normally I'd never even consider skinless chicken. But I'd prefer pulling off the skin, and cooking it, or rendering it separately. I love good crisp chicken...

Anyone have a good Greek style rub for lamb. Thinking a leg of lamb, or shanks.

My Butt I put in last night is moving along nicely. But got a question I hope one of you see soon... I have two of the Maverick 733 probes in it, but set for 195. They have been reading a constant 8 or 9 degrees f off. One is at 180 and the other at 172. So if the higher reaches 195 way before...

I put in an 8.5# butt into a brine last night. How long can I brine it? Was thinking of smoking it starting tonight, so about 24 hours. But if need be can I hold off smoking it? Keep it in the brine longer, 2 days vs 1? Don't want it to start growing on me. Or anything else nasty happen.

Put two racks of ribs on 235 for a bit more than 5 hours, Pecan wood. Lightly seasoned with Kosher Salt, pepper and a bit of paprika, no thick rub. Put them in, closed the door, and didn't touch until my timer went off. Loved them, fall off bone, one rack broke when I lifted it at the end. No...

Any Pros or Cons to either using a rib rack to stand them on edge and fitting more in? Or laying flat on the rack? Any opinions? Anyone ever try both ways to compare???

While my Brisket was at it's plateau of 162 all of a sudden my iGrill said, temp was now 275 for probe 1. Probe 2 was still about 160. It wasn't a connection problem. Even on the unit itself it read p1 275. Then it started bouncing between about 250-275. Anyone see this? Looked on their...

I've got a small Brisket ready to go. Lightly rubbed it down with Famous Dave's Rib Rub. Chilling overnight in the fridge. It's small, only 4.6#, the point end, what's that called? So since it is rather thin compared to the monster of a full Brisket I thought to do it at a lower temp? I could...

This forum is full of information. But good recipes and specific tips get lost over time. Or at least are not as easy to find. Is there an archive of recipes? Maybe one of tips that were posted? A file download or a place where individual posts that contain such information can be saved?  I see...

Well I've been posting in other topics, asked questions, got answers, and having a great time with my new Smokin-It #2. Had one great meal so far, got some chicken pieces ready to go in soon for a second meal. And lots of ideas where to go from here. I live in Roswell GA. I'm originally from...

Does a buttermilk over night soak take the place of a brine? Anyone here use Buttermilk for chicken or anything else? How long do you soak for, over night? Thanks

Just made and enjoyed two types of potatoes in my SI2. Placed Gold and Russets on the rack below my ribs. They smoked for 4.5 hours at 220. Came out wonderful flavor, and I also my wife, loved the texture. As I expected for the Gold they were dense, beautiful color, and great smoke taste...

My favorite meat, pork... I want to do a simple Pork Roast, want it juicy and a nice bark. But this time no rubs. Sure seasoning, salt pepper, but no heavy rub. Just want the Pork to shine. Don't want to pull it this time, want to slice it... Will be smoked in SI2. So do I still want to use the...

The ribs and potatoes are in, set to 220. Now I have to wait... Less than 24 hours after my new SI2 arrived, We'll be enjoying our first meal from it... BTW, does it matter that I didn't put the ribs up further? Should I have put the rack in the top most position?

My New Model 2 just arrived a few minutes ago. Unboxed it, cleaned it out, took it out to the deck, added wood and sealed it up, and cranked it up. Tomorrow gonna put on some baby backs... I'm excited.