Recent content by jmkdae

My current knob has developed a lot of play. Question: Is the flat side of the metal stud underneath what I should use point at the temperature? Think of using a straight edge along the flat side extending to the temperature gauge. Would a new knob help at all? Thanks

Read a ton on this site and others. Done a lot of ribs, pork butts, brisket flats and chicken in my #2 but never a packer brisket. - 12 lb whole brisket from Sams - Prime - about 19 inches long. - Plan to follow a bit of Aaron Frankin and Thermoworks. He's got good videos on trimming. 50/50...

Saw this one through an email from the website Serious Eats. Looks like it has a lot of features for sure. Having an ambient sensor on the probe could be great but if you had a big piece to smoke it might not be accurate. Link in the email...

Found an interesting recipe on Cooks Country for Burnt End. Generally have good luck with their recipes. Calls for a Brisket Flat, sliced with the grain into strips, brined, smoked on a grill with chips for a few hours and then finished in the oven. Then sliced into chunks and sauced a bit. The...

Plan to do 4 rack of St. Louis Cut ribs tomorrow. Was planning on cutting in half. 2 halves per shelf so all 4 shelves. Mustard / Rub overnight. 235 with 3-4 oz of wood for 5 - 5.5 hours or so. Should I rotate the shelves after 3 hours or so? Alternate the placement ribs on the shelves? Any...

Just ordered a #2. Hopefully here by Labor Day for the first smoke. Want to thank everyone for the help. I had posted asking about the choice between #1 and #2 and the answers helped me order a #2. Jim in Oregon

Have read pretty much all the threads on the Smokin-it smoker. Seems like the one I want. Usually cook for 2-4 people. Would be an exception to cook for more. What I would like to know from folks that have experience is the following: How many or what size in lbs can I fit in each? 1. Ribs -...