Recent content by lgboro

Dog is running short on jerky so another batch smokin.

Anyone know if the SmokinIt is still building #1 smokers?  I can’t find them on the website and have not gotten an email reply.  Would like to get a nephew one for Christmas as I really have enjoyed cooking on mine.  Is there another company that makes a comparable smoker?

1st jerky attempt was brisket flat and came out excellent  150 degrees for 1 hour with 3 1/2 ounces of cherry (small cut) chips then 100 degrees overnight.  Brined in vacuum bag overnight prior to smoke.  Homebuilt fan worked to perfection consist of a stainless steel beer can cooler with a 60mm...

Cooked a rack of baby backs in my #1 last night and they came out great.  Cooked 5 1/2 hours at 215.  Do you guys use a temp probe in your rib cooks as I did and its hard to do a physical test tooth pick test for doneness without losing too much heat so I waited until they were done?  I have...

Just got them brined with dogs help.  Trying to figure type wood, time, etc. for this smoke.  Newbie...need help!

Smoked some bacon wrapped chicken tenderloins last night that were really good.  Smoked the tenderloins at 225 degrees to 145 degrees and moved them to my grill to crisp and brown the bacon which brought the temp up to 170.  Very moist and flavorful.  I neglected to take any pics but the whole...

Do you guys think a foil pack of veggies, a sweet potato casserole, or veggies in a cast iron pan would cook along with a smoke of choice?  I may try one or the other or more with my next smoke and would appreciate any experiences or feedback. 

My smoker came (#1) in yesterday in time for a season so I smoked a whole chicken.  Done, juicy and as tender as I've ever eaten.

Just got in a #1 yesterday and love the quality and the apparent work that has gone into make this unit so useable.  Upgraded from an end of season small gas smoker bought at Sam's Club end of season for $25.  Have had to work really hard to get that unit to preform at an acceptable level and be...