Recent content by MarkF

Cooked 30 LBS of ribs in my #3 yesterday. Cooked a 235 for 6 hours. I put 5 ox of wood in it. When cook was done, i noticed that there was no ash and the wood thad not burned too much and ribs were not very smokey. Anyone else experience this? Mark

I have had a request for chicken jerky. Plan is to smoke at 175 for 2 hours. Need to make sure chicken is cooked. Then down to 150 until dry. But need a good marinade, dry rub, brine.... Any suggestions? TIA! Mark

I am planning to to a small (2.5LB) piece of Brisket tomorrow. I will be serving beans with it. Here's my thought, I am going to put the beans on the rack under the brisket to catch the drippings. I will defat the beans when I take them out. The reason for this post is to get any hints that...

Tried a new thing yesterday. I was making Pastrami and Roast Beef for a deli bar party tonight and wanted to keep the smoke on the light side. Put 1.5 oz of apple chips in the ole #2 and set the temp to 140. Like cold smoking, left it for an hour then turned it up to 230. Worked perfectly...

I loaded my #3 with 45LBs go beef and St Louis spare ribs. Set to 235. Cooked for 6 hours. I know that it is rated for 45 LBs but I was a bit nervous as I've never loaded it up like that before. Picture is not too good and is of the aftermath. Mark

Mark Foreman here from Petaluma CA. on the edge of the Sonoma side of the wine country. I've had my Smokin-it #2 since 2012 and my #3 from mid 2013. I grill with a Weber one touch kettle and for big jobs a Chargrilled Outlaw wit side fire box...wife just shakes her head but never complains. I...