Recent content by MNGuy1959

Hi Everyone:   I hope everyone had a fun and relaxing Memorial Day!  Well, instead of St. Louis Spares as I stated earlier, I just went with some Baby Backs from Costco.  They looked very tender and meaty, and I just have always done St.Louis, so I wanted to try something new.  I have to say, I...

Well, I cannot wait for some good St. Louis ribs this weekend (getting from Costco).  I will take a few pics and share.  Standard procedure:  smother with mustard, coat with Texas BBQ Rub (one of my favorites, I use the Original and Grand Champion rubs), set to 225 and in 5.5 or 6 hours, they...

Hello everyone that is new, and for the veterans (Tony, Greg, etc.), hope you had a safe and warm Winter.  Up here in Minnesota, I generally moth ball my Smokin-It #2 over the Winter months, and haven't a chance to use it yet this Spring, but now it is time to get reacquainted with my dear old...

Well, this is the second time I made sausage in my Model 2, and I love the sausage hangers.  Well, we had two smokers, my Model 2 and my buddies Model 3.  He has 4 hangers and I have three.  Sorry I didn't take any pictures, but the results were fantastic.  If anyone is interested, I will post...

I decided to start a new topic of our sausage event this past weekend.  This was the most fun I ever had with my smoker, and brought back smells from my childhood! To recap, here is the recipe: -------------------------------------------- 20 pounds ground meat (try 18-20 pork and 2 of beef) We...

So, as I am talking to my parents about the whole family recipe for sausage, my Mom asks me if I am using saw dust.  I have never even heard of that, but apparently that is what they generally have used to smoke their sausage over the years.  For our Smoking-It models, I am not sure how that...

Well, I am on to another new adventure with my smoker.  I purchased a sausage stuffer as well as a meat mixer and we will be making about 80 lbs of sausage this weekend.  it is an old family recipe that I have been looking forward to trying.  It basically consists of ground pork butt and beef. ...

Well, my first attempt at beef jerky is complete.  I have to say, I love my James Jerky Dryer!  I took the easy way out and did just a dry seasoning this first go around.  I also used my new Jerky Slicer from Cabela's. 

OK, I made the plunge.  I read Tony's detailed instructions and the results of +/- 1 degree after Auto Tuning and I am going in :).  I am going to get some oil, a Tungsten 5/8" bit, making a pilot hole 3 " from inside top, and drilling that darn hole for my new probe.  The results I am reading...

I can't wait to get my new James Jerky Dryer.  I have spent a ton of money buying jerky from the local meat market, and now I can make my own.  I definitely want to try some of the recipes on this forum and will try to document my own experience.  I just bought a vacuum sealer and jerky slicer...

Hi Everyone: I am not a new owner, I just have been inactive on the forum since last year due to some family health issues.  No worries, we are all doing great.  I am the proud owner of a Smokin-It Model #2.  I reside in a Northwest Suburb of Minneapolis and am addicted to my Model #2 and am...

Hi Everyone: Well, I am going to try a whole brisket this next weekend, and I will take pics and post.  I am trying a recipe from Myron Mixon's book 'Smokin', and I will try to document my steps.  I am going to try a beef injection and marinade on Thursday night, and I am going to start smoking...

Hi Everyone: When I bought my model 2 in the Spring, I also ordered the rib hooks, but never have used them.  I am wondering if anyone here has tried them, and what are the results?  I bought these so I could get more ribs in the smoker, but I am concerned with overloading the model 2.  Using...

Hi Everyone: If you are looking for a nice variety of wood for your smoker, go to www.charcoalstore.com.  This is a Twin Cities based company (which I happen to live in), but they will mail nationally.  A very nice selection and the service seems very good and friendly.  I just tried some...

Hi everyone: I bought the wood chip insert with my Model #2.  I want to start experimenting with different types of wood, as I only have used the hickory dowel chunks from Smokin-it.  They work great, and I will always have them on hand, but I want to now venture out.  Should I soak the chips...