Recent content by niceguy0427

I have a model 2. I usually smoke 2 racks of baby backs for 5 1/2 hours at 235 degrees. They come out great every time. Will 4 racks take the same amount of time or will it take longer? Do I need to rotate the shelves during the smoke?

Both butts are about 6 3/4 pounds each and are boneless. Just curious how much time I should allow for these to get done.

What cooks faster a bone-in or boneless butt? My son and daughter-in-law have had the pleasure of eating some of my smoked baby backs and pulled pork and they love it! They love it so much that my daughter-in-law just brought me a 13.3 pound boneless butt to smoke for them.  :) I usually figure...

I just finished pulling some pork. Started with just under an 8 lb. butt bone in. I brined the butt for about 14 hours using Tony's pork brine recipe. Used 6 oz. Cherry and Hickory wood, filled a small tin with Cranberry/Cherry juice and placed it next to the wood box. Coated the butt with...

I smoked a 6.25 pound Boston Butt (bone-in) yesterday. I brined it for about 13 hours prior to smoking then rubbed yellow mustard and Dave's rib rub on it. I used Tonys pork brine recipe with one change. Since I used the InstaCure I added only 1 cup of salt instead of 1 1/8 cup. It took 12 hours...

I'm smoking 3 racks of baby backs (just under 10 pounds) for Thanksgiving dinner and I will be adding a few (5 or 6 small) spuds to one of the shelves. The meatier ribs will be under the less meaty ribs and I thought I would put the spuds on a shelf above the ribs. I am curious as to where to...

Baby Back ribs and St. Louis style ribs?? Just curious.

I have 2.7 pounds of pork ribs to smoke and they don't look real meaty.  I know this is a pretty small quantity, but it is what I have left over from some pork we bought recently. Do I still smoke them for 5 - 6 hours  at 225 degrees with a pan of liquid in the bottom of the smoker and about 2...

I'm just curious - is there a general rule of thumb as to how much wood to use? I tend to smoke smaller pieces of meat - just enough for my wife and me. I generally smoke meat in the 1.5 to 4 pound size. Also, what types of wood goes best with each type of meat? Thanks, Don PS - this forum...

I noticed that divotmaker refers to #1 curing salt in some of his brines. What is this and is it necessary to use this in a brine? Is this the same as something by the name of Insta cure #1 from the SausageMaker in Buffalo NY?? Thanks, Don

I have a beef tongue and heart in the freezer. Do you think they would be worth smoking? Don

Hi, I'm Don. Just my wife and I living here in the great state of Idaho, both retired. Doing a lot of yard work, riding our two horses, going out in the forest cutting firewood, fishing as much as we want, hunting. The usual stuff you do in Idaho when you are retired. We bought a model 2 a...