Recent content by porkies swine

Had the first 10 lb pork butt out of the #3 tonight and wow that couldve been the best pulled pork i have ever had.  I used the brine recipie located in the pork section.  One thing i did a little different is i left the fat cap on.. i did slice underneath the fat cap except for the back 10% of...

Put the first couple racks of ribs in the smoker today at ll:15.  set the auber up at a half hour at 160 than the rest of the cook time at 235 with 2.4 ounces of hickory and water pans  full of apple juice beside the wood box.  Setting up the auber was pretty simple after reading the directions...

Hello all I'm looking into buying a smokin-it #3 and wanted to ask a couple of questions first.  I want to make sure this smoker will be able to do all that i want it to.. i can tell it makes great ribs, pork butts and all of the above but I am also interested in making summer sausage, snack...