Recent content by S and M

I'm not sure how to describe this.  I have a #2 and I'm smoking my Super Bowl ribs. (3.25 oz) There was a fair amount of smoking coming from the vent and then all of a sudden it sounded like a "mini" explosion or something.  The stream of smoke stopped momentarily and then resumed.  I have never...

I'm getting ready to smoke a small brisket (5.2 lbs) for tomorrow.  My plan is to brine/inject and then throw it into the SI2 and let it do its thing.  My question relates to time duration of the brine.  This is by far the smallest I've brined/smoked.  I'm use to brining 10 - 12 lb briskets...

I've been dying to try smoking some wings for quite awhile and finally did it. Started with a pack of wings from Costco from their meat dept. (Raw chicken wings, not pre-packaged).    Debated about brining, but I looked at them little things and thought there wasn't enough meat on them to worry...

I have a 4.7lb boneless pork loin that I picked up on sale at the market.  I used a simple brine (salt/sugar/pepper) and pulled it after 12 hours.  Rinsed it off, patted it dry and rub it using some left over rub from a previous pork butt smoke (taking the lazy approach, just looked around to...

Yesterday I smoked a small (6.5 lb) pork shoulder at 230.  At the 13 hour mark I  turned it all the way and pulled it 2 hours later at an IT of 191.  15 hours for 6.5 lbs. seems crazy.    Anyhow, it was late and so I saved the clean-up till this morning and I was amazed at the amount of fat in...

Getting ready to smoke a rack or two of baby back ribs.  There all ready to go for tomorrow, but was wondering if anyone can either explain how the rib hooks work or better yet have a picture of them in use. I got them with the #2 when I ordered and really feel kind of stupid not understanding...

I have a 10lb brisket going in early morning.  Its all rubbed and resting in the fridge.  A couple quick questions: 1.  Should I let the brisket "warm up" before going directly into the smokin#2? 2.  Fat side up or Fat side down?  Does it matter? 3.  Planning on 225 for about 12 hours then...

So i have prepped them with a dry rub and they are in the fridge overnight. Its just a single rack so I'm thinking 225 for 3 hours till I try the famous toothpick method.  Any suggestions on something else to throw in there that would be around the same amount of time??  3rd weekend owning my...

This is my first smoke and I have two 3.5 lb pork butts in at 225.  It has been about 6.5 hours and the IT is reading 154.  Its a brand new sensor (it appears to correlate with outside temperature this a.m.)  I have no other thermometer at this time.  Do I trust it or run to the store and grab...