Recent content by Schaef

Hello All, Other than the recipe offered by Brian (Pork Belly), I found very little guidance on curing and smoking fresh hams.  After taking in recipes from multiple sites and Brian's, I gave it a try, a first-timer with lessons learned for my next one.  Thought I might share this with the...

Hey folks, Although I've been smoking the T-Day bird for over 20 years, this is my first with the SI.  I've been through the forums and have my brine recipe but what is the size limit for this #2? Every year a member of my family drops off a 25 pounder for me to smoke and I'm guessing this...

I've had my #2 since April and have only one complaint...some projects are cooking too quickly.  The pork butts and briskets were great and took the usual time to complete.  Chicken and now ribs are done way too quickly.  Today a rack of ribs hit 185 in an hour!  How can this be?  Thanks for...

Hi Everyone, Thanks for making this site such a great resource for getting this hobby fine-tuned.  I really like my #2 so far.  My former unit was a MES 30 and the moisture content of my first few tries on the 2 has been a huge improvement.  Wow.  I'm sold.  I live in Iowa and smoking meat...

Hi, I'm new to the forum (I owe an introduction in that section) and tried a family recipe today for smoked trout that I thought I'd share.  Most smoked trout recipes I researched seemed to originate from the camp site after a day's catch.  This one was done on my #2.  A family member that owns...