Recent content by smokinfan

First of all let me say that my SI2 makes me look like a professional chef. I love this thing! My wife loves brisket and though I've varied rubs, injected and not, and used various wood we have loved them all. Also when friends and family want pulled pork....I must be on speed dial! Thanks again...

Wife went to butcher and he suggested we try beef tri tips for a change. Any help on how to smoke these would be appreciated. They are around 4 pounds a piece. Any ideas on time and internal temps would be great. Thanks in advance!

Just enjoyed the best pork steaks I've ever had! Brined in apple juice, they were very smokey and I loved it! I, like many others I'm sure, rely on information from this forum to help me as continue to learn and enjoy this great smoker. I hope people continue to take advantage of advice of...

Picked up pork steaks this weekend. Any help with time and temp. would be appreciated. Internal temp to 160? Thanks for the help in advance!

I have noticed that most brine birds before smoking. Thought si was for effortless smoking? Is the threat of a dry bird that great? I prefer simple rubs on pork and beef because its the smoke flavor I want. I wouldn't want a brine that adds a citrus or spicey flavor. If I have to brine....what's...

Just want to thank everyone for such great information. Have learned so much from this forum and hope to be able to tap into even more insight as I attempt more smokes in the future! Other forums seem to be based on ridiculing others than providing help.  THANKS AGAIN!

No such thing as a stupid question right?  Hope not. Family get together this weekend and going to double up on meat in the si2. My question......Do I need to add a little extra wood? Or....With more meat in smoker will it take meat longer to reach 140 deg. therefore absorbing more smoke with...

Am I off my rocker or is it possible to do 2 packer briskets at once in the #2?  Have to have 2 for a get together and don't want to smoking for 2 days straight.