Recent content by Suzie-Q

[size=14pt][color=teal][size=12pt][b][font=times new roman]My son's first smoke: 3,2,1 ribs, 2 ounces of hickory with home mixed rub and apricot glaze to finish.  Ambitious?  Here's one proud Mama!

Has anyone tried the new Nelli's Smokin' Basket yet or the Charlee's Slotted Smokin' Rack for Model #1 Smoker?  Will the Basket slide into the #1 side rails like a standard rack or does it need a rack under it to hold it?  The pictures on the website don't make that clear.  The Charlee's Slotted...

Does anyone have either the cart or cabinet for their #1?  Is it worth the investment?  I've had my unit for 2 years now and a higher platform might be better for my old back.  Suggestions?

Guess who was very popular with her smoked cheese and almond plate?  Looks like I'm already invited back for next year.

I bought a bag of fresh Anaheim chilies at the farmers' market and looked up smoking them on the web.  I found an easy recipe so off I went.  I washed & dried peppers, put in SI#1 at 200 degrees for 4 hours using pecan chips.  Since I don't have a dehydrator, I put the smoked peppers in a low...

As I look at the other posts in our forum I notice combustion or "the belch" mentioned.  I'm only a newbie, but I don't think I've had this happen (yet).  Am I just lucky (with a no peek method)?  I only use about 2-3 ounces of wood in the little #1.  Does it's lower watt element save it from...

[size=14pt][color=teal]This was a request from my son for Labor Day 2015.  I got the recipe here: http://www.smoking-meat.com/may-21-2015-smoked-bacon-wrapped-hot-links-memorial-day I used Hebrew National Reduced Fat Beef Franks and a mix of Pecan & Cherry woods.

[size=12pt][color=teal]  I had to report in after a year with my Smokin-It #1.  It has been a great year!  I'm a slow learner but the mini smoker is so easy I've tried lots of experiments (never had to throw anything away but maybe use more BBQ sauce). ;)  My family has been very forgiving...

[font=times new roman][size=12pt][color=navy][color=teal][color=teal]I gave some smoked cheese to a friend and she gave me a bag of twigs just pruned from her backyard apple tree as a gift.  Being a newbie, I don't know if I can use them (most are about 1/4 inch thick) and if so, how long I have...

Hey everyone!  I've tried this cold smoke cheese method twice and enjoyed the results: https://www.youtube.com/watch?v=iW1M5OMLPbg  I have used Cheddar, Colby/Jack, Mozzarella, Pepper Jack and Swiss.  Woods I've tried are Hickory, Apple and Pecan.  The wait (mellow) period of 3-4 days is very...

Hello!  This is my first time to join a forum so I'll need some TLC.  :) I bought the Smokin' It #1 because of Lee Goldberg's advice. Thanks Lee!  I spent the summer experimenting much to the delight of husband & son.  Now the most important cookin' day is on the horizon, Thanksgiving.  I need...