Recent content by swthorpe

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    Mark from Rhode Island

    Welcome from Delaware, Macheath! Enjoy your #2 (I know I do)! Cheers
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    Thermometer - What is 'BBQ'

    I currently use the Thermoworks SMOKE thermometer that has one probe for the box temp and one for the meat. It is usually about $100, but it looks like it might be on sale right now. I really like this product. https://www.thermoworks.com/smoke/ I have also used the Maverick ET-72 (I...
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    Today Phil is Unboxing #2D new to the forum

    Welcome from Delaware, Phil. I am sure you will enjoy the 2D and the ease of smoking with these smokers. Cheers
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    Chuck Roast Question

    Not me. I smoke chuck roast to and IT of 205F or so and then make pulled beef sandwiches. I think medium rare to medium would be tough to eat.
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    Where to buy small wood chunks for smoker #1

    I have been using smokinlicious for several years -- great wood choices and perfect moisture: https://smokinlicious.com/
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    Cook time vs. Cookshack

    I have a #2, so my experiences may be different. When I do BB ribs, I smoke at 235-240F for 5.5 hours and get meat that falls off the bones results every time. I take them out at 4 hours and sauce them up, but they are definitely not ready at that point. Another 1.5 hours back in the smoker...
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    Hello from NC

    Welcome from Delaware, Jim. Enjoy the #1 - Cheers!
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    First cook Ham and Bacon

    Congratulations on your first smoke -- and by all indications, a successful one! The ham and bacon pics are making my mouth water! I think you are up and running now! Cheers
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    Greetings

    No need to be nervous! After a couple of runs you won't believe how easy it is with the smokin-it smokers! Keep in mind that you don't need a lot of wood, either. Usually 3-5oz of wood is all it takes. Let us know is you have questions -- lots of great advice in this group!
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    Greetings

    Welcome from Delaware, Nancy --- I am sure you will love the 3D!
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    Maple-Bourbon Bacon

    This is something I have never tried in my 10+ years with a SI #2. Your pictures are inspiring me to give it a whirl!
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    Hello from South Subs of Chicago

    Welcome from Delaware, Damien! Cheers
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    Hours/lb. for turkey breast

    I used about 5oz of Cherry wood in my smoke yesterday for a 7.5lb turkey breast and the smoke was perfect for me. So, I would suggest a minimum of 3oz, but I think a little more would work fine too.
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    Hours/lb. for turkey breast

    By way of update, I just smoked a 7.5lb turkey breast this morning at about 260F and it took almost exactly 3.5 hours to reach 162IT. I have it resting now for an hour or so before I slice it up.
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    Hours/lb. for turkey breast

    I have done several turkey breasts in the 7-8lb range and generally take about 3 hours at 240. I would shoot for 4 hours, which will be more than enough time and use the extra time you don't need for resting the breast.
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