Recent content by swthorpe

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    First Pork Butt on the Analog 2

    Winner, winner ... pulled pork dinner! My mouth is watering looking at the pics!
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    Smokin-it in Central Missouri

    Welcome from Delaware, Steve! Good to hear that you are already up and running with a first smoke success! You will find the #2 works well in cold weather as well. Cheers
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    Hello from SE Louisiana

    Welcome from Delaware --- enjoy the #3! Cheers
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    Newbie Saying Hello

    Welcome from Delaware, Jon! I have the #2 analog, purchased 11 years ago, and I love it. I am sure you will love it too! Cheers
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    New and Looking For Suggestions

    I would go with the #2. I have a #2 analog (about 11 years old now) and I got the rib rack that fits in the smoker. With the rib rack, I can smoke 3.5 racks of BB ribs (cut in half) and get rave reviews!
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    First time smoker - what should I cook?

    I would also suggest BB ribs for the first smoke ... it's a nice 5-6 hour smoke that will give the #2 a good run. I usually set the smoker to 235F, and I do remove the ribs at 4 hours to apply some BBQ sauce, then back in the #2 for another 1.5 hours. As for wood, 4oz would be a good...
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    Thermometer - What is 'BBQ'

    I think you will be happy with the SMOKE! It has been very reliable for me, and the customer service folks are great!
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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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