Recent content by Tar54

I decided to put the ambient temp probe in for this smoke as I suspected my last Boston got done waaaaay to soon...like in 7-8 hours and the texture was not right..my suspicions were confirmed! 40 degree temperature swings! I backed the dial off from the 220 setting to 190-195 for it to avg. a...

I have smoked approx.16 of them to date...all very delicious I might add! I have seen posts stating that they wrap the Boston after cooking and let it rest in a cooler for 1-2 hours...what benefit are you receiving from doing this? Getting ready to pull no.17 here in a few...

Going to feed the crew at work tomorrow....I think they are in for a treat! I put a 8lb Boston in this am at 5:18 and pulled it at 5:43 pm at 189.1...the Fireboard is spot on...

I just pushed back from the table after consuming my first No.1 meal via the Fireboard and No.1...all my worries were for naught!It was so easy even a cave man..the accuracy and ease of use of both the No.1 and Fireboard app. allowed for this successful ending! I did not feel handicapped in the...

Well guys....the first smoke with the new to me Fireboard technology is under way! And I am fascinated by this! lol It seemed a bit overwhelming at first but it is basically plug and play...so far there has only been 7/10ths of a degree temperature variation between my PC monitor,I-Phone app...

While my son was home the 2D served us well...but I gave it to my son as a present as I knew it was to much for me and mom...it will keep him and his soon to be wife and all of their buddies well fed! I am going to keep it simple for us as I discovered that in the end it is all about internal...

For those of you who do this can you show or explain your set up? Thanks

I have a 2D and my son has used it more here at home than I have...lol...we love it! He is on his own now with his wife to be and I wanted to get them a no.2 for Xmas....wish I could afford more but it is what it is..what will he need to go along with this unit? He had mentioned that if he got a...

Is there a on/off switch? If not this one is not working right out of the box...

In the Clough household we love meat loaf....the 2D just took it to a entirely different level! ;D 2oz. of peach wood set at 300 degrees and a internal temp of 165...1hr and 20 minutes later we pushed away from the table and waddled of to the living room... :D I didnt think such a simple dish...

It was a success! I followed Greggs method for smoking large batches of sausages and it turned out very good for my first attempt! 4 ounces of apple wood...I got a good smoke from the apple wood and it was not shavings just the thinnest stuff I could find in the bag...I was surprised at how much...

This will be my first brine using DMs brine recipe....but my second pork shoulder. The first one turned out so good I had to see what brining would add to the mix! I received my Briner and Briner Jr. yesterday and couldnt wait to put them to use! Now the slooooooow agonizing wait begins....lol

You guys that are adding cheese to your summer sausage...how do you do it? You mix and stuff with a hand stuffer into the casing? or can it be run through a grinder into the casing? I like to do a coarse grind and add the seasoning then a fine grind into the casing via the stuffing tube on my...

Educate me guys...If I am to understand correctly this unit goes on top of the smoker and blows air down into the smoker correct? I understand this is to be used only after the smoke... how long should you smoke summer sausage before use of the fan? How long should I use the fan?I want to get...

I have made a lot of summer sausage via the oven method and never used a fan as I see mentioned here many times...never had a bad batch...why the fan? Am I missing something? BTW...I use venison as the main meat in mine.