Recent content by TARDISgirl

Just ordered a bag of sassafras wood from the SI website. Has anyone used this wood before? Will post my reactions/reviews later.

Hello all, I'm back from a long absence to the forum. I had purchased a #1 almost 4 years ago, and have decided to upgrade to the #3 (analog). I unboxed today, and noticed the frame around the heating element is badly askew. This is causing the firebox not to sit well, and will actually rock...

Sooooo...Had one my coworkers come to me with an offer of "lamb ribs". Not ever having cooked lamb,let alone smoked ribs of this particular animal, I am unsure how to proceed. I am thinking olive oil, and a basic rub of salt, rosemary, garlic, and a pinch of pepper. Any suggestions for...

Wanted to wish everyone a joyful holiday!

Soo... went to open my little guy, and the door will not open.  I can open the latch, but the door is stuck - no amount of pulling or prying would get it to budge.  I am currently running it at 100degrees in hopes that warming up the box will help soften any gunk that may have sealed it. Any...

I've been tossing the idea around of building an outdoor kitchen. For those of you who have one, what would you consider the absolute basics needed to have a functional, usuable space? I don't have a huge area to work with, and I don't want anything fancy, just a place where I can safely prepare...

Got up this morning, went to the gym, and then thought to myself, "Smoked cheese sounds about right." Got two blocks of cheddar and one Monterey Jack going with some pecan. Loves my coldplate  :)

So, recieved the cold smoke plate for my #1 for Christmas, and I'm looking foward to trying it out on some cheese this week. I watched the video posted in another thread, but still had a couple of questions: Does it matter which side faces up on the plate?  How much space should I leave between...

I don't know about all of you, but I can never resist going outside every so often to get a whiff of dinner.  However, I do have a little "Smoker Guardian" who has taken it upon herself to make sure Mom is doing a good job. ;) Anyone else get similar support from the family?

Having gotten baby backs down with positive results (leftovers? what leftovers?), I am smoking my first pork loin roast today.  Its a little guy - about 3.7lbs for the two of us.  It had a nice layer of fat on the top, so I marinaded it overnight with rub that I found at Sprouts, using some...

Has anyone done baby backs and brats at the same time?  Last time I did ribs, I did 4.5 hours at 225 (came out great), and Johnsonville brats at 250 for 2 hours.  With the lower temp (I was planning on 225) how much longer do you reckon I will need to keep the brats in for?  I was thinking 3...

Is there any rule of thumb on how long a typical brine will keep in a refrigerator?  With my work schedule being all topsy turvy, I may have to make the brine a few days ahead of time before I introduce it to the meat.

I know I'll eventually get either a Maverick or an even invest in an Auber, but I'm not at a point where I can shell out $70+ on a thermometer. I was perusing Amazon for a single probe thermometer, and they are MUCH more in my current price range. Any suggestions on what to look at, or what to...

What with having to work the holiday weekend, I was looking to do a quick meal.  I was thinking a package of Johnsonville brats with some baked beans (from a can..no time for homemade) and a couple of small potatoes.  Any suggestions on time/temp?  I was thinking 220 for about 2.5 hours? Thanks!

I was looking at getting some more wood (powering through my sample bag) and saw the Sugar Maple offered on the SI website.  I am looking for a versatile wood, but I am hoping to avoid needing to split the chunks down to size for the time being.  Is the wood cut to fit in the SI models, and...