Recent content by TheLocNar

And ordered a Pit Barrel Cooker. I had accrued enough Amazon credits to where it cost me next to nothing. Why the heck not! Hopefully it comes this week and I can start playing with it. And yes. I still have my SI2 that I'll be using as well. Salmon has been perfect in it and I'll be using...

Way better the second (or was this the third? lol) time around. Scored the skin, rubbed generously with oil/famous dave's roasted chicken rub. And I mean rubbed in real good. Let them chill in the fridge for an hour. Set the #2 to 250 with cherry and sugar maple. Had a combustion poof which...

Not sure how much longer the sale is going on for but this is the new Themapen model. ***edit*** Sale is through Cyber Monday http://www.thermoworks.com/products/thermapen/ And the original is on sale for $69. http://www.thermoworks.com/products/thermapen/classic_thermapen.html I snagged...

250 in my #2 with some hickory. Brined for 4 hours. Washed dried and put butter/killer hogs rub under skin, veg oil and more killer hogs outside. Came out great, as you can see. Skin went straight to the trash. Not going to worry about it anymore. Gravy from the drippings. Came out a tad...

Weber Genesis, brined them for a few hours with salt/pepper, brown sugar, honey, cumin, and apple cider vinegar. My go-to for pork chops. Never fails. ;)

Just a single piece just short of a pound. No motivation for overnight seasoning. I went with honey and the salmon rub I came up with that has salt/pepper/brown sugar/cumin. Applewood and my #2 at 235. Pulled salmon at 132 degrees. Absolutely perfect and juicy. While seasoning was mostly on...

Just unpacked my #2 (shipped in one day) and it's outside seasoning right now. Probably won't be able to use it until the weekend, and it's killing me. lol Looking forward to being a part of the forum. I've been a professional chef for 9 years and this is the first smoker I've owned myself...

Now that's awesome. Guess it helps that I'm close by in IL too. This will be my first smoker I've personally owned. I've been a professional chef for 9 years and counting but never bothered to smoke anything outside of work. Took a month to research and decided in electric given the cold winters...