Recent content by Theslacker

Hi folks. Quick one for you. Normally, I smoke 3-6 chicken breasts and it takes about 2.5 hours. On 4th of July I put 16 breasts in, came back a little over an hour later and they were already at temp!!! The rub didn't have time to get nice and dry etc... I turned down the heat and let them sit...

Hi folks. When you are done a smoke, what should your "spent" wood look like in the wood box? Should it be ash? Should it be a hunk of wood that is now black? I've attached a photo of what a chunk of peach wood looked like after my second smoke. I have the wood sitting on top of the chip screen...

Hi folks. I got my #2 last week and have tried my hand at a couple smokes. We mostly eat poultry, so my first smoke was boneless skinless chicken breasts. I put a rub on them and smoked them to 165F using about 3.5oz of apple wood. They picked up a lot of the apple wood smoke flavor. Not bad or...

Hi folks. I'm brand new to smoking and am very excited. I just got my #2 smoker today. I also ordered three bags of wood from smokin-it and have a question. I attached pictures- is the darkness on the wood mold? Something else? I also saw some spalting on the sugar maple chunks and thought I...