Recent content by Thesneakyzebra

When the Auber starts flashing Ahi on the temp portion. What does that mean? Does it mean temp is too high? I have it set at 300 with it bypassed....

Hang gang! Long time huh! Anyways, just wanted to let yall know that Costco has all their fresh turkeys $10.00 off. I just picked up a 19 pounder for $5.00!! It is about to go in the #3 as soon as it comes up to temp! No brine & nothing special!

This really isn't a recipe because I do not really remember how much of what I used exactly, but my wife loves that Chinese BBQ pork that is served cold and sliced with sesame seeds and hot mustard. I decided to make it myself for her. The pic is after a overnite rest in the fridge with the rub...

I did not see this sub, here is my Pastrami method. I have done this about 6 times now at the demand of co-workers and families :) http://smokinitforums.com/index.php?topic=1663.0

As some of you know, one of the main reasons I purchased this unit was to accompany my 22.5 WSM for a wedding I did. I fed about 250 people and smoked over 100 pounds of pork shoulder. I could only fit around 40 pounds in the smokin-it since the shoulders were pretty tall. During my many trial...

I was curious. What is the lowest temp yall are able to consistently get your unit using the auber, bypassed?

Hey gang. I bypassed per the instructions here. When I plug it in directly the unit powers on right away. When I plug it into the auber it does not power on properly. The unit will not power on, once I program it in the second window I get -H-. does anyone know what might be the problem?

Hey gang, Long time huh! Anyways, I wanted to see how much wood do you use when doing pork butt? Also, what type of wood(s). I'll start.. I use 1 hickory dowel and about 3-4 fist sized cherry wood chunks. I do get a better smokey flavor with the WSM, but I can get a real tender butt from the #3.

Got some corned beef and did the old pastrami treatment on it. Soaked it to get some salt out, rubbed it good with pastrami seasonings, & let it sit in the fridge for just over 30 hours. Smoked it for about 7 hours at 225 when the IT hit 195, let it rest overnight. Brought it up to a temp of 203...

Did me some beef back ribs. Cleaned up the ribs the night before and applied a dry rub overnight. Next morning I did 3-2-1 set at 240 (I did not add any liquid when I foiled just some brown sugar). I used about 6 ounces of cherry wood. I did a light saucing with 45 minutes left. Came out...

Anyone doing any hot links? Looking for a good recipe. Thanks.

I have not had a chance to use my auber yet, but I do have a question. Does this cause any issues with smoking the wood? Since the unit is so well insulated and it turns on and off briefly to maintain temp is that enough to keep the wood smoking? Are there are tips or tricks one must do to...

Recipe adapted from Ruhlman -5 pound belly (skin on, this actually helps protect the fat. Skin on especially if you hot smoke). -50 grams Kosher salt -12 grams pink salt -50 grams Brown Sugar -60 milliliters maple syrup (optional) 1. Put belly in a large ziplock bag, Mix your cure and rub it on...

Smoked a couple pounds of chicken wings today. I dusted them with some salt and granulated onion and garlic and let that sit for a few hours. I then brushed the wings with some melted butter and dusted them with Tom Douglas' chicken rub and in the smoker they went set at 250 for 2 hours and 20...

Hey guys. I picked up my hog sides after work. The pig was slaughtered 2 days ago, I got about 23 pounds total that I will break down into 5 pound pieces for better curing and ease of smoking. I have only done bacon on my WSM (a few hundred pounds worth) So I am bit nervous straying from my...