Recent content by tomd8

Thank you for posting this. I would never had considered smoking mullet but will give it a try if I catch one this fall. Currently smoking bluefish.

In a similar fashion to my "Ocean to Table" post this is a stream to table post of some trout a friend and I caught not too long ago.  I used a half full "flattened" pellet tube to create the smoke which allowed me to keep the heat below 170deg.  The flattened tube fits in the smoke box.  As...

We had a small family gathering a week or so ago with about a dozen people in attendance.  It was a taco party for one of my grandson’s but I added a few racks of ribs and 16 wings to give some additional variety.  I did my usual Jeff's rub the night before and used a 3 oz mix of hickory...

I've never made sausages but I do have a question.  I've seen a few sausage recipes where smoking looked like a long cold smoke and required curing salt as an ingredient.  If you smoke pork sausage at 200 deg to an IT temp of 150 degrees do you still need to use curing salt?  I ask this...

I smoked 4 more bluefish fillets yesterday.  I did my usual brine (as posted in Ocean to Bagel) for 6 hours and let the fish dry in the fridge.  I did a few things differently this time trying to prevent an excessive upward temp swing bringing the smoker temp up in steps.  On one hand I...

In the spirit of the “Farm to Table” movement today this is my ocean to bagel.  Here in the northeast we’ve had some great spring bluefish runs over the past few years.  Below is a sample catch (last year pic) and a smoke of filets.  Something I’ve learned recently is that I can freeze some of...

Thinking of doing STL ribs and wings for the 4th.  Normally I just cook one type of meat per smoke.  Looking for advice on the best way to smoke both for the same meal.  I could do the ribs first (5-6 hrs) and the wings after (2 hrs).  Alternatively I can put the wings in the last 2 hours of the...

Been wanting to raise my #3 from original height.  I recently saw a member’s post saying his back can’t take it anymore and that hit home on my last few smokes.  I’ve been thinking about building a cart but I’m not as skilled as many of the cabinet builders here and quite frankly don’t really...

I just experienced extremely high temps in my analog #3.  I did my first pork shoulder overnight.  Set it to 220, used 5oz of chunks in a foil covered tray in the wood box, used 2 probes (one in shoulder, one on grate next to meat), placed the shoulder on 2nd shelf and a small water and apple...

I finally got to do a St. Louis rib rack in my #3.  I thought I’d try the “no peak” approach since I had always done the 3-2-1 or the 2.5-2.5-1 in my old smoker.  I did a yellow mustard base and Jeff’s rub (modified with less sugar and less salt) the night before.  I used a 2 oz mixture of a...

I may be the only one who worries about this but I plug the bottom drain hole and the top exhaust to prevent ants, spiders, etc. from getting inside after being attracted by smell or leftover grease.  I did this with my last smoker and I started doing it on the SI.  On the SI I use rolled up...

I thought I would share this test for any new owners like myself wondering about different fuels in their #3 smoker.  I saw an old post about using pellets but I thought I’d test for myself.  I just completed a short smoke with 4 chicken thighs w drumsticks.  In this smoke I wanted to test if...

Hi All - I'm Tom and I live in on Long Island in NY.  I just received my model 3 late today and only had time to get the wheels on and put it away.  Looks to be a quality product when I compare it to my old Little Chief that I started with years ago and the analog Masterbuilt I've been using...