New Smoker with a #2

[LarryD]

Just received my #2 today and got it seasoned.  Now trying my first smoke and will know in ~30 minutes how it turned out.  Bought the Smokin-it based on some personal research and the recommendation of a friend who owns a #1...  couldn't be happier so far!

 

[old sarge]

Welcome Larry from SE Arizona. Enjoy the smoker.

 

[swthorpe]

Welcome from Delaware, Larry!  You will love the #2...I know I do!  Cheers

 

[NDKoze]

Welcome from ND Larry!

What do you have going that is going to be ready in "30 Minutes"? Remember we love pictures here.

 

[drains]

Welcome from Texas Larry! Fill us in on what your cooking and the method you use. Pics are especially appreciated.

 

[DivotMaker]

Welcome, Larry!  Great to have you with us!  Thank your friend for us!  Hope he or she is on here, too..

 

[LarryD]

Thank you for the welcomes everyone!

I still consider myself 'from' Columbia, MO, but I moved to Garland, TX in June.

I'm having fun so far...  making a few mistakes, but that's all part of it, right?   

My first smoke was some pork country style boneless ribs that I've since read are kind of difficult.  They turned out edible, but not great.  I made a few mistakes and have a meter that I either misuse or is unreliable.  I'm sure once I work out the kinks that I'm going to be making some really yummy stuff.  I'll definitely make some posts when I get to the point of having some success.

I have no idea if my friend ever comes around here... I'll have to ask them.  They've been using a #1 for a long time and swear by it.  I've also been a beneficiary of their smoking before which made it very easy to trust their advice and experience.

 

[jcboxlot]

Avoid boneless cuts in the smoker, just my opine.  You'll be fine, if you tried those ribs you are ready for a pork butt (bone in boston 9+ lb) or some ribs w bones.

 

[LarryD]

Avoid boneless cuts in the smoker, just my opine.  You'll be fine, if you tried those ribs you are ready for a pork butt (bone in boston 9+ lb) or some ribs w bones.

Right now I'm using up stuff that is in my deep freeze, so definitely not ideal pieces for the smoker.  I did a beef roast, a pork loin, and some pork ribs (with bones) today.  These were all thicker cuts than my first attempt and I adjusted a few variables from my first smoke.  I tried the pork loin and it was quite nice...  very tender and juicy.

My next trick will be the thanksgiving turkey.  I just have to figure out my thermometer between now and then because I don't feel like I'm getting reliable results from it.