Recent Posts

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1
Introductions / Re: New to the #2 family
« Last post by drains on Today at 09:30:49 PM »
Welcome from Texas!
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Introductions / Re: New to the #2 family
« Last post by volscrazy65 on Today at 08:33:10 PM »
Hello from NW Georgia.  Please tell me about the bacon explosion.
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Beef / Re: My Memorial Day Brisket
« Last post by EFGM on Today at 07:07:41 PM »
I'd say we have another Briskitarian! Way to go Billdozer!
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Beef / Re: My Memorial Day Brisket
« Last post by Billdozer on Today at 06:13:18 PM »
More brisket
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Beef / Re: My Memorial Day Brisket
« Last post by Billdozer on Today at 05:45:22 PM »
The brisket turned out amazing!! Out of this world thanks to DMs brine it had a nice smoke ring and tasted even better! Can't wait to do it again!
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Introductions / New to the #2 family
« Last post by StraightRazor82 on Today at 05:17:59 PM »
Hello everyone! My name is Richard from northwest Indiana and after much research I finally pulled the trigger and purchased the #2 smoker. So far I'm quite pleased with it but as my first smoker I've owned So i don't have a lot of experience to fall back on. I purchased it in April and I've done ribs, a 10# butt, some chicken drumsticks and the bacon explosion. I've been keeping a pretty detailed smoker diary so I know what I have to tweak to make it better I'm enjoying everything so far and thanks to everyone's ideas on this forum! I lurked on here for some time before I finally bought my #2
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Do a search for "auber window" and I think you will be able to read what's going on from the more experienced.
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Hello
This is the second time this has happened. Using a pre program for the ribs but after an hour the 2d starts screaming and. A "H" appears on the right. Temp is set for 225. Can't get rid of it. Have open smoker and vent........ What's wrong. I bet have used this 6 times and have not gotten a good smoke yet. I have a CS also for 10 years so I'm not new to smokin just The SI unit
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Anything Goes!! / Re: Memorial Day
« Last post by volscrazy65 on Today at 02:20:06 PM »
Thank you to those that gave all.  You are not forgotten.
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Pork / Re: Sunday ribs
« Last post by RSNovi on Today at 01:58:41 PM »
I tried something different in preparing my ribs. I put the rub on saturday and let the rubs work its magic overnight. They were some of the best ribs i have produced. 4.5 hours @ 238. Wrapped and let rest for an hour or so.

That's how I do it now as well.  I think they turn out better myself.
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