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Author Topic: Looking to get a #1  (Read 6135 times)

santange11

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Re: Looking to get a #1
« Reply #15 on: November 07, 2017, 12:38:35 PM »
Well I finally pulled the trigger and got the #1 and some wood from smokinlicious. I was one the fence between the #1 and #2 until I read this post:
http://smokinitforums.com/index.php?topic=5046.msg46779#msg46779
This convinced me that with some planning I can do the rare larger group. Thanks for all the great information on this forum. My only problem now is deciding on what my first smoke will be.
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Tim from Portland, OR

JustChillin

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Re: Looking to get a #1
« Reply #16 on: November 07, 2017, 01:19:10 PM »
A pork butt or ribs is always a great first smoke.
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David from Roswell,GA. My tools currently include the SI #2 with an Auber, Grill Dome, Solaire 27", Holland Grill (Companion) & Weber (Smokey Joe). The Companion & SJ are primarily used for tailgating.

SconnieQ

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Re: Looking to get a #1
« Reply #17 on: November 07, 2017, 11:50:37 PM »
Congratulations! +1 on pork butt for the inaugural smoke. Long smoke, and pretty hard to mess up. Practically guaranteed success and rounds of applause from family and friends. It will get your #1 nice and seasoned inside. Last weekend I smoked a whole packer brisket in my #1, (19 pounds untrimmed, about 17 pounds after a light trim, cut in half) and it fit with room to spare. And feeds an army.
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Kari from Madison WI "77 Square Miles Surrounded by Reality"
Singing the praises of small and simple. SI Model #1 with "Libby the dog" poultry skin eating accessory.
Weber Smokey Mountain (are we still friends?), Weber Kettle Grill (stop complaining WSM, I still have a chance)
Anova WiFi Sous Vide

TX Gent

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Re: Looking to get a #1
« Reply #18 on: November 08, 2017, 10:40:06 AM »
Congrats santange11 ... post up results when you have the first one finished
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John ... Smokin #2  South of "Hells' Half Acre" and along ol' Deer Creek

BeerPalate

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Re: Looking to get a #1
« Reply #19 on: November 08, 2017, 11:27:12 AM »
Congrats on the #1.  I was torn too, but found a great deal on a used #1.  Honestly, it looks/feels small, but I've done a brisket in half and have cooked two shoulders at the same time with no issue.  Trying baby back ribs this weekend for a small group.  In practice, I don't think it's been an issue at all, and my 2-3 smokes to date have come out great.
« Last Edit: November 08, 2017, 11:31:39 AM by BeerPalate »
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Erik in Southern California

santange11

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Re: Looking to get a #1
« Reply #20 on: November 14, 2017, 06:12:08 PM »
Got the #1 in yesterday and seasoned it. I smoked a small chuck roast and made burnt ends. I mainly was trying to clean of my freezer. I followed this post and the result were pretty good.

How about some Chuck roast burnt ends???http://smokinitforums.com/index.php?topic=6252.msg57720#msg57720

Overall it was pretty good, but there are some things I want do differently next. Can't wait to smoke something else. Thanks for all the advice on this forum.
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Tim from Portland, OR

old sarge

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Re: Looking to get a #1
« Reply #21 on: November 14, 2017, 09:07:12 PM »
It can take a little time to dial in the right smoke profile that suits you and your family.  In the meantime, homework never tasted so good.
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David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus

SconnieQ

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Re: Looking to get a #1
« Reply #22 on: November 14, 2017, 09:33:01 PM »
Quote from: old sarge on November 14, 2017, 09:07:12 PM
It can take a little time to dial in the right smoke profile that suits you and your family.  In the meantime, homework never tasted so good.

Ain't that the truth.
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Kari from Madison WI "77 Square Miles Surrounded by Reality"
Singing the praises of small and simple. SI Model #1 with "Libby the dog" poultry skin eating accessory.
Weber Smokey Mountain (are we still friends?), Weber Kettle Grill (stop complaining WSM, I still have a chance)
Anova WiFi Sous Vide
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