#2 arrived a few questions

[KyDog]

Well repairs made, no big deal. It was the screw holding the shield over the element connector's in the back of the smoker.both were actually loose.I think I'm going keep the #2 smoker, it should be plenty big enough.
I've started seasoning it now and have a slight bit of hickory smoke rising in the air.now time to go meat shopping .
As for the dent in the corner , it looks like it was done before the back cover was installed. The back cover wasn't damaged just the rear corner of the side plate. Oh well , its not that bad and if it bothers me too much I'll hammer it out. Almost got everything together, maverick 733 and temp thermo came yesterday. Now to go find cheap scales and small loaf pans. Cheers to some future good eating.
Dave

[tbcop-is-smokin]

Glad you got it lined out Dave, Now let's do some smokin...and don't forget the Pics...
Tony

[DivotMaker]

Good news, Dave!  Looking forward to some pics of the first smoke!

[swthorpe]

way to go... you are off and running!  Happy smok'in!

[KyDog]

Well finished seasoning the smoker. Went to Sam's and picked up some baby backs, Boston butt and chicken quarters for later. Got home mixed up some Memphis rub, cleaned up ribs, coating of mustard and rubbed down.wrapped them in saran wrap and getting happy in frig. Alittle late to start today, but will smoke tomorrow.
I'm planning on the 5 1/2 no peek method, check at 4 and sauce maybe.
Was thinking putting beans in with them but not sure about time factor. Any suggestions?
Dave

[Pork Belly]

Late? You posted that at 3:17 you could easily be eating at 8:00, I wouldn't wait.

[KyDog]

I figured they would be better to sit in frig over night
Happy Happy right!

[DivotMaker]

I'm with you, Dave!  A little happy time in the fridge only makes ribs better!  The salt in the rub acts as a dry brine, and helps keep them really moist.  I sometimes smoke them right out of the package, when I don't have prep time, but I can tell the difference.

[swthorpe]

Dave...not sure if you did or not, but when I do baked beans I try to them at least 2 hours and preferably 3 in the smoker.    Yesterday I did two tenderloins and baked beans.  The tenderloins were done in about 1 hour, so I removed them and cranked the temp up to give the beans another hour or so.  Turned out perfect!

The recipe for beans that I used is found in the forum:

http://smokinitforums.com/index.php?topic=1483.msg7883#msg7883