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Messages - SconnieQ

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1
Model 1 - The Little Guy!! / Re: Dumb Question
« on: February 22, 2018, 01:16:48 AM »
I have a #1, and would buy a #1 again. I love the small size. I have a detached garage, that fits one car, and that's it. No room to store it there, and I'm not going to trudge through the snow in the winter to smoke in the driveway anyway. So it needs to live on my back porch, where I can store it and smoke year-round without having to put on shoes. And it needs to roll out of sight when not in use, which means, behind a chair in a corner. The #1 is about the size of a small end table. Also I usually smoke for 2-4. But I can smoke for 10-12+ easily with butt or brisket. You can smoke 1 rack of ribs per shelf. Size was a bigger concern than budget. If I was not able to keep it conveniently located, I was not going to use it as often. If a desire for compact size, or weight is not a concern, then you should opt for the #2. For the number of people you expect to smoke for, the #1 might present a challenge now and then, depending on what you are smoking. The #3 seems like overkill for what you described, but once you find out how easy it is to produce great Q on these smokers, I think you'll be smoking a lot more often than you think.

2
Introductions / Re: New guy from Canada
« on: February 20, 2018, 08:17:23 PM »
Welcome Hank! You have come to the right place. Old Sarge did not do you wrong. BC is pretty cold, and you want to smoke year-round. When I used my WSM, I never smoked year-round, because it was difficult to keep the vents right to accommodate for the temp, wind, etc. The SI lets me smoke dead winter in Wisconsin, while letting the smoker do the work. And smoke flavor is just as good, if not better than my upright charcoal water smoker. I have come to really enjoy winter smoking. There's nothing that takes the chill off of the winter blues and make you think spring more than some nice smokey ribs!

3
Model 1 - The Little Guy!! / Re: Fall off of the bone goodness...
« on: February 20, 2018, 08:04:45 PM »
I thought the temp pic didn't look right because I didn't see a stall, then I realized it was not the whole cook, and just until 1 pm and only through 160. Do you have an image of the whole butt cook?

4
Beef / Re: Brisket for Tuesday
« on: February 16, 2018, 10:18:12 PM »
Its big enough Ill have to cut it in half and use 2 racks, so Im guessing 1 part is going to finish before the other.  With that thought...should the skinnier piece go above or below the thicker piece? Ive also read where somebody (Suzie Q maybe?) puts the fat cap up on one side and fat cap down on the other, should I maybe do that?

SconnieQ...not SuzieQ... ;D Put the flat fat-side-up on an upper rack, and put the point side fat-side-down on a rack below. If you have enough probes to temp both pieces, temp for 195 in the flat (top) and 200-205 in the point (bottom). Even though their individual temps will vary widely throughout the smoke, I'll bet they both achieve their desired final temps at the same time.

5
Anything Goes!! / Re: Roll Call
« on: February 15, 2018, 08:02:43 PM »
What?  :o

6
Pork / Re: Brined Pork Butt for Pulled Pork
« on: February 14, 2018, 11:22:36 PM »
Thanks for all the input, I have decided to just get up early and get it in the smoker asap. Not actually planning it for dinner tommorrow but leaving for a 3 day camp/fishing trip and it will be meals while camping. That probably leaves me room I hope by getting it in no later than 6.

Oh yeah, you're fine then.

7
Pork / Re: Brined Pork Butt for Pulled Pork
« on: February 14, 2018, 10:44:52 PM »
If time is limited, cut the brine time short, and give the time to the smoke/rest. A well-brined undercooked or under-rested butt is not what you want. Remember, it is perfectly fine to smoke a butt without brining. There's lots of fat in there to keep it moist. If you are starting your smoke at 6 am, you might be eating pretty late, or might not have much time for a rest. A couple hours or more wrapped in foil, a towel, and into a cooler to rest does wonders. You can rest for 5-6 hours no problem.

8
Model 3 & 3D - The Big Brother / Re: Houston, we have a problem...
« on: February 12, 2018, 11:10:21 PM »
Bet your problem is likely cold-related, Jeff.  Let us know if it works when it warms up a bit.

Tony, is there any published temperature range for the digital controller working, and being stored outside? It might be helpful for those in cold climates debating between the analog vs digital controller, and whether they want the on-board digital controller vs a stand-alone Auber that they can store inside. Seems I've been seeing more of this lately, since more D models are out there this winter. Maybe there are some climates where the D models are not recommended if you plan on storing outside and doing a lot of winter smoking?

9
Model 2 & 2D - The Middle Kid / Re: First Run on my 2D
« on: February 12, 2018, 11:02:16 PM »
I could tell you browsed the forum thoroughly before this smoke. You sound like a lazy Q pro already!

10
Anything Goes!! / Re: Not Related to Smoking
« on: February 12, 2018, 10:55:22 PM »
I also bought a ton of all-clad 20+ years ago, which will last a lifetime, but many other options out there today for those looking.

11
Introductions / Re: Also new to Smokin-It
« on: February 12, 2018, 10:45:25 PM »
Welcome Deb from another gal, in Wisconsin. Our cold winters offer lots of opportunity for cold-smoking cheese and fish.

12
Dry-Aging Meat / Re: 60-day Umai Dry-aged Choice bone-in Rib Roast
« on: February 12, 2018, 06:46:15 PM »
Glad you enjoyed it Kari.  The first time I watched it I thought for sure the glass cups  for the Yorkshire pudding would crack after being heated.  I have always enjoyed watching those two work together.  There is another under the cooking in concert where they do a turkey. Always enjoyable.  Good luck on your roast!

I actually own a popover pan, and make them quite often. Sometimes also using the pyrex custard cups, or small stoneware ramekins. I'll look for the turkey video. I've seen the one they did on public television, but not the "in concert" one.

13
Dry-Aging Meat / Re: 60-day Umai Dry-aged Choice bone-in Rib Roast
« on: February 12, 2018, 03:56:12 AM »
Kari, that  rib roast is looking real nice.  If you decide to smoke part and roast part, here is a lengthy video (enjoyable) that you might like to watch.

http://www.pbs.org/video/cooking-concert-julia-child-and-jacques-pepin-create-classic-holiday-meal/

I thought I had seen just about every Jacques and Julia, but I hadn't seen that one yet. It was a good reminder to make yorkshire pudding to go with my prime rib.

14
Pork / Re: Diet buster ribs
« on: February 12, 2018, 12:21:26 AM »
Those are some meaty baby backs. Your guests must have been pretty happy with their leftovers.

15
Dry-Aging Meat / Re: 60-day Umai Dry-aged Choice bone-in Rib Roast
« on: February 12, 2018, 12:06:23 AM »
45 days in. Looks almost identical to the 28 day pictures. The top of the roast is pretty much all fat, so I took a picture of the side, which has a mix of meat and fat, so you can see the color of the meat as compared to the fat. Changes are more subtle between 28 and 45 days, with the meat getting darker, and roast getting a bit more firm. Not as much evaporation going on at this point with the well established crust.

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