Recent content by swthorpe

  1. S

    Cook time vs. Cookshack

    I have a #2, so my experiences may be different. When I do BB ribs, I smoke at 235-240F for 5.5 hours and get meat that falls off the bones results every time. I take them out at 4 hours and sauce them up, but they are definitely not ready at that point. Another 1.5 hours back in the smoker...
  2. S

    Hello from NC

    Welcome from Delaware, Jim. Enjoy the #1 - Cheers!
  3. S

    First cook Ham and Bacon

    Congratulations on your first smoke -- and by all indications, a successful one! The ham and bacon pics are making my mouth water! I think you are up and running now! Cheers
  4. S

    Greetings

    No need to be nervous! After a couple of runs you won't believe how easy it is with the smokin-it smokers! Keep in mind that you don't need a lot of wood, either. Usually 3-5oz of wood is all it takes. Let us know is you have questions -- lots of great advice in this group!
  5. S

    Greetings

    Welcome from Delaware, Nancy --- I am sure you will love the 3D!
  6. S

    Maple-Bourbon Bacon

    This is something I have never tried in my 10+ years with a SI #2. Your pictures are inspiring me to give it a whirl!
  7. S

    Hello from South Subs of Chicago

    Welcome from Delaware, Damien! Cheers
  8. S

    Hours/lb. for turkey breast

    I used about 5oz of Cherry wood in my smoke yesterday for a 7.5lb turkey breast and the smoke was perfect for me. So, I would suggest a minimum of 3oz, but I think a little more would work fine too.
  9. S

    Hours/lb. for turkey breast

    By way of update, I just smoked a 7.5lb turkey breast this morning at about 260F and it took almost exactly 3.5 hours to reach 162IT. I have it resting now for an hour or so before I slice it up.
  10. S

    Hours/lb. for turkey breast

    I have done several turkey breasts in the 7-8lb range and generally take about 3 hours at 240. I would shoot for 4 hours, which will be more than enough time and use the extra time you don't need for resting the breast.
  11. S

    Hello from the North Woods of Wisconsin.

    Welcome from Delaware, David!
  12. S

    Questions from a new SI model 3 owner

    I am a fan of Smokinlicious wood...the moisture content of their wood allows it to just smoke without catching on fire. Just smoked 2 racks of BB ribs this weekend with two chunks of their wood...after 6 hours, two charred chunks remained with no ash. I second everything old sarge said as...
  13. S

    Thanks!

    Thanks!
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  14. S

    Hello fellow smoke-heads! Indiana Checkin-IN!

    Welcome from Delaware, Tom! Cheers
  15. S

    Latest Smokinlicious Shipment

    Good to know! I am getting ready to order my next box from Smokinlicious....I really like this supplier.
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