bufo55
New member
When I moved out of my house I thought my BBQ days were over. My daughters even bought me one of those little smoking guns that burn a pipe-bowl of chips to add a little smoke flavor to food. But that wasn't nearly enough. I tried combining that with stovetop grilling, infusing more smoke with smoked paprika, hana-katsuo (shaved smoked dried bonito), smoked cheese, anything smoked! Still unsatisfied, I started searching the web for a solution. Smokin-It looked well designed, well made, and came with a community of dedicated and knowledgable pit masters. I took the leap and placed an order.
After breaking in my Model 2 with the included hickory, I brined a couple of chickens. I had never heard of equilibrium brine before, but I'm a believer now. Used a Maverick probe, set to 165 as recommended. The pic is below, smoked with sugar maple from Smokinlicious, resting before the reverse sear. Best chicken I ever Q'd - and easiest! Trying the second chicken with cherry right now. Can't wait for trout, turkey, brisket, ribs, shoulder, rib roast, etc.
Thank you, Steve and the Smokin-It community. Life is more complete again!
After breaking in my Model 2 with the included hickory, I brined a couple of chickens. I had never heard of equilibrium brine before, but I'm a believer now. Used a Maverick probe, set to 165 as recommended. The pic is below, smoked with sugar maple from Smokinlicious, resting before the reverse sear. Best chicken I ever Q'd - and easiest! Trying the second chicken with cherry right now. Can't wait for trout, turkey, brisket, ribs, shoulder, rib roast, etc.
Thank you, Steve and the Smokin-It community. Life is more complete again!
