Howdy,
Just got my SI as a joint Father's/Birthday gift. I am brand-new to smoking and excited to be starting on such a well-built machine. I had to get a smoker after visiting Two Brothers BBQ in San Antonio- I have thought of their brisket nearly every day since visiting and determined to make my own. We just don't get 'cue quite like that in Virginia.
I recently started planting fruit trees and wanted a smoker where I could use pruned limbs from my suburban fruit orchard instead of having to buy fuel. Needless to say, I am very pleased with the build quality of the SI, amazed at how little wood it requires and am impressed with how generous this community is in sharing their tips.
For my first smoke, I tried to make smoked hickory salt and failed. The taste was faint though they turned brown after sitting on the coffee filters. I think the large Himalayan granuals were too dry to absorb the smoke even though I had water in the bottom of the SI. I sure did make smoky water though! Made me think that I could put a stainless steel or copper pot with water in the SI with salt and mount a paint stirrer to the top... I think that will have to wait for another day.
The second smoke was a dream. I had boneless/skinless chicken thighs laying around so I brined them and threw them in at 250. I have some Concord grapevines growing where they shouldn't so I cut two stray vines and threw them in the firebox with the leaves and immature grapes still on them. The smoke smelled wonderful! My oldest son clamored to take a bite and said it was the best chicken he has ever had.
Now its time to find a soft piece of brisket and see if I can bring a taste of Texas into my backyard! I'll be starting with the Lazy-Q version. Please holler if you care to share a tip or two.
Just got my SI as a joint Father's/Birthday gift. I am brand-new to smoking and excited to be starting on such a well-built machine. I had to get a smoker after visiting Two Brothers BBQ in San Antonio- I have thought of their brisket nearly every day since visiting and determined to make my own. We just don't get 'cue quite like that in Virginia.
I recently started planting fruit trees and wanted a smoker where I could use pruned limbs from my suburban fruit orchard instead of having to buy fuel. Needless to say, I am very pleased with the build quality of the SI, amazed at how little wood it requires and am impressed with how generous this community is in sharing their tips.
For my first smoke, I tried to make smoked hickory salt and failed. The taste was faint though they turned brown after sitting on the coffee filters. I think the large Himalayan granuals were too dry to absorb the smoke even though I had water in the bottom of the SI. I sure did make smoky water though! Made me think that I could put a stainless steel or copper pot with water in the SI with salt and mount a paint stirrer to the top... I think that will have to wait for another day.
The second smoke was a dream. I had boneless/skinless chicken thighs laying around so I brined them and threw them in at 250. I have some Concord grapevines growing where they shouldn't so I cut two stray vines and threw them in the firebox with the leaves and immature grapes still on them. The smoke smelled wonderful! My oldest son clamored to take a bite and said it was the best chicken he has ever had.
Now its time to find a soft piece of brisket and see if I can bring a taste of Texas into my backyard! I'll be starting with the Lazy-Q version. Please holler if you care to share a tip or two.
