It's Here!!!

grogorat

grogorat

New member
FedEx finally dropped the #2 at my front door this afternoon! (Heavy sonofagun and it's built like a tank)
Unpacked, de-styrafoamed, and ready to season this weekend.
I have 3 full racks of baby backs ready to roll.

Definitely will take heed of all of the expert advice on this forum for my first run.
 
Get it plugged in, its only Monday!  Wood chunk and fire it up.

I remember it like it was yesterday.  My wife thought I was nuts!  Until I made a meal.


 
I'd like to season/use it this weekend but according to the weather reports, we are expected to get all of our monthly rainfall amounts in the next three days, with local flooding possible and I don't have a covered patio.  Might have to season it in the garage with the door open.
 
+1 ... I have used the garage on a couple of occasions.  I put the smoker close to the garage door and then use a floor fan in the middle of the garage to lightly blow air out of the garage.  Pretty much keeps the smoke moving to the outside, although you will have some residual smoke smell when the 4 hours over.  Not a bad thing, IMO.
 
Just received a glorious #2 from my parents (Dockmaster) as an early Xmas present!!!  (I am cooking for Thanksgiving)  Couldn't be happier!!  Smoked some bacon wrapped jalapenos (courtesy of my mother) (Jesus, I sound spoiled) for lunch and have a whole beer can chicken in right now.  I started smoking with the El Cheapo Brinkman and they got my Masterbilt for me.  I really used the hell out of the Masterbilt and they replaced it with a second when it had lived its life.  The SI #2 is amazing!!!  All the things that I had to meddle with are over.  I can't believe how easy it is.  No more fretting over chunks catching fire.  No more dry water baths.  No more flame outs. Pop is smoking the turkey this year, and I am doing a pork shoulder.  I hope everyone in my house doesn't get sick of smoked meat!!!  My folks will be at my house this year for Thanksgiving and the only question is one pork shoulder ot two???????
 
Go for two as you can always vac seal the left overs and give some to your folks and freeze the rest. Also welcome from Kansas City. If you could add your name to your signature so we know who we are talking with.
 
You are gonna love it! Those are nice parents to support your "smoking" habit all of these years. They must reap the benefits! This is the last smoker they will ever need to give you!
 
I can't wait to try a brisket in the #2.  Anyone think there would be a problem with cutting a packers cut in two, due to space?  Maybe I am on the wrong thread.  I am so excited!!
 
I have a #1, and cut the packer brisket right in half. No problem. Put the point half on the rack below the flat half.
 
I separate the point from the flat so it fits in my #2. Just be aware that there will be a difference in smoking times between the two so you will need to monitor the temperatures of each section separately.
 
With the point half placed on the rack below the flat half, mine surprisingly seem to get done at about the same time. You really should probe each hunk separately though. I like the flat about 195. And the point about 200.
 
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