Got my model #2 on Christmas Eve. Finished seasoning it at 1:30am Christmas Day. Prepared christmas dinner with 12.4 lb turkey rubbed with olive oil and chicken montreal seasoning. Smoked using peach wood (~3oz) from 12:30pm to 5:15pm today and pulled the bird at 165 degrees IT for ~45-60 minute rest wrapped in foil and put into cooler with towel cover. Turned out very tasty and the family enjoyed it. I'm impressed and very happy I did my research convincing my gifters why this Smokin-It #2 was the one I had to have!
The forums are very rich and full of information here. I'd love to learn more about smoking things like vegetables, mac and cheese, cheesy potatoes, and seafood if anyone has pointers where to find good info on this. Can this be done while smoking the meat(s) or is it something that should be separately managed and cooked after the meat is done?
The forums are very rich and full of information here. I'd love to learn more about smoking things like vegetables, mac and cheese, cheesy potatoes, and seafood if anyone has pointers where to find good info on this. Can this be done while smoking the meat(s) or is it something that should be separately managed and cooked after the meat is done?
