New to the SI Family

[ROMAN66]

Hi All - Just received my SI#2 this week, seasoned it, and ready for my first smoke this weekend..... This site is full of a LOT of info and ideas, so this is going to be fun. I'll be staying close and watching what you all are doing...thanks

-Todd

 

[gregbooras]

Hey Todd,

Welcome from Saint Augustine Florida.

You are going to really enjoy your #2 smoker, I have the same one and use it weekly.

Greg

 

[Pork Belly]

Welcome Todd, from Michigan. I lived in Omaha for a few years in the late 80's some good times. Lots has changed out there.

 

[DivotMaker]

Welcome to the club, Todd!  I also lived in Omaha (actually Papillion) from '88-'92, when I was stationed at Scott AFB.  Had a lot of fun in Omaha...just hated the wind! lol!

Glad to have you with us!

 

[Limey]

Hi Todd, welcome from the Keys. You will find this a great forum. Enjoy your SI.

 

[tnlyne]

Welcome from Iowa Todd! I'm a Husker native myself!  GBR!

 

[swthorpe]

Welcome from Delaware, Todd.  You have found the right place...the forum is loaded with good advice and recipes to keep you smoking for a long time!  Cheers

 

[septemberelk]

Welcome from Washington,Todd. I hope you enjoy your smoker as much as i have mine.

 

[1stlink]

Welcome aboard Todd. I'm thinking that U will luv Lazy-Q   

 

[BedouinBob]

Welcome from Colorado Todd! You'll love your SI.

 

[Kaz]

Welcome from Pittsburgh!

 

[TexasSMK]

Welcome Todd.  I just finished my second smoke with my #2--could not be happier with the product.  Hope you have many years of enjoyment with your smoker.

 

[ROMAN66]

Hey all - Thanks for the nice welcome comments........Had my first 3 smokes this weekend with my #2!! Saturday I did a 6lb loin, brined overnight and smoked at 225 for 3 hrs. till 145IT. Great flavor, but I thought that was quick for a piece of meat that big? Then Sunday I brined a whole chicken, smoked it at 245 till 165IT and that was great...so I topped off the night and did 2 tenderloins in a rub for an hour till they hit 145IT. Those were for mama, and she said they were very tender and awesome flavor. I have to say, this is truly "lazy Q", and turns out a great finished product. My days of the Brinkman Grill and smoke might just be done.....thanks for all the notes and look forward to more smoking!!

-Todd

 

[swthorpe]

Way to go, Todd!  Looks like you are off and smok'in with real success!  Cheers

 

[BedouinBob]

Todd, what no pictures??  ;D The thing I have learned about smoking is that it takes as long as it takes. Sometimes it will go fast and sometimes it will take longer. The results is what counts.....  ;D

 

[DivotMaker]

Way to go, Todd!  No, 3 hours is not out of line for a loin, at all.  They may weigh 9 lbs (whole), but they're not very wide, so they cook pretty fast.  Also, very lean, so no fat to render out.  I don't get the bark I like, with such a short cook, so I reverse-sear my loins on a hot grill (the old faithful Weber gasser), or a 500° oven (second choice).  Only takes a few minutes, but makes a big difference in the outer texture.

 

[ROMAN66]

Well Bob, I kind of panicked when I checked and it was at the 145IT, so I just took it off and got it wrapped up? I'll try my photo skills next time, if I don't panic again cause I'm still a newbie to the SI#2.

Tony - I'll be sure to do the reverse sear next time, as I do agree that the outside would add a lil' something to the end results!!

 

[TexasSMK]

That was a massive smoke weekend.  I thought I did good my first smoke weekend--good job.