No.1 question...

Rick, the low & slow prime rib, with the reverse sear, is just the ticket.  It works so well, and is just crazy easy to smoke the best-tasting, perfect edge-to-edge pink prime rib you've ever had.  Probably my favorite thing to smoke (and eat, for that matter)!
 
I am going to try it! I have the smoker here now and the Fireboard is enroute...I have the Fireboard app downloaded and on my phone...now I have to try and remain patient... :)
 
Tony nailed it. I’ve smoked prime rib the last two Christmas dinners and nailed it using Tony’s instructions. You will love it!
 
The Fireboard has arrived! It arrived as ordered with the minimally protective case,ambient probe and 2 meat probes...now I need to run and figure this puppy out! I think I mostly understand it. If my understanding is correct in that it links up via Bluetooth/WIFI and that it will communicate with my phone regardless of the phone location or is this a short range game only?
 
What kind of times are you guys experiencing running a butt in the No.1? Is stalling prevalent in the No.1?
 
The stall happens no matter which model smoker you have. Just one of those things we have to live with.
 
The stall is a good thing and not something to try to avoid or shorten. This is when all the magic happens.

Embrace the stall!  8)
 
Well....I ran the 2D for a year....smoked multiple Bostons..ect....never knew I had a stall! lol I will just carry on!  :)
 
I can also speak, with experience, that the stall is the same in a 1 or 2 (or 3, for that matter).  It only happens in large, fatty cuts, like pork butts and briskets (and others).  This is evaporative cooling, where the rendering fat and connective tissue starts flowing out of the meat, and actually cools the surface, like when we sweat in the wind.  Like Gregg said, this is where the magic happens!  Embrace the stall!
 
DivotMaker said:
I can also speak, with experience, that the stall is the same in a 1 or 2 (or 3, for that matter).  It only happens in large, fatty cuts, like pork butts and briskets (and others).  This is evaporative cooling, where the rendering fat and connective tissue starts flowing out of the meat, and actually cools the surface, like when we sweat in the wind.  Like Gregg said, this is where the magic happens!  Embrace the stall!
Click to expand...
Thats the beautiful thing about Smokin-it smokers...you set it and forget! I am a prime example of the fact that anyone can run one of these with outstanding results!  :)
 
Tar54 said:
What kind of times are you guys experiencing running a butt in the No.1? Is stalling prevalent in the No.1?
Click to expand...

My first smoke was a butt and was a little over 9 hours I think (I have a thread on it a few lines down).  Mine bogged down around 175 though i was worried that it was cooking to quick bc the temp was climbing pretty steady to that point.
 
ibanez122 said:
...though i was worried that it was cooking to quick bc the temp was climbing pretty steady to that point.
Click to expand...

This is really common, and can scare the bejeezes out of folks new to dealing with large cuts that stall!  It still amazes me how fast the temp climbs, out of the gate.  But, rest assured, that 10 lb butt will NEVER be done in 4 hours, even though it looks like it will.  It WILL stall, and you build confidence in knowing that, the more you smoke.
 
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