Recent content by johnnytex

1+   Smokin-it (SI)

Got a birthday party next weekend and a friend gave me a full 3.3 lb tuna loin. Looking for advice on smoking it in my #3. Brine? Slice or cook whole? Any suggestions? Thanks.

Be sure to add the cost of shipping when compare price!

If you bypass your controller, you will have to use a PID like the Auber. Check out http://smokinitforums.com/index.php?topic=1041.0

The Auber works great. Set temp plus or minus 2 deg. If you bypass your controller (very easy) you can go up to 350 deg. I only use my Maverick if I am doing two meats.

What IT you shooting for?

Hey Dave Could you post that wiring diagram? Thanks.

Jason I took out the existing controller and just wired the two spade lugs together. Then depending on which unit you got, drop the probes thru the hole in the top, clip the temp 01 probe to a rack or drill a hole and mount the probe in the back wall. Stick the temp 02 probe in the meat. Plug...

Doing one this weekend. What time and temps?

Well, I took a dive into the real deep end and ordered a Auber 153 for my Smokin-It #3. It was on sale but still $200. Ouch. I have seen where several people did this and got great results. I am trying to decide where to put the temperature probe. They suggest "we think the sensor should be...

I am trying to understand. What if the recipe has no cure at all?

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I see there is a Cure #1 and Cure #2. What's the difference? Thanks.

I got this: And it works great on #2.  

Gonna do three smokes in a row this weekend. Chicken Pork Roast Chicken and Pork Ribs Planning on brining each night. Can I just reuse the brine or do I need to make it fresh each time? Thank for any advice. Tex