Recent content by sigbigot

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  1. sigbigot

    SMOKIN-IT SMOKER

    I like it! You go, guy!!! That is really sweet!
  2. sigbigot

    SMOKIN-IT SMOKER

    Thank you, Jond36. I am going to give it a try. I was a programmer and tend to overthink things. I really like the idea and will do about what you said. I will let you know. Thanks so much for the reply.
  3. sigbigot

    SMOKIN-IT SMOKER

    OK, Jond36, this sounds really interesting. When you open the door you lose your smoke. Do you add chips? I see you do this every hour. Do you also keep a pan of some liquid going? I would REALLY like to hear how you are doing this in the SI. I have much to learn and it sounds to me like you are...
  4. sigbigot

    SMOKIN-IT SMOKER

    I get your point, Ironhorse07. I am more concerned with oversmoking. That said, I am not set in stone and I think I will try smoking a pork butt all the way. This method was introduced to me by a friend who made some of the best pulled pork I have ever had and it worked for me. However, my guess...
  5. sigbigot

    SMOKIN-IT SMOKER

    I completely concur with OldSarge and Jond36. An oz of wood does ribs really well (I like the 4 hour, no peek method from the Smokin-It forum) with a pan of apple juice next to the smoke box. Mighty tasty! Hmmm - Got ribs in the freezer! Maybe not for long! As for larger cuts, I do things a...
  6. sigbigot

    SMOKIN-IT SMOKER

    You have to be careful with this smoker. It is a sealed system, almost. A little wood goes a long way. I did a 4# beef roast and used about 2 oz of wood. I would not have liked using much more. This is just an efficient unit and the meager amount of wood used is foreign to many who smoke, I...
  7. sigbigot

    SMOKIN-IT SMOKER

    I have one that I have used for several months now. I think this thing is wonderful but there are some things you may want to know before getting one. Yes, the quality is really good. It is insulated as well. Mine has 3 racks but it is the little one. The first thing you need to know is that...
  8. sigbigot

    Thank you for the immediate welcome!

    I joined minutes ago and received a really nice and informative email. I am new to smoking and sausage making and have viewed this forum several times and have taken some great advice. I wanted to be a part of such a large wealth of knowledge. I use a Smokin-It smoker, the little guy, and have...
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