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  1. kbosch74

    Anyone have experience with the cold smoke plate for the Smokin It?

    I am doing my first cold smoke of cheese on the #3.  I have followed the typical instructions...cold smoke plate is in, drip tray resting on top of plate filled with ice, turn smoker to around 170 for 20 minutes, then turn it off.  Outside temp is about 35 degrees.  Problem...internal temp of...
  2. kbosch74

    Ham cook (reheat) times?

    Merry Christmas, all. I am following Jeff's rum double smoked ham recipe today.  He says to smoke it for 3 hours.  However, his recipe doesn't say what size. I'm getting a bit worried.  I have an 11-pounder.  It's been in the smoker around 225 for an hour and it's only up to 50 degrees.  I...
  3. kbosch74

    Good GAWD this brisket is taking forever!

    Put a 14# brisket on at 7pm last night at 225.  It was 148 degrees at 8a, so I put it into an aluminum pan and covered with foil and turned the heat up to 250.  Now, 21 1/2 hours of total time and it's only at 168.   So much for having this for dinner tonight.  With any luck it might be done...
  4. kbosch74

    Anyone have a picture of their #3 on the stand?

    Hey guys, Steve informed me that the #3 would be 42" tall on the stand.  per the site, the #3 is about 30" tall.  So the stand is only a foot tall?! Does anyone have a picture of their #3 on the stand to share? thank you.  
  5. kbosch74

    New member from St Louis area

    Greetings! Been lurking for a while, specifically researching electric smokers.  I've decided on the Smokin-It #3 and will be placing the order tomorrow.  And far too many (but necessary) hours of research on that front, I will now venture out into the rest of the forum for techniques, recipes...
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