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Pork / Re: first smoke.... bb ribs
« Last post by old sarge on Today at 06:53:43 PM »
An hour and a half of smoke should be plenty. In fact, depending upon lighting, there may have been nearly invisible smoke after you stopped seeing any. Relax and enjoy the drink. Temp swing seems normal. The initial fire-up can go high then it settles down. You can peek at the  4 - 4 1/2 hour mark since you are using 235 degrees.
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Pork / Re: first smoke.... bb ribs
« Last post by Smoked_Up on Today at 06:25:19 PM »
I have still not peeked, someone  please assure  me that I have not messed up. its just one rack, so its not like its the end of the world, I am just hovering and drinking, I would rather be just drinking.
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Pork / Re: first smoke.... bb ribs
« Last post by Smoked_Up on Today at 05:59:48 PM »
it seems like it stopped smoking 1 hour and a half into it. normal?
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Pork / first smoke.... bb ribs
« Last post by Smoked_Up on Today at 05:40:50 PM »
did the recommended recipe on here, I am hoping for the best in my new used 3d smoker. I put 2.6 oz of wood in like recommended mostly hickory, a little bit of sugar maple, it smoked hard at first, now its a trickle, I am one hour and ten min in, no peek. is that normal? or did one of my chunks catch on fire. also my temp which was set at 235 went up to 243 for about ten min then down to 231 for 5 min, now has settled at 235. normal? thanks.
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Model 2 & 2D - The Middle Kid / Re: Knob Problems
« Last post by old sarge on Today at 05:02:18 PM »
Not familiar with the analog controller but if you can rotate it to its farthest position consistent with the smoker's highest temperature, that should allow you to reposition the knob  and insert a home made shim along the flat to secure the knob/lessen/eliminate the play. You can then order a new knob.  If there is play in the shaft of the controller, you will need a new controller. You might still be covered under the warranty.
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Beef / Re: Smoked Prime Cowboy Steak
« Last post by gregbooras on Today at 03:34:56 PM »
Just put the steak in the smoke along with a sweet potato. Smoke set at 220 degrees with 2 oz. of Texas Pecan!
I will update once it finishes, well after I eat it :)
Best Greg
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Model 2 & 2D - The Middle Kid / Knob Problems
« Last post by jmkdae on Today at 01:13:41 PM »
My current knob has developed a lot of play.

Question: Is the flat side of the metal stud underneath what I should use point at the temperature? Think of using a straight edge along the flat side extending to the temperature gauge.

Would a new knob help at all?

Thanks
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Guide to Smoking Times, Temps, Woods / Re: Pork Belly
« Last post by LandToSea on Today at 09:45:24 AM »
I did and got nothing, but then after posting this realized the search was specific to the subsection you are in when using the search bar. I tried again in the "Pork" section and got hits.
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Guide to Smoking Times, Temps, Woods / Re: Pork Belly
« Last post by old sarge on Today at 09:33:17 AM »
Try using the search feature for pork belly.  Plenty of posts to help you out.
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Guide to Smoking Times, Temps, Woods / Pork Belly
« Last post by LandToSea on Today at 09:29:32 AM »
Has anyone smoked a pork belly in the SI? If yes, what has worked for temp and resulting estimated time to complete? Is wrapping still needed in an SI? TIA!
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