Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - BHamel

Pages: [1] 2 3 ... 6
2
Smokin-It Announcements! / Re: Model 3.5
« on: February 01, 2017, 07:45:25 PM »
I believe that you are forgetting that shipping is not included on the 3D.  As the 3.5D is larger and heavier it is freight only, so we made it free shipping.  Add in the shipping to the 3D there is probably less than a $300 difference.  We have been looking at shipping differences and how they factor into the buying decision.  I will take this to Steve and see if we can make it more apparent what the "true" cost difference is. 

Thanks for the info!


3
Smokin-It Announcements! / Re: Model 3.5
« on: January 31, 2017, 10:04:00 PM »
Sorry about the confusion on the short description.  I fixed the issue now.  Also since the casters and posts are different than the rest of the models, it won't fit on the Smokin-It carts and stands.

Thanks

4
Smokin-It Announcements! / Re: Social Media!!!
« on: June 20, 2016, 02:34:56 PM »
Without twitter how am I supposed to know when celebs are being arrogant jerkoffs?!?   :o

5
Smokin-It Announcements! / Social Media!!!
« on: June 16, 2016, 10:12:12 AM »
Don't forget to follow us on Twitter. Come see what we are doing and what others are posting about @SmokinItSmokers.  https://twitter.com/SmokinItSmokers

6
Anything Goes!! / Re: Participate!
« on: February 03, 2016, 11:19:59 PM »
I'm in training tomorrow, but will be all over it on Friday. 


7
Model 4D - The Big Daddy! / Re: Time to reach set temps?
« on: February 02, 2015, 04:33:08 PM »
Dave,

How long does it take to reach temp when empty?  I am guessing it is just the meat in the smoker acting as a heat sink that is causing the delay.


8
Auber PID Tips and Tricks / Re: Auber numbers
« on: December 10, 2014, 03:28:02 PM »
We went to Auber to speak with the owner about our PID's and I needed to have a better understanding before I went.  After much research and reading I acquired a nominal understanding of the workings of a PID.  The following is from Wikipedia and is one of the easiest breakdowns that I've seen in regards to an explanation of the P the I and the D.

"These values can be interpreted in terms of time: P depends on the present error, I on the accumulation of past errors, and D is a prediction of future errors, based on current rate of change.  The weighted sum of these three actions is used to adjust the process via a control element such as the power supplied to a heating element.  By tuning the three parameters in the PID controller algorithm, the controller can provide control action designed for specific process requirements. The response of the controller can be described in terms of the responsiveness of the controller to an error, the degree to which the controller overshoots the setpoint, and the degree of system oscillation."

Hope that helps,

Ben

9
Smokin-It Announcements! / New look -- Late Notice!!!
« on: December 10, 2014, 11:46:28 AM »
Guess it's a little late to say that Tony and I have been working on a change for the site.  The functionality is the same, but Tony thought it was time for an aesthetic update.  Hope y'all like it!  Let us know what you think.

Thanks,
Ben

10
All Things Pizza!! / Re: Inside Dimensions?
« on: April 28, 2014, 10:39:41 PM »
I use ash wood to fire up the pizza oven.  I get the fire going in the front and then push the wood and coals back onto the bars in the back.  The bars are open over the ash pan so that your coals don't drop to the ground.  I recommend leaving the door open once the fire is started.  I keep the over between 600 and 700 degrees.  You can cook between 1 and 3 pies at a time depending on the size of pizza you make.  Wood fired/coal fired pizza ovens make an amazing pie.

Ben

11
Model 1 - The Little Guy!! / Re: Pick up smoker?
« on: February 26, 2014, 10:52:00 PM »
Just a small bit of advice for meat since your in the Fairlawn area.  I'm guessing Steve met you right off of RT18.  Next to BestBuy is a GFS store.  No membership is required there and they have some great cuts of meat, and some of it is only one or two days old.  The Brisket and pork shoulders are very well priced.  Just my 2 cents.


12
Upgrades / Re: New FacePlate
« on: February 09, 2014, 11:12:14 PM »
Sorry.  I sent you a PM on how to fix.

Thanks,
Ben

13
Don't forget to change your signature.  I can throw out some suggestions.
Model 4 owner
One of the few
Or even
Envy of all who like smoke
LOL 
Congrats on the #4, I too am jealous!

Enjoy

14
Model 3 & 3D - The Big Brother / Re: Do you foil line before you season?
« on: February 09, 2014, 10:46:15 PM »
I do recommend using a heavy duty foil.  If you use a thinner foil it could stick to bottom and cause you a little bit of trouble during the clean up.


15
Model 1 - The Little Guy!! / Re: Cleaning the little guy
« on: February 09, 2014, 10:43:21 PM »
I clean everything in the dishwasher.  I have found that I need to clean the bottom of the smoke box by hand on occasion due to drippings creating a build up.  The nice thing about the stainless is that no way is a wrong way, just depends on how much work you want to do and if your OCD (OK my OCD  :o ) kicks in.


Pages: [1] 2 3 ... 6