delvanhorn
New member
After 20 years my analog CS 50 has finally died which means I am in the market for a new smoker. I have narrowed my choice down to the SI 3 or 3D.
The smaller temp swings of the 3D is intriguing but I have an analog brain so am concerned it may be too complicated. Here are my questions:
Q1 - Can you use the 3D in"analog mode". In other words can I just turn it on, set the box temp I want, and just walk away? I don't need anything beyond temp control so I don't want to have to go thru a bunch of programming steps just to turn it on and set the box temp.
Q2- It seems to me when cooking tough cuts of meat like brisket and pork butt there might be an advantage to the wider temp swings of the analog by helping to break down collagen ... your thoughts?
The smaller temp swings of the 3D is intriguing but I have an analog brain so am concerned it may be too complicated. Here are my questions:
Q1 - Can you use the 3D in"analog mode". In other words can I just turn it on, set the box temp I want, and just walk away? I don't need anything beyond temp control so I don't want to have to go thru a bunch of programming steps just to turn it on and set the box temp.
Q2- It seems to me when cooking tough cuts of meat like brisket and pork butt there might be an advantage to the wider temp swings of the analog by helping to break down collagen ... your thoughts?