I'm an old guy. I started out smoking turkeys for Thanksgiving and Christmas gifts for family and neighbors. I found an old stainless steel freezer in a city trash dump. Loaded it up and took it home. I dug a hole to bury a 55 gallon drum and plumbed it for air and propane. I cut a hole in the bottom of the freezer and also in the top for a damper. I plumbed the drum so the smoke would come into the freezer from the bottom and used the damper to control temperature. I used it for years and could smoke lots of turkey in it. Later in life I began using off-set smokers to smoke ribs, brisket, chicken and about anything that taste good from Hickory smoke. Over the years I have smoked in about every contraption possible.
I've been thinking of switching over to electric smokers. Have done enough research to know that I don't want a Masterbuilt or a Bradley. When I found the Smokin-it I thought that I had found what I was looking for. My goal was to find something simple. At this stage in my life I am thinking I don't want anything bigger than the #3. The 22" by 15" by 20" is big enough for what I think I want to do.
I don't think I want to deal with the digital business as I'm not sure that the added cost is justified compared to the likelihood of equipment failure etc.
Anyway, I have been reading some of the topics in the #3 and #3D forum. From reading the information from the manufactures it sounded like you put in your meat and wood, turn on the temperature and walk away for a few hours and viola your ribs are done. However, after reading this forum for a few hours I'm thinking that isn't the case. There are more threads there about issues with temperature problems than I am sure I really want to have to deal with.
So, I guess I need some pointers towards some threads that can help me figure out how one goes about managing the temperatures in the #3s. I have always smoked babybacks at 225 degrees for five hours to get them to the point where I put a knife in the middle of the rack and when I lift them up they crack in the middle.
Anyway, I'm not convinced that this is the right product or any more efficient than my current off-set smoker.
Any thoughts?
I've been thinking of switching over to electric smokers. Have done enough research to know that I don't want a Masterbuilt or a Bradley. When I found the Smokin-it I thought that I had found what I was looking for. My goal was to find something simple. At this stage in my life I am thinking I don't want anything bigger than the #3. The 22" by 15" by 20" is big enough for what I think I want to do.
I don't think I want to deal with the digital business as I'm not sure that the added cost is justified compared to the likelihood of equipment failure etc.
Anyway, I have been reading some of the topics in the #3 and #3D forum. From reading the information from the manufactures it sounded like you put in your meat and wood, turn on the temperature and walk away for a few hours and viola your ribs are done. However, after reading this forum for a few hours I'm thinking that isn't the case. There are more threads there about issues with temperature problems than I am sure I really want to have to deal with.
So, I guess I need some pointers towards some threads that can help me figure out how one goes about managing the temperatures in the #3s. I have always smoked babybacks at 225 degrees for five hours to get them to the point where I put a knife in the middle of the rack and when I lift them up they crack in the middle.
Anyway, I'm not convinced that this is the right product or any more efficient than my current off-set smoker.
Any thoughts?