Cooking on my 3.5D

[toysejr]

I was not happy with my current smoking setup,(pellet burner) and I decided that I needed an upgrade . I was not getting consistent results with nor the favor .
I researched and almost bought a competitor's smoker but by chance I saw a Smoking-it 3.5D and it was larger Plus it had all the items that I was going have to buy for the other.
I ordered one and received it on Friday before Easter and that is when the fun began .

I cooked a Ham Saturday for Easter.. Everyone Raved about it .

I cooked Ribs and Brussel Sprouts Sunday .. Everyone Raved about them .

Monday I cooked my Pork Belly Bacon that had Just came out of the Brine ..

Tuesday I cooked Chicken Thighs .. the Most Moist and Tender I have ever made .

Wednesday I cooked Baked Beans.. Very Flavorful

Thursday I cooked spatchcocked chicken.. Wow it was tender and Juicy .

Saturday I cooked a Packer Brisket .. Wow Wow .. Even my son-in-law was Impressed as he has a Cookshack Smoker and he said I out did his ..

Tonight which is Sunday I am smoking Cabbage and I am sure it Will be Great ..

I am very Impressed with the Quality of the Smoker Build and the easy of use...It is making me Look like a BBQ expert ..

I look forward the the Long cooking relationship with my 3.5D and the flavors that we are going to Create as we can experiment and know that I can get consistent and repeatable results from my 3.5D .

I am Sold ..

 

[MTSmokin]

I was not happy with my current smoking setup,(pellet burner) and I decided that I needed an upgrade . I was not getting consistent results with nor the favor .

This sounds like my story except I ordered a 3D and mine didn't show up till Monday after Easter.

So far my results haven't been as good as yours but I know I can dial it in and the smoke flavor is much better than my Traeger.  Keep up the comments, it's encouraging

 

[toysejr]

So far my results haven't been as good as yours but I know I can dial it in and the smoke flavor is much better than my Traeger.  Keep up the comments, it's encouraging

Yes the flavor is better than my Traeger ..
I see not all my photos uploaded I will try again when I get home tonight ..
My Smoke Cabbage was good but not completely done, (soft), but that was my fault I pulled it at 3.5 hours and it really needed to go for couple more.

MTSmokin what Kind of problems are you having ?

-Toyse

 

[old sarge]

Mark - Keep on smoking. You'll get your 3D dialed in to your liking and taste.

 

[jcboxlot]

All sounds off to a great start. 

I'm curious if there is a recipe for the cabbage or you just throw it in?  1/4 chunks or slaw diced? 

That's now on my list.   

 

[toysejr]

All sounds off to a great start. 

I'm curious if there is a recipe for the cabbage or you just throw it in?  1/4 chunks or slaw diced? 

That's now on my list. 

I cut the core from the center and stuffed the center with 1 stick of butter and bacon. This time I placed it in an aluminum pan with a little water in the bottom, put it in the smoker for 3 hours at 275 then put aluminum foil over the top for an 1/2 hour . It really should went another 1 1/2 hours with foil over the top .

 

[toysejr]

The Pictures that did not upload.

 

[BedouinBob]

Nicely done! I've never tried cabbage.....sounds interesting.

 

[toysejr]

Here is the Pork Shoulder I started Friday night at 5:15pm and I finished at 7:30am Saturday .
I coated it with mustard the night before and put into my square pan, added apple cider, then cooked until internal temperature was 205 with the PID's Probe and it came out pull apart yum .

-Toyse

 

[old sarge]

One tasty looking butt.

 

[MTSmokin]

Here is the Pork Shoulder I started Friday night at 5:15pm and I finished at 7:30am Saturday .
I coated it with mustard the night before and put into my square pan, added apple cider, then cooked until internal temperature was 205 with the PID's Probe and it came out pull apart yum .

-Toyse

What temperature  did you cook at?  I just did a 9 lb bone in shoulder at 225.  I put it in at noon on Friday and took it out at 6:00 PM Saturday (30 hours!) and it had only made it to 194.  I couldn't believe it took that long so I probed it in many places with my thermal pen and found that the temperature was consistently between 193 and 196 through the whole thing.

It tasted good and was tender but 30 hours in crazy!

 

[toysejr]

I cooked it at 225 and at 12hrs in it stalled at 194 and took another 2hrs to get to the 205 with the PID's Temperature probe . My Smoke's probe showed 197 in a different section of the shoulder . When I pulled it I wrapped it with foil and then cling wrap and set it in the oven to rest .

30 hours is a very long time ..

-Toyse

 

[rprichard]

I have traditionally smoked pork shoulders/butts about 6-8 hours at low heat (200º), then wrapped in aluminum foil, placed on a tray, and transferred them to my kitchen oven to finish them at 300ºF until the internal temp reaches 200º. I pull them, let them rest and the meat will fall apart. The downside of this technique is the hard bark is softened a bit because you are wrapping them in the AL which keeps the moisture inside.

From everything I've read over the past 15 years, there is that there is a "point of diminishing returns" where additional time in the smoker has little, if any, impact to the final flavor other than raising the temperature of the meat.

 

[old sarge]

Here are some links that may help explain the stall, smoke absorption and the like.  Lengthy reads to be sure, but good information.

http://smokinitforums.com/index.php?topic=4258.msg38347#msg38347
http://amazingribs.com/tips_and_technique/the_stall.html
http://amazingribs.com/tips_and_technique/zen_of_wood.html

 

[Durangosmoker]

I'm curious why you cooked it in a pan. When I do one, I put the meat straight on the rack, figuring that it gets heat and smoke from all sides that way.

 

[toysejr]

I have never had a problem with not enough smoke or heat .
IMO it help keep the meat juicier as I am letting it cook in it's on fat or apple cider that I generally use .

 

[old sarge]

Toyse - Your method may seem unorthodox to some but if it works for you and your family, then it is just another means to a successful end. And that is what counts. It wasn't so many years ago that the idea of an electric smoker vice a traditional or normal wood fired smoker seemed just so wrong and yet look where we are today. Keep on enjoying your food and your method of getting it to the table.