t-motheviking
New member
Got my 3D in today and I posted my first impressions here on my introduction thread.
http://smokinitforums.com/index.php?topic=6482.0
I couldn't be happier with this purchase and I want to say thanks to everyone here who helped me make this decision even if they didn't know it! Tonight I am seasoning it and will start to use it this weekend. I do have a few questions.
1. Some things like ribs and wings aren't cooked to an exact internal temperature. On other posts I see people saying they did wings for 3 hours at 250, ribs for 5 hours at 235, etc. Does that mean 5 hours from when you turn on the smoker or do you not start counting hours until the smoker gets up to temperature?
2. I bought a small centech pocket scale that DM has/used to have so I can weigh my wood out. Currently my wish list is a container for brining (I'm looking at getting one of each size of the briner and the briner jr as I do intend to do turkeys), an injector (looking at the grill beast injector), meat claws for pulled pork (again looking at the grill beast brand for this), an instant read thermometer (probably getting a thermopop), another thermometer (looking at a thermoworks chef alarm or fireboard. Any opinions on which is a better and if the fireboard is worth the extra cash?), and a good slicing knife (thinking victorianox granton knife). Please weigh in on the gear I'm looking at and if there is any other gear I should look into getting?
3. Who do you good folks buy wood from? I've got wood from Smokin-It to start off with. One of the most popular ones I'm seeing is Smokinlicious.
4. If you buy wood that ends up having bark on it, should i take the bark off before use?
5. What parts do you clean and how often? My current plan is to foil the bottom of the smoker the top of the wood box every time. I understand that the idea is that as the interior blackens that's seasoning it and adds flavor to your meat. I do plan to clean the grill grates after each cook. Do you guys clean off the grate holders often or just let them get seasoned up like the rest of the smoker? Do I need to clean the temperature probe in the back of smoker to keep getting proper temp readings or do I not worry about that?
6. It seems you do not preheat the smoker nor do you let the meat come up to room temperature prior to placement in the smoker. It seems like the idea is cold meat into a cold smoker correct? Or am I trying to play baseball with a golf club here?
Again sorry for my long winded posts! If there is any other advice you guys have please feel free to share it! Thanks for your time!
http://smokinitforums.com/index.php?topic=6482.0
I couldn't be happier with this purchase and I want to say thanks to everyone here who helped me make this decision even if they didn't know it! Tonight I am seasoning it and will start to use it this weekend. I do have a few questions.
1. Some things like ribs and wings aren't cooked to an exact internal temperature. On other posts I see people saying they did wings for 3 hours at 250, ribs for 5 hours at 235, etc. Does that mean 5 hours from when you turn on the smoker or do you not start counting hours until the smoker gets up to temperature?
2. I bought a small centech pocket scale that DM has/used to have so I can weigh my wood out. Currently my wish list is a container for brining (I'm looking at getting one of each size of the briner and the briner jr as I do intend to do turkeys), an injector (looking at the grill beast injector), meat claws for pulled pork (again looking at the grill beast brand for this), an instant read thermometer (probably getting a thermopop), another thermometer (looking at a thermoworks chef alarm or fireboard. Any opinions on which is a better and if the fireboard is worth the extra cash?), and a good slicing knife (thinking victorianox granton knife). Please weigh in on the gear I'm looking at and if there is any other gear I should look into getting?
3. Who do you good folks buy wood from? I've got wood from Smokin-It to start off with. One of the most popular ones I'm seeing is Smokinlicious.
4. If you buy wood that ends up having bark on it, should i take the bark off before use?
5. What parts do you clean and how often? My current plan is to foil the bottom of the smoker the top of the wood box every time. I understand that the idea is that as the interior blackens that's seasoning it and adds flavor to your meat. I do plan to clean the grill grates after each cook. Do you guys clean off the grate holders often or just let them get seasoned up like the rest of the smoker? Do I need to clean the temperature probe in the back of smoker to keep getting proper temp readings or do I not worry about that?
6. It seems you do not preheat the smoker nor do you let the meat come up to room temperature prior to placement in the smoker. It seems like the idea is cold meat into a cold smoker correct? Or am I trying to play baseball with a golf club here?
Again sorry for my long winded posts! If there is any other advice you guys have please feel free to share it! Thanks for your time!