Hi everyone - Chris from Connecticut here.
I've smoked a few things on the gas grill with mixed results. I've never used a dedicated smoker and am looking forward to purchasing a Model 3d wifi very soon! The ease-of-use, and knowledge/support of this user community is a big contributor to the decision-making process. I am looking forward to learning from your experiences.
I am locked and loaded and hopefully there will be a promotion in the future to encourage me to pull the trigger... but I do have a few questions:
1. Some of my friends tell me that it is difficult to get firm, snappy rib meat with an electric smoker. I'm wondering if this is this true for the SI? Many folks add a water pan so I'm hoping we can debunk this one pretty quickly.
2. When doing a long smoke, can you set up the smoker to cook something to the proper internal temperature temperature and then hold the temperature after it is done without drying things out too much? How do you rest the meat in this situation -- or maybe you don't? Never done this before, any rules of thumb to follow?
3. Any thoughts about leaving the smoker covered, outside, all year long in the long Connecticut winters - maybe it is better to move it into the garage? How portable is the 3D?
I hope to become an avid user and contributor in the near future. Thanks for all the support and happy smoking!
Chris
I've smoked a few things on the gas grill with mixed results. I've never used a dedicated smoker and am looking forward to purchasing a Model 3d wifi very soon! The ease-of-use, and knowledge/support of this user community is a big contributor to the decision-making process. I am looking forward to learning from your experiences.
I am locked and loaded and hopefully there will be a promotion in the future to encourage me to pull the trigger... but I do have a few questions:
1. Some of my friends tell me that it is difficult to get firm, snappy rib meat with an electric smoker. I'm wondering if this is this true for the SI? Many folks add a water pan so I'm hoping we can debunk this one pretty quickly.
2. When doing a long smoke, can you set up the smoker to cook something to the proper internal temperature temperature and then hold the temperature after it is done without drying things out too much? How do you rest the meat in this situation -- or maybe you don't? Never done this before, any rules of thumb to follow?
3. Any thoughts about leaving the smoker covered, outside, all year long in the long Connecticut winters - maybe it is better to move it into the garage? How portable is the 3D?
I hope to become an avid user and contributor in the near future. Thanks for all the support and happy smoking!
Chris