Hi from Winter Park, Fl

[Mr.Ed]

Well today was both a sad day and a happy day.  Due to health reasons (Vietnam finally caught up with me) I had to stop my completive smoking and sell my Superior Smoker, stoker unit and retire to back yard cooking. I had a stick burner on a trailer I sold years ago before the Superior. 

Today I bit the bullet and ordered a SI D3 and cart. I have been lurking on this forum for awhile and decided that was the way to go.    Old timer to smoking so I don't need to jump that hurtle. I just need to learn the adjustment curve to this electric machine. The built in PID looks like a simple set up for me.  I do wish it had blue tooth or Ethernet and modem capabilities but with my ThermPro TP-08 remote thermometer I can sleep well knowing the PID is doing its job.

One thing I have learned here is no poopoo on the pit heat sensor. Some of your mistakes and corrective answers have served this forum well.

I will be contributing to this forum in the near future.

Mr. Ed

 

   

 

[old sarge]

Welcome Mr. Ed from SE Arizona.  And thank you for your service.

 

[Greenenvey]

Thank  you for your service Mr.Ed!!!!!!!!!!

 

[drains]

Welcome from Texas Mr. Ed! Thank you for your service. You will be really impressed when that big heavy box arrives and you see what a value the SI smokers are.  I look forward to reading your posts.

 

[AlinMA]

Mr Ed, Welcome aboard from N'Eastern MA.
Thanks for your service!

 

[Grampy]

Mr. Ed, welcome from Southwest Arkansas! Thank you for your service.

 

[swthorpe]

Welcome from Delaware, Mr. Ed, and thank you for your service!  We look forward to your contributions on the forum.

 

[DivotMaker]

Welcome Mr. Ed!  Your biggest "learning curve" will be putting away a lot of your old techniques of wrapping/unwrapping/mopping/spritzng, etc... Things you did to counter the drying-effect of traditional smokers.  Welcome to the world of Lazy Q! 8)

 

[Glock_21]

Welcome Mr. Ed.  Thank you for your service.  You're gonna love the 3D.  One thing I learned real quick was that cook times were longer than with the pellet smoker I had used for years.  I ended up serving burgers and hot dogs on one occasion because the pork shoulder was no where near done and it was time to eat.  The #3 is an awesome appliance once you fine tune your process.

This forum is one of the best that I have ever been a part of.  Lots of people in here willing to help and share what they know.  I've turned out a lot of delicious food thanks to the regulars here.

How was the Myron Mixon class?  Worth the money? 

 

[Mr.Ed]

Welcome Mr. Ed!  Your biggest "learning curve" will be putting away a lot of your old techniques of wrapping/unwrapping/mopping/spritzng, etc... Things you did to counter the drying-effect of traditional smokers.  Welcome to the world of Lazy Q! 8)

This is the reason I sold the big boy. Time for lazy Q for sure.  I'm ready.

 

[Mr.Ed]

How was the Myron Mixon class?  Worth the money?

I took it years ago when it was much lower than today's classes.
It was great for competition time management.  You and I both know Myron isn't going to disclose all his secrets.  It did put me in the money a few times, so I can say I was paid back in the long run.

 

[NDKoze]

Welcome from ND Ed!

 

[Perkolater]

Welcome from East Texas Mr. Ed.  Look forward to your input here.

 

[RG 2.0]

Welcome to the forum Mr. Ed! As a veteran of smoking AND of Vietnam, I think you'll be able to get out of the gate strong on the SI. I want to personally thank you for your service to our country. I look forward to seeing your cooks, I'm sure they'll be great!