I am just soooo happy

[PNW Smoker]

I purchased the 3D about 3 weeks ago and have used it 3x already and will be using it again this weekend. I am absolutely loving it and really appreciate this forum.

1st smoke was a 13lb Picnic Pork Butt - Delicious
2nd smoke was a 14lb Full packer Brisket - fed 20 people all said it was the best they have ever had
3rd smoke was 35lb of boneless pork butt(Costco w/Divot's Brine method) for pulled pork. My buddy saw what I was doing and he had me do the two extra's so he could freeze them and eat for the next few weeks.
4th smoke will be this weekend going for Baby Back's for Father's Day.

I've got 4 kiddos and we usually hang out with a bunch of families and their kids, so being able to cook for a large group is awesome and the 3D doesn't disappoint.

Attached below are some pics of my smokes, since you guys say if there isn't a picture there wasn't a smoke

 

[id2nv2nj2ca]

That brisket looks great, how did you get that smoke ring?  The pork looks great, too.

 

[drains]

Man Andrew you hit the ground running! Those are some good looking eats. Great job!

 

[Glock_21]

Awesome looking brisket. 

Here is a guy who has embraced the Lazy-Q method from the start and is letting the box do its job (and do it well).

 

[DivotMaker]

Andrew, you make my heart sing!

So glad to have you with us!  Hope you hang out often, and share your great Q with us!!

 

[SconnieQ]

Looks like you've been studying the forum, due to the nice faux smoke ring on that brisket! Congratulations on a wise purchase, and several successful smokes!

 

[kona77]

Count me as another very happy customer of SI and my 3-D smoker. Always just used a regular Weber for "hot smokes" on salmon and wild game but now I can get great results on ribs/butts and my ultimate goal of my first brisket. Attached are pictures from today on my 2nd butt. Used DM's brine with a mix of maple and cherry wood. Fall of the bone moist and delicious. Only change from first butt was I used a honey mustard rub.
The help from this forum is one of the main benefits of using an SI.. Next is some Lake Michigan salmon and I will try the recipe posted from Kari/Madison.
 

 

[DivotMaker]

Man, it doesn't get any better than that, Kona!! 8)