DivotMaker
New member
Bigumdaddyo said:
Congrats, Bigumdaddyo! Many good times ahead of you! Welcome to the club - you'll find a lot of good people, and info, here!
Ordered #3 yesterday
- Thread starter Thin Blue
- Start date
Congrats, Bigumdaddyo! Many good times ahead of you! Welcome to the club - you'll find a lot of good people, and info, here!
skioutwest
New member
I just got my #3 a few weeks ago and LOVE it! I noticed the same thing when burning two sticks, but I think it is occurring when I put one stick at the front end of the box. I am going to try to keep the sticks towards the middle and see if that helps.
-Mark
-Mark
I took out the chip screen and the dowel sticks that came with my #3 burned just fine.
I put two 7# butts on at 8:00pm 6-28-13. Started at 225d for first 12 hrs.
Then turned it up to 235d for 3 hrs. Turned up to 250d for last 1/2 hr.
Smoker never got above 227d and meat never got over 187d. Took the meat out and
it was done and well cooked. I ordered a new digital thermometer through
Amazing Ribs. I will see how things go on the next smoke and I will do some
temperature analysis. Best I can tell the temperature drops about 25d before
the thermostat turns on the heating element. Once I get the new thermometer
i will feel more confident in an analysis. Side note, the #3 on the stand measures
24 3/4" from the patio floor to the bottom of the smoker door. The stand is a great
option. Saves the back.
I put two 7# butts on at 8:00pm 6-28-13. Started at 225d for first 12 hrs.
Then turned it up to 235d for 3 hrs. Turned up to 250d for last 1/2 hr.
Smoker never got above 227d and meat never got over 187d. Took the meat out and
it was done and well cooked. I ordered a new digital thermometer through
Amazing Ribs. I will see how things go on the next smoke and I will do some
temperature analysis. Best I can tell the temperature drops about 25d before
the thermostat turns on the heating element. Once I get the new thermometer
i will feel more confident in an analysis. Side note, the #3 on the stand measures
24 3/4" from the patio floor to the bottom of the smoker door. The stand is a great
option. Saves the back.
Spresso
New member
Hey Thin Blue,
i would advise you to run the smoker empty.
Place one of your probes right at the #3's sensor. Then position your other one at the top just to see any differences.
Then set it at the MAX temp to see if it reaches it at all. That way you'll know if yours cooks a bit on the low temp side. If it does contact Steve for a new thermostat.... That's what i'd do....
let us know how it goes!!
Zed
i would advise you to run the smoker empty.
Place one of your probes right at the #3's sensor. Then position your other one at the top just to see any differences.
Then set it at the MAX temp to see if it reaches it at all. That way you'll know if yours cooks a bit on the low temp side. If it does contact Steve for a new thermostat.... That's what i'd do....
let us know how it goes!!
Zed
DivotMaker
New member
Hey Blue, the butts look awesome! When I was doing a brisket yesterday, I ran a probe in to check the internal temp on my #1. I had the temp set to 250 (during the foil wrap part), and the cooker varied from around 232-252. Don't know if this is normal, but the brisket came out great!
DivotMaker
New member
Thin Blue said:
Sounds like you'll be the 4th of July hero!
Spresso
New member
Hey thin, I just received my #3.... as i wrote in the other thread I charted the temp swings. Mine is ~12degrees higher average than the set amount!!! GREAT!!
I already had the Maverick.....
I'm very happy with it so far.... Welding could be nicer and with a fewer burn through but otherwise great!!
Zed
Hope yours is a s good!
Tomorrow first test run with pulled pork.....
Alas my backyard is still not ready so the smoker sits in the garage....
I already had the Maverick.....
I'm very happy with it so far.... Welding could be nicer and with a fewer burn through but otherwise great!!
Zed
Hope yours is a s good!
Tomorrow first test run with pulled pork.....
Alas my backyard is still not ready so the smoker sits in the garage....
DivotMaker
New member
Spresso said:
Definitely can't go wrong with pulled pork for a first cook! Good luck!
Spesso, you need to smoke in open air, if you are smoking a butt you are to require a bit more wood than say ribs (I used 6 oz for my butt). I would definitely plan to have the smoker outside. I can tell you if I open my smoker (not in use) that smoking smell stays in the garage for a while. Be careful.
Tony is right you can't go wrong with a butt. Low and slow is what these machines do. Assume 1.5 hours/pound and add two hours for resting in a dry cooler.
Good Luck!
Tony is right you can't go wrong with a butt. Low and slow is what these machines do. Assume 1.5 hours/pound and add two hours for resting in a dry cooler.
Good Luck!
Congrats Zed, pork butt is a great way to exercise the new smoker, good luck.
I have used smokers in front of the garage, not in, and
the garage smelled like Grannies old smoke house for weeks.
I thought it was pretty cool at first, then we got some rain, high
humidity, heat, and it was't so cool.
Let us know how it goes.
I have used smokers in front of the garage, not in, and
the garage smelled like Grannies old smoke house for weeks.
I thought it was pretty cool at first, then we got some rain, high
humidity, heat, and it was't so cool.
Let us know how it goes.
hi Spresso...because of rain this week, I ended up smoking wings one day and ribs the next in the garage. I put the smoker right at the garage door so it was close to open air, and I added a fan in the garage to blow smoke out. While this worked for me, I can still smell some smokiness in the garage two days later...
All went well here for the 4th.
Temp swing still drives me a little crazy, more on
that when I get time. Two 7# Butts in #3 for 16 hours, butt temp
185d had to pull because of time, they were done, rested them in foil in
cooler for hour, and pulled well. Everyone thought the pull pork
was great. I trimmed the 2 - 5# turkey breast of the rib cage and smoked on Brinkmann vertical electric for
3.5 hrs. Turkey turned out great. Used Hickory wood for all. Hope all had good 4th, I
know I enjoyed using my smokers.
Temp swing still drives me a little crazy, more on
that when I get time. Two 7# Butts in #3 for 16 hours, butt temp
185d had to pull because of time, they were done, rested them in foil in
cooler for hour, and pulled well. Everyone thought the pull pork
was great. I trimmed the 2 - 5# turkey breast of the rib cage and smoked on Brinkmann vertical electric for
3.5 hrs. Turkey turned out great. Used Hickory wood for all. Hope all had good 4th, I
know I enjoyed using my smokers.
