Ordered #3 yesterday

[smokeasaurus]

Just remember where the hot spots are on the bottom of your wood box and always place your wood there. The cooler spots is where you can place wood for cooks where you want a light smoke taste..................

You would think there would be no hot spots with the wood box running right on top of the full length element, but there are...

[Thin Blue]

Good Info.
Maybe I can turn that anomaly into Lemonade.
 

Hey, looks like the picture came through, cool. 

[afratki]

Try removing the chip tray if you're burning chunks. Can't say for sure that is the problem but it's worth a try.

[Thin Blue]

Good point, I will remove the chip tray next time I use chunks and see what happens.
I will post the results here.

Thank you.

[Bigumdaddyo]

My smoker arrived today at 2:58 pm. Beautiful unit this model 3. It is currently on the deck running it's initial seasoning smoke. Baby backs scheduled for tomorrow! Happy days!!

[DivotMaker]

My smoker arrived today at 2:58 pm. Beautiful unit this model 3. It is currently on the deck running it's initial seasoning smoke. Baby backs scheduled for tomorrow! Happy days!!

Congrats, Bigumdaddyo!  Many good times ahead of you!  Welcome to the club - you'll find a lot of good people, and info, here!

[UWFSAE]

Enjoy the first smoke, Bigum, and be sure to post pics!

[skioutwest]

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

[BHamel]

The chip screen should only be used when your using chips or shredded wood.  The wood dowel or chunk wood can go directly in the smoke box.  I don't think you have anything to worry about with the one piece not being completely used.

[Thin Blue]

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.

[Thin Blue]

Few pics.
Good BBQ, time and temp bug me.

[Spresso]

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

[Thin Blue]

I will, thanks.

[DivotMaker]

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!

[Thin Blue]

I ordered the Maverick Digital (ET-732).
Once I have it, i will run some test and post what I am
coming up with. Thanks for sharing info.
Have a great 4th, I am going to BBQ 2 butts & 2 turkey breast for family
and friends.