Hello from Florida

[FMJ]

Just wanted to say hi and let you know a little about me. I have been smoking for 30+ years probably at this point and have had many different smokers kettle style, propane, stick burners and charcoal even still have pellets I will be giving my masterbuilt electric to my son so he can use it up the rest of the way. I have fun making sausages and jerky also, dabbled in aged sausage and biltong just not much. I am waiting on my #3wifi to show and it just arrived so will finish my profile and chime in later have a good day.  Steve

• Tweet
• 

[Lonzinomaker]

Welcome and I know you'll enjoy the #3DWIFI.  I live my #3.

[old sarge]

Welcome Steve from SE Arizona. Enjoy the smoker!

[swthorpe]

Welcome from Delaware, Steve!     Let us know what you think about this method of smoking meat when you get the #3Dwifi up and running.

[FMJ]

I had it breaking in in 15mins after arriving, built the cabinet while that was happening then cooled for a couple hours before mounting on the cabinet. Had a butt in it approx. 6hrs after it arrived and ran all nighter, butt turned out great but probably wont use the smoker for cool down steps it kind of dried it a little. Next day had leg quarters and they turned out great the skin not so much. So far so good though, I am enjoying it so far.

[old sarge]

Glad to know you had thing up and running quickly.  I dont use the cool down.  When my set temp is hit, I use another probe 'just to be sure', pull it, double wrap in heavy foil, huge beach towel, then into a cooler till eating time.
Regarding your leg quarters, you can crisp up the skin under a broiler or on a screeming hot grill.  Some folks use a propane torch with a fancy head on it. 

Enjoy!

[FMJ]

Some folks use a propane torch with a fancy head on it. 

Enjoy!

I have one of those, dont waste your money they dont perform as advertised