Smokin-It User Forum!
General Discussions => Introductions => Topic started by: Reinhold on April 11, 2024, 10:13:37 PM
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Greetings,
Joined the form as I am working to finalize my purchase decision and currently leaning toward the SI 3 Analog. I am not totally opposed to the digital unit, but was really looking to keep it simple while also enjoying some great results. My hesitation with the Analog unit is temperature control for Salmon.
Hello to all and appreciate hearing about your results with Salmon on an Analog smoker.
Thanks,
Richard
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Welcome to the forum. I went analog figuring to add a controller later, but have decided I don't need one for the types of smoking I do.
My #3 does salmon very well, along with jerky, pork shoulders for pulled pork, meat loaf and baked potatoes and of course bacon.
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Welcome Richard from SE Arizona.
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I think that the #3 is an excellent choice. I have the 3DW and often wish it was just the 'dumb' smoker. I started with a #2 and it was more enjoyable.
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Took the plunge and have a 3D on order with expected delivery tomorrow. After seasoning it on Thursday, the plan is to christen it with a Pork Butt this weekend.
Wish me luck!
Richard
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Good luck Richard. A butt is a great no worry smoke.
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First Smoke on the 3D has been completed and the resulting Pork Butt appearance, Bark, and Taste were fantastic. Based on the first run I made a few notes / recommendations for the next time and have a couple questions for the group.
- Two Butt's may be better than one: My adult children ate a lot and one took some left-overs. Seems that the delta in quantity of work for 2-Butt's vs 1 is minimal and I will have a few more left-overs.
- The first smoke was done after Brining, and the only issue is that a 8.84# Butt took over 17 hours at 225F to reach 195F which was a little more than I expected. Next time I will try un-brined and see what happens.
- Less fluid needed in moisture pan: I had no idea how much would evaporate so I filled the pan 3/4 full of Apple Juice and there was a lot left over. Next time I am planning on ~ 3 Cups and later will experiment with Water vs Juice.
- The Smoke finished Saturday evening for Sunday brunch. I pulled the meat after the 2 hour rest and then re-heated the next day. The moisture level was fine but next time I will try keeping it double wrapped, then re-heat while wrapped and pull when it is time to serve. ( Note I smoked it a day early as I was unsure on smoking time and didn't want to wait for the meat or undercut the time wrapped in foil before pulling. Glad I did as the time was longer than expected)
Questions:
1: How much fluid do you add to the bread pan for moisture?
2: Have you noticed a difference in the stall duration between a brined and un-brined Butt? I was thinking that the extra moisture in a brined Butt may extend the stall time?
3: With unpredictable smoke durations, what have you found as the best method to store and re-heat if you plan to serve the next day.
Thank you
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Sounds like a rousing success. I have used a small pan with liquid on occasion but saw no benefit other than added humidity in the smoker. I prefer meat on the rack and no pan with juice or water. Butts and brisket are fatty and plenty moist when finished without any added anything. I have injected briskets in the past with beef stock. I cannot say one way or the other that it helped. I have also used a jaccard tool to tenderize briskets but cannot tell if it improved the meat or not. These cuts are in the smoker for such a long time on low heat they just come out tender and juicy all on their own. Anything that comes out dry can be addressed with sauce or whatever after the cook.
I do the large cuts around midnight, maybe a little earlier and check in the morning when I get up. They are usually in the stall, or headed for the stall so plenty of time before lunch to do chores.