Waiting for my 3D wifi to show up.....

[burntend]

I am trying to be patient....I thought I would prepare some chunks of Maple for the smoker.  Not sure what size to make them.   Gonna do a pork shoulder followed by some baby back ribs.....still waiting...

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[Lonzinomaker]

I use 4-6 oz of apple for butts in my #3.
These smokers don't need a large amount of wood to get flavor in the meat.

[barelfly]

For the 3D smoke box, I think most chunks I use are about 2x2x3, and about 2-4oz each. Hope that helps.

And welcome to the board! Enjoy that 3D!

[burntend]

Thank you

[old sarge]

Different wood species have different weights per cubic inch; same wood species from same log, same layer (further along the length) and same dimension could vary due to moisture content; and heartwood weighs more than the outer sections owing to density due to shrinkage and compaction of the cells. Here is link that illustrates.  If you are concerned, a cheap digital scale may help as will a moisture meter. I have both but rarely use either.
https://www.arborday.org/trees/RingsTreeNatomy.cfm

[burntend]

Not sure what is going on with my first smoke on this unit.  It has been over 23 hours and is not at 190 yet....
does that seem way to long?  7-8lb shoulder

[Glock_21]

Seems a little long.  But I have seen the same with some butts.  Each one is different.
The wait is worth it though.

[lcdearman]

I looked back at my notes. I had one that I pulled at 15 hours and 190* because I couldn't wait any longer. I started turning the smoker to 235* for pork butts after that one. I will even bump the temp up late in the cook to 275* if needed.

[burntend]

Next one I will start in the evening before.   23.5 hours was a bit much.  Laid down at 2am and kept checking every hour and half.....zzzz  Had a nice bark and broke in half when tried to lift with tongs... really nice! 

[OldeSmoker]

Congrats on your first cook with your new 3DW. Welcome to the board.

[old sarge]

Not sure what is going on with my first smoke on this unit.  It has been over 23 hours and is not at 190 yet....
does that seem way to long?  7-8lb shoulder

My first butt in my 3d went a long time.  All I could figure out was that the meat probe was in a void, previously filled with meat and fat till the fat rendered out and left an air pocket. Sure was good though!

[barelfly]

Cook that sucker at 250*. You’ll get those same results in less time.

Glad you enjoyed it, but yes, pork butt just seems to take a bit of time, so higher cook temps can help.

[burntend]

Thank you for the information.   Really like this rig.... made 2 pork butts, baby back and spare ribs several times and smoked fresh caught whitefish 3 times.  So simple and uses very little wood!

[old sarge]

Sounds like you are enjoying the smoker.