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Introductions / Re: Greetings from PA
« Last post by lcdearman on Today at 11:22:40 AM »
Welcome from central TX!
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Model 3 & 3D - The Big Brother / Re: Ordered my new 3D digital wifi
« Last post by barelfly on Today at 11:18:37 AM »
ExcellenT! Congrats on your #3D and welcome!
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Pork / Re: First Pork Shoulder
« Last post by barelfly on Today at 11:16:58 AM »
That looks great! Excellent first cook on that!
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I started smoking meat and stuff about the last 12 years of my 56 years of being on this earth.  I started out with Masterbuilt electric smokers, price was right and very convenient to work with.  They are not built to last and I wanted to try the new trend of pellet smoking, have you seen the 'God of Smoke' coming out of a Traeger pellet grill commercial? Well I bought a Pit Boss KC Combo Platinum Series pellet smoker and grill, pellet smoker side and a gas grill side with a flat top insert, beautiful huge man toy.  I can't tell you how much I hated that thing, buying pellets by the bag, very little to no smoke flavor! Ok, someone on a Facebook group recommended a smoke tube, I got one, bought a propane torch to light it, and it just wouldn't stay lit! Maybe it was my torch, I don't know. My hatred for this abomination was growing. I searched 'best smoking process apparatus', and was determined to get a good offset grill, hey, playing with fire is a good manly thing, right? I sold the Pit Boss and I settled on an Old Country Wrangler Offset smoker, very well made and thick steel. Well I cooked ribs 3-2-1 and it was a disaster, temperature swings, trying to keep temp around 225 only had one probe.
Ok, I accepted there was a learning curve, watched YouTube about fire management and such.  So, I love pulled pork, I could live on this stuff! I could only work it out time wise to start Monday evening and we have to go out on Tuesdays for our weekly run (truck drivers my wife and I), so not the best time to start a cook for 12 hours. And this had to be low and slow! The process, if one doesn't know, one must get their coals started and burning, when fire goes out then put it in the firebox of the Offset.  I put the coals to the far right, away from cook chamber as i could get, and put small pieces of wood on it.  I put the 11 pound pork butt on the smoker to the far left, I kept a small fire or hot coals and checked on it every hour on average, I didn't get to sleep until 4 am worrying, babying and working the fire and temperatures and probes, had a probe in the butt, and 4 probes checking temperatures in all quadrants of heat chamber. At 4 am I took the butt out and put it in our oven at 225 where I tried to maintain on the Offset with some success, the small fire and distance helped. The butt turned out FABULOUS! The problem is, the worrying, the loss of sleep, the time it takes to cook on an offset, not to mention the small fortune of charcoal and wood it takes for long burns. One knows, pellets, wood and charcoal must be a many billions dollars industry! Oh, the dreams of my old Masterbuilt smokers where I hardly checked it over 12, 18 or 24 hours, a pittance of my attention, add more chips maybe once, or twice during long cooks while I do other things or SLEEP.  My wife missed the great ribs, pork, chickens and Turkeys I produced in the electric smokers I had.  I told her I wanted another electric smoker and she told me, sell the Offset and buy a good electric smoker.  I told her, I want a GREAT electric smoker, and I began a search. Oh, did I mention I am a bit obsessive compulsive? I watched YouTube on best electric smokers, even though there algorithms and YouTubers choose their items under affordability and value, they leave out longevity and durability.  Well I was turned on to Smokin It electric smokers, I also looked at cook shack but they want more money for smaller units. So I went with Smokin It model 3d digital wifi model and also ordered the cart made for it, I couldn't see getting on my knees to smoke meat.  The reason I sprung for digital wifi is because thats what my Masterbuilt and Pitboss had, and it's darn convenient! AND, the digital wifi goes up to 325 degrees instead of 250 in the analog, how can one cook fowl under 275? Yes, the Arbour digital wifi box is warranted for 1 year, and if it lasts 3 or more years it's only $250 to replace it.  The model 3 also has a 1200 watt element.
Right now, I have the model 3 and cart downstairs still in their boxes.  They are marked 'HEAVY' and they are.  I planned on doing an unboxing video outside in the garage but it's raining very hard with no end in sight. No worries! I am going to  unbox and set up a canopy outside the garage and do it under that. It's an effort, but effort works.
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Show Us Your Setup! / Re: Workshop Smoker
« Last post by Lonzinomaker on Today at 09:17:52 AM »
Give yourself room to put the smoker on a cart. It is so much easier to use when the smoker is elevated to table height.
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My name is Daryl, if anyone can remember, but I have been using Effortworks or my email address for signing up for stuff. As time goes on we can figure it out.
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Introductions / Re: Greetings from PA
« Last post by swthorpe on Today at 04:58:36 AM »
Welcome from Delaware, Nick!   It looks like you are off and running ... with your set up, you should be ready to smoke year round!   Cheers
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Pork / First Pork Shoulder
« Last post by NKoehler on Today at 12:13:03 AM »
I smoked my first pork shoulder on my 2D today. Boy was I nervous but it turned out perfectly! It was nearly 8.5 lbs. and it took 16.5 hours to hit an internal temp of 195F.

I used a rub consisting of:
  • 1 Cup brown sugar
  • 4 teaspoons garlic powder
  • 2 teaspoons Kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoon paprika
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Show Us Your Setup! / Workshop Smoker
« Last post by NKoehler on September 19, 2021, 11:59:39 PM »
It rains often where I live and I don't have a covered area anywhere outside. I wanted to use my 2D more so I turned my shop into a rainy day smoker room. I picked up a vent hood for $12 and mounted it in front of a window in my shop. When I want to smoke I just open the window enough to mount the damper/exhaust duct and seal the window gaps with some foam strips.

I used it today for the first time, not because it was raining, but because I was doing a long cook. I didn't want to leave my smoker in the driveway overnight. It worked perfectly.
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Introductions / Greetings from PA
« Last post by NKoehler on September 19, 2021, 11:50:13 PM »
Hi all. I picked up a 2D earlier this year and I am loving it. So far I have smoked several racks of ribs and I just smoked my first pork shoulder. It was almost 8.5 lbs and it took 16.5 hours to hit 195F. It turned out perfectly!

Before I bought the 2D I primarily smoked on my kettle. It's very windy where I live and I found it difficult to control the temperature. I still use it for grilling but the 2D has become my go-to smoker.

Regards,
Nick
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