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21
Jerky / Re: First jery is great
« Last post by Lonzinomaker on March 22, 2024, 12:08:41 PM »
Model 2 rack are listed as 14.5 in so I think the 14 in ones would work.  If they didn't fit, you could always bend them to fit with a pair of vise grips and a crescent wrench.
But the 12 skewers would certainly work.  You might loose one row off the grate, but shouldn't make much difference in long run.
22
Jerky / Re: First jery is great
« Last post by Ken on March 22, 2024, 01:05:03 AM »
I have a model 2.  Would the 12 inch ones work better?
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Jerky / Re: First jery is great
« Last post by Lonzinomaker on March 21, 2024, 04:18:05 PM »
Try using skewers to hang the slices. I think they dry faster and you can put a lot more in. I easily get 7lb in my #3.  I got some stainless steel 14 in skewers from amazon that work well. Get the ones that have a twist towards the end an no ring or handle to make full use of smoker length. Search for the topic "Cured Jerky in the #3" by Remacle (2019).
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Jerky / First jery is great
« Last post by Viking603 on March 21, 2024, 04:25:19 AM »
New here with a #3.5D. Eye round roast cut up for jerky and homemade rub applied. I used my dehydrator racks as they are tighter. Put jerky in, temp to 155F for 6 hours, added a second chunk of hickory halfway through as the first piece was almost gone. Turned out great! Did a second batch the next day after it marinaded overnight with Bachan's basic sauce and it was great also.
25
Basics for a Beginner / Re: Pro 3.5WD internal circulating fan
« Last post by Viking603 on March 21, 2024, 04:15:36 AM »
Quote from: Smokin-AL on December 02, 2023, 04:34:12 PM
Loving my pro 3.5wd. I wanted to know if anyone has experimented with the internal circulating fan.  I know if I turn it on while it is still smoking, smoke seems to accelerate through the vent hole.  Im thinking maybe only use it after wood burn is completed? Im also wondering if it will cause the heating element to stay on longer?  Any thoughts or experiments are welcome.

Al,
My fan was in the on position when it arrived and I left it there when I did my first burn and seasoning. Turned it off for jerky and then meatloaf the next day. Both turned out great. I can see using the fan to cool down the smoker after a smoking session or if you had all shelves full with jerky.

26
Auber PID Tips and Tricks / Re: Updated WiFi Network Question
« Last post by old sarge on March 19, 2024, 09:22:32 PM »
You are welcome.
27
Auber PID Tips and Tricks / Re: Updated WiFi Network Question
« Last post by agcrock2005 on March 19, 2024, 03:19:28 PM »
Thank you for trying to help me.  I appreciate it.  Haven't had time to try it out yet, but I plan on cooking some sausage on Friday so I'll have to do it before then.  I'll report back with results!
28
Pork / Re: Time
« Last post by old sarge on March 17, 2024, 10:45:00 AM »
Well, I do butts at 225 and put into the smoker at midnight with probes and off to bed. I start checking around 7 AM. Time is anywhere from 8 to 14 or 15 hours.  Seems odd that one smoke will finish in 8 or 9 hours and another may take 15  hours. I have not yet figured out why but I use a  an instant read beginning at 8 hours just in case the probes are in a fat pocket that has rendered out and left the tip in a void where it cannot read accurately.  I pull if the instant read hits 190 or better and wrap and place in cooler.  As for 2 (or more butts) make sure you probe all.  Not unusual for one to finish earlier than another.
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Pork / Re: Babies yesterday
« Last post by old sarge on March 17, 2024, 10:37:15 AM »
Hello Ed - That is roughly the same amount of time for BBs that I use. Big difference:  I don't wait to eat!  Thanks for sharing.
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Pork / Re: Time
« Last post by es1025 on March 17, 2024, 07:21:05 AM »
Bump the temp to 250.
It should take at least 8 hours, assuming you wrap after 5 hours.

Cook to 195.
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