Major Product Release! Model 2D & 3D - Integrated PID Digital Smoker

[va_rider]

Yes. I want one. Sign me up.

I'm tempted to just order a new smoker to get my hands on this sooner....  But my wife would stab me in my sleep.

[DivotMaker]

Wouldn't want that, Aaron!

[gregbooras]

The increased temperature appeals to me also. The sales page on the 2D/3D says that it can go to 300°...that has me intrigued. 300 might be enough to get crisp sausage skin and chicken skin.

Actually rated to 375 now.

OK now this may be the game changer for me.....

Greg

[gregbooras]

Alright I am sold, if someone in the Florida area is looking for a #2 smoker with cover I will make you a good deal!

Greg

[Durangosmoker]

... We should have a manual finalized very soon.

Just curious whether the manual is finalized?  I am thinking seriously about getting a 3D, but am not digital literate, so would need a good manual to get started.

[cogGrease]

... We should have a manual finalized very soon.

Just curious whether the manual is finalized?  I am thinking seriously about getting a 3D, but am not digital literate, so would need a good manual to get started.

This forum is probably the best manual you could have, I say go for it!

[gregbooras]

Since the new version of the smoker can now heat to 375 degrees (If I remember right!) has anyone done chicken?

Thanks Greg

[DivotMaker]

Since the new version of the smoker can now heat to 375 degrees (If I remember right!) has anyone done chicken?

Thanks Greg

I did 2 chickens in my #3 at 325, and it annihilated the skin.  It shrank so bad they looked like the cavemen in those old movies, just covered by tattered cloth!  I've gone back to no higher than 250 for all skinned poultry...we don't eat the skin anyways, and it comes out much better "dressed!"

[gregbooras]

Since the new version of the smoker can now heat to 375 degrees (If I remember right!) has anyone done chicken?

Thanks Greg

Hey Tony,

I don't eat the skin either, but was wondering if this would make it crispy.

For me I am looking at the new model to be able to do briskets in the 275 degrees range, which it sounds like it should with no problem.

Thanks Greg

I did 2 chickens in my #3 at 325, and it annihilated the skin.  It shrank so bad they looked like the cavemen in those old movies, just covered by tattered cloth!  I've gone back to no higher than 250 for all skinned poultry...we don't eat the skin anyways, and it comes out much better "dressed!"

[DivotMaker]

Yeah Greg, the little patches of skin were fairly crispy, but they looked terrible!

[SconnieQ]

Yeah Greg, the little patches of skin were fairly crispy, but they looked terrible!

That's interesting....I wonder if you did 350 or 375, if the chicken would get done before the skin shrank so much? Not that I care that much. I'm happy with my standard controller and feeding the skin to the dog! Love chicken skin, but I have plenty of other chicken skin eating opportunities. This is about the meat.

[DivotMaker]

It was kind of just an experiment, Greg, since I don't much care about the skin either.  Just had to see! 

[gregbooras]

Tony,

I think I read this somewhere on this thread, but wanted to confirm.

I can set the temp of the final cook (195 degrees) and then once it reaches temp, set the temp to drop no lower than 160 degrees to hold the meat until I can pull it from the smoker?

Thanks Greg

[SuperDave]

Tony,

I think I read this somewhere on this thread, but wanted to confirm.

I can set the temp of the final cook (195 degrees) and then once it reaches temp, set the temp to drop no lower than 160 degrees to hold the meat until I can pull it from the smoker?

Thanks Greg

Greg,
This is true.  However, the drop from your cooking temp to holding temp is a lot longer than one would think and depending on the meat, it will continue to cook and climb several degrees internally before hitting the holding temp.  One has to do a little guessing with the final IT to account for the climb while the box temp is dropping. 

[gregbooras]

Thanks Dave,

That makes perfect sense.

Greg