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Messages - Smokin Jon

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1
I had the same experience and frustrations as you did.  Nasty white/yellow smoke and food with a nasty acrid taste with just 5-6 ounces of wood.

After reading what felt like 100 different posts on this site, I compiled a list of remedies for the thick white/yellow smoke and smoker burps. 

See this link:  https://www.smokinitforums.com/index.php?topic=8160.0

My ultimate solution (for my 3D smoker) was to use a smokin-it chip screen in conjunction with a programed temperature ramp.  I now use 10-11 ounces of wood for large cuts of meat (brisket and pork shoulders) without the thick smoke or acrid taste. 

Bottom Line:  My problem was solved after a lot of reading and several experimentation smokes with copious notes.  Every smoker has a learning curve.  This one took longer than some of my previous smokers.  However, I ended up selling all my other smokers because i'm finally very happy with the results and because it is sooooo much easier now. 

Smokin Jon

2
Beef / Re: Texas Crutch - Monster Brisket
« on: February 13, 2021, 04:17:22 PM »
GreyMan,
I have not used the pink butcher paper before so I cannot comment.  I have a bunch of heavy duty wide restaurant foil so, that's what I use. 

Wrapping prevented the brisket flat from drying out as much in comparison to several previous unwrapped cooks.

OldeSmoker,
Going to full temp immediately on my first couple of cooks resulted in smoke box fires and acrid/bitter taste even with as little as 6 ounces of wood. 

The smokin-it chip screen and the programed temperature ramp prevents a smoke box fire and results in longer smokes.  I have documented all my cooks and gradually increased the wood amounts to ~10-11.25 ounces for large briskets and pork butts. 

3
Beef / Re: Franklin MasterClass Brisket in SI#2 - Couple Questions
« on: January 25, 2021, 09:42:00 PM »
You cannot expect the same results from interchanging times and temps from a large offset smoker and a 2D cooker.  This is an apples to oranges comparison.  Large offsets have massive airflow.  The 2D cooker has much less airflow. 

Mad Scientist BBQ (YouTube) talks about airflow and cook temperatures on large offsets vs. smaller cookers. 

Jon

4
Beef / Re: Brisket - post-smoke advice and help requested
« on: January 25, 2021, 09:25:56 PM »
Strange indeed.  Have you used the WeberIGrill on any prior cooks to compare? 

Jon

5
Beef / Re: Texas Crutch - Monster Brisket
« on: January 24, 2021, 12:39:25 PM »
The rub recipe is something I picked up on a YouTube video on the channel HowToBBQRight (Malcom Reed).  I combined Malcom's rub with another store bought rub and some Montreal steak seasoning I had.  I tend to mix rubs and spices. 

11+ ounces is the most wood I have ever used.  There were 3 big chunks and 1 medium chunk.  I believe ramping the temperature and using the smokin-it chip screen allow for a slower and longer smoke which prevents the acrid taste.  There was still a little smoke coming from the largest wood chunk at 7 hours when I wrapped the brisket.  The meat had a definite smooth smoke taste and no biting acrid taste.

This was the best brisket i've cooked in the 3D so far.

Jon

6
Beef / Texas Crutch - Monster Brisket
« on: January 24, 2021, 09:10:28 AM »
18.44 Lb. Brisket - Texas Crutch

This was the first wrapped brisket i've cooked in my 3D.  The final product, particularly the flat, is definitely more moist compared to cooking unwrapped.

Cook Notes:
   Dry Rub:  8 hours prior to cooking
Cook Time: 
   Total Cook Time = 13 Hours (5 Step program from 175F to 240F)
   Cooked Unwrapped x 7 hours to internal temperature of 171 F
   Wrapped in foil with cup beef broth and cooked until internal temperature of 200
   Rested wrapped in cooler x 2.5 hours
Wood:  White Oak and Pecan
   Amount of Wood 318 grams 11.24 oz.
   Smokin-It SS Chip Screen
   Wood Combustion - Near full at 7 hours


7
The wheelbase of the cart is wider & longer than the smoker.  It is not unstable - even with the lower shelf empty.  That being said, I do not have a steep patio or driveway. 

I'm 5' 9".  If I were 6 foot or taller I would probably leave the cart unmodified. 
I'm very happy with this affordable cart.

8
No.  It's not bolted to the cart.  It's heavy enough that it doesn't move. 
I bolted two 2x4 skids onto the feet of the smoker.  The smoker had to be raised 1.5" to accommodate a larger drain pan I purchased.

The smoker was raised on the hydraulic table and slid onto the cart. 
Very easy solution for an aging back!

9
Show Us Your Setup! / Stand for 3D - Modified Harbor Freight Service Cart
« on: November 27, 2020, 03:10:40 PM »
OK.  So I got tired of having to get on my knees to use my 3D.  I didn't want to break the bank purchasing a cart.  Also, I determined it's not worth my time to build one from scratch.  Therefore, I decided to purchase a Harbor Freight 24" x 36" service cart and lower it by 4 inches.  I determined the height I wanted by using a hydraulic table cart.  The bottom of the top tray is 25.75" from the ground which is slightly higher than the 24" height of the Smokin-It SS carts. 

Anyway. 
No more grease drips on the patio. 
No more bending over to load food or to clean the smoker afterwards. 
It moves very easily.
It's a nice modification for a ~$60.00. 

Smokin Jon

10
Beef / Re: Tomahak steak
« on: November 26, 2020, 04:25:24 PM »
 :o  Wow.  20" pizza capacity.  Very nice.
Agreed about the dough.  The dough makes or breaks a pizza. 
The few handmade pizzas I've attempted were a bit tough.  I don't know if I overworked or underworked the dough.  Or, perhaps it was something else.  Anyway, I never gave it enough time to master it.
Good on you for your persistence. 
Happy Thanksgiving, Merry Christmas, and Happy New Year.

11
Beef / Re: Tomahak steak
« on: November 26, 2020, 01:38:05 PM »
I'm giving you the benefit of the doubt, but, several of us didn't receive our invite.
Nice wood fired oven.
Nice presentation also.
Do you cook Neapolitan style pizza in that oven?
What brand is it?

12
Beef / Re: Thanksgiving Brisket
« on: November 26, 2020, 11:13:37 AM »
Yep, It's very good.  The cook always gets to sample when slicing. 
We'll see how it is received at Thanksgiving Lunch today.  :D

13
Beef / Thanksgiving Brisket
« on: November 26, 2020, 09:52:14 AM »
11-25-20 11.5 lb. Brisket
   Dry Rub:  8 hours prior to cooking
   Light water spritz on meat when put into smoker.
   Cooked Unwrapped
   Food on at 5:00 pm out at 4:45 am.  Total Cook Time = 11.75 Hours
   Wrapped and rested in cooler x 3 hours.
   Smoker Program: 
   95% Power Setting
   3 Step-Program as in picture.
   Majority of cook temp was 220F at thermostat and 231F at probe next to meat.
   Food Internal Temperature: 201 F and probe tender
   Wood Type: Air dried pecan, white oak Largest chunks in the middle .
   Amount of Wood: 10.5 oz. = 297 grams
   Smokin-It SS Chip Screen
   Wood was 100% charcoal/ash.
   Food Taste: Good n smoky.  No acrid taste

Really liking this smoker. 
Finally getting to the set-it-and-forget-it stage!

14
Like Larry, I was searching to see if anyone converted a 3D or 3DW to an analog #3. 

I would only consider this change if the digital control fails.  My main concern would be a potential loss of the max heat of 325F on the 3D down to 250 as on the analog #3.

15
Auber PID Tips and Tricks / Multi-Step Mode - X-Time Question
« on: November 20, 2020, 12:32:32 PM »
I programed a 4 step multi-step program as follows:
Step 1 - Temperature = 180.  Time = 40 minutes
Step 2 - Temperature = 195.  Time = 20 minutes
Step 3 - Temperature = 205.  Time = 20 minutes
Step 4 - Temperature = 220.  Time = 21 Hours.

I noticed the timer starts immediately when the smoker is turned on, NOT when the programed temperature is reached.  ???

The manual states, "The timer will start counting even if the smoker temperature has not yet reached the target temperature.  Make sure the step time is long enough.  If the step time is too short, the controller may continue to the next step no mater what the actual smoker temperature is."

What is the point of setting a time you want the smoker to stay at a set temperature if the timer starts before the temperature is reached???   ??? 

I guess I have to sit and watch how long the smoker takes to reach each setpoint and then add that to the amount of time I want the smoker to stay at that setpoint.   :(

Is this correct?
Smokin Jon

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