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Topics - Smokin Jon

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1
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 Ύ 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


2
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

3
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!

4
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

5
Auber PID Tips and Tricks / Question about multi-step mode
« on: November 19, 2020, 10:12:44 PM »
I've been manually stepping up temps on my 3D digital smoker.  It will run 10 degrees F. over my setpoint then settle back to the setpoint.  I let is sit for a particular time then ramp it up again. This has prolonged the smoke times and resulted in some great results.  I would now like to simply program the smoker to operate independently in the same manner.

My Question: 
Does the timer in Multi-step mode start when the temperature first reaches the setpoint or after it overruns the setpoint then settles back to the setpoint?

Hope that makes sense.
Thanks,
Smokin Jon

6
Mods and Adjustments / DIY Chip screen + Deeper Drip Pan
« on: October 10, 2020, 11:36:33 AM »
DIY chip screen was cut from a Weber 6434 Deluxe Stainless Steel Vegetable Basket that I haven't used in several years.  I'm planning on testing this on a pork butt cook next weekend (chunks not chips).
The pan is a 4 inch deep half-size stainless steel steam pan.  The original pan was not deep enough to handle multiple cuts of meat.

Smokin Jon

7
Anything Goes!! / Chip Screen Insert Question
« on: October 05, 2020, 06:37:54 AM »
Can anyone tell me the diameter of the holes and the thickness of the chip screen insert for a 3D smoker?

Thank you!

8
Beef / Third Brisket in the 3D
« on: September 27, 2020, 06:07:18 PM »
Choice Brisket 17.43 lbs. (9-26-20)
Rub:  12 hours prior to cooking

Decreased Wattage to 80% (960 Watts) to prevent full-blast heat to the wood..
First smoke observed at 148F Thermostat and 186F Probe#3

Manual Ramp Temperature Experiment to prevent wood ignition and nasty thick smoke: 
o   170F for 1 hour
o   180F for 45 min
o   190F for 30 min
o   200F for 30 min
o   210F for the rest of the cook
o   It took ~15-17 minutes to increase temperature by 10 degrees

Note:  Reached 210F at 3 hours 10 minutes.  Wood was still smoking at 3+ hours.  No nasty thick yellow/white smoke.  No smoker burp.

Total Time Cooked: 17.25 Hours unwrapped the entire cook
Food Internal Temperature: 203F and probe tender
Time rested: Wrapped in foil and rested 3 hours
Total Cook Time start to finish = 20.25 hours

Wood Type: Air dried pecan, hickory, white oak
Amount of Wood: 8.82 oz. = 250 grams
5 Wood Chunks in foil boats with tops open
71 gram Pecan            (front)
61 gram Hickory    (middle)
118 gram Oak       (middle and back)
Wood was 100% "char" - No white ash.

Taste:  Awesome.  Can finally taste some good clean smoke flavor.  No acrid taste

I will program all steps for the next cook.

9
Beef / Second Brisket on the 3D
« on: August 28, 2020, 02:19:48 PM »
This is the second brisket on the 3d

Brisket – 16.38 lb.
Rub:  12 hours prior to cooking
Smoker Temperature: 220F set temp.  229 on probe next to meat.
Time cooked: 14.25 Hours unwrapped the entire cook
Time rested: Wrapped in foil and rested 3 hours
Internal Temperature: Pulled at 203F - Probe tender
Wood Type: Western Premium Pecan chunks
Amount of Wood: 7 oz. –
Taste:  Very good taste.  No acrid taste since the wood did not combust and create thick yellow/white smoke. 
No smoker burp this time.

Really love this smoker for it's ease of use, ease of cleaning.
This smoker allows me to enjoy my sleep while it does the work!
Smokin Jon

10
Pork / St. Louis Ribs
« on: July 26, 2020, 08:39:15 PM »
First Rib cook on the 3D.
 
4 Racks St. Louis Ribs (Dry rub x 15 hours)
•   Smoker Temperature -    225F – Took over 1 hour to come up to temperature.
•   Time cooked -          ~6 Hours – 5 hours (naked) then basted with KC Masterpiece BBQ sauce + 1 more hour.
•   Wood Type -          Pecan + Apple
•   Amount of Wood -       3 oz. total = 1.5 oz. each (will use 1-1.5 oz more wood next time)
•   Wood notes -          Started with 1.5 oz. pecan for 1.25 hours then added 1.5 oz. Apple
•   Condition of wood at end of cook -   total white ash
•   Taste -    Ribs were moist and tasted good.  Minimal smoke flavor.   

Still learning about this smoker.  Love the ease of use and ease of cleaning.  No worries about rust!

Jon

11
Eliminating Smoker Burps – A Semi-Comprehensive Compilation of Advice

Many new owners are alarmed when they first experience what is called by many on this forum as a smoker “Burp”.  A burp is when a sudden puff of smoke comes out the vent hole and often times at the door also.   According to numerous posts, burps seem to be most common in the #2 and #3 smokers.  Many say burps are non-existent in the #1 smoker.  The main proposed cause is a sudden combustion of smoke gasses from overly dry wood.

Suggestions to eliminate smoker burps are numerous if one uses the word “Burp” in the search function.  I found 30+ posts in mid-2020.

I have attempted to compile a semi-comprehensive list of suggestions to eliminate burps.  It is my hope this list makes it easier on new owners, who like myself, have experienced a smoker burp. 

Methods to Eliminate Smoker Burps (sudden wood combustion)

1.   Place wood chunks at back of box where element comes out of the back smoker wall. Some owners say this area of the smoke box has the lowest temperatures which decreases chance of wood combustion.
2.   Enclose Wood completely with foil.  Poke small holes in the foil to allow smoke to escape.  This decreases oxygen and should therefore, decrease/eliminate combustion. 
3.   Place wood in foil boat with top open.  This decreases oxygen around the wood to a certain extent to decrease likelihood of combustion.
4.   Place foil across the entire bottom of smoke box (no holes in foil).  Place wood chunks on top of the foil
5.   Place foil over a portion of the bottom of the smoke box and put the wood on top of the foil.
6.   Place foil on entire bottom of smoke box and poke smaller holes in the foil over the larger holes on the bottom of the smoke box. 
7.   Purchase the Smokin-It Chip Screen to elevate wood away from the heat and possibly decrease air flow to the wood.  Place wood chunks/chips on top of chip screen.
8.   Foil on entire bottom of smoke box with the Smokin-It chip screen on top of the foil.  Place wood chunks on top of the chip screen.
9.   Don’t use overly dry wood because it will combust quicker.  Use naturally air dried wood vs. kiln dried.
10.   Ramp up the smoker temperature (145-175) for 45-60 minutes before reaching target cook temp.  Some say belching occurs around 180F.

Some owners simply say, "Don’t worry about it.  As long as the food tastes good, don’t sweat it."

I hope these suggestions help the next person who is concerned about the “Burp”.

Feel free to add suggestions if I have overlooked anything.

Thanks,
Jon

12
Auber PID Tips and Tricks / Output Hi Limit question
« on: July 21, 2020, 07:53:56 AM »
Have any of you had a problem of controller failure due to controller overheating by leaving the Output Hi Limit percentage at 100% for large cooks?

The manual says, "When the smoker consumes more power than the controller can handle, for example, if you have a 12A, 120V AC heater and your cooker contains more than 38 liter (10 Gallon) of water.  It might take more than 90 minutes of full power heating for controller to heat up the pot.  A long time of full power operation might cause the controller to overheat.  You can set the output to 80%.  It will prevent the controller from overheating by staying a(t) full power too long.

I'm curious why there isn't a preset maximum length of time the element stays at full power to prevent this from happening in the first place vs. having to change a program setting for different size cooks.

So far I've never had my smoker jammed packed with meat to worry about this. 

Just curious.

Thanks,
Jon

13
Anything Goes!! / Acrid Taste - Smoke profile - Advice?
« on: July 19, 2020, 04:05:35 PM »
Just finished my second cook in my new 3D.

Turkey - weight 10 lb.
•   Smoker Temperature -    235F
•   Time cooked -          ~3.5 Hours
•   Food Internal Temperature - 165F
•   Wood Type -          Pear - (Air dried in covered dry environment - 1 year)
•   Amount of Wood -       3 oz. - no bark
•   Taste -             Skin acrid.  I discarded the skin and the meat was good.

I'm going to cut the wood amount by half on my next poultry smoke.

My first smoke was a 14 lb. brisket cooked to an IT of 202F at smoker temp of 225F for ~12 hours with 6 oz. (kiln-dried) Hickory.  Smaller end slices of the flat had a slight acrid taste on the meats surface.  Thicker slices had virtually no smoke flavor at all. 

My thoughts on the acrid taste: 
Perhaps this is from too much slow moving (stagnate) smoke that just sits on the surface of the meat at the beginning of the cook vs. being spread out over a longer period of time.  However, I understand an acrid taste could occur from too much smoke at the beginning as well as too much smoke spread out over a longer period of time.

I've owned other smokers (gas, UDS, Weber smoky mountain, stick) to compare to my 3D.   All of these had greater airflow which required more wood but also produced a cleaner and deeper smoke profile.

Option #1:  Many of you have advised simply using less wood because of these smoker's efficiency. 
Option #2:  Start with 1/2 the recommended amount of wood at the beginning of a cook and then add the second 1/2 after 1-2 hours in effort to spread out the amount of slow moving smoke over a longer period of time. 

Have any of you tried option #2 and found it to be superior to adding all the wood at the beginning of the cook?  If no different, i'll go with option #1.

Side note:
I've read many people quote, "Meat doesn't take on any more smoke flavor after 140F".  However, I cannot find any objective support for this statement.  Some have quoted Amazingribs.com as a source of this information.  However, Amazingribs.com actually states, "There is no time limit on smoke absorption. The (smoke) ring stops growing when the meat hits about 170°F and myoglobin loses its oxygen retaining ability, not 140°F."  I believe some people have confused smoke absorption and smoke ring.   I know electric smokers do not produce a smoke ring.  The smoke ring is not my concern.

I love the simplicity of these smokers but wish I could achieve a cleaner deeper smoke flavor instead of an acrid one.

Any advice is appreciated.

Thanks,
Jon

14
Pork / St. Louis Ribs - 3-2-1 vs. Naked?
« on: July 11, 2020, 06:50:08 PM »
I'm going to cook 5-6 racks of St. Louis Ribs for a work Pot-Luck lunch and I don't want it to be a FAIL.
I've yet to cook ribs in my 3D smoker yet and would like some advice from the experts. 
The Lazy-Q booklet suggests 235F temp with 2.5-3 oz. wood for 5-7 hours for St. Louis spare ribs.

My questions are as follows:
1.  Do you experienced smokers use the 3-2-1 method or cook unwrapped the entire cook?
2.  Is 3 oz. a reasonable amount of wood (Will use Pecan) or too much.
3.  Do you use the meat temp probe for the cook or simply use an instant read thermopen starting around 5 hours?
4.  Any other tips?

Thank you in advance!
Smokin Jon

15
Anything Goes!! / What's up with this?
« on: July 05, 2020, 04:21:46 PM »
I just finished my first cook in a brand new model 3D.  I followed the seasoning instructions in the manual then started an overnight packer brisket cook a few hours later.  After the cook when I went to clean the smoker, I noticed significant charring just above the element and nowhere else.  Is this normal?  ??? See pic.

Additional Information:
Brisket position: Middle of smoker between top and fire box. (Brisket was naked the entire cook)
Foil on top of the fire box and on the bottom of the smoker as instructed.
6 Ounces of Hickory (3 "blocks" included with the smoker) - each ~50-60 grams)
Temp:  225F
Cook time ~12 hours

Thanks in advance!
Smokin Jon

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