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Messages - Lonzinomaker

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1
Introductions / Re: Hello from saint paul,ne
« on: June 12, 2021, 01:05:37 PM »
Welcome.  You will like using a Smokin-It compared to the GMG.
Suggest you start with only 4 oz of wood with your first smoke.  A little wood goes a long ways in these units.

2
Pork / Re: Pork butts are a little bland
« on: June 06, 2021, 11:45:45 AM »
I always mix some apple juice concentrate and Memphis Dust rub into my pork butts after pulling them. Sometimes it takes just a little and other times almost the whole can of juice to get it to where I like it.

3
I was going to go the adding a PID later route with my #3.  That was almost 3 years ago. Still don't have the PID and don't really miss it.
I would go ahead and get the #3 and if you decide you need the PID later, then you can get one.

4
Model 2 & 2D - The Middle Kid / Re: Burned ribs
« on: May 16, 2021, 11:09:53 AM »
I had an analog do that, turned out the thermostat was not turning off.  I also had a pid for my wort boiler that "lost" its programming and wouldn't stop heating at the set point after a power surge.
So I would hazard a guess that your pid didn't turn off when temperature was reached.  I would verify the paramaters and or the program didn't get changed. 

5
Pork / Re: 1st Cook and Pork Question
« on: May 13, 2021, 11:33:43 AM »
I'm guessing around 2 hours.  I do meatloaf to 160 degrees and a 3 lb meatloaf takes 2.5 hours to get to 160.
If you don't have a remote therometer, I recommend the "https://www.thermoworks.com/Smoke?utm_source=google_shopping&utm_medium=organic&gclid=CjwKCAjwnPOEBhA0EiwA609RefzaL6F2k8qSfUacNTpc0WcJi4mOnPU8cApx3X-k743s5U4Ga8ogIRoCbPQQAvD_BwE" by Thermoworks.
I only do ribs by time, everything else I cook by temperature.

6
Model 3 & 3D - The Big Brother / Re: More wood with more meat?
« on: May 11, 2021, 06:18:39 PM »
I use the same amount of wood and haven't noticed any need to use more wood with more meat.

7
Pork / Re: First pork butt is complete
« on: May 09, 2021, 11:32:35 PM »
I don't wrap, just turn smoker down to 140 and let it go for 1-3 hours leaving the butt in the smoker. No wrap, no cooler.

8
I bought my #3 with the intention of adding a PID at a later date. 2 years later, don't feel the need to do so now. I'm very satisfied with the analog control.

9
6 oz should have made plenty of smoke flavor.
Did you start with cold meat and a cold smoker?  Meat takes on the most smoke flavor until it reaches 140 deg according to what I have read.  So I always start with less than room temp meat if I can.

10
Introductions / Re: Hello from Farmington MO
« on: May 03, 2021, 04:45:24 PM »
Welcome, and you will enjoy the #2. Suggest you weigh your wood chunks the first few smokes to help with consistency.

11
Anything Goes!! / Re: Our Hobby
« on: May 03, 2021, 12:09:06 PM »
Besides my #1 and #3, I only have a Char Grill Infrared 2 burner grill at home. Snowbirding I have a Smokin Tex 1400 and a infrared portable Char Grill.  Camping I use a Coleman Roadtrip and my #1.
Haven't used the Green Mountain Davy Crockett since I got the #1 a year ago.

12
Introductions / Re: Hello from Northwest Indiana
« on: April 30, 2021, 01:20:54 PM »
Welcome, I'm sure you'll be happy with the size of the 3D. Unless you do a lot of camping, then you'll want a #1 to take with you.

13
Beef / Re: Poor mans burnt ends.
« on: April 27, 2021, 11:51:18 PM »
Looks good. May have to try that with Sweet Baby Rays.

14
Introductions / Re: New to electric
« on: April 27, 2021, 08:24:04 PM »
Chunks are the slowest burning, so smoke longer for the same weight as chips.
I use the same amount (YMMV).

15
Introductions / Re: New to electric
« on: April 27, 2021, 12:11:42 PM »
Welcome to the group.
The #2 will hold 4 racks of ribs (you have to cut them in half), 2 smaller pork butts and 2 turkey breasts. 
I suggest you try it out a few times (and post pics of the smokes) before you take it to lake so you have a good idea of how it works.
One of the nice things about these smokers is you don't have to tend them at all. I don't wrap ribs, and only look at them when getting close to finish time.
If you don't have a small scale to weigh your wood, suggest you get one.  Start out with 3-4 oz of your favorite chunk wood and then scale up or down to your taste.  It is very easy to over smoke and get bitter smoke flavor in one of these.

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