Smokin-It User Forum!
Smokin-It Smokers => Model 3 & 3D - The Big Brother => Topic started by: rmklaw on October 04, 2017, 07:45:51 PM
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Hi there. I am new here and with smokers (never had one, but have two barbecues; one gas and one Argentinian made of brick and stainless using firewood). I ordered the 3D because I like the features and PID controller. Hope to learn to use it. Also, what sold me is how helpful Steve was when I called to get some guidance with selecting the right unit.
Any tips for a newbie would be greatly appreciated.
Richard
Temecula, CA
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Welcome Richard from SE Arizona. Best advice I can give is to read the forum regarding the 3D and look at the recipe section for the food you like. The experience of others will help get you started. In the mean time, you might want to read through this:
http://www.smokin-it.com/v/vspfiles/files/Lazy-Q.pdf
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Welcome, Richard! I use the #2 so I don't have the digital controller. I think the #1 piece of advice is to put your food in and then don't mess with it. You don't need to spritz it, sop it, foil it, or anything else... just leave it alone and let the magic happen. This is double-true when you smoke something substantial like a brisket or a butt. It's going to get to a place somewhere between ~155-~175 and it's going to 'stall' with the temperature just hanging there for a really long time with little to no change. This is perfectly normal and quite possibly the worst possible time to open the door.
Otherwise, just relax and have fun... although not impossible, it is relatively difficult to render something inedible with these smokers.
The #2 tip is to take notes. I kind of cheat and post my smoke questions/results on here so I can look them back up and review them. :) However you do it, notes will keep you from asking the same questions and allow you to replicate a prior success and/or improve upon it.
Any tips for a newbie would be greatly appreciated.
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Thank you LarryD and Old Sarge. I downloaded docs from the Forum to educate myself.. Little daunting at first when you read about the sophistication of some recipes and recommended preparation such as brining, rubs, etc. Good advice to keep it plain and simple at first.
A dumb question. Everyone recommends not to open the smoker until the smoking is done with the correct temperature. That being the case, how do you simultaneously smoke various different meats which have different smokin times? Do you open the smoker to remove the ones with lower smoking time and continue with the others or leave them all in for the whole length of time? Thanks.
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Richard, the amount of wood used to smoke your meat is somewhat calculated on cook time. Smoking something of a short smoke time with something like a butt or brisket, which takes a long time, is not advised as the short duration meats will be over smoked. Smoking meats that might have an hour or two difference isn't a problem with opening the door to remove the meat that is done first.
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Thanks Super Dave.
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Richard.
Welcome to the Smokin-IT group.. I have had my 3-D now for 16 months and really did not have a lot of experience before my purchase. My best advise is to use the site and all the helpful hints and tips given by the folks who use the forum. I have now smoked several pork butts, ribs, loin and two briskets and everything turned out great.. Have found brine, rub and sauce recipes on the forum.. I have not mixed any meats yet on my smokes but I know some folks will run a separate meat probe thru the vent hole and monitor the IT of their second meat choice that way. Hope that helps..
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Welcome! You will really enjoy your 3D! I have the same model and love it. If you read through the posts here, you are going to have some great food! So many here have tried various things and have basically come up with wonderful recipes for just about everything.
Enjoy!
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Richard, welcome from a Home Brewing guy in South Texas. Gonna love the smoker.
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Welcome from Texas! Your 3d is your ticket to some mighty fine eats. Enjoy!
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Tip #1, buy some meat and start smoking. Let the smoker do the work while you enjoy some beer or wine.
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Great suggestions. Thanks much. My D3 just arrived two hours ago. Looks great and can't wait to start seasoning it and then trying out something (while sipping some wines and beer). Will keep you all posted. Thanks again for the warm welcome and suggestions.
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Enjoy!
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I am now looking for a cart/stand/storage. I like Smokin-it cabinet, but would like to have a shelve. which of the two models are you guys using (if any)?
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Mine sits on its casters on the patio. No stand or cart. But if I were to get something it would be the cabinet. I like the enclosed look.
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I am now looking for a cart/stand/storage. I like Smokin-it cabinet, but would like to have a shelve. which of the two models are you guys using (if any)?
I got the cart for my 2D... the extra height is nice and it's plenty sturdy. The storage is pretty worthless on it though. The wing shelves work, but I have small camp table that I use most of the time instead.
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Thanks. I just started to season the 3D. Also purchased the FireBoard with additional probes. So far all temperatures match within a degree. I also ordered the 3D enclosed cabinet.
Once I finish seasoning it, I will plan the first ever for me smoke.
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Also purchased the FireBoard with additional probes. So far all temperatures match within a degree. I also ordered the 3D enclosed cabinet.
Good choices. Going to have a nice setup.
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Just received the cabinet. No mor crouching on the floor to access smoker. It is at perfect height and stores everything.
Did my first ever smoke. Smoked salmon, starting with cold smoke using the cold plate and then going to heat until 135 F. Came out fantastic with wonderful texture and color.
I am now doing a brisket flat. Left overnight with rub and started smoking at 225F seven hours ago. Internal temp still 155F so everyone is getting impatient.
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Enjoy. Let us know how the brisket comes out.