Here I am, an almost new owner of a 3D. I will be picking it up at the warehouse in a short time. I have done some smoking in the past, most recently yesterday when I smoked several racks of baby backs on my Weber Smoky Mountain.
Why an electric smoker? My Smoky Mountain cooked great food but it was a lot of work to set up, maintain temps, and it was a production to use it. Great the charcoal out, start it, minister to it, etc, etc. Good to great results but not good for spur of the moment cooking. Also it is a challenge depending on ambient temperate and wind. So after 10 years I had enough started researching and here I am.
I saw some threads before on which one Smokin-It unit to pick I chose a 3D for a couple of reasons, capacity and the digital controller. Most times a 2 would have been enough but the 3 allows a whole brisket, lay out a rack(s) of ribs, etc and once I bought one, I did not want to have any remorse. Yep, one "twinge" over the cost is better than a lot of "damn, I wish I had a bigger one". The digital controller seems to be exactly what one wants to focus on cooking, not fiddling.
I look forward to making some great meals and learning a lot from the other members of the Forum! You guys have been smokin-it for years and experience can't be beat.
