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Topics - OldeSmoker

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Upgrades / The Bella CSG
« on: May 04, 2021, 12:24:19 AM »
Has anyone tried the new vent wheel for the lid of the Bella CSG? The moisture generated when cold smoking can be a real problem. I was tossing around the idea of getting the vent wheel, just thought I would check to see if anyone had any experience with it yet.

What's Cooking? / Super Bowl Smoke!
« on: January 31, 2021, 12:46:41 AM »
Since I am a lifelong Chiefs fan and I live here in Missouri. I think it might be a good idea to smoke some Kansas City style barbecue for the Super Bowl. We Chiefs fans have had plenty of painful years over the past 50 (except last year) so I wouldnít want to do anything to tick off the football gods😅 I am planning on smoking spare ribs trimmed St. Louis style, brisket and a turkey breast or two. Iím also thinking about some smoked queso as well since you canít ever have too much food. It would be interesting to see what other forum members  are planning to smoke for the big game.

I have installed a new cable Wi-Fi network in place of the old AT&T DSL I had. I have an Arris Surfboard SBG10 combination modem/router. I deleted the app and reinstalled it. I reset the device on the 3DW and moved it into the room with the modem. The router is dual band but they are separate networks with different names. I have connected my iphone to the new 2.4GHZ network and have attempted multiple times to connect the 3DW and havenít had any success. There has not been any problem connecting other devices, laptop, tablets, phones, Dish Hopper etc. I have checked the troubleshooting in the manual but still having problems. Does anyone have any suggestions?

Poultry / Juicy Smoked Turkey Breast
« on: January 03, 2021, 04:14:36 PM »
I had a craving for some juicy smoked Turkey Breast for sandwiches last night.
So I headed to the market and picked up two 7 LB bone in Turkey Breast. This will be my first Turkey Breast smoke although I smoked a whole Turkey for Thanksgiving which turned out well according to the family.

I added about a quart of water to a saucepan and added 1 tsp. garlic powder,  1 tsp. onion powder, 1 tsp. Chili powder and a half tsp. thyme to the water. I brought this to a boil to release the flavors of the spices and let it simmer for a few minutes covered while I got the Turkey Breast ready to take a dip. I added the hot mixture to my 12 qt. brining container and added 1 cup of Kosher salt and 1 cup of brown sugar to dissolve. After stirring and allowing most of the salt and sugar to dissolve in the hot liquid, I added about a quart of ice to cool it all down. I added cold water to bring the liquid to the 6 quart mark and I added 1.5 tsp. of curing salt. After rinsing the breast I placed it in the brine and put a heavy plate on top to keep the breast submerged. The Turkey Breast was in the brine for about 12 hours. I took it out about 12:30 today and rinsed it well, dried it with paper towels, rubbed it with a little canola oil and applied my rub.
I placed the Turkey Breast on the top rack of my 3DW and inserted the IT probe and then filled my water pan and placed it on the floor next to the heating element. I started the smoker at 1:00 this afternoon after adding 1.5 ounces of hickory and 1.8 ounces of wild cherry. The starting temperature was 150. After reaching 150 I ramped up to 200. At 200 degrees I increased to 240 which the smoker will remain at until the Turkey Breast reaches an IT of 165 degrees. The smoker has currently been running for just over 2 hours. The meat IT is 103 degrees. I will give updates as it progresses and when it is finished after resting and tasting. I canít think of a much better way to spend a Sunday afternoon. Smoking and Football.

What type of tree do you use? / Mulberry Tree
« on: January 01, 2021, 10:29:09 PM »
I have a Mulberry tree and was looking for someone with experience smoking with Mulberry wood. Is it similar to any other fruit wood as far as the flavor profile goes? What did you like or dislike about it? Is it mild like most fruit wood or does it have a stronger flavor profile? How long did you let it season before smoking with it? I would be cutting it in the Winter when the sap is not flowing. Thanks in advance.

Pork / Spare Ribs done St. Louis Style
« on: November 13, 2020, 10:54:46 PM »
Prepping slabs of spare ribs tonight for tomorrowís weekly Saturday smoke. I trimmed the extra meat and cartilage (riblets) from the slabs for St. Louis style ribs. Removed the membrane and flap from the bone side of the slabs, then gave them a heavy coat of rub to allow them to dry brine overnight. They will go in the 3DW around 11:00 am tomorrow for a 6 hour smoke at 225 degrees. The trim (the riblets) will get sauced and wrapped after about 3.5 to 4 hours. The ribs will be served dry with sauce on the side. I will be using 2 oz. of wild cherry and 1 oz. of sugar maple. I will post additional photos and information about the smoke tomorrow.

Pork / First Pork Butt
« on: October 22, 2020, 10:52:03 AM »
I smoked my first Pork Butt yesterday in my 3DW. I talked my self out of starting it late the night before. You know the conversation, "it's only seven pounds that will easily be ready in 10 hours." Ok, lesson learned. I brined it in DivotMakers brine for 24 hours which was a very good decision. I took it out yesterday morning about an hour before the smoke, rinsed it and liberally applied my rub. Then I let it rest for about an hour on the counter to let the temp rise. I used a 3 ounce chunk of hickory and a 2.5 ounce chunk of apple with a few cherry chips mixed in. The wood was placed in a foil tray and placed in the front of the smoker box. Previously I had problems with bitter smoke taste and took the advice of some of the fine members of this forum to use a barrier between the wood and the bottom of the smoker box. It worked great. I got it in the smoker at 8:30 am, started at 150 and after about 45 minutes ramped up to 225, also, on the advice of forum members. After about seven hours the butt was in the stall at 167 degrees. The stall is very real! After about an hour the IT fluctuated between 167 and 165 and back to 167. At this point I realized there was no way I was going to hit 192 degrees before 7 pm. So I did what I know not to do and increased the smoker temp to 275. After another hour the IT was still only 176 degrees. So I said what the heck and increased the smoker temp to 300 degrees. At 6:50 PM the IT hit 192 degrees. After shutting off the smoker and pulling the Pork Butt out I had a pork butt that  looked moist and had a great looking bark. I wanted to tear right into it but managed enough self control to let it rest for 20 minutes. After cutting a thick piece off of the end and pulling it apart my wife got the first bite. She is very picky so i thought if she likes it, its going to be good. Well, she did and even said it was the best thing she has had since we got the smoker 2 months ago. We have had some really good Spare Ribs and Brisket so I was pleased she liked it so well. I dove in and had some of the bark first, which tasted great and had absolutely no bitter taste. The meat was super tender, juicy and flavorful all the way through. (thanks to the brine) The moral of this smoking story is that the next smoke I do, of a larger cut i.e. Pork Butt, Brisket etc. to allow several more hours. But in a pinch, cranking the temperature up the last couple of hours to hit the correct IT seemed to do it no harm. Plus, thanks to the curing salt in the brine the Butt had a nice faux smoke ring. (see pics below) Thanks for all the great advice I have received on this forum!

Model 3 & 3D - The Big Brother / Stephanie Cabinet
« on: October 19, 2020, 01:55:19 PM »
It appears that Model 3 shelves will fit inside the Stephanie cabinet. I wanted to confirm that with someone who has it before ordering. Also, what keeps the door on it closed. I donít see a latch in the photo on the website. Is it magnetic?

Model 3 & 3D - The Big Brother / Auber Faceplate
« on: October 16, 2020, 01:38:45 PM »
I have a 3D-WiFi that I have had almost 2 months. The face plate on the Auber PID controller is separating from the unit. I keep my smoker on a covered patio where it does not get any direct sunlight or any rain. I also keep the vinyl cover on it at all times except for when smoking. Has anyone else experienced this issue? If so, is there anyway to repair it so moisture will not find it's way into the controller?

Introductions / Smokin-It is the real deal
« on: October 14, 2020, 01:06:48 AM »
I ordered my new 3D Digital WiFi on August 11, 2020. SI shipped it out the next day with FedEx. After a trip to Idaho it finally made itís way to Missouri. I received it a week later. No fault of SI of course. Back in the 80ís I was in the restaurant business for 9 years. I had the largest smoker CS made at the time. (Donít remember the model #) It held about 500 pounds of meat and I really liked how the electric smoker didnít have to be tended to all night. I could set it and unload it the next day. When I started looking for a replacement for my 15 year old LP gas smoker I really wanted a more user friendly smoking experience. I checked out the CS website and was not impressed with what you got for their prices. I searched some more and considered ST and then I found the one. Smokin-it had what I was looking for, the build, the size, and with the technology for a fair price. After reading reviews and reading this forum I made the purchase. After receiving it and seasoning it I soon started my first smoke. Two slabs of spare ribs. I was a little over anxious and didnít read all of the literature that came with it. The ribs were tender but the bark had a bitter taste. I did some more research and determined I had used to much wood. After purchasing kitchen scales to weigh the wood I decided to smoke a whole bird to see if that was the problem. It was better but I still had that hint of bitterness that nobody wants on their meat. I did a couple more smokes one with a pork loin and then after that a brisket flat. I was still experiencing the bitter issue. I read many posts here on the forum and I think my problem has been combustion of the wood. My next smoke I plan to foil the bottom of the wood chunks to hopefully eliminate them from bursting in to flames. I did have ash in the firebox after each cook. I am looking forward to many years of Lazy-Q.

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