My 3D arrived about 2 weeks ago. Since then I've done a pork butt, whole chicken, and turkey breast. All turned out great. I didn't want to wait an extra day to brine the butt, so I just injected it. Since the chicken and turkey were already injected with a solution, I didn't do anything to them either (didn't want to over salt). Chicken didn't need it, but I'll do something with the turkey next time. The 3D with WiFi is awesome. I go out to put the meat in and take it out. The rest of the time I just look at my phone and get the smoker and meat temp, whether I'm laying on the couch or out running errands. The controller keeps temp within +/- 2 degrees. I did have one hick-up while smoking the turkey where the temp dropped to 230 for some reason. I wouldn't have noticed it but the app gives you a temp graph. I debated getting an analog version to keep it simple, but I'm glad I didn't. The ability to check on it and make changes to the temp where ever I'm at is worth the extra money. The controller is not that intuitive to set, but you can do it all easily with the app. While the controller stores six-six step programs, the app only brings up the one running. As soon as you turn the power on, it starts the last program used. The only thing I need now is some GOOD wood. I bought some from the box stores that's so dry it won't read on my moisture meter. I've been soaking it and getting a good flavor, but I think it could be better.
