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1
Introductions / Re: 3 vs 3D Questions
« Last post by old sarge on Today at 06:47:14 PM »
After 20 years my analog CS 50 has finally died which means I am in the market for a new smoker.  I have narrowed my choice down to the SI 3 or 3D.

The smaller temp swings of the 3D is intriguing but I have an analog brain so am concerned it may be too complicated.  Here are my questions:

Q1 - Can you use the 3D in"analog mode".  In other words can I just turn it on, set the box temp I want, and just walk away?  I don't need anything beyond temp control so I don't want to have to go thru a bunch of programming steps just to turn it on and set the box temp.

Q2-  It seems to me when cooking tough cuts of meat like brisket and pork butt there might be an advantage to the wider temp swings of the analog by helping to break down collagen ... your thoughts?

Q1 - I would not call it analog mode. But yes, you can set the cooking temp and time or cooking temp and desired internal temp and just walk away. Of course you need to cycle through the remaining steps and zero them out. 

Q2 - Temperature swings on the analog may seem kind of wide but over the length of the cook, they average out to the temp you set. Regarding tough cuts of meat, it is the low temp of the smoker and the long time that brings them to tender goodness.  Analog or digital,  there is no discernible difference in how long it takes to smoke cook a particular item. Only the stability of the set temperature is affected, not the end product or the time it takes to produce good food.
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Beef / Re: 14 lb Full Packer Brisket help!
« Last post by LarryD on Today at 06:14:14 PM »
Hey T-Mo... you can find lots of topics on here that talk about all of our first briskets, our trophies, and our mistakes!  :)

I personally don't use any binder...  my favorite seasoning is a blend of salt (2 parts), onion powder (1 part), garlic powder (1 part), and black pepper (1/2  part).  You can be creative and use all kinds of spices, but I haven't found that they are necessary nor worth the additional effort and expense.  When I take the brisket out of the brine (I always brine) I rinse it and pat it dry (not excessively... just don't want it dripping).

I put the brisket in a large roaster pan, pour a bunch of seasoning on it, and then rub in/around.  Flip it over and do the same to the other side.  Use whatever fell off (and extra if needed) to get the sides and obscure spots.  Whatever stays on the brisket at that point is what goes in the smoker.

Time will be difficult to calculate...  it's done when it's done and not even 20 minutes before.  The closest I came to a 'bad' brisket is when I (foolishly) made plans with a hard start time and had to pull the brisket ~30 minutes early.  It was still very edible and tasty, but clearly not as tender and moist as all of my priors which were never rushed.

I pull mine when both the flat and the point have hit at least 190 and before anything hits 200.  While I could have an exception yet, so far that has always passed the jiggle and poke tests.  The point and flat always end up within 5 degrees of each other, so I haven't found it to be uneven cooks to be an issue.

Good luck!  Definitely let us know how it turns out...
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Beef / Wish me luck - Two in the #2
« Last post by LarryD on Today at 06:00:40 PM »
I got an alright deal on full packer briskets yesterday ($1.69 / lb, choice) so I bought a couple (14# and 13#) which are brining right now.  I plan to smoke both of them at the same time overnight tonight.  My thermometer setup has four probes, so I should be able to keep track of points and flats on both.

I haven't quite decided yet if I'm going to stuff them in whole on separate shelves or if I'm going to cut them in half so I can keep points and flats together.  The 14# required more trimming than the 13#, so they are probably very close to the same weight now.  As the topic says, these are going into a #2... I don't think that will be any problem, but that is probably pretty much capacity.  :)

A couple trivial questions for anyone who wants to answer...

1) Do any of you weigh your trimmings to calculate the actual weight going into the smoker?
2) Does anyone know roughly what percentage weight loss there is from trimmed to done?

I started with 27 pounds and I'm guessing that I trimmed off 2 to 3 pounds total, but that is strictly a guess.  So that brings me down to 24-25 pounds going in.  I wouldn't be surprised at a 20% weight loss which would give me 19-20 pounds coming out.  What do you think?

For anyone wondering (doubt there are many), I'll only save out enough for a couple meals this weekend and I might also try making burnt ends for the first time.  (Is that really a thing with electric smoked?)  Otherwise, the rest will get chunked into meal portions, vacuum sealed, and thrown in the freezer.  I love it when I can come home dead tired and have brisket for dinner with relatively no effort.  :)
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Sous Vide! / Re: My sous vide Anova is dead
« Last post by cookingdude555 on Today at 04:10:39 PM »
sorry to hear.  my anova wifi version is still going after 18 months.  the bluetooth version I got on sale is about 1 year old.  although I wanted wifi on it, I find it is a rarely used feature.  having the controls on the device is so convenient compared to some that are wifi only.
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Beef / Re: 14 lb Full Packer Brisket help!
« Last post by cookingdude555 on Today at 04:02:54 PM »
walt that brisket defies gravity
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Introductions / Re: 3 vs 3D Questions
« Last post by cookingdude555 on Today at 04:00:12 PM »
I have had the #3 for 4 years.  I just installed an auber today to make it digital.  Temperature swings were never an issue.  I always set the smoker for max temp and just let it run.  I would monitor temp and it would swing between 230-275, and that is just fine.  I went digital not to get tighter heat tolerances, but I went digital so that I could bypass the 250 temp limit and get it hotter.  You would be fine with either choice.  If I were to do it again, I would still do what I did.  That is, buy the cheaper analog #3 and upgrade it with a $250 auber wifi controller.  It gives you digital performance, and higher heat limit.
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Auber Instructions / Re: Am I using the right wire to bypass?
« Last post by cookingdude555 on Today at 03:18:25 PM »
Thanks for your reply Walt. Iím in a desert here in Utah, we donít get much humidity so hopefully that do sit happen. But if it does itís nice to know itís easy to crack this open and make repairs.
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Auber Instructions / Re: Am I using the right wire to bypass?
« Last post by Walt on Today at 02:39:41 PM »
Mine has been bypassed for a few years. I haven't had much problems with anything to the top left in the picture. However, the high heat stranded wire, where it connects to the element, gets a bit crispy and delicate after awhile. This has caused the connection to part mid smoke twice over the last couple years. A quick and easy fix. I live in a high humidity environment, so that may account for my issue.
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Introductions / 3 vs 3D Questions
« Last post by delvanhorn on Today at 02:10:16 PM »
After 20 years my analog CS 50 has finally died which means I am in the market for a new smoker.  I have narrowed my choice down to the SI 3 or 3D.

The smaller temp swings of the 3D is intriguing but I have an analog brain so am concerned it may be too complicated.  Here are my questions:

Q1 - Can you use the 3D in"analog mode".  In other words can I just turn it on, set the box temp I want, and just walk away?  I don't need anything beyond temp control so I don't want to have to go thru a bunch of programming steps just to turn it on and set the box temp.

Q2-  It seems to me when cooking tough cuts of meat like brisket and pork butt there might be an advantage to the wider temp swings of the analog by helping to break down collagen ... your thoughts?
10
Ok, got my #3 bypassed, and the Wifi auber came in the mail.  It was not easy to get it connected to my wifi.  I have an advanced network as I do this for work, and honestly the best way to connect is a plain vanilla 2.4ghz SSID that only broadcasts on one access point.  Once I worked through the wifi issues, this is working ok.  It is not the best software, but it does the job ok.  I get remote access to my smokinit #3, and can change the temp of the smoker while away.  The app looks exactly like the new "red" lineup that steve has been showing on facebook, so I think you get the exact functionality as the new lineup.  I took some basic pics of it running.  I am just testing it for now, will be doing a brisket in it starting tomorrow night.  I think more of my excitement is geared towards being able to finally cook over 250, but the remote goodies on my phone are nice.  I also picked up another auber controller with a fan to remotely control my BGEs and WSM:

https://www.auberins.com/index.php?main_page=product_info&cPath=14_27&products_id=657

I figured going with one app would be better than having multiple.  That one is also working good, but was a pain to get on wifi as well.


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