Recent content by AirCav

So once again I am trying the pork shoulder recipe from Tony (Divotmaker). What's different? I have an 11 pound 5 oz bone in Boston Butt I got my my local butcher shop in Milford, MI I started the smoke about a 40 minutes ago ago (6PM) so I am allowing 2 hours per pound for tomorrows Labor...

I decided to make Tony's (DivotMakers) pulled pork yesterday. Delicious! The Pork Butt weighed about 9.3 LBS untrimmed and i did not have to trim much so it was about 9 pounds when it went in. Internal temp at the time I put it in was 45 and box temp was 75 at 6:30AM. I brined it as he did (I...

I did two smokes over the Memorial Day Weekend. One to have guests at our house on Sunday and one to take to a Party on Memorial Day. Since these were the 4th and 5th smokes on my new 3D and I had some temp variations when I did a pork butt so I wanted tomeasure the temps and see how accurate...

I tried my first Pork Butt Sunday. I used Alton Brown's pulled pork recipe from the old Good Eats show. Brined a 6 lb bone in pork shoulder for 12 hours. I used the little Coleman cooler in the pictures to do so, that worked well. This was a "test" since I have promised a friend I'll bring...

I picked up my 3D yesterday at the warehouse. Had a good talk with Steve who was very helpful and really represented the product well. I enjoyed meeting him and would recommend a warehouse pickup if you are close enough (I live about a 2.5 hour drive from there) I drove home, did my assembly...

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...