Recent content by Blindluck

None of the grocery store butchers seem to know what these are. They only offer back ribs which don't have much meat on them. Also the short ribs are cut into small cubes or squares, where does one find plate ribs or short plate. Alan

Well, I've broke in and done beef ribs twice and summer sausage last weekend, today I'm smoking a 17 lb turkey. Temp is set at 275 however it won't rise above 245 on the pid, outside temp is 44 degrees.  I notice that the heating element is cycling on and off yet it's not up to the desired...

I had thought I had introduced myself but don't see it on here, so here we go. I'm Alan, I live in North bend Washington. I'm an Avid hunter and love good BBQ. Been smoking about 4 years. Currently have a masterbuilt and a WSM. The masterbuilt electric died and I wanted a solid electric smoker...

I also pulled the trigger yesterday, can't wait bought the enclosed cabinet too.

I see there are 4D with 3 door latches and ones with 2 latches. Is there an older and a newer model? Thanks

I have an opportunity to buy a used 4D, but also interested in a 3D. I'm wondering if you get a more even cook in the 4, being that you can keep the meats further from the heat source and possibly having to rotate racks? Any thoughts. Thanks in advance.