Recent content by ccase39

I bought the 3 about 6 months ago and liked it a lot so I just bought the 3D I have a food truck and we just got the contract to do all the food at NBA allstar game and was going to have to get another smoker anyway so I went with the 3D as opposed to another 3 and an Auber. Does the 3D come...

I got the Auber about 6 months ago and it worked great until I started getting an H reading on the meat probe side. I heard they are kind of delicate so I just went and ordered a new one. It worked fine twice but then I got the H reading again. I unplugged it from powersource and plugged it back...

All of a sudden I will start getting wierd readings on my meat probe. I will put it in the meat and everything is fine and then all of a sudden it starts fluctuating greatly in temp. I mean like from 120 to 300 degrees. Sometimes it will just flash aH or whatever. Could this be a programming...

Which way is up on the smoke plate? Does it matter?

I know they have a what's cooking board on here where recipes are shared from time to time but I think it would be cool to have a section specifically for members recipes so it's all in one place. There are a ton of good recipes and production methods but they are kind of scattered all over the...

Everything I have read talks about how once the internal temp of the meat hits 150 evaporation occurs therefore it can stay in the 150 range for hours. I smoke at 225 and it seems the stall on mine occurs around 170 or 180. That seems to make more sense as I would think evaporation would occur...

What is your perfect combo? I've seen a lot of people talk 3:1 which I assume is 3 parts fat to 1 part meat am I correct or do I have it backwards? I know it varies based on what part of the belly you are working with. What ratio do you guys consider optimal?

I have been contemplating bacon for a few days now so I got a belly and got started. It was 14lbs cut in three. We worked a gig at a brew pub tonight that also makes a great cane sugar root beer. I replaced syrup/molasses with Abita Root beer. I do root beer glazed ham and sometimes pork...

Can someone explain,  in laymens terms, the differences and pros or cons of curing with each? Never fully understood it.

Getting pork belly pretty cheap and want to give it a try. Never tried before.

I notice these smokers do not create a solid bark the way some do. I've noticed it with this smoker and a similar brand I had in the past. I attribute it how well sealed these are and how small the hole is. A lot of moisture remains in the smoker while cooking creating a sort of braise/steam...

Got auber in today along with the cold smoke plate. It came with two probes. A meat probe and a probe that gives you a reading of the temperature inside the box. I don't see a probe like the ones I have read about and seen pics of on here. Do I need to order it separately?

I read somewhere that some of you guys put spacers behind the temp probe so it's not sticking out so far. What is the maximum length the probe needs protruding into the smoker?

I have a mom and pop grocer around the corner that carries prime for 2.70 a lb. I am just wondering what prices are like in other parts of the world. With all the Wally Worlds and chains who's meat people don't know prime from select it's nice to have an old school butcher around the corner. I...

I do a lot of Jerk pork and the key to it is smoking it in pimento wood, wood from the allspice tree. I have been buying it from an online site but all they have are chips. Plus it is pretty expensive. Im looking for chunks. Anyone got a line of wood of this kind?