Recent content by Danbow

I've done my share of home cured bacon using Michael Ruhlman's cure recipe. Very savory and tasty, so I thought I would give it a try curing the loin. I decided I was going to do a variation of Pop's that Tony posted some time back. I think he got from showmesmoke on here. I'm following the...

As the topic says, I'm wanting to convert my 3D to a wifi version. My current PID controllers face plate plastic has cracked at the buttons and the buttons don't function like they should so I want to see what my options are. I love the smoker but would like to get some info on what can be done...

Just wanted to chime in and say thank you to Divotmaker for his revolutionary brine for the pork butts. I know its probabaly not truly revolutionary, but for me it has revolutionized how I do them. I used to just avoid them because I couldn't get any flavor penetration but with the brine its all...

Any body have some innovative and tasty recipes for bacon weaved fatties? I'm all ears.

Went on a thermal hog hunt last week and brought back the quartered sections from a nice one about 80lbs. It was quartered in the field so all I got from it was 2 ham sections, 2 picnics from the fronts and the loins/backstraps. I know what I want to do with the loin but its the other sections...

I have some fresh venison/pork sausage a buddy of mine does and want to smoke/cook it in the smoker. We do these open fire on indirect heat for about 2-3hrs regularly but without an idea of what the temp actually is. Does anyone have a clue as to what temp and time for a ready to eat sausage...

Smoked some pheasant breast and they never reached IT of 160. Took them off after 3 hrs at 151 and they never got to 160. Needless to say they were toast. I figured maybe its the temp probe. Anyone have this experience? If it is the temp probe should I call Steve and get another one?

Instructions anyone?

I've got a few breasts in the freezer and was thinking about doing some. Figured brinning might moisten them up some. What do you all think? Temps times etc?

I have an old woodshed/smokehouse that once a year I do a cold smoke bacon. I'm doing it again on Saturday but I've noticed that there are some that are doing it with their SI and thought I might try half of it in my 3D and compare results. I guess my question is will the wood smolder at the...

Bought a ham at Sams some time back and were expecting an ice storm this weekend, thought I might try it in the 3D on saturday. I realize that its already cooked and all I am doing is warming it up but I thought what the heck why not do it in the smoker. I know I can treat the 3D like an oven...

Well, I decided to wait a little while and play with it before I re posted and I must say I am very happy so far. Steve got it shipped out quickly and the only thing wrong was the back left rack rod was bent down at about a 45 angle. I bent it back into a 90 position and all seems well. I...

I got a nice surprise today as I was processing the deer I shot a couple days ago thats been soaking in an ice water bath....ITS MY NEW 3D. After I got done with the trimming and packaging of the meat it is time to open the box, crack an adult beverage and get this show on the road. I read...

Why is it so much better? Also, if I buy a large batch and have it over a year it will surely continue to lose moisture content and equalize with the natural humidity level of my surroundings. Would I not be better off buying smaller batches so that they can be fresher? What do you guys think? ...

Met a few of you in the introduction section. Just ordered my 3D and can't wait to get it. I will keep you all posted as we progress. Danny