Recent content by Donmac

I just recieved the Cold Smoke Plate for my 3D and have a question. It seams to fit tightly with no openings around edge and there are no holes to let the smoke from below through. How does the smoke get to the food chamber? Edit: ok I see that that it leaves an opening at the door when you...

RTIC 20  https://www.rticcoolers.com/shop/coolers/roto-molded/RTIC-20-White RTIC 45  https://www.rticcoolers.com/shop/coolers/roto-molded/RTIC-45-White RTIC 65  https://www.rticcoolers.com/shop/coolers/roto-molded/RTIC-65-White

I went to the local Asian market and picked up a 18lb pork belly. I was kind of set back with the fact that it came with ribs attached, I did not expect that so I had to youtube how to remove the ribs. It was easier then I expected and turned out pretty decent. 1st pic is the 23"x13" 18lb belly...

I bought some jerky racks on amazon for my first jerky smoke coming up this weekend and they arrived today. They turned out to be just what i was looking for (wire mesh) and they fit the model 3/3d perfectly. Decent price too. Figured I would pass this on to anyone that may be looking for...

FedEx will be delivering my new 3d today  :D I have a #1 and have used it for 2 years with great success but always wished I had more cooking space. Will season tonight and get familiar with the PID controller. Looking forward to this upgrade!

I'm smoking 2 Butts today in the #1 back to back. Both brined for 12 hours, slathered in mustard and rubbed with Memphis Dust (my new favorite). I'm using 3oz of Hickory and 3oz Cherry with each smoke. A mini loaf pan with H2O and bringing them to 192 IT. Its smelling very good in my...

I had $68.00 left on a rewards card that expires today so I ordered 2 of the Spare ribs and 2 of the Gourmet Hotdog packs. Figured I would splurge seeing the card was a freebee. http://www.snakeriverfarms.com/kurobuta-pork/ribs/kurobuta-spare-ribs.html...

This was the first time trying steaks in the SI #1 for me. Sunday's late lunch. I picked up two 1lb. Ribeye steaks at the butcher and Rubbed them down with some black pepper and kosher salt. Put them in smoker @ 225 top shelf with 1 1/2oz. of the new Red Oak I got from smokinlicious.com as a...

I'm going to be throwing this little 3lb. stuffed pork loin in the smoker in about an hour. It's stuffed with Italian Ham, Cheese, Garlic, Parsley and Butchers Black Pepper. I ground some fresh Peppercorn and a little Kosher Salt to give it a slight rub. I will use a mini loaf pan with some...

A friend at work turned me on to this great site that sells spices in bulk and the prices look really good. http://www.penzeys.com I have never seen a place that has so many spices, herbs & seasonings. They have many specialty spices from around the world too. Plus they have some pre-made...

So I bought a 8.36lb boston butt and being a big fan of brining I brined it for 12hrs. using Tony's famous brine :). I use this rub with a mustard binder. 1/2 cup brown sugar 2 tbls celery salt 2 tbls garlic powder 2 tbls white pepper 2 tbls black pepper 1 tsp thyme 2 tsp sage 1 tsp cayenne...

Howdy! I've been smokin' for a few years with one of those mediocre Brinkman round upright smokers and really look forward using my new #1 (a REAL Smoker). I ordered this baby on Monday 4/20 and was amazed that I received an e-mail that it had been shipped only one hour after I ordered it...