Recent content by forvols

I bought some of the smoke tubes off amazon (got 2 12in for I think 14bucks). I have used one on turkey I think it gives a more controlled burn on the wood vs the woodbox right above the heating element at higher temps.

I generally end up using both probes in meat when I smoke. Yes #1 plug to work with the program.

I did a 25lb batch of plain and jalapeno SS and use pittmasterz method above to combat some condensation. That worked. Sausage come out with tight casings and didnt have any fat out. I used LEM summer sausage and LEM jalapeno ss seasoning. Overall really happy with the end product.

Im getting ready to do a batch of SS. I have had the condensation issue too. Going to try pittmasterz method, see if that will alleviate the condenstation (I also watched the video he listed).

New owner of a 3dw. Just did 2 turkey breast turned out great, did 15lbs of snack sticks, turned out great. Just did 20 boneless/skinless chicken breast. They were cooked in 1hr15min IT of 165-170. Smoker running at 255 3oz apple 2oz of hickory. These got to temp way quicker than I expected...

I am used to a WSM 22IN charcoal smoker. Get it up to temp and add meat. With the Smokin-it do you guys preheat the smoker? So far I have done turkey breast, snack sticks, and just did 20 boneless/skinless chicken breast. I didnt preheat, but wondering should I.  Leave the grates in remove smoke...

Made a batch ended up with 26-6oz vac sealed bags. 22mm casing, bigger than I wanted but thought that size might be more forgiving for my first run of stix in the 3WD. Seasoning is from Sausage maker. I used 3oz of apple and 2oz of hickory, 4 racks loaded. Run temps at 120-1.5hr, 140-1hr, 175-...

Doing my very first smoke in the 3WD. 2 turkey breast, 2wings, 2thighs, 2drumsticks using 3oz of apple wood. Injected with creole butter, rubbed down with weber KC bbq rub. Smoke temp step 1: 200/20min, step2: 275/set for 4hrs but will pull breast at 160-165 and other parts at 170 it.

I made the jump from years of smoking with a Weber Smokey Mountain to a Smokin-it 3D WIFI. It should be here 22 DEC. Really looking forward to doing sausage and NOT having to make lots of adjustments to keep the temp(s) required for smoking sausage. Though that old WSM-22in did an outstanding...

Never posted here but been a member. I am now in the market for an upgrade for a smoker. I have been using a Weber smokey mountain 22in, for several years for all meats/sausages well except fish. I want to make the jump to electric smoker and really considering the #3 Smokin-it analog. Lots of...