Recent content by FunkedOut

I've had my smoker (#3) for close to 10 years now.  It's been great getting to know it and now it just does it's thing, still making great BBQ. I've noticed it takes longer to warm up.  I am guessing the element is getting a bit tired and thought about replacing it. The #3 comes with a 1200W...

I've been reading through this subforum ever since posting about my smoked belly and it really got me wanting to try some.  This is my first bacon ever, so I'm not sure if it will come out good, so go easy on me... Most of this process is exactly the same as (and came from) Bear Carver on...

The Story I love the taste of chipotle peppers.  they are nothing more than smoked, ripe jalapeños. From a young age, my love of heat has taken me on a journey seeking more heat than can be provided by the modest jalapeño . On that journey, I found that I like the taste of habanero peppers much...

It has taken much planning, research, testing, trial and error on many fronts to get to this point, but I like where I am.  This may be the best butt I have ever put out, in any smoker, and it will be truly hands off!  I've got high hopes for tomorrow's grub; pulled Boston butt. I won't get...

With a less than stellar explanation of the PID parameters in the manual, and the differences in PID parameter nomenclature and definition across PID controllers, I felt a little clarity on the subject was warranted. While much (if not all) of the following will apply to any of the Auber PID's...

Anybody with The James Jerky Dryer or knowledge about it care to share some specs? I am wondering what the CFM rating is for the fan inside the unit. Power supply voltage and current might be clues if the CFM data is not printed on the fan label. So would RPM and fan diameter. Thanks in advance.

Usually, I only eat belly when cooking a whole hog, but it's my favorite part of the beast, so once or twice, I've spoiled myself. I've always cooked whole hog in a pit or caja china (lacajachina.com), and bellies always in the oven.  Bottom line, always high heat.  This will be my first slow...

Decided to raise the #3 up 3' to make getting in and out of it a standing position. Used red cedar so it would weather well without a finish.  Attached the casters that came with the #3 with some t-nuts, and attached the SI3 with 90mm long bolts; M12x1.75 threads on both. 24" full extension...

Anybody modified their #3 to allow more air in? Been thinking about getting an inlet port near the rear of the bottom to knock two birds... 1) get more airflow for eliminating more moisture.  I'm in FL and have plenty of humidity in my box.  can't seem to get a decent bark on anything or crispy...

Greetings, Joe is me.  I've had a #3 for about a year now and I'm getting around to seeing results I'm happy with. I had a 40" MES that was absolutely fantastic for a couple of years until the element gave out. Stick burners before that.  I'm just hooked on the ease of electric. This #3...