Recent content by JackT

OK folks, have heard everyone talk about not cooking a turkey that's too big. Reasons include "danger zone", extended cooking time and basically, space. Had an 18 lb Tom turkey that was begging to be smoked and I didn't want to offend him by telling him he was too large. That would be almost...

Smoked my first batch of jerky on Saturday. After reading all of the posts and learning from the combined experiences here, I was ready. After slicing two eye of rounds, against the grain and about 3/8" thick (then each piece halved again), I introduced the meat to a marinade/cure combination...

Seems there have been a number of posts with questions and confusion regarding the PID programming for the D's, whether it be the 2D, 3D or 4D. While someone always is ready with an answer and suggestions, what might come in handy would be a demonstration video. Multiple programming scenarios...

The last thing that I want to do is question other's cooking preferences, but I am interested in other's experiences with the SI smokers and side dishes. IMHO, your target meat is what you are cooking and setting heat and time targets for. Maybe I'm just old-school, but you can't expect to cook...

This past week, I smoked a dozen pork steaks on my new 3D. Even though they were thick pork steaks, my cook was planned to be 4 hours @ 225. Since there was no plan to measure meat temp, this was a set it and forget it smoke and 4 hours later, wallah! Fortunately, I did continue to keep an eye...

Hello Smokin It members. Brand new 3-D owner and have a question that I'm sure is simple to answer, but until I ask, it is a dumb question. As I peck at the keyboard, I've got two slabs of spare ribs on the smoker. Although I've not yet cooked for internal temperature with the pid controller...