Recent content by jaka

I have a small ham that my wife and I are not all that pleased with. I would like to smoke some of the thin 1/8th inch slices in my electric smoker. Any ideas? I might add that the ham has been partially served out for dinner so I cut the remainder into appx. 2" x 1/8" slices.

Plan on smoking brisket, ribs, and potatoes on my 3D. Is there a preferred placement of what meat on which rack?

I may have messed up. I smoked a brisket by dividing the flat from the point and smoking both on the same rack. Small brisket. Also, I added a pork tenderloin on the upper rack. I didn't like any of it. My granddaughter liked the pork and my daughter liked the burnt ends. I smoked at 250 degrees...

located my new 3D on my covered front porch. I drilled, bolted down, and epoxied a D ring to the concrete behind the smoker and ran a bicycle cable lock around smoker/cart legs and through the D ring. Won't keep out professional or dedicated thieves but an amateur or opportunist might make...

Received new 3D digital. Seasoned it. Started smoking Pork Tenderloins at 225 and finish temp of 150 degrees. Should have taken 2-1/2 to 3 hours max. I pulled the loins at 5 hours with the probe temp never reaching higher than 143 degrees. The meat was tender, juicy, and cooked perfectly but I'm...

I fixed 6 large Russet potatoes today for the smoker. I drizzled Olive oil on them and sprinkled them with Kosher salt. Into the smoker at 250F for about 5 hours using cherry wood until they were fork tender. While they in were the smoker I fried bacon (8 slices) and turned them into crumbles. I...

I bought a small brisket from a local butcher shop so that I could try my hand at smoking brisket without wasting a fourth of the cow. The brisket was around 8 lbs. after trimming. I mustardized it, rubbed it with "Head Country Sweet and Spicy Championship Rub" and stuck it in the fridge for a...

Super Dave suggested I present what I'm about to smoke to the forum when I was ready to get my feet wet so to speak. I'm planning on bacon wrapped hot dogs and brats. Two racks of them in SI #1. I plan on 2 oz. cherry wood for 2.5 hrs and then BBQ sauce on them and back in smoker for 1/2 hr...

I posted an intro yesterday and then read that the question asked should have been posted on a different forum which I will do. I deleted the original post. I'm now retired, living in Ohio, (Kansas Native) and have time to pursue smoking foods which I'm a little anxious about. I have the Model 1...