Recent content by Jumanji

A few years ago, I purchased a box of wood from Smokinlicious.  Their "double filet" cut, in cherry, hickory and maple.  I have a 3D, and whereas most of the smokes call for 3 oz of wood, I would just take one of the wood chunks and split it into pieces and place over the holes in the wood box. ...

Did my first brisket about a year ago.  10 lb packer, cooked at 225 deg to 195 deg internal temp in the point.  Finished in cooler wrapped in foil for about an hour.  Flat was a bit dry, and point was juicy.  Since then I have done mostly ribs, and a couple of prime ribs, and they were all...

Recipes call for smoking chicken at 250 deg, to an internal temp of 165 deg.  My 3D user guide says the pre-programmed C1 whole chicken profile is 275 deg, to internal temp of 165 deg.  The temp difference probably doesn't matter, but am wondering if someone made a mistake on the user guide?  I...

First tenderloin smoke went very well, but only did two of them - and one disappeared to in-laws!  So this time I am smoking four (4) pork tenderloins.  Total weight is 5 lbs.  One of them is a little fatter than the other three.  Brined them with a half-recipe (1/2 gal) of the Pork Butt Brine...

I know, OMG, here is newbie Jumanji (Michael) with more questions!  But I've done my searches, so I'll trim it down to some specifics.  About to do my first brisket - ever!  That's right, a 58 yr old man who's never cooked a brisket.  Not grilled, not oven, and certainly never smoked.  Some of...

Anxious to get in another smoke, especially after my prime rib smoke which cast doubt on whether everything was working right because of long cook time and wood never burned.  This will be fourth smoke.  Baby backs first (which were pretty good but a bit dry as I smoked them too long), pork...

I did a prime rib yesterday, and had previously started a topic in the Beef section on questions regarding cooking a sear.  However, during the actual smoke yesterday, I had problems with no smoke, longer than expected cooking time, and very little burn of the wood blocks.  Here is a link to...

Been shopping for a prime rib for Christmas.  Third smoke with the 3D.  Have seven people for dinner.  From what I have read on various sites, recommendation is half-pound to one pound per person, or four ribs for eight people.  We're going to have three sides (rosemary potatoes, cream spinach...

Wife came home with a package of two pork tenderloins, about 2.5 lbs total weight for the two.  I realize now this is a different cut of meat than the pork loins for which there are several recipes on the Forum.  Anyone cooked the tenderloin version?  Suspect the same rules as the loin - 225 deg...

Got one of these as a cyber bonus with my 3D.  As I wasn't really sure about how to use, for first smoke, did baby back ribs and instead used recommended aluminum loaf pan placed next to the wood box.  That worked fine, and tossing the pan afterwards was easier than cleaning.  So since I own...

Hello, my name is Michael, and I recently purchased a 3D.  Unlike some of you guys who appear to have a collection of pits, my ownership to this point has only included gas grills.  Some small, some built in, and one now that has lots of bells and whistles.  I've been reluctant to venture into...