Recent content by kona77

have not posted in a while but have been using my 3D a lot the last year. Smoked a 8LB prime rib last night and it turned out great. Perfect medium rare. Have used Divotmaker's recipe that is on top of this page. Always turns out great. Happy New Year everyone.  Good buddy just got his 2D for...

A number of guys on here ( Greg B. EFGM etc)have posted about smoking briskets at higher temps . I have always smoked mine at 225 with great results but the cook times have varied greatly ( 14-22hours for full packers).. Not a big deal but most of my brisket smokes are for special events/family...

Met up with some good friends for our traditional archery/deer hunting opener.. Been doing this for over\ 25 years. Started with a 9.5lb prime rib using the recipe from DM on top of this forum. Perfect results again. Ended up the last night with three racks of baby back ribs.. Lots of great...

Had family over yesterday and I decided to do a pork shoulder. Has been awhile since I smoked a shoulder and they never disappoint. Followed my normal 24 hour brine (DM's recipe) and coated with mustard and Meathead/Memphis dust rub. used 7oz's of hickory and smoked at 235. I always buy 8-9lb...

Saw a post a couple of weeks ago from PhilH about a chicken smoke and he mentioned making stock with the left over bird, skin etc. Never thought about using up poultry by making stock and it sounded like a great idea.  I smoked a 7lb turkey breast yesterday (it was moist and delicious) and threw...

Smoked my first turkey breast (8lb) and it turned out great. Brined for 12 hours and coated with a Cajun and Lowry chicken seasoning. Smoked with cherry wood at 275 and it took almost 4 hours (30 min/lb) to hit 165. My wife said it was the best turkey she has ever had. Very moist/juicy...

My local Costco store finally had some nicer bellies (have been looking since Dec) so I bought two (9-10lb's)..Pretty much followed the same process from my first bacon attempts last year..Used a dry brine/cure process with one belly getting brown sugar/maple syrup and the other garlic/rosemary...

Finally smoked my first prime rib and it was great.. Followed the recipe from DM that is at the top of the "Beef" forum. The only change was I kept the bone in. It was a 8.5lb cut of meat and it took about 5 hours to smoke (5oz of maple/cherry wood).. Did this at a hunting camp over the weekend...

Did my first pork belly yesterday and it turned out great. As usual I poured through a lot of past posts from the folks on this forum to get ideas on the various process steps, cure, recipes etc. I decided I wanted to try a cold smoke process but I did not have the SI cold plate or the A-Maze-N...

Have seen a number of recipes on line for Venison bacon so I thought I would give it a try. Used a mix of 60% venison trimmings with 40% pork (25lbs total) . Added in a bacon seasoning and cure from a local company and ran the meat thru my grinder. Placed in 4 aluminum cake pans ( 9x13) and...

Had a family event today and several of my siblings asked me to make a brisket. Had a 15lb Costco prime in the freezer so I followed my standard process. Rubbed with tender-quick and put in fridge for an hour (faux smoke ring).. Rinsed and then coated with olive oil and Jim Baldridge seasoning...

Tried my first chicken and it turned out great.. Had a 8lb bird that I brined for 8 hours. Filled the cavity with celery/apple/carrots and used 2.5 oz. of cherry wood. Sprinkled some garlic pepper/garlic and poultry seasoning on the bird and used the pre-program recipe (C-1).. 275 temp and it...

I had shared my first brisket experience about a month ago (huge success). After this smoke I found out the local Costco stores in Wisc. no longer had the Prime cut briskets. I recently purchased two "choice" full packer briskets from Costco and smoked one for our hunting camp this weekend...

Finally decided to do my first brisket..Bought a 16lb prime/packer at Costco and spent the last week looking at numerous past updates in the SI forum about the anything related to briskets. Here was my plan and some of the challenges/questions I faced today. Used Tony's brine recipe and added...

I was fortunate enough to harvest a black bear last week and I made a slab of ribs in my 3-D. Used a molasses base with Memphis dust. Ribs were similar to a good slab of St Louis so I smoked them with a rack of pork ribs. Smoked at 235 for 6.5 hours and the both ribs turned out great. Bear is a...