Recent content by LarryD

Auber couldn't write usable software to save their lives. Steve should give them the heave-ho and work out some kind of partnership with Thermoworks.

I've never wrapped anything and have no evidence of any need for that to change. Every the door is opened you let out smoke, heat, and moisture while simultaneously adding unnecessary work. If you want a smoker that you have to play with, this isn't it.

I don't even know where the probes are for my 3DW. All of the programming, electronics, and probes are garbage. I have a nice meter from Thermoworks that I use, instead. I generally use the app to set and treat the smoker like a more temp stable analog smoker.

When you're ready to branch out, search for my old posts on garlic and nuts. I personally still think of fish as meat, but not everyone does. With that in mind, salmon comes out really nice, too. I went with a nice VacMaster that I got a number of years ago from...

It doesn't really take much skill, so it might not actually achieve that elevation goal. However, I've yet to have anyone complain about anything, so you'll be able to fake it! :)

I've never wrapped anything and I see no reason to start. Every time you open the door on these smokers you are letting out moisture, heat, and smoke. As was basically stated, a rack placed right above the wood box is going to be hotter than higher up in the smoker.

I personally tend to do mass quantities when I use my smoker... I have a nice vacuum sealer so I just portion up the extras, seal them, and freeze them. Then I have ready made meals in the future. Throw the whole sealed package in a pot and heat it up to serving temperature. Comes out 98% as...

If you still run into problems after switching to chunks then go back through the old posts to read about the wood catching on fire and what folks have done to mitigate/prevent that...

Congrats... it's a great smoker!

I think what I've always heard is 1/2 lb raw per person... So ~35 pounds.

Let me know if you're ever heading south through Eugene and we can grab a beer...

I would like an actual acknowledgement that this information is making its way to Steve and whomever else has the power to make decisions about the Smokin-It products. I cannot say emphatically enough that the Auber code is pure garbage.  This is true for both the smart-phone app and the UI...

On a whim I picked up a 4-pack of rosemary-garlic lamb shanks at Costco a while back.  I'm going to try smoking them tomorrow.  I have no clue what temperature I want for either the smoker or the shanks.  Any suggestions or other wisdom to share?  I have the 3DW, fwiw. Thanks! LarryD

What's the go-to meter these days?  I'm thinking I'm ready to try a new one...  I'm murder on probes, so one with hardy and/or cheap probes would be nice.  :)

So one of the things that I love about having the smoker is that I can smoke a brisket or two, a couple or four butts, 6+ racks of ribs, etc. and then vacuum  seal portions and throw them in the deep freeze for future meals.  What I don't like is that I have no organization for my deep...