Recent content by LarryD

Both the instructions and the controller itself are both unnecessarily complex. Auber may make a reliable PID, but they can't write end-user software to save their lives. Steve / Smokin-It desperately need to reach out to Thermoworks and enter into some kind of partnership with them.

It'll take about the same amount of time...

If I were buying today, I'd go strictly analog. I have the 3DW... I just set the temp I want, set some stupidly long time, and then use my Signals to tell me when it's done. The ONLY thing I like and think is an advantage of the wi-fi is the ability to go to a higher temp.

Welcome... used to live in DFW, but moved about 5 years ago. Enjoy the smoker...

For turkey there is no need for low and slow... if you are using one of the wi-fi models the crank it on up to 325.

If it were easy to do, I'd tell you I'd trade my digital wi-fi controller on my 3D for a kit to make it an analog smoker.

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!