Recent content by LuvMyQ

Tried a new approach today based on an email from Jeff at Smoking Meat. Take a deboned butt and butterfly it.  More surface, more bark! Then just do whatever prep you always do.  My results were perhaps the best ever.  In short, I applied liberal Memphis Dust.  Used a ramp up method: 1 hr at...

So we had a neighbor get together with 20+ adults.  And I was on tap for the smoking.  This was an ambitious smoke.  But I have had enough experience with the SI that I let it would not let me down. We had a standard Costco pork butt 8-ish pounds.  I made a batch of beans following the Pioneer...

This is my 2nd success with this.  1 Costco 8ish LB butt done in 7.5 hours. No brining.  It went in at 185 for 1 and 3/4 hours.  I do that to give it time to smoke the wood without going full char right out of he gate.  After that time, it was IT of 102.  Then I bumped it to 275.  Done in 7.5...

I had read about others going up to 300 degrees (on some other forums) on their brisket smokes.  SO I had to give it a try.  Since I remembered reading somewhere that you should not push over 300 on the SI's, I decided to try 275.  I used a Costco prime about 12.5 lb untrimmed, approx. 10.5 lbs...

I probably violated the first rule of holiday cooking – not doing a trial run beforehand.  But I spend tons of time researching.  I took all that I could learn from this forum, and combine with everything else I could find on the internet.  My turkey background included a brined 20 LB bird and a...

I love my new smoker.  But after using it several times, I quickly learned that as I will hit 60 next year, I needed my smoker to sit higher.  This bean my quest to custom build a cabinet for my 3D WIFI.  Why not buy the prebuilt SI Stephanie cabinet?  There are a few reasons. 1. I wanted more...

I put 2 butts in my 3D WiFi at  225 10 PM figuring 1.5 to 2 hours per lb.  they were 7.5 lbs each.  They were showing done 7:30 this morning.  This is for a 4PM dinner. I have now wrapped them and lowered the temp to 140.  Do I try to hold it there for 8 hours?  What will that end up being, mush...

I have been a charcoal guy for 30+ years.  And my smoker has been a WSM.  Old Sarge, DM, and SuperDave suggested I move up to the 3D and politely told me to stop whining about the extra price - and the Wifi upgrade that took me to the scary $1000 price point.  In reality, they didn't tell me to...

Any Big Red users figured out how to un-mute the alarm on the iPhine app?  It seems permanently muted.  I am talking about the little bell at the top of he app.  Mine has the line through it. If I press it, it says “Succesfully muted”.  No matter how many times I press it, I get the same...

I am trying to decide between a #2 or #3. I see the 2 has 4 racks.  But at only 2.5 inches apart, I don't see much utilization for all 4 unless you are doing all meats that are not very tall.  My most common smoke I do on my Weber Bullet is briskets and butts.  (However, with the ease and...