Recent content by mikehoff30

I love my 2D and recently attempted to cold smoke some wild salmon.  My old man runs a salmon boat out of Bodega bay CA and I have a regular supply of fresh wild salmon.  Using the cold plate I end up with a smoke box fire because the temp probe for the PID sits in the cold chamber of the box...

Purchased a 2D a few weeks ago.  So far I have done a brisket, baby back ribs, whole duck, and tri tip.  This machine is by far the best cooking investment I have made!  I'm gearing up to do a 10 lb pork tenderloin this weekend.  Any suggestions are welcome.  I'm most concerned about cooking...