Recent content by pd444

4 mullet Mullet prep: butterflied from the back rinsed and patted dry Seasonings: 1-4 light brush with olive oil 1 Old Bay "Lemon & Herb" 2 Tony Chachere's salt-free + salt 3 Salt & Pepper 4 Homemade Cajun rub Wood - 3.2 oz Apple (Cowboy Brand) Positioning - 1 & 2 top rack/3 & 4 rack below...

This is my 2nd weekend with the 3D and third smoke. 2 racks of St. Louis ribs Details: Rub - my own #1 rub (brown sugar based) Rub time - ~13 hours Out of fridge time - 1 hour Wood - 3.9 oz Hickory (came with Smokin-It) Positioning - top rack/side by side Moisture - 12oz PBR/4oz water/next to...

My 3D is a little over a week old. I've done some chicken breasts & thighs and swordfish filets. Going to do mullet and ribs this weekend. Wondering about the mullet as to whether I should hang them or rack them. Plan to butterfly them from the top.   So you know, ribs and mullet will be...

I had lurked here and on other forums and had seen a friend's SI 2, and we finally bit the bullet and ordered a 3D. Got it yesterday. Can't say enough about how solid this beast is!   We'll do the initial smoke tonight and then two smokes tomorrow, grouper and then chicken. Looking forward to...