Recent content by SamRothstein

Thanks Sarge. I tried a factory reset before and after the probe. Hopefully Steve has some solutions other than replacing the controller.

My 3.5D is a little over two years old now and has worked perfectly until a few months ago when it started throwing a "high temp" alarm, with an internal box reading of over 700 degrees. I ordered a new probe for the box and have the same problem. I took it apart again and messed with the relay...

Trying to find a suitable home for my 3D on the back patio, and curious if placing it under my Weber spirit shelf would allow the needed airflow? The underside of the shelf is hollow, and there about 2” clearance from the top of the 3D and the bottom of the shelf.

I’ve been doing crispy wings in the oven for a while now, and think I’ve got the method adapted for the smoker. 20 or so wing sections, 1tbsp of baking powder and your rub of choice - I used McCormick brown sugar and bourbon. Pat the wings dry then Coat the wings with the powder then rub, and...

I started off with a 13lbs packer from Costco, trimmed a little fat and removed the deckle before coating with a 50/50 salt and pepper rub. Put in smoker about 3:15am, 175 for 35, 200 for 35, 250 rest of the way with about 3.5oz each of apple, cherry and hickory. When I woke up at 8 the probes...

Rubbed a couple hours before smoking and left in the fridge to dry brine. Smoke with just over 1oz of apple at 250 for about 1.5hrs. Could have gone another 10-20 as there was a little pink here and there. Sauced them and tossed into the oven at 450 to try and crisp the skin but I think it was...

Rubbed overnight with salt and pepper, smoked at 275 over 4oz of hickory from 330a-830a, pulled at 203 - probe went in like butta! Wrapped it in foil and tossed it in a towel in the cooler until 11:30 and the wife and I had a decadent lunch. I was overall happy, but will use a lot more wood next...

I tried my hand at 3lb chuck roast yesterday and it came out ok. Very tender and moist, but lacked smoke flavor. It went in at 3am at 225 and smoked uncovered until it hit 160, which was about 7am. Wrapped in foil and sent back in at 250 until reaching 203 around 10am. Wrapped in a towel in...

Finished my first pork butt today -overall pleased with the product but will tinker with the recipe on the next one. 8lbs bone in butt, yellow mustard slather, homemade rub (1.5tbs salt, 1.5tbs coarse pepper, 1tsp onion, garlic, paprika, chili powders, Injected with Tony’s creole butter and...

New user, new smoker just outside of Chicago here. Been doing “oven-q” for a while and decided to step up my game after using my buddies cookshack a couple times. Have done ribs twice with the cookshack and they’ve been perfect - I don’t think you can beat the ease of use with the electric...