Recent content by Smokin Jon

I am the original owner/purchaser. The smoker is still under warranty. Purchased June 30th, 2020. I've used this smoker for 17 cooks. I have logged each cook and will include cook notes with the smoker if you want them. The smoker has been very well kept and cleaned thoroughly after each cook...

Man!  Brisket prices have gone up in the last couple of months!!! Dry Rub:  12 hours prior to cooking (9:30 am – 9:30 pm) Fat from the brisket trimmings were put in a crock pot for about 8-10 hours.  Beef Tallow was strained and put in the fridge overnight. • Brisket: o Cooked Brisket...

18.44 Lb. Brisket - Texas Crutch This was the first wrapped brisket i've cooked in my 3D.  The final product, particularly the flat, is definitely more moist compared to cooking unwrapped. Cook Notes: • Dry Rub:  8 hours prior to cooking Cook Time:  • Total Cook Time = 13 Hours (5 Step...

OK.  So I got tired of having to get on my knees to use my 3D.  I didn't want to break the bank purchasing a cart.  Also, I determined it's not worth my time to build one from scratch.  Therefore, I decided to purchase a Harbor Freight 24" x 36" service cart and lower it by 4 inches.  I...

11-25-20 – 11.5 lb. Brisket • Dry Rub:  8 hours prior to cooking • Light water spritz on meat when put into smoker. • Cooked Unwrapped • Food on at 5:00 pm out at 4:45 am.  Total Cook Time = 11.75 Hours • Wrapped and rested in cooler x 3 hours. • Smoker Program:  • 95% Power Setting • 3...

I programed a 4 step multi-step program as follows: Step 1 - Temperature = 180.  Time = 40 minutes Step 2 - Temperature = 195.  Time = 20 minutes Step 3 - Temperature = 205.  Time = 20 minutes Step 4 - Temperature = 220.  Time = 21 Hours. I noticed the timer starts immediately when the smoker...

I've been manually stepping up temps on my 3D digital smoker.  It will run 10 degrees F. over my setpoint then settle back to the setpoint.  I let is sit for a particular time then ramp it up again. This has prolonged the smoke times and resulted in some great results.  I would now like to...

DIY chip screen was cut from a Weber 6434 Deluxe Stainless Steel Vegetable Basket that I haven't used in several years.  I'm planning on testing this on a pork butt cook next weekend (chunks not chips). The pan is a 4 inch deep half-size stainless steel steam pan.  The original pan was not deep...

Can anyone tell me the diameter of the holes and the thickness of the chip screen insert for a 3D smoker? Thank you!

Choice Brisket 17.43 lbs. (9-26-20) Rub:  12 hours prior to cooking Decreased Wattage to 80% (960 Watts) to prevent full-blast heat to the wood.. First smoke observed at 148F Thermostat and 186F Probe#3 Manual Ramp Temperature Experiment to prevent wood ignition and nasty thick smoke:  o...

This is the second brisket on the 3d Brisket – 16.38 lb. Rub:  12 hours prior to cooking Smoker Temperature: 220F set temp.  229 on probe next to meat. Time cooked: 14.25 Hours unwrapped the entire cook Time rested: Wrapped in foil and rested 3 hours Internal Temperature: Pulled at 203F - Probe...

First Rib cook on the 3D. 4 Racks St. Louis Ribs (Dry rub x 15 hours) • Smoker Temperature - 225F – Took over 1 hour to come up to temperature. • Time cooked - ~6 Hours – 5 hours (naked) then basted with KC Masterpiece BBQ sauce + 1 more hour. • Wood Type - Pecan + Apple • Amount of...

Eliminating Smoker Burps – A Semi-Comprehensive Compilation of Advice Many new owners are alarmed when they first experience what is called by many on this forum as a smoker “Burp”.  A burp is when a sudden puff of smoke comes out the vent hole and often times at the door also.  According to...

Have any of you had a problem of controller failure due to controller overheating by leaving the Output Hi Limit percentage at 100% for large cooks? The manual says, "When the smoker consumes more power than the controller can handle, for example, if you have a 12A, 120V AC heater and your...

Just finished my second cook in my new 3D. Turkey - weight 10 lb. • Smoker Temperature - 235F • Time cooked - ~3.5 Hours • Food Internal Temperature - 165F • Wood Type - Pear - (Air dried in covered dry environment - 1 year) • Amount of Wood - 3 oz. - no bark • Taste - Skin acrid. ...