Recent content by snakyjake

I have a pan of prepared (cold) macaroni and cheese that needs to get smoked. I want to smoke at the same time I'm smoking for pulled pork (225°F). When is the best time to add a pan of mac & cheese to be smoked?  Beginning or end of the cook? For how much time? Or the entire length of the cook...

Just a bit of clarification... There seems to be two phases to the James Jerky Dryer Instructions. Phase 1:  2-4 hours to get to a temp of 160°F. Phase 2:  145-150°F for 3-5 additional hours making sure the air is circulating. (this sorta sounds like when you add the dryer). Should we keep the...

I want to use a combination of chunks and chips for a standard 225 cook. I don't know if/what benefits a chip screen would provide. What is the purpose of a chip screen? What happens when you don't use a chip screen for chips (and chip/chunk combo)? Why do I want a chip screen? Thanks.

For hot smoking pork butt, does the A-MAZE-N AMNPS Maze Pellet Smoker offer a different/better smoke profile over the OEM firebox? I'm very curious if a proper burning high quality wood pellets with the AMPS will provide a smoke profile closer to an offset?  Or better than the OEM firebox...

I have the 3D wifi controller, and there's a simple checkmark option for auto-tune. Can I, should I, autotune during a cook? Thanks.

I have the 3D. Which settings are the right ones to use:  [list type=decimal] Initial programmed controller settings? User Guide (page 16) settings? Smokin-It's OEM? [/list] The initial PID that was programmed into my controller: P = 60 I = 800 D = 150 T = 2s The documentation/user...

Can someone share more about the WiFi models... Can the 3D be upgraded to the WiFi? Where do you order the WiFi upgrade? Price of the WiFi upgrade? Instructions on upgrading? Is there a web app? Is there a iphone/android app? What features does the app have? Thank you.

I bought a frozen turkey (12 lbs).  I want to thaw in the refrigerator.  I want to brine.  What is the maximum time I can have it in the refrigerator before I need to brine and cook it? Not sure if the my refrigerator storage time counts at the beginning or end of the thaw.  I am guessing: 3...

Is there a suggested minimum/maximum time limit for brining pork butt?

Asking for help improving these areas of my first smoke: 1)  Smoke flavor too light. 2)  Meat needs more moisture. Cook profile: * Pork Butt * 8 lbs * Oven temp 225F * Meat temp 190F * 18 Hours * 7+ ounces of hickory chunks (Smoking Guide documentation said 5-6 oz) * Water pan * Fat side on...

What is the proper order of the bolt head, lock washer, and flat washer when attaching the caster wheel to the cart? What are the other 4 larger bolts for? Probably doesn't matter much to most people, but I'm curious, and I like doing the details the right way.  ::)

Besides setting the initial/hold oven temperature, are you programming multiple steps? The

About how long can pork butt hold at 140ºF, and still maintain the quality of the finished cook? Or how long would be too long to hold?  1, 2, 4, 6, 8, 10, 12+ hours?? The context of the question is to estimate how much time I have until I need to remove the meat from the heat, after the meat...

Does the built-in Auber digital temperature controller need to be auto tuned? I figure that all the smokers (except for size) or pretty much the same, therefore the PID setting would be the same, and would be pre-tuned by the vendor. The manual doesn't mention tuning, but I did see posts and...

Does it make a difference if I use a jerky ingredient kit (Hi Mountain Jerky) for ground beef extruded jerky? Or do I need a different recipe/kit? Or modify a recipe?