Recent content by Texan in Tulsa

I have had my 3D for about a month now and have yet to get the meat probe to work correctly. Yesterday I was smoking a pork tenderloin and had both probes of my Maverick ET-733 as well as the 3D's meat probe inserted in the meat. The 3D was programmed for 200F until an internal temp of 145F. As...

Since I'm not lucky enough to have a covered patio, my 3D sits on the back deck with the Smokin-It cover installed. Knowing that I need to keep dust and moisture out of the Auber's meat probe opening, I ordered a couple of different items from Allied Electronics to see what would work the best...

Had an awesome weekend of smoking so thought I would share another SI success story. After I've gone on and on about my SI 3D around the office, on Friday a co-worker brought in a 3 lb NY Strip loin and asked me what I could do with that. Challenge accepted!! I began with a light coating of...

Was asked to do beer can chicken on the 3D and gave it a try this past Saturday. Read some forum recommendations and applied kosher salt to the birds, wrapped them in plastic wrap and threw them in the fridge for a couple of hours. After 2 hours, I rinsed them off, patted them dry and then...

During my research on what smoker was the right choice for me, I created this Excel spreadsheet to aid in making my decision on which smoker fit my needs and budget. Over a period of a few weeks, I ended up adding more and more (probably irrelevant) details on each smoker and ultimately I...

Smoking salmon and using a recommendation that I read in the forum of 220 degrees until internal temp of 135. Still trying to learn how to correctly program the PID, so here's what I've got.. Controller is set as follows: C1 = 220 E1 = F F1 = 135 Is that correct?  And what should display...

Used a light coat of mustard as a binder, as I have seen recommend, and a homemade rib rub my brother made. Not exactly sure what's in the rub. Smoking at 235 and will check them at 5 hrs.

Being a newbie to the craft of smoking meats, I see a lot of acronyms used on the forum. A few I have figured out over time, but others I am still clueless when I see them. Is there a list of smoking acronyms anywhere on the forum that I could reference?

After months of research, I finally pulled the trigger today and placed my order for the 3D. I was hesitant to buy that model as I will normally only being cooking for the two of us, but after reading the comments on going for the larger unit, I decided why not. I also agree with others about...