Recent content by TJ

How much wood would you use for a 4 pound breast?

My smoker is about 8 years old. Lately I been noticing after the meat is done about 1/4 to 1/2 of the wood chunks are still in the pan. Cooking temperatures seem to be good and my smoking times have been about the same. Is it time to replace the heating element or is the issue with the wood? Or...

How long and at what temperature? Did some research and seems every article I read gives different times and temperatures including what IT to shoot for. Sticks are 1/2 inch, venison teriyaki. My plan today is 125 for an hour, then 150 for another hour, and finally 175 until the IT hits 155-160...

Want to try making some bacon in the near future. How do you cold smoke in the #3? What temperature is considered good for cold smoking?

Local store had a sale on boneless pork loins for $.99 a pound so I bought 6. They weigh between 4-5 pounds each. Like to smoke one and already had a good brine and rub to use. They are trimmed pretty good without a lot of fat. What internal temp should I shoot for? How many ounces of wood...

Smoked a butt yesterday but had to pull it out of the smoker early as we had company and they were getting pretty hungry and almost ready to perform mutiny. I knew the pork was coming up to temp slow so I cranked the heat up to 250, from 225 2 hours prior. It was pulled out when the internal...

Yesterday I pulled a pack of bison meat that weighed about 1.5 pounds out of the freezer and was destined for jerky. This morning it was thawed so I salt and peppered both sides and then smoked it for 5 hours at 225F. After it was done smoking I brushed BBQ sauce on it and charred both sides on...

Smoker works but the power light doesn't turn on. Suggestions?

Saved three big hunks of ribs from a buffalo I just shot with the intention of giving them a go in the smoker. Never tried bison, or beef for that matter in the smoker. Any and all advice would be welcome.

Have two steaks that are about 1 1/8 thick and weigh about 14 ounces each. Would like to try them out on the smoker. How should I go about it? We both prefer medium rare.

Guess it is time to buy a good thermometer and seems most people like the Maverick ET-733 and have some basic questions. My smoker is a #3. If using a unit like the ET-733 do you run the probe down the hole where the smoke exits then insert it into the center of the meat? Then the control unit...

Plan on smoking about a 6 pound brisket this coming weekend. Would appreciate some tips from the experts on here as far as temperatures, time, and rubs. I do plan on injecting it with beef broth the night before.

Two slabs of St Louis style pork ribs seasoned by Costco. Put them in the smoker at 225 with 8 ounces of apple wood chunks for 3 hours. Then decided to move them to the oven in the kitchen figuring it would do a better job at precise temperature control. 3 hours at 235 in the oven wrapped...

Just placed my order for the #3. Appreciate all the input and am sure I will have a ton of questions down the road. First question, where is the best place to gather a nice supply of wood chunks? And what size chunks should I look for? How long does a box full of chunks typically burn for (on...

Hello all, I am in the market for a new smoker and one of the choices is the Smokin-It #3. As a potential owner I would like to hear from you owners about how well you are treated after the sale if any issues pop up. First off, if you call will someone answer the phone or call you back the same...