Recent content by Tom

Something I'm continuing to work on, is whether I can continuously manage a cook by using certain techniques or methods to avoid black bark on my meat. I really am quite strongly turned off by the look of black bark on my meat and since we eat with our eyes first, to me, nothing looks better...

I banged out a quick tri-tip today using the red oak chips that were mistakenly sent by smokelicious. I kept it traditional and only used fresh ground black pepper, salt and dried  garlic.  The flavor was close to the best I've ever had,  but I think the next batch will be finished slightly...

I'd like to figure out if it's possible to use the thermocouple readout on the 3D after the cook for temp monitoring. Meaning, I simply want to use the 3D as it's own Cambro type holding box. I purposely ran a cook this morning on a brisket going quick (foiled at 155). Now I just want to monitor...

This should be good for a tiny chuckle. I placed my first order from Smokelicious sometime around Wednesday and was excited to have the "Big Dang Box" of wood to use this weekend. I got home late last night, seeing a huge box on my front doorstep and eagerly opened her up only to find a box...

My Costco doesn't have the prime grade brisket  (or any brisket for that matter ), but they do carry prime grade tri tip and also ribeyes.  They had a $10 off instant rebate that brought these 2 inch beauties down to $11.64 a pound. I've only cooked one so far, dusted with Tatonka Dust and sous...

I'm a big chili fan. I grew up around an uncle who'd compete year after year at big events and he instilled a further appreciation for carefully crafted chili as well. I used to make batches in college where I'd toast the chiles separately and get quite nutted up about the recipe and method. The...

I'm busy running the gauntlet, so to speak. I want a little star for checking off all the proteins cooked on the SI3D. I was humoring myself with thinking about putting a post for other new folks like myself, once you run the gauntlet, (ribs, pulled pork, brisket, sausage, etc) you get a goofy...

I noticed today with my bacon I'm currently smoking, that my method of going the simplest route may not be the best. Namely, I just placed the 3 oz of sugar maple in the tray and set my temp. But it's barely been an hour and the smoke has already stopped. Does anyone prefer to get their smoker...

First post using the cellphone, so I'll keep it short.I mainly want to see how easy it is to upload photos. Ahh, I see camera orientation matters. My apologies (fixed). This is a baby butt, barely 7 pounds. Fortunately, it hasn't been trimmed to death so there's a good fat cap on the bottom...

My 3D is here, casters installed and everything thoroughly vacuumed, ready to get seasoned. I've looked thru the entire included paperwork and this site, but I can't figure out where the two black painted metal pieces go? Any tips?

In anticipation of my new 3D's arrival, I bought 10 pounds of skin on pork belly and used the following cure that I found after digging thru page after page and forum after forum, none being much in agreement as to how much pink salt to use. Now, at day 6, turning the two separate 5 pound...

I thought my first post on a smoker forum would be something smoked, but alas, it's not here yet, but I did just finish prepping my first 10 pounds of bacon in anticipation of the 3D's arrival. I'll have to do a pork butt and wait a few days before I can move on to the bacon. Anyways, here's a...

Hi folks, Late night first post after spending some time reading the forum, realizing this is exactly what I'm looking for. I'll be ordering a 2D or 3D in a few hours when SI opens up! I'm an apartment bound BBQ enthusiast who's gotten tired of watching all my charcoal and gas based tools...