Recent content by tpcdelisle

I know this sounds silly, but has anyone tried attaching an air line to the drain of the smoker and use an air pump to blow a bit more air through the smoker to help keep the sausage drier while smoking? Don't make fun of me now........🤔😁😁

I’ve been reading a bunch of the older chicken posts and haven’t come across anyone frying the chicken skin that doesn’t get crisp in the smoker.  My wife and I have transitioned over to a mostly Keto lifestyle. Most of the time when fixing chicken recipes that don’t use the skin, I pull the...

I meant to ask this earlier and it is probably somewhere else on the forum, I’m curious, what is the lowest temperature that you can run your smoker and be able to produce smoke with chunks of wood?  I realize I can run a lower temperature utilizing the Bella but wonder about chunks in the wood...

Hey everyone. After looking at numerous posts about smoke flavor, I’m curious about opinions if you think you have more problems of too much smoke if not careful or if you have problems getting enough smoke on your meats. For myself, a newbie with only 7 cooks on my 3D WiFi, I have to make sure...

Well, I’ve had my SI 3DW for 7 days now and I’ve made chicken thighs, a smoked meatloaf and last night, spare ribs. The first two were very good but the ribs, not so much.  Actually, the taste was really good, but I blew it by over cooking and drying them out somewhat. I did try to cook them...

I was just reading an old post about whether to remove the membrane on the back of your pork ribs. If it bothers you to have it on there but you are concerned about losing moisture by taking it off, just do a simple cross hatch cut on the back side with the tip of a sharp knife. Simply take the...

Hey everyone. Now that I have my SI 3DW, I’m looking for some more unique or favorite beef recipes that are beyond simply smoking a brisket or Chuck roast with a rub. There is certainly nothing wrong with the standards but I’m looking for tasty variations. Thanks.

Well, We finally got our new SI 3DW on Sunday night. I couldn’t wait to try it so Monday morning I got it seasoned and had to think of something quick to make. I just broke out some chicken thighs, gave them a quick brine, seasoned them up and got them smoking that afternoon. I’ll have to say...

I wanted to say what a great trip my wife and I had up to the Smokin-It warehouse and meet up with Steve.  I’m sure that this has been said so many times, but what a great guy.  He was very personable and so unbelievably helpful. He spent a lot of time showing me our new SI3D-WiFi and Bella...

I don’t know if this is the right place on the forum to ask this question (newbie), but I’m curious to know if anyone has tried to put in a quarter to half of a raw onion in the smoke box when smoking their bbq meat? About 10 years ago, when judging on the Memphis in May circuit (MBN), some of...

Hi to all. I just wanted to introduce myself. I’m another Tony living in Indiana about 30 miles west of Cincinnati, OH. I’ve been bbqing and smoking for about 30+ years but never had a great smoker. I’ve looked at many styles and come so close to pulling the trigger over the years and now that...