Greetings from NE Florida

TodB

New member
We're in NE Florida.

Smoker progression - 30" Masterbuilt, Camp Chef Smoke Vault (my favorite but just could not hold a steady temp), Recteq Bull RT-700 (rock solid easy/dependable but flavor profile just not there especially on longer cooks) and now a 3D. In hindsight, I should have sprung for the wifi to get access to the app as the Auber interface is less than stellar. No biggie.

Our first smoke was a small pork loin that came out terrific, much better smoke flavor than the Rectec. Salmon will be next and then onto a longer cook with probably beef ribs.

I'm still fiddling with the wood amount and proper ramp up time to reduce/eliminate the smoke belching and acrid smoke (which isn't that bad). I think the issue is a combination of the stronger element in the 3D, the moisture content in the wood and the placement location of the wood in the tray as there are hot spots.

I couldn't imagine bending down each time so I did the Harbor Freight cart and added a wood top.

This site has been invaluable for cutting my learning curve/rookie mistakes. A big thank you to all who post!

TodB
 
Enjoy the smoker. Regarding wood make sure you source from a reputable company. Or if you can harvest some from a local orchard or farm.
 
Welcome from Delaware, TodB! I use wood from smokinlicious.com and have not had problems with the belch ... their wood chunks have just the right moisture content to avoid fire in the wood box.
 
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