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Thread: My New Smoker

  1. #1
    Join Date
    Jan 2013
    Location
    SE Arizona
    Posts
    17

    Default My New Smoker

    Tonight I took delivery of a Smokin-it Model 3D. I will do the initial burn off/seasoning this weekend and baby backs to follow. It looks like my Cookshack Amerique has some very serious competition. This is a very well built and solid smoker. I'm guessing I will get a lot of years of smoking from it.

  2. #2
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Cool! Can't wait! Let's see that baby in action! please!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  3. #3
    Join Date
    Jan 2013
    Location
    SE Arizona
    Posts
    17

    Default

    Unlike my Cookshack which has a rather simple yet reliable digital controller (set cook temp and cook time OR cook temp and internal temp), the SI has a PID. So there is going to be a learning process here. Still figuring it out so I can season it this weekend, and maybe do a rack of baby back ribs. I may be overthinking the entire PID thing.

  4. #4
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by old sarge View Post
    Unlike my Cookshack which has a rather simple yet reliable digital controller (set cook temp and cook time OR cook temp and internal temp), the SI has a PID. So there is going to be a learning process here. Still figuring it out so I can season it this weekend, and maybe do a rack of baby back ribs. I may be overthinking the entire PID thing.
    What is the PID thing?
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  5. #5
    Join Date
    Jan 2013
    Location
    SE Arizona
    Posts
    17

    Default Pid

    Proportional Integral Derivative controller. Folks use these for all manner of controlling stuff.Basically it is a loop feedback system that auto corrects variances between what a person or operator sets and what the equipment is doing. On this smoker, I set the temp then the time (I'm doing a rack of ribs at 225 for 6 hours) and set the remaining parameters to zero.

    I could, if I so choose, set a couple of other temperatures and times and have a slower ramp up to my final temp. Such as 140 degrees for 30 minutes, then 225 for 4 1/2 hours, then 140 degrees to keep warm for 1 hour. If cooking to an internal temp, I can do the same. But as I am learning, I was real happy just to get it up and running. The official SI tester told me this morning that punching the buttons will become second nature with use. We shall see. And I hope I have explained it properly; but not sure.
    Dave - US Army Retired 1970 - 1995
    Cookshack Amérique, Smokin-it 3D
    Ducane Meridian 42, Weber 27" Kettle
    Brinkmann Smoke-n-Pit Pro
    Lodge Sportsman Grill

  6. #6
    Join Date
    Jan 2013
    Location
    SE Arizona
    Posts
    17

    Default

    Ok, I seasoned it on Saturday. And Sunday's dinner - baby backs - are in the smoker with just a small 1 ounce piece of hickory. I learned a few years ago with the Cookshack that very little wood is needed. The one time I second guessed all the advice and used 12 ounces of wood, I over smoked a butt. 12+ hours later, I had pulled pork that was so bitter tasting even my dog left it alone. What a waste. Now I cut and weigh chunks into 1, 2, and 3 ounce pieces.
    Dave - US Army Retired 1970 - 1995
    Cookshack Amérique, Smokin-it 3D
    Ducane Meridian 42, Weber 27" Kettle
    Brinkmann Smoke-n-Pit Pro
    Lodge Sportsman Grill

  7. #7
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Interesting. Show us them bones, and your new cooker.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  8. #8
    Join Date
    Jan 2013
    Location
    SE Arizona
    Posts
    17

    Default

    Tom - No photos. Sad to say I don't know how to get them from 'photos' on my Mac to the forum. But the ribs were delicious. Dave
    Dave - US Army Retired 1970 - 1995
    Cookshack Amérique, Smokin-it 3D
    Ducane Meridian 42, Weber 27" Kettle
    Brinkmann Smoke-n-Pit Pro
    Lodge Sportsman Grill

  9. #9
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default




    Jim

  10. #10
    Join Date
    Jan 2013
    Location
    SE Arizona
    Posts
    17

    Default

    Working on posting photos but having no luck. Will try again this evening.

    UPDATE: Photos of my 'stuff' is in my album. The newest smoker,the Smokin-it 3D is sitting in front of the Cookshack and there are two views for comparison.
    Last edited by old sarge; 02-24-2016 at 11:04 PM.
    Dave - US Army Retired 1970 - 1995
    Cookshack Amérique, Smokin-it 3D
    Ducane Meridian 42, Weber 27" Kettle
    Brinkmann Smoke-n-Pit Pro
    Lodge Sportsman Grill

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