Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. C

    Smokin-It #3 Jerky Dryer Fan

    Lozinomaker One other thing. "I set my temp about 160 to keep temp at 120 and the fan pulls enough moisture out to get the jerky dry in 5-6 hours. " When you say you set your analog control at 160 and you keep your temperature at 120. When making sausage and other products I don't want to...
  2. C

    Smokin-It #3 Jerky Dryer Fan

    Lozinomaker, So do you think 23 CFM is the magic number for these fans? I have viewed a few forums where people tried different fan speeds and blade pitch. And some pulled to much air out of the smoke chamber and others not enough . Do you feel comfortable with the fan you are using above...
  3. C

    Smokin-It #3 Jerky Dryer Fan

    Group, I recently purchased a new Smokin-it Model #3. I really enjoy this smoker so far without any complaints. Now I was considering doing some cured dried meats like jerky, salami and summer sausage in this smoker. From what I read is that this smoker is insulated, sealed and doesn't have...
  4. C

    Heat for uds build

    Example: Below is Smokin-It electric smokers smallest and largest model and both models use 120VAC. The largest just uses a second element. Smokin-it #1 Inside dimensions are 12-1/2" W x 13-1/2" D x 16" H 400-watt heating element with LED indicator light 4 amps 120-volt single phase...
  5. C

    Heat for uds build

    Also when it comes to heat source and BTU needed I would also consider the following: * Smokehouse internal size * How well it is insulated * The area, climate that you live in and time of the year that you normally use the smoker. * How well the unit is sealed. * What you plan on smoking. *How...
  6. C

    Heat for uds build

    Are you going to add a temperature control to the mix? Or are you going to constantly monitor the temperature and physically adjust the temperature manually throughout the entire smoking process? I tried it both ways over the years and found out with the lack of temperature controls it was...
  7. C

    GIVEAWAY for Inkbrid Waterproof 150 feet Bluetooth bbq thermometer with 4 probes and Grill Mats

    Smokin-it #3
  8. C

    Thermo-Works "Smoke" Thermometer

    Well now I have my Smokin-it #3 smoker and a thermoworks smoke thermometer. Now still working on a couple of other things I need to figure out and I will be all set. * cold smoking for low temperatures. * and moisture removal when making jerky The wish list never ends.
  9. C

    Thermo-Works "Smoke" Thermometer

    Thanks Everyone for your honest opinions on this product. I think I will order one and give it a try and see what happens! Happy Smoking!!
  10. C

    Thermo-Works "Smoke" Thermometer

    I just purchased a new Smokin-It Model #3 electric smoker. In the past I built my own smokers and was pretty successful smoking just about everything and learning many lessons along the way for over 45 years. Now that I am in my 60's I am getting a little lazy and tired of baby sitting smokers...
  11. C

    Best Dehydrator

    I have been getting into experimenting with combination processing lately. * Summer sausage: Do the smoking in the smoker when smoking is completed bag it and finish it in the Sous Vide. * Jerky: Do the smoking in the smoker when smoking is completed finish it in the dehydrator.
  12. C

    Best Dehydrator

    I ended up purchasing the Cabela's 80 Liter dehydrator and have been using it for 5 years now and have had good luck with it. They also make a 180 Liter model.
  13. C

    GIVEAWAY for Inkbrid 150 feet Bluetooth bbq thermometer with 6 probes and Grill Mats

    Boy just bought a brand new Smokin-it #3 for Christmas and could really use one of these!
  14. C

    Newb sausage maker questions...

    First of all it is specific to the type of sausage you plan on making. As a general rule I have been grinding my sausage twice. First grind with a 1/2” plate and second grind with 3/16” plate. I grind through the 1/2” plate then mix my seasoning after mixing I grind again through the 3/16”...
  15. C

    Smokin-It #3 Temperature Setting Verses Inside Cabinet Temperature

    I truly appreciate everyone’s honest opinions and input on this subject. I think I will try doing a pork butt. I will put my thermometer into the thickest part of the butt away from the bone. I will put the butt into the smoker cold and set the temperature control knob 225 degrees. I...
  16. C

    Smokin-It #3 Temperature Setting Verses Inside Cabinet Temperature

    I just purchased a brand new Smokin-It #3 (Analog) over the holidays. I did the break in procedure by turning the unit temperature up to 250 degrees for 4 hours with wood in the smoke box. After the four hours break in I started to take a look at the internal temperatures. I set the knob...
View older results
Top Bottom
Back
Clicky