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Chuck is way more expensive where I live.

I know many people use venison. Sadly, I'm not a hunter. I'm making summer sausage. My first batch was brisket flat and pork butt. Loved the taste. But brisket flat is too expensive, and I've read alot of brisket fat is not as good as the fat from pork butt, so even whole packer brisket costs...

Thanks! Ya, I am excited how well it came out. But no, it's not the "smoke" smell I get from when I do ribs, pork butt, or brisket. It's a strong "meat" smell. Not bad, it's what I think summer sausage would smell like, just REALLY strong!

Question about summer sausage and the smell. I just got a meat grinder (#12), and thawed out a brisket flat and a pork butt. First attempt at any kind of sausage. (compared to others, I used alot of salt, but it didn't come out salty at all) anyways, I am thrilled with the taste. Would maybe...

Thx. Color and texture were great. But, you know how u can eat and eat and eat wings, lol. With these, we couldn't. It became a little too much. They absorbed so much smoke. I only used a very small 2.5 oz chunk.

Brined the wings overnight, in 1 cup kosher and 1 gallon water. We typically air fry our wings, cuz it's so convenient works well. I never brine though, and could definitely tell the difference. Juicier, but also, more flavor in the meat. 2.5oz cherry. 250 for 2 hrs, then turned it up to 325...

I love results of long, slow cooks, but it's nice to be able to enjoy a meal, in a shorter time, once in awhile, lol. Like usual, I just didn't have room in the fridge, to brine the turkey breast. So, I decided to just inject, and see how it would come out. ..5.5 lb bone in turkey breast...

Well, I started a Google docs spreadsheet. Date, type of food, weight, wood, what and wether it had rub, marinade, brine, injection, temp, time, wrapped or not. I'm sure I'm going overboard, but since I'm completely new at smoking, little differences here and there, might make a big difference...

I got the Smokin it 3D wifi. So far,it's been great. Uses little amount of wood, and keeps super stable temps.

I'd like to make a spreadsheet, tracking results of all my cooks. So I can slowly compare times, temps, spices, wood used and amounts, etc... Anyone do this,and if so, would u be willing to show a screen shot of it? I'd like ideas of how to organize it/layout.

Well, can't use corn starch, we're low carb, but I think ur right on the preheated smoker. It might not matter on 6hr+ cooks, but for a 2 hr cook, and starting from about freezing temp, to 325, I think I'll preheat next time.

First smoke on new smokin it 3D wifi eeectric smoker. Tried a chicken last night. Started cold smoker and cold meat. 2.6 oz cherry wood. Outside temp: 20 degrees. Smoker temp set to 325. Took out when breast hit 165. Just a little over 2 hrs. Injected with Tony's creole butter. (Didn't have...

Just got my new smoker. My son is coming over for a bday dinner, for ribs, but I work 12 hrs, and won't be home till around 2-3pm. So it would be a really late dinner! I was planning to try the 3-2-1. Could I smoke them the day before, at 225, to like 165 or 170, then wrap in foil, refrigerate...

Anyone have the smokin it D wifi model? I'm trying to convince myself to spend the larger sum of money on the 3D over the #3. I'm new to all this, so not sure if I even need the PID, altho I read that I'll get alot more consistent temps, and I like the higher temp of the PID, for chicken. Are...

I am trying to get as much info,before deciding which smoker to buy and what I'll need to do. I'm trying to decide between a MES and a smokin it smoker. How much cleaner is the smoke,from the AMNPS, in a mailbox mod, compared to just setting it in the bottom of the smoker? If I go MES, I'll do...

Problem I see with the 40 inch version, looks like it might be more difficult to do the mailbox mod. They changed the side loader. https://www.masterbuilt.com/pages/gen-4