no peek n

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no peek n, Feb 12, 2013
    • eddisabledvet
      This is the one I have.  is that a 9" or 10.5" cast iron skillet?  I am using a lodge 10.5" in mine.  Also, do you use the existing water bowl or do you put a larger one in?  Do you have a separate drip pan also? 
       
      I just got mine and I am confused as to how I configure a larger water pan and a separate drip pan.  thanks
    • no peek n
      i have a 10" skillet (i think) on the plate, and I took out the water pan, and never have used it in my Smokes, for a drip pan i get (2) of the foil cookie sheets at the store and put both in side by side on the the middle rack, and over lap the edges and set a foil tent down the center of the seam, and it work real good, if i just do a Butt or Brisket, I got a Alum cooking restaurant size baking sheet that fits on a full rack front to back & side to side..I think it is a 17" x 19" or so..tightest fit I could find for full coverage
    • eddisabledvet
      Wait....wait...  You never use a water pan?  I have only steamed one thing so far and I am going to put a brisket in tonight.  How on earth do you keep the meat moist without steam?  Almost everything I read says you need steam, at least for the first part of cooking time, then you can go dry. 
       
      What is your secret to not using water?
       
      And thanks for the information.  I need to get a temp gauge next but at least the one that came with my unit is a consistent 25 degrees off.
    • no peek n
      Go to Amozon and PLEASE get a Mav ET-732, ,the best investment I have ever made..its only $65 clams, I do Butts and ribs & Brisket a lot and have only Mopped the ribs and such, with a spray bottle with Apple Cider Viniger and apple Cider juice, , I dont trim the fat off of the Meat, leave just a 1/4 " cap all the way around, You can get rid of the Hunks of fat , but no more, and if you use a dry rub or just salt withGobbs of pepper on it & coat the Crap out of it, Plut the front Temp gage need to be at the same level of the meat on the grate to be stable, and the inside temp of what the meat is really inportant so if you have to keep looking at . or poking the brisket or Butt, you are wasting heat going out whan the door is open alot..this is my brisket without a water bath
    • eddisabledvet
      I watched a video on You Tube about cooking brisket.  they said the same thing about leaving most of the fat.  The video said to cut off any really thin pieces of meat or fat on the outside in order to keep them from burning.  It also said to cut off the hard fat on the underbelly but to leave any soft fat on.  It also mentioned the 1/4 inch of fat.  It also said to smoke it fat side up I believe. 
       
      There is a section on the back where the fat cap is that does not have any fat.  It was the best one I could find in the grocery so I read a post on here that said if you do not have a fat cap on part of the meat, to place bacon strips over it, I guess to act as a fat cap.  So I bought some bacon today from the grocery. 
       
      I will def get the ET732, but since I am on a fixed income from uncle sam, I have to wait until next month before I can buy anything else.  :-(
    • no peek n
      I understand about a buget, when I do a brisket I do a whole packer, that runs about 12-14lbs, over here that runs about $40.00 clams, so I vac-pack the rest for the years of vittles in the frig...and for some reason the link for pictures that I have down loaded many times are no longer there for me to "browes" and upload.. If you go through my album in my history you will see them
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  • Album:
    Initial Setup and Using the Masterbuilt Vertical Propane Smoker
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    no peek n
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    Feb 12, 2013
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