As good as my Weber Grill is, it don't do smoke. So my dog and I just bought a Digital Masterbuilt to customize some smoke rings on...
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Gettin' down with Smoke...
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Will do as soon as the smoker arrives. Lowes says I can get it by the weekend... I hope.
Booker from last summer..
Booker from last summer..
Hey
Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.
Gary
Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.
Gary
Thanks for the Welcome Gary.
Picked up my 20070312 late last night. Will try to get the assembly and seasoning done tonight.
I'm thinking about turning a pork butt into some smoked carnitas tomorrow...
Picked up my 20070312 late last night. Will try to get the assembly and seasoning done tonight.
I'm thinking about turning a pork butt into some smoked carnitas tomorrow...
I'm a day behind schedule. So we're smoking today. I'm a couple of hours from pulling my Bourbon Smoked Carntas and Smoked potatoes. Qviews are coming,,, Meanwhile Booker's out on the Deck guarding the smoker...
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Some qviews of our first attempt a using a Masterbuilt for Smoke..
Booker taking delivery of a 20070312 .
It's important to read the manual.
Seasoning in the rain...
Using a Foodsaver to vacuum pack 4lbs of pork butt, 1/4 cup of Bourbon and a tablespoon of salt creates a thin skin of marinade around the whole piece of meat.
After looking over dozens of pork rub recipes I decided to use my Santa Maria dry rub for tritip which has a little sweetness to it.
Soul of a new machine...
Long and slow...
After 7 hours.... Houston we have a problem...
At about 4.5 hours into what was supposed to be a 6 hour smoke we hit a stall point at 175°. So I turned up the temp to 250°. At 6 hours is was only up to 184°. I finally decided to open the door and check the meat with my Thermoworks probe, 159°. The digital thermostat was 25 degrees off. I had spent 5 hours try to smoke this pork at 200°! The temperature wasn't stalling in the 180s. I was stalling at 160°. I gave it another hour in the smoker and then it went into the oven. I got it up to 190° but at that point it most of it was was still on the tough side...
On the positive side the taste was great. The smoke was a little light because of the low temps but the combination of the Bourbon and the Santa Maria dry rub works.
Masterworks says they'll sent out a new controller card as soon has they get them back in stock... They've been out of stock for a few weeks. That should give me enough time to get Thermoworks new ChefAlarm so I can keep track of whats going on inside this box.
The only person that wasn't disappointed in all of this was Booker...lol
Booker taking delivery of a 20070312 .
It's important to read the manual.
Seasoning in the rain...
Using a Foodsaver to vacuum pack 4lbs of pork butt, 1/4 cup of Bourbon and a tablespoon of salt creates a thin skin of marinade around the whole piece of meat.
After looking over dozens of pork rub recipes I decided to use my Santa Maria dry rub for tritip which has a little sweetness to it.
Soul of a new machine...
Long and slow...
After 7 hours.... Houston we have a problem...
At about 4.5 hours into what was supposed to be a 6 hour smoke we hit a stall point at 175°. So I turned up the temp to 250°. At 6 hours is was only up to 184°. I finally decided to open the door and check the meat with my Thermoworks probe, 159°. The digital thermostat was 25 degrees off. I had spent 5 hours try to smoke this pork at 200°! The temperature wasn't stalling in the 180s. I was stalling at 160°. I gave it another hour in the smoker and then it went into the oven. I got it up to 190° but at that point it most of it was was still on the tough side...
On the positive side the taste was great. The smoke was a little light because of the low temps but the combination of the Bourbon and the Santa Maria dry rub works.
Masterworks says they'll sent out a new controller card as soon has they get them back in stock... They've been out of stock for a few weeks. That should give me enough time to get Thermoworks new ChefAlarm so I can keep track of whats going on inside this box.
The only person that wasn't disappointed in all of this was Booker...lol
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