Recent content by shade
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Andouille stuffed pork tenderloin
I am smoking one right now. What a wonderful idea - using some Aidell's Manjo/Jalapeno sausage. Stuffed it, wove a pound of bacon around it, then into my Masterbilt 40". It's been in for 30 minutes and is already at 120. It's a tiny 2lb loin, but the wife and I are going to eat it later this... -
Cleaning masterbuilt electric smoker
I use Clorox spray bleach and spray it all over the interior and leave it "soak in" for 30-60 minutes. Then I thoroughly hose it out with water. Then I run the smoker for an hour to dry it out. I do this after every use... That means it's been done well over 100X with no problems at all.- shade
- Post #67
- Forum: Electric Smokers
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model ET 732 redi check
Right now my food probe is reading 100 degrees too high - have done a cold start, cleaned the probe. Unit is only a 3 months old. Will try the oven trick next - but I have 13 lbs of pork shoulder smoking - grrrrr.- shade
- Post #13
- Forum: Meat Thermometers
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Smoking in Mount Laurel, NJ
Oh - my avatar is a photo of my maternal grandfather, Clarence Ambrose Wagaman, from Mont Alto, PA on hog butchering day!! Russ -
Smoking in Mount Laurel, NJ
PA boy here - born and raised in Reading, PA. Lived in the Lehigh Valley for 35 years - then moved to Gladwyne (outside of Philadelphia). Living now in Mount Laurel, NJ. My wife, Toni, is a first generation American - her Sicilian parents raised her right. The woman is amazing in the kitchen...
