Recent content by torontoguy

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  1. torontoguy

    Picture perfect pulled pork on my MES (and it was my first time!!) Lots of Q-view

    Thanks guys!  dirtsailer2003, there's something about a sweet and smokey, slightly sticky bark that just makes me go crazy. It's almost like pork candy and it's exactly what I was after in my bark. I'd definitely like to put together a couple different rubs just to try out, maybe one with a...
  2. Picture perfect pulled pork on my MES (and it was my first time!!) Lots of Q-view

    Picture perfect pulled pork on my MES (and it was my first time!!) Lots of Q-view

  3. torontoguy

    Picture perfect pulled pork on my MES (and it was my first time!!) Lots of Q-view

    This is only my third time using my MES 30, and my first time ever doing a pork shoulder. I made myself up a rub with the main players being brown sugar and chili powder with some salt, black pepper, onion powder and garlic powder in for support. At the last second before rubbing the butt I...
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    • Album: Picture perfect pulled pork on my MES (and it was my first time!!) Lots of Q-view
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    • Album: Picture perfect pulled pork on my MES (and it was my first time!!) Lots of Q-view
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    • Album: Picture perfect pulled pork on my MES (and it was my first time!!) Lots of Q-view
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  10. torontoguy

    Masterbuilt 20070910 Heating Element Q.

    Yup that's all true. I've got the same model and specifically purchased that one because of the ability to change the element easier if it was required. When you get the smoker look on the back of it and you should see a little access panel towards the bottom fastened on with a few  black...
  11. torontoguy

    Another what did I do wrong post.

    Everything that I've bolded is exactly why the outside of your loin was inedible. I'm afraid you simply over smoked the meat. You don't ever really want your smoker to be "smoking like crazy" but rather you want a very thin, light looking BLUE smoke, not white. Have a search around this forum...
  12. torontoguy

    If you want a smoke ring with your MES, try this.

    Looking back at the picture of my ribs, I REALLY wished I would've taken a better picture
  13. torontoguy

    Larger Temp difference between MES 30 thermo and digital probe

    Once in my 5 hour baby back smoke the temp QUICKLY dropped to 180* (quickly as in one second it's 225* and the next it's 180*) and my Maverick low temp indicator went crazy. I figured it was just an anomoly so I waited a few minutes and the temp shot right back to where it should be. Sure enough...
  14. torontoguy

    Larger Temp difference between MES 30 thermo and digital probe

    That's almost exactly like the difference I'm getting in my MES 30 (that I noted about in this thread: http://www.smokingmeatforums.com/t/135142/seasoning-my-bass-pro-mes-30-couple-quick-notes) All I can suggest is go by what your temp probe is reading as that's what I did and had flawless baby...
  15. torontoguy

    Doing the break in on my MES 40 now!

    I think from what I've heard is that when the chips catch fire it's because too many were added. The manual for my MES 30 says that no more than half a cup should be added at a time. I feel that's way too much and literally an 8th of a cup is just fine. An 8th of a cup of chips is about 15...
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