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  1. gonehuntin10

    Late Night Pork Shoulder

    Thanks and let me tell you, it's fall apart and tasty!!!
  2. gonehuntin10

    Late Night Pork Shoulder

    Just pulled from smoker at 200IT. It's covered and sitting now, soon to be pulled!
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    • gonehuntin10
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  4. gonehuntin10

    Late Night Pork Shoulder

    IT of 171 right now. I'm trying to keep a light smoke on it from start to finish, and if I can help it, not wrap it in foil. I've got a drip tray in there ready to drop it into if needed, but hoping I don't hit the stall... still have 4-5 hours to get it to 200...
  5. Late Night Pork Shoulder

    Late Night Pork Shoulder

  6. gonehuntin10

    Late Night Pork Shoulder

    to make viewing easier...she's in the MES!
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  8. gonehuntin10

    Late Night Pork Shoulder

    Well, I know for most of the East Coasters, it's too late to be thinking about food...but, I'm about to start a shoulder to chow down on for lunch tomorrow! Smoker is ready to load now, and here's what's going in! [ATTACHMENT=2178]image.jpg (754k. jpg file)[/ATTACHMENT. Happy smoking, beer...
  9. gonehuntin10

    How Many Mes Owners Here?

    I agree Ted. If we put the time in to learn the intricacies of our existing equipment, we wouldn't need the digital stuff to fine tune. But, I do have to say, that the gadgets do make our time more efficient. It's nice to be able work on other things and have control over what our smokers are...
  10. gonehuntin10

    Time to fire it up...

    2 hours in the smoke at 225, 2 hours under foil at 235, and then brushed with a honey espresso BBQ sauce before the last hour being smoked at 225. They were a hit, got rave reviews. Was good to be back in the smoking game again...
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  12. gonehuntin10

    How Many Mes Owners Here?

    the smoker temp probe clips right onto one of the racks. The meat thermometer comes with it and you'll need one of those anyway. You don't have to shell out $70, there are plenty of other options out there that work just as well but cost less. That one is just my personal preference.
  13. gonehuntin10

    How Many Mes Owners Here?

    are you using the thermostat on the smoker? Mine is off by as much as 30 degrees sometimes. I never trust it anymore. Get a good digital one, calibrate it, and know what your temp is for sure. I have ribs in mine as I type. Its set at 200, but its running at 235. I've got a Maverick...
  14. gonehuntin10

    Time to fire it up...

  15. Time to fire it up...

    Time to fire it up...

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  17. gonehuntin10

    Time to fire it up...

    Well, I can't take it anymore. Winter has me down, and it's been a cold one this season in PA, more so than usual. I know, it's not upper midwest cold, lived there 5 years and feel for you guys...but it's been cold for here. So, today its a balmy 18 degrees with a little breeze and I'm coming...
  18. gonehuntin10

    How Many Mes Owners Here?

    I've had mine for about 2 years now. It works very well, and the results have been exceptionally tasty. Actually, I'm about to put some ribs in it today, they are out of the fridge now from their overnight dry rub tempering. to reply to earlier post about the wood tray, i fill it once an...
  19. gonehuntin10

    Another new Smoker....

    Hello Everyone. My name is Chris from eastern PA.  Have a Masterbuilt smoker currently in use for about a year and love using it.  This is a fairly new hobby for me, and I am loving the experimentation.  A buddy of mine and I really got into this heavy in the last year, especially during deer...
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