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Smoking a turkey for the first time
Only other thing I would say is, do not stuff the turkey. In fact, pull all the giblets & neck out. Also, tie the wings tight to the body with cooking twine or they'll dry out because there's not much meat on them. I've used 10# Butterball turkeys with saline solution added the last 2... -
Masterbuilt 44inch from Sam's Club
OK, so an update: in another thread on this smoker, someone mentioned that they moved the water pan to the lowest rack in the upper part. I did this and almost immediately got much better smoke. The smoker also runs much hotter though so I had to shut one burner off. I have 4 racks of baby...- bulkman
- Post #5
- Forum: Propane Smokers
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Masterbuilt 44inch from Sam's Club
- bulkman
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- bulkman
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- Album: Masterbuilt 44inch from Sam's Club
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Masterbuilt 44inch from Sam's Club
I have this smoker and have little visible smoke, but I can smell it, if that makes sense. My first racks of ribs had good smoke flavor too. I'm using it for the 2nd time today and replaced the factory wood pan with a 9x9 cake pan using a combination of chips and chunks. It fit right on the...- bulkman
- Post #3
- Forum: Propane Smokers
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Small pork loin today
Change of plans, family wanted sliced instead of pulled. Nice and tender, great flavor. -
Small pork loin today
Forgot to mention that the rub is a Memphis style one my wife and I bought at Fleet Farm yesterday. So, after a little more than 2 hours in the smoker at about 250 (hey, I overshot the temp, it happens), I was over my 135 set temp. Removed it from the smoker, wrapped in two layers of foil, 3... -
Small pork loin today
Here's the other half to a small pork loin I cut in half: the other half was used for regular pulled pork, this one I'm going to sauce after its pulled. Going in at 225, going to rest it at IT of 135 in one of my coolers wrapped in foil and a beach towel. Here's the obligatory first pic... -
1st brisket in now!
Started smoking later than I wanted today, so it will be a late night. Oh well. Picked this up from my favorite butcher, about a 12# flat. A very simple rub with just the basics; sea salt, black pepper, garlic powder, onion powder and chili powder. I'm using a combination of hickory... -
Baby backs today
I did use foil, but didn't get a picture of that step. Sorry for the confusion. Used about 2 oz of apple juice in the foil. -
Baby backs today
250. That seems to be the temp I have the best luck with. -
Baby backs today
The finished product, not falling off the bone, but pull off the bone tender. -
"Straight" Grilling Ribs?
I do my ribs on the grill similar to the smoker; 225-250. I also alternate between direct and indirect heat. Every rack is different, some are done at 1 hr/#, others take a bit longer. I baste about every 45 min. They're done when I lift an end, then they start to pull apart and not until...- bulkman
- Post #6
- Forum: Grilling Pork
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First loin on new smoker
Great work! Looks awesome. I just did my first pork loin last weekend. -
Baby backs today
Here we go. 2-2-1 method, using a mixture of hickory chips and mesquite chunks. Not using any charcoal today, gas only in my dual fuel Masterbuilt. Same homemade rub I always use, going Memphis style today. One of the racks I'll slather up with some sauce at the end, the other I'll leave... -
Hello! 1st smoker for Father's Day!
Thanks guys! I plan to put this smoker through a workout! -
Hello! 1st smoker for Father's Day!
Checking in here. I've been grilling for over 25 years, but never had a smoker. Used plenty of wood chips over the years to get smoked flavor, but always wanted a smoker. So my wife bought me the Masterbuilt Pro Dual Fuel for Father's Day that I had been wanting for months. I'd read a bunch...
