Using Shooter's CB recipe I let the 5lb. pork loin cure for 9 days. Yesterday I smoked it in my MES 40 using my new Amazn Smoker. I smoked it at 250 for 3 hrs. l5 min. to an internal temp. of l62. using the meat probe on the MES 40 and double checking it with my thermopen, the meat probe was very accurate. I let it cool and foiled it and placed in frig. overnight. Had some for breakfast this morning, very tasty. I just used the setting on the MES 40 as my Mav.
ET 73 is not in yet but should be here this week. I ordered it from Todd at A-MAZE-N-SMOKER.
I used the A-MAZE-N Smoker for the first time the 6 by 8 and it worked great, but it did jump over on the first turn so I got double smoke for the last hour or so.This did not create a problem as the CB was not to smokey.
Is there a way to prevent the fire from jumping over other than leaving one of the channels empty?
No pictures on this post. My digital camera is not working.