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quetion on curing

post #1 of 15
Thread Starter 
So i just got my 30inc masterbuilt and was wondering when im curing the smoker am i supose to do that without any meat? That was my original thought but looking back im unclear on that part

Also on a roofed in porch am i okay to cure this smoker in the rain?
post #2 of 15

no meat,  you want to burn off any oily residue or smoke out any offending smells take might take out your meat.

in the rain? covered?  NP there,   now off to the store to get the bacon fat for the curing.

post #3 of 15
Thread Starter 
Well turned out alright i used hickory chips it was thin white smoke the whole time the inside is pretty brown by smokes end so im testing ribs tomorrow
post #4 of 15

 You are ready to go. Let us know how the ribs go.

 

Chuck

post #5 of 15
Thread Starter 
We opted for split turkey breast with applewood for today
My only issue has been when i load chips into the smoker the inital smoke although its fairly thin has a pretty strong smell
Any idea how to control that? I searched without luck on getting an answer
post #6 of 15
Quote:
Originally Posted by scerati7638 View Post

We opted for split turkey breast with applewood for today
My only issue has been when i load chips into the smoker the inital smoke although its fairly thin has a pretty strong smell
Any idea how to control that? I searched without luck on getting an answer

 

The best way, and IMO the only way to get perfect smoke in an Masterbuilt Electric Smokehouse is to use an AMNPS Amazing Pellet Smoker.

Link:

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8

 

 

Also: It's good you have a roof, because electric smokers should not get wet.

 

 

Bear

post #7 of 15
Thread Starter 
Looks like were going to be cooked at 1hour 50 minutes for 3.5 pounds and the skins fairly crisp even as of right now
post #8 of 15
Thread Starter 
post #9 of 15
Quote:
Originally Posted by scerati7638 View Post

Well now that looks perfect.   Great color......nice first smoke.

 

Scott

post #10 of 15
Thread Starter 
Thanks! It turned out great although i was disapointed in the quantity of meat left when all was said and done i could have easily ate the whole 3.5 pound piece on my own
Boston butt tomorrow if im lucky enough to get to the store tonight
post #11 of 15

Yup---Looks Real Nice from here too!!:drool

 

Nice Job!Thumbs Up

 

 

Bear

post #12 of 15
Quote:
Originally Posted by scerati7638 View Post

That is a pretty picture.  did you brine it first.  how did you prep it?  I'm laways looking for new recipes.

post #13 of 15
Thread Starter 
I actually picked this up from wegmans it was vaccum packed in honey brine then i just did a paprika based rub on it let it sit a few hours at room temp with the rub and it finished at 2 hours at 275 with solely applewood
post #14 of 15

Was the breast partially cooked from Wagmans or is 2 hours simply enough to cook a turkey breast.  I'm just trying to learn.

 

BTW, the color of the breasts are gorgeous.

post #15 of 15
Thread Starter 
They were raw it was a half breast with the bone in

My skin was crispy in the smoker but somehow it got a little chewy while resting even with oventime te skin was so thick it didnt help
But on a safety note standback on the first cut the juices squirted out pretty obnoxiously


Absolutely getting the amazen smoke box the smoke never has been right with the masterbuilt its always smelled a little burnt ill be adding pictures off my butt later
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