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A whole new world

post #1 of 2
Thread Starter 

Hey everyone!

Brand new to the smoking business - my girlfriend just bought me this Masterbuilt vertical smoker for Christmas, and I loved it initially, and then totally hacked my my first slab of ribs.  Thankfully, I found this forum and it saved me - thanks to all of you!  My first set of ribs was totally overdone and made me realize that my thermometer was truly a P.O.S. and that I was totally clueless.  Next I smoked a whole turkey and then I pulled it a little too soon but there was still a lot of good meat.

 

Finally,the third time I absolutely perfectly a cooked a gorgeous pork shoulder.  I wanted to slab the whole thing between two pieces of bread it was the best thing I ever tasted!  The tin foil in the pan totally saved me and now I have a cast iron pan to try out this weekend after I make some modifications to the unit (wheels to attach, a grate for the top, and some sealing and swapping of materials.

 

I have a few questions to ask and wondered if anyone could help:

1) I notice this unit is not sealed too well with smoke coming out of the doors and basically anywhere it can - Does anyone seal around the gaps like where handles are, or the thermometer, in addition to around the door?  if so, what have you used?

 

2) I am in the market for a more accurate thermometer (even though i think i figured out my P.O.S. thermometer now), and have seen some previous recommendations that are helpful.  My question is does anyone know of any good thermometers that sync with a smartphone and send alarms when temps get too high?

 

3) When ramping down the smoker after the shoulder I tried my hand at a batch of almonds and gouda.  The gouda did real well although I left it alone a bit too long, but the almonds were not ideal.  The smoke flavor was great but I think the almonds were still a bit too raw and not that oily deliciousness I was hoping for.  Has anyone had success with nuts/almonds and what temps/time did you use?

 

Thanks for the help everyone, I have truly learned that so much of this is trial by error.

Mike

post #2 of 2
Quote:
Originally Posted by Bode124 View Post
 

Hey everyone!

Brand new to the smoking business - my girlfriend just bought me this Masterbuilt vertical smoker for Christmas, and I loved it initially, and then totally hacked my my first slab of ribs.  Thankfully, I found this forum and it saved me - thanks to all of you!  My first set of ribs was totally overdone and made me realize that my thermometer was truly a P.O.S. and that I was totally clueless.  Next I smoked a whole turkey and then I pulled it a little too soon but there was still a lot of good meat.

 

Finally,the third time I absolutely perfectly a cooked a gorgeous pork shoulder.  I wanted to slab the whole thing between two pieces of bread it was the best thing I ever tasted!  The tin foil in the pan totally saved me and now I have a cast iron pan to try out this weekend after I make some modifications to the unit (wheels to attach, a grate for the top, and some sealing and swapping of materials.

 

I have a few questions to ask and wondered if anyone could help:

1) I notice this unit is not sealed too well with smoke coming out of the doors and basically anywhere it can - Does anyone seal around the gaps like where handles are, or the thermometer, in addition to around the door?  if so, what have you used? High temp silicone and rope gasket. Use the search bar for mods to your smoker.

 

2) I am in the market for a more accurate thermometer (even though i think i figured out my P.O.S. thermometer now), and have seen some previous recommendations that are helpful.  My question is does anyone know of any good thermometers that sync with a smartphone and send alarms when temps get too high? Maverick is just remote or IGrill is wifi.

 

3) When ramping down the smoker after the shoulder I tried my hand at a batch of almonds and gouda.  The gouda did real well although I left it alone a bit too long, but the almonds were not ideal.  The smoke flavor was great but I think the almonds were still a bit too raw and not that oily deliciousness I was hoping for.  Has anyone had success with nuts/almonds and what temps/time did you use? Use the search bar for nuts. You can spend the day reading.

 

Thanks for the help everyone, I have truly learned that so much of this is trial by error.

Mike

Mike :welcome1:

I see this is your first post. When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome?

Happy smoken.

David

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