So here’s how the Problem went:
Got everything going good as any normal Smoke.
Then at about 2 PM, I noticed my MES wasn’t recovering like it has been doing for the last 5 years. I did some experimenting, and found that everything was working, except my Heating element wasn’t coming on at all. So we emptied the Kitchen oven, and fired it up, setting it for 230°. Then I moved the partially smoked, panned roast from my MES to the Kitchen oven, and resumed cooking, but without any more smoke.
Checked MES out the next day, and found the Hot connector was fried & turned to dust. Have to get new connector & replace before next smoke.
Prepping (Day #1)
Rinse one NY Strip Roast (4.96 LB), dry, score fat cap, coat with Worcestershire “Thick”, CBP, Garlic Powder, and Onion Powder.
Put in Foil Pan, on a Cooling Rack, cover with plastic wrap, and put in fridge.
Smoking (Day #2)
12:00------------Pre-Heat MES 40 to 240°.
12:00------------Fill 2 rows of AMNPS with Hickory Pellets, and light one end.
12:30------------Put Roast on second shelf, put AMNPS on bars in bottom, and reset heat at 230°.
2:30————--Move Roast from Smoker to Kitchen Oven, after MES Quit Heating. Set Oven at 230°
4:00———-----Sterilize & insert Meat Probe into center of Roast.
4:30--------------IT was at 140°——Cut heat back to 170° to stop cooking.
5:00--------------Pull Roast at 144° Internal Temp.
Slice two Steaks for Me & Mrs Bear, take pics, add Roasted Reds & Broccoli to Steaks on our Hot Plates.
More Pics & time to eat.
Enjoy my Pictures, and don’t miss Day #3 “Cheesesteak Sandwiches” with the leftover Roast. (Below)
4.96 LB NY Strip Roast Scored & Seasoned:
Covered for overnight Nap:
Two rows of Hickory Pellets in my AMNPS, with one end lit:
Perfect Smoke ready for the Smoker:
After starting in the Smoker & finishing in the Oven, pulled at 144° IT, and ready to slice:
2 Slices from the middle for Me & Mrs Bear:
Closer look at the 2 slices for Supper:
Bear’s Supper——NY Strip, Roasted Red Taters, and Broccoli on a Hot Plate:
Cheesesteak Sammies (Day #3 and Beyond)
Leftover Roast cut in chunks for “Thin-slicing” Next Day.
First I lay this Rubber Stuff down that Mrs Bear gave me. This stuff keeps my Slicer from sliding around while I’m using it.
That “Stuff” is called “Contact Grip Ultra Shelf Liner”
Then I set my Slicer right down on that “Rubber Stuff”:
Next thing you know all those chunks are turned into Thin-Sliced Sandwich Making Material:
Then I mix & Nuke some Thin sliced NY Steak with some Hot Peppers, and cover a Steak Roll with it:
Top it all with Cheese, and Nuke it again until Cheese is melted:
Edited by Bearcarver - 7/9/15 at 10:55am