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Hello from NW Ohio!

post #1 of 4
Thread Starter 

Hello all,


My name is Chad I live in Toledo Ohio. I just recently bought a Masterbuilt 40" propane smoker. The first thing I smoked was a 7 pound brisket which turned out really good. I have not messed with it since because I was awaiting the arrival of my new Maverick thermometer. First question I have is how to run the thermometer (I have not gotten it yet should be here today). Like should I run the probe through the back vents, through the door, or what? Also maybe some advice, I am looking to smoke a bacon wrapped round roast this weekend. Any good ideas for time, temp, ect?

post #2 of 4
Welcome from SC, Chad. It's good to have you on this great site. Don't run probes thru a door. It makes opening the door a real pain. I'm not familiar with your particular smoker, so I can't give you any advice on where they should go. There should be a ton of folks who will help with this.

Good luck and good smokin', Joe
post #3 of 4

First off, welcome to SMF. I was born in Toledo, graduated from Sylvania High & attended T.U. Left in 1970 for Ft. Lauderdale & been in Florida ever since. I run the wire thru the door on my Smoke Vault. It won't damage the wire. For the round roast I would run the smoker around 225-250, this will help crisp up the bacon. You will be looking for an internal meat temp of 130-135 for med rare. I would cook it in a pan with some beef stock or onion soup, chopped carrots, celery, onion, & garlic. This will make the base for an au jus. Just strain it. There are several good au jus recipes on here. Just use the search bar. 



post #4 of 4
Thread Starter 

Thanks for the quick advice! 

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