Recent content by AndyInNYC

I have the MES 30” digital electric. If it cook chicken on the grill is takes 20 min per side - is that enough time to get smoke AND put on some sauce?

Well, having been married for 26 years ‘impress’ is perhaps too much to hope for …

I’m used to throwing chicken on our gas grill, but I’ve never done it on my Masterbult electric smoker. I use a Maze fo smoke. Any tips/recipe to impress the wife? Andrew

I have a TempSpikeXR (dual wireless) as well as a TP-19H. The TP-19H is a handhand probe. My TempSpike has been a bit wonky - +/- 15 degrees of the TP-19H. I've used it the last two times as an 'estimator' and checked by hand. It's ambient read seems low and it's meat temp has been very...

Well all done. Next time a single smoke. I'm sure my friends will enjoy their post-Christmas packages.

We have the Ninja double drawer model - I hate it and my wife loves it. She picked it out/bought it from Amazon. I find that nothing I make according to the air fryer directions gets crispy enough - raw or frozen wings, tater tots, pizza rolls, etc. This is especially true if I use both sides...

OK, I cold smoked and then threw them in a 210F oven to bring up to 140F. Here's the result Now while it looks beautiful, the top (this is the fat side) appears to almost have the skin still on. I'm pretty sure (and the first picture of the thread should confirm) that I trimmed all the...

Well, I filled my Maze with apple pellets and I'm really impressed. I'm not sure if I'm getting too much smoke, but it's still going. Temp outside is 25 and dropping, so I'm probably going to bring 'em inside for the night. The smoke was started at 11:00 AM and it's now 5:30 - so 6.5 hours of...

OK, here's 15 days of curing and going naked on a rack over night. Tomorrow we go in the smoker for 6+ hours and then again on Friday. Saturday we slice.

OK, I need help. My bacon is finished curing and I planned to cold smoke it tomorrow and Friday and slice on Saturday. Unfortunately, the high temp over the next 2 days will still be below freezing (and the low will be between 15 and 20 F on these days). Do I just skip smoking it? Hot...

Double cold smoke with apple and hickory in my maze on my grill or in the smoker (which I need to clean). It's in the 20's here, so I could just store it on the deck <g>. Then in oven (better temp control) to cook. Then to the deli around the corner for slicing. Then vacuum seal in 8 oz and 16...

This is my fourth time skinning the belly - and probably the best job I've ever done. It was slightly frozen from the outdoor fridge (it's cold in NJ this weekend). See you guys in 2 1/2 weeks with the results. Andrew

I owe my unnamed seller an apology - helps, perhaps, to read directions (maybe?). Started up th smoker on Friday to 225 and smoked some ribs - yum. Of course, that’s the same day Amazon delivers my ceramic cutoff discs. Andrew

The little deli around the corner from my house is happy to run my bacon through their slicer. Might be worth an ask.

OK, here we go! That's a 4lb point (1800g) ready for my fridge for 2 weeks. Wish me luck. Andrew