Recent content by bellybuster

My poor MES30 BT has been rode hard and put away wet. The controller still works but is on its last legs. The plastic over the buttons is long gone, the rain shield is long gone. Would love to keep using this amazing beast. I worki away from home and it travels with me and feeds up to a dozen...

I've done 2 loins in the past 2 weeks and both came off at 145-147 IT....perfect both times, juicy and tender

summer sausage is on my must do list. Looks great

is it ok to have lick marks on a computer screen???  Looking/lickin good

you're right, the range does suck anyway, sent the screen shot to master built and got this reply "Good Morning, Thank you for contacting Masterbuilt. We would be happy to assist you. We are aware of the this, and are working as quickly as we can to resolve the issue. We thank you for your...

I have sent the above photo to masterbuilt, we'll see what they have to say.

http://www.smokingmeatforums.com/t/237230/cold-smoking-with-amazn-and-mailbox-mod post #10 shows someone already doing this, I'll for sure give it a try

oh my, that melted cheese must have been awful to clean up. thanks for all the suggestions folks. I'll grab a bunch of 3" and see what is what. If I have to build a firebox I will

Is the " Is the current temp hidden on your app? The current temp is right above the thermometer and is partially hidden Driving me nuts finally figured how to take a screen shot on my iPad

I guess I can just give it a try and see. Thanks for the thoughts

Hey all, have been reading about all the mailbox mods folks have done and am just wondering something.    I have a 12" AMAZN tube coming and my idea is to simply slide it inside a piece of 3" duct going into the chip port. any reason this wouldn't work fine?

Wow... Some good. Made a cider vinegar based finishing sauce and paprika slaw. Oh my.

Little late but.... The tenderloins were amazing. Moist and juicy. The shoulder looks great but was too late to pull last night so I rested for an hour then refrigerated, letting it warm to room temp now. Had a hell of a time getting the IT of the shoulder above 190. It sat there for hours...

doing a pork roast as well today but hardly as big as that bad boy.    Temps here in the Great White are 30ish.    Looks yummy pre-cook

I did not trim, roast has been in for 4 1/2 hours. IT is at 152 and now slowly climbing. Will pull at 195ish and tent/rest.    This one is not being eaten tonight. I will portion it out for kids lunches and mine of course.    I have a couple pork tenderloins going on soon for tonight's supper