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Recent content by captturbo

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  1. captturbo

    Boneless Skinless Chicken Breast

    No brine needed. I did some Costco chicken breasts in the MES a couple nights ago and they were amazingly juicy! I had them in a foil pan with some butter and used the water pan to keep the moisture up.
  2. captturbo

    Smoking a Pork Loin on My Cajun Injector Electric

    Looks a little more done then I like mine but I must say that I never saw any of my pork loins get as excited as his in that first picture! lol!!!
  3. captturbo

    Pork loin smoked today, serve tomorrow?

    Those Costco double loins are OK but I have found that the larger single piece loins from Walmart are much better. I have one rubbed up in my fridge which will be going into the smoker within an hour.
  4. captturbo

    Help, first time grilling a pork sirloin roast today...

    Another "fruit wood" for us Southerners is sea grape. I just took two pork sirloin roasts out of the Master-built a few minutes ago. Smoked them with sea grape that I ran though my chipper. Great wood for a sweet smoke and it's free in the coastal south. 
  5. captturbo

    New member with Masterbuilt 30 inch smoker

    Hi Tuffy. Wrap your drip tray and your water pan in foil to make less clean-up work. Also find yourself a piece of tile to lay on top of your fire box to help even out the temps throughout your smoker. Good choice with the MES-30. I really love mine!
  6. captturbo

    Did an all nighter Monday night.

    Nice looking pork! I think that it's interesting that you have your smoke source placed above the meat. I imagine that there is plenty of circulation to get it where you need it but it seems unusual.
  7. captturbo

    NEW Sausage Stuffer + smoked Sausage + Skirt Guacemole Sandwitch

    I should know better then looking at photos of awesome food when I'm hungry! Great pictures!
  8. captturbo

    Masterbuilt smoker vent position?

    Sounds like you are doing fine with it. I'm sure you will like the new smoke box better though. Merry Christmas to all.
  9. captturbo

    Hot Corner In Masterbuilt Electric?

    I keep a ceramic tile on top of the heating element / smoke box too and it works wonders. You would think that Masterbuilt would make a small change to take care of this but in the end it's so easy to fix it's just not a real problem.
  10. captturbo

    Going to smoke first prime rib from Sam's?

    I figure three+ years is being patient enough. Is it done yet?
  11. captturbo

    Smoker from SE Michigan - MES 40

    I have the MES-30 and the probe turns out perfect results every time. Your probe is probably just fine. They were designed to be buried in meat. My probe will always read higher then my heat setting when it is not being used in a meat cook. You have a winner there. Enjoy it. Happy Thanksgiving...
  12. captturbo

    What's the best cut for smoking roast beef?

    I've had very good luck buying round tip roasts for slicing. Bottom round has worked out well too.
  13. captturbo

    Oysters, wings, salmon, and a butt. Q View.

    The smokey oysters must have been fantastic! I've been thinking about giving that a try but had not thought about the butter and cheese. 
  14. captturbo

    cleaning your mes 30?

    I like the idea of using a plastic ice scraper on the ceiling and walls to remove the curling bits of carbon so they don't flake off and get on the meats. My MES does make  bit of that stuff much like the inside lid for my Weber Genesis gas grill.
  15. captturbo

    A practical example of why the economy is where it is.

    Don't blame the companies for moving over seas. Blame the ridiculous tax codes. Our government has driven almost all business and industry over seas.
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