Recent content by chestnutbloom

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  1. chestnutbloom

    First shoulder in MES 30.

    Yes I always leave the tray out and the chip loader pulled out about an inch to get good air to the pellets. Thank you!
  2. chestnutbloom

    First shoulder in MES 30.

    Finally got around to doing a shoulder! This one is 7 pounds after being trimmed. Generous coating with a brown sugar-based rub and.... ....into the smoker it went. Using Pitmaster's Choice pellets in the AMNPS. Set the temp at 255F. Started the smoke at 8:30 am, temp stalled at 162F about...
  3. chestnutbloom

    St. Louis Maple Sugar and spice rubbed Ribs

    Great pics!     
  4. chestnutbloom

    40oz Prime ribeye cook

    Mission accomplished! Looks perfect and thanks for making me drool like an infant!   
  5. chestnutbloom

    First time brisket advice needed

    My advice is to use the search bar at the top of the page to find briskets. You will be able to get a rough idea of time-per-pound at a certain temperature. All briskets act differently but are done when a toothpick slides in like butter. ( Usually in the neighborhood of 195 to 200 degrees)...
  6. chestnutbloom

    1st Attempt at Whole Hog

    Impressive smoke and great q-view! Sure would love to rummage through that hog head for morsels that most folks chuck out!                                      
  7. chestnutbloom

    1st Attempt at Whole Hog

    This is some fun right here! Thank you so much for the pics! Hog looks great, rig looks great and everybody is with you on this one!                        
  8. chestnutbloom

    Green Olive Burger

    Why have I never put savory olives on my burgers?? You have made my mouth water! Thank you! 
  9. chestnutbloom

    Morning everyone!

    Mmmmm brisket. Have fun and happy smokin'!
  10. chestnutbloom

    Mystery beer

    Thank you kindly!
  11. chestnutbloom

    Mystery beer

    Buuurrrrpp!
  12. chestnutbloom

    Brisket. No foiling.

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