Recent content by dale w

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  1. dale w

    Billbo's world famous dry rub & BBQ sauce recipe's

    After seeing all the positive reviews, I had to try it. Made it almost exactly as to the recipe. An hour into the simmer and a taste test. Did I do something wrong? Tastes like tomato sauce. Hardly any sweet from the b.s. and molasis and no heat from the cayenne pepper sauce. What am I...
  2. dale w

    Re-seasoning a Masterbuilt electric

    Thanks all for your replies.  All info is good info. I don't thinks its too much smoke.  I've used all types of woods before. The flavor I'm getting is like its gone "off", if you know what I mean.  Kind of like when you know milk has gone south. I'm wondering if its some of the collected...
  3. dale w

    Re-seasoning a Masterbuilt electric

    I have a problem with my smoker.  I have used it many times and have had a funky taste to all my food.  I don't know if its the wood, the smoker or what could be the problem. Is it possible to clean and re-season the smoker to change the tastes? Dale
  4. dale w

    Brisket...what a piece of heaven you are

    Thanks all. I'm fairly new to the sport of adding to my waist line, via the consumption of fine, smoked meats.  Bought my Masterbuilt electric July '10 and have had a blast with it.  There hasn't been a weekend yet that I haven't smoked something in it.  I've been amazed at the results and the...
  5. dale w

    Brisket...what a piece of heaven you are

    My recipe is simple yet I, and my family love it. Just out of the smoker Cut up and gettin et. Cant forget the baked beans with pulled pork.
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    • Forum: Beef
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  9. dale w

    Tough pork

    UPDATE JAN 29, 2011 I did the other half of the same roast today.  Smoked it for 13 hrs at 210.  Let it rest, as suggested and pulled.  Pulled being a relative term, because I almost only had to ask the roast to fall apart and it nearly did so on its own accord.  YUM YUM and YUM.  I used a home...
  10. dale w

    Tough pork

    ok, got to temp, pulled ok but was a bit dry.  Plenty of juice and water in the pan still.  Where is the happy medium?
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  12. dale w

    Tough pork

    About 6 pounds as well.  I'll let it go for a few more hours. Thanks
  13. dale w

    Tough pork

    Probably beating a dead horse. Smoked a pork shoulder for 7 hrs at 220.  Internal temp only read 160.  Is this normal in an insulated electric smoker.  Cabinet temp is constant.  My question is, has anyone had a cut of pork that wouldn't loosen up after 7 hrs? Been smoking for 6 months...
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    • Forum: Pork
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