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Recent content by fornstar

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  1. fornstar

    30" MES Issues

    Ok so I am having an issue with my 30" MES, first gen I believe. Not at home right now but will get the part number when I get back if necessary. When I plug the unit in it beeps as normal but then goes into a counting sequence. It starts at counting up on all four digit places. When it gets...
  2. fornstar

    First Butt in MES

    Gary, Since I was the only one eating I didn't add a finishing sauce as I pulled it. I did add a finish sauce to what I ate last night. The rest was vacuum sealed into about 1lbs increments and put in the freezer. As I use them I will add a finish sauce. BTW the finish sauce is an Eastern NC...
  3. fornstar

    First Butt in MES

    14 hours finally done No pictures of the sammichs. Wanted to eat too bad. Matt
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  6. First Butt in MES

    First Butt in MES

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  7. fornstar

    First Butt in MES

    Second time time using the 30" MES and doing a Butt. 7.6lbs. Been in smoker since 0500 @ 225. Hit a stall 1100. Climbed 8 degrees from 1100 to 1300. Bumped the temp to 250 at 1300. Will see how she progresses. I fall on the right side of this shirt. Matt
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  11. fornstar

    New Around Here But Not Around A Smoker

    I left an side fire box. It was decent but not a great one. Smoked meat great so I guess I cant complain about it too much.  Matt
  12. fornstar

    New Around Here But Not Around A Smoker

    Hello All, Thought I would stop by and introduce myself. I just recently moved to western Washington St from San Diego Ca. I know I know I am crazy. How could I leave the sunshine? I am originally from Eastern North Carolina and I am loving it in Washington. Its more my speed up here, redneck. ...
  13. fornstar

    FINISHING SAUCE (for Pulled Pork)

    This is just like eastern N.C. BBQ sauce used for pulled pork. My family has been making that for generations, without the Tony's though. Can't even begin to count how many whole hogs I have mopped with that sauce. New to the site and glad someone shared it. IMHO, if you have done pulled pork...
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