Recent content by jykmoy

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. jykmoy

    MES - Need More Smoke

    Thanks Mythmaster!  I was looking for advice like yours when I joined this forum!!!  My first pork butt did not turn out as expected.  I had the temperature set too low (165 degrees).  I had it in the Masterbuilt Smoker for 12 hours, but at such a low temp the meat never turned out as tender...
  2. jykmoy

    MES - Need More Smoke

    I am so glad to find that I am not the only one with this problem.  I just bought my 30" Masterbuilt and have run it twice: once for salmon, another for a pork butt.  In both cases, the wood chips just turned black.  No ashes.  I wrote to Customer Support who suggested heating the unit to 275...
  3. jykmoy

    smoked first trout

    What temperature did you smoke the trout, and for how long did you smoke them?
  4. jykmoy

    First Smoke - Pork Butt and Chuckie

    Let me know how your Pork Butt comes out!  Am just beginning to smoke stuff... How did you prepare the meat, what temperature did you set, and how long did you smoke the Butt?  What were your results?
  5. jykmoy

    smoked salmon

    How did you smoke the salmon shown in your photo?
  6. jykmoy

    smoked salmon

    I don't know who to address this question to:  How do you smoke the salmon so that it is not overcooked.  I like the Nova Salmon that is sold at the supermarket; its kind of raw, smoked and goes great with cream cheese and red onions on a bagel.  What kind of recipe is best for this kind of...
See more
Top Bottom
Back
Clicky