Recent content by kenosando
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Boston Butt Pulled Pork (Step by Step)
- kenosando
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Boston Butt Pulled Pork (Step by Step)
Bear, Followed your directions step-by-step, except I smoked two butts at once, took a total of 17 hours in my MES. I ended up with quite a bit of juices: But, my oh my, that was the most tender and flavorful butt I've ever tasted this was my first attempt of a pork butt and I look forward to... -
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- kenosando
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- Album: Boston Butt Pulled Pork (Step by Step)
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- Album: Boston Butt Pulled Pork (Step by Step)
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- Album: Boston Butt Pulled Pork (Step by Step)
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First Smoked Salt
I read this thread: http://www.smokingmeatforums.com/t/125996/the-great-smoked-salt-experiment/0_100 and figured that if I did cold smoke it, I would need 12 hours to get the level I wanted. How long do you typically cold smoke yours?- kenosando
- Post #3
- Forum: Fruit, Nuts & Vegetables
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First Smoked Salt
I ordered a pound of Celtic gray sea salt from Amazon for ~$5 (also got a salt grinder and coffee grinder). The grinder came with coarse white sea salt, so I added a bit of that to my pan. I added some hickory chips to my MES cold smoke attachment and set the temp of the MES to 275°F. It...- kenosando
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- Replies: 2
- Forum: Fruit, Nuts & Vegetables
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Cleaning Tips for the MES
I used my MES about 3 good times now, and there was a light haze to the glass. I took a magic eraser to t and cleaned right up. Mr. Clean has a more rugged version for outdoor use, looks like you can get them at Home Depot. Also, Windex has a vinegar spray that would be safe to use on tte...- kenosando
- Post #7
- Forum: Masterbuilt Electric Smoker (MES) Owners
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Boston Butt Pulled Pork (Step by Step)
Bear, I like how you left the butt in tue smoker at 100°, I love the MES for being able to hold low temps. I've had my MES 40" for a week and did some ribs and BBQ beans, and being able to use the MES as a hot drawer so to speak was another perk of having a digital electric smoker. Looking... -
Baby Back Ribs
Started with three slabs rubbed with olive oil and what I had left of Famous Daves rib rub and BKW Barbecue Rub (http://www.bkwseasonings.com/) Let them sit overnight so I wasn't messing with them Sunday morning. Set my MES for 220° and loaded the smoker attachment with cherry wood. This is... -
Smoked Chicken Legs
Yes, it is. And the final product: The "rub" was very good, but more of a seasoning than a rub. Very salty but good flavor. I have some jerk rub I'll do next time. -
Smoked Chicken Legs
I checked my IT at 2 hours and they were done, but I'm leaving the cold smoker on and turning the temperature back so they continue to smoke without cooking too much more. -
Smoked Chicken Legs
About 1.5 hours in and the smell is amazing. Still hovering around 260°. -
Smoked Chicken Legs
My first attempt: #6.28 legs from Sam's Rubbed with Lawry's Chicken and Poultry Rub Using newly acquired MES and cold smoker attachment (using cold smoker box in junction with temperature control in main unit) Smoking at 260° F with apple wood.
