Recent content by lowandjoe

I always go for Mac n Cheese as a side.  Here's the recipe I use: 1 Stick Butter 6 tbs Flour 2 Cups Heavy Cream 3 Cups Whole Milk 1lb Mild Cheddar 1/3lb Yellow American Cheese 1.5 tbs Ground Mustard 1 tsp Smoked Paprika 1/2 tsp Cayenne 1 box shells **Boil the pasta shells according to...

Hey guys, just thought I'd share my last smoke with you.  I have a Gen 3 MES with an AMNPS.  I used all hickory pellets and lit both ends of the basket.  I removed the chip tray, chip loading tube, and I have the top vent open all the way.  I ended up filling the basket again and lighting both...

Sorry, forgot to mention that my total cook time from start to finish was about 12 hours.  Thanks for looking!

Hey guys.  Just thought I'd share a little Q with ya.  I started with a Pork Butt I bought from the local grocery store.  I trimmed all the fat off of it I could.  Then I salted it, covered it, and put it in the fridge for about a day and a half.  After I took it out of the fridge, I covered it...

I have never cooked to temp with ribs.  You're right, getting an accurate temp it pretty tough with that thin cut of meat.  Instead of the 3-2-1 or 3-2-2, just try without foiling once.  Go through the basics and just try no foil and see how you like it.  Then start changing or modifying your...

Whenever I use my chip tray, I only put enough chips in to cover the bottom of the tray.  Also, I've been adding this other kind of wood chip. It's very uniform in size, not quite as big as traditional wood chips, more like the size of your pinky fingernail.  They have been like little bangers...

Thanks for the link!  I was immediately drawn to the No Boil Smoked Mac and Cheese.  I have some leftover frozen pulled pork I could add to it as well.  This is going to turn into quite the feast.  Will definitely post up pics. Thanks again :)

Awesome.  I will start bringing tomorrow.  I'll post up some pictures.  My ultimate plan was to smoke the turkey for sandwiches. Here's what I am doing.  I tried this method of soaking bacon in regular coke for a few hours, then cooking it in the oven.  It does magical things to the bacon.  Then...

Having crispy skin isn't a priority. I would just rather take it off so that I have more surface area exposed to the rub.  Maybe I could take the skin off, smoke it for a while, then fry it as a cracklin' of some sort.  So you do recommend low and slow?  I'll give that a try.

So here is my set-up.  I have a newer MES 30 with Bluetooth.  I use an AMNPS and no water in the pan.  I plan on doing 2 Turkey breast for the first time.  I am going to brine the turkey breast for 24 hours in a simple water, salt, and sugar brine.  After that, I am going to coat the breast in...

To each their own, I guess.  I just know that with bigger cuts of meat, I generally use more smoke because I know that the smoke flavor is only going to penetrate so far.  This is especially true when doing a thick pork butt.  If I was to just eat the bark alone, it would be really heavy with...

In the beginning of my longer smokes, I will use wood chips for the first 2 hours or so and use them heavy.  After that, I use the AMNPS for the rest of my smoke.  I've found that to be a good winning combination for my pulled pork butts.  It really hammers in that smoke flavor in the bark and...

I have an MES 30 Bluetooth with an AMNPS.  I had no problem maintaining temperature with the top vent almost 100% open and the chip loader/ tray completely removed.  I sat my AMNPS on a grate that was directly over my empty waterpan, and it was all the way to the left.  The point of this is to...

Honestly, you should really try no foil atleast once.  Maybe it's just me, but I have found that foiling will soften whatever bark you make.  I use my AMNPS, hickory pellets, and I smoke 4-5 hours depending on cut and size.  I always get a nice crispy bark, moist ribs, and never any complaints...

We all gobbled it up before I even thought about taking pictures.  I will remember for next time.  Maybe a prime rib...