Recent content by markd85

Thanks al! If I do two 10 pounders, should I rotate them at all?

Hey y'all. Gonna do a turkey smoke next weekend. This is my first turkey in the masterbuilt so I was just looking for thoughts on how big to get. The interior is only about 12x12 so I can't get a huge one so I was thinking about doing two 10 pounders. Thoughts?

Thanks dirtsailor, those meatballs look great! It's a good call i realize now that the fat/grease will probably do the trick at thinning out the sauce as they cook so no need to make it a soup by adding juice. Thanks again!

Hey all, I'm planning on smoking some beef chucks and cubing them up to make burnt ends. When we order burnt ends and take them home, we like them with sweet baby rays, so i was thinking about using that for the bbq sauce to toss the cubes in. I thought maybe the sauce would be a little too...

Thanks for everyone's replies. Obviously there are a lot of mixed opinions about this, which i totally get. I think i will try and salvage what i can and anything that is too difficult to clean off i will chuck out. Also, regarding the plastic bins. If I drill holes in the sides and the tops...

Dave, thanks for the reply. I only indicate that it was $30 in wood to show that it wasnt wood i got from around my property or for free, as many people on here seem to be able to do. If it were inexpensively obtained, one might say "go ahead and toss it, there's always more" Granted, with home...

Every post of mine thus far has been a Q&A on how to screw up less. Well, thanks to a lot of your advice i have two successes to share. Success #1: Baby Back Ribs Loosely followed the 2-2-1 method with cherry and maple woods. 1) Salted and rubbed with Meathead's Memphis Dust 3 hours before...

Hello all, Totally rookie move here, but i bought some wood from a local tree farm back in April while it was still cool out, about 7 pounds each of apple, cherry and hickory. wood chunks are about the size of a softball.  Since it was cool, i left them in my garage and bought some plastic...

youre probably right, it will taste good, i was just expecting it to be threads of beef like chipotle barbacoa, you know? Do you think i ruined it by putting it in the liquid?

Well, i shorted the smoke again (last time was pork). I was trying to smoke a chuck roast to pull to shreds and keep to make tacos during the week. Here's a breakdown of what i did: 2.5lb chuck roast, nicely marbled. - mustard and rub "marinade" for about 16 hours. it came out of the fridge...

Thank you both for your comments. i was pretty angry last night as it had been a long day but i can see now that my temps were good, i had just shorted the amount of time actually needed. i probably need to invest in either a multi-probe thermometer or just a second one.  So if you're still...

I've had my smoker for about a month now and I've successfully smoked corned beef, while chicken, and ribs. Today I went in for a pork picnic and had two 7-pounders. And they were too big to fit on the same rack so I put them on separate racks about 6-8 inches between them. I had the temperature...

I've had my smoker for about a month now and I've successfully smoked corned beef, while chicken, and ribs. Today I went in for a pork picnic and had two 7-pounders. And they were too big to fit on the same rack so I put them on separate racks about 6-8 inches between them. I had the temperature...

Al, thanks for your reply! I only opened the door to make adjustments when i thought it was getting too hot. i saw it climbing and climbing over the course of 20 minutes or so so i turned the flame down. then the smoke went out so i turned it back up a smidge and the smoke came back but then it...

Thanks Al!