Recent content by maverick

+1 for Bear's comments...that's what I did with my AMNS and MES 30. 

Motorola Droid 2 from Verizon Wireless -- it has a 5 megapixel camera. I don't remember how long it took (I can't even really provide a good guess).  I was running my MES 30 at 225* and took the breast to 160* IT before I pulled it and covered in foil so that carryover took it to 165* IT. I...

The pulled pork was fine....just not up to my unusually high expectations of myself . This was the first time that I used mustard on the butt, as well as not foiling the butt throughout the smoke...I just took it up to 205* then FTC'd for an hour.  The result was a tougher bark than my wife and...

This is my first attempt at QVIEW -- so here it goes.... I did this smoke about a month and 1/2 ago, and just found the pictures on my phone.  It had been a couple of months since I had last smoked anything, so I had a pretty big itch that I needed to scratch.  I went to the grocery store and...

I have a question sort of related to the topic at hand ... can a guy use any 5-gal bucket (provided it's new and clean and etc.) or does it have to be a "food safe" one?  I know I can get 5 gal buckets at Lowe's or Home Depot or the like...just not sure where I would get a "food safe" one if one...

Do you have a link to where we can get the upgrade kit?  I have a MES 30" with the 800W element.

Smoke to temp (foil at 165*, take to 200-205*, wrap in towels and place in an empty cooler for an hour to rest, then pull)-- not time.  But as a rough ballpark guess, figure 1.5 hours per pound.  Assuming a 6# butt, I would guesstimate about 9 hours. 

I haven't done it, but I would treat it the same way as I would the ribs -- rub 'em up and smoke 'em at the same time.

I'm thinking about smoking my first brisket this weekend...so much so that I just picked up a decent-sized packer from the store yesterday. I've read many of the posts here about how to smoke the brisket, but do have one question that I haven't been able to find the answer to.  Once I pull the...

From what I know (which isn't very much), you'll get your best/most flavor from smoke when the meat is under 140* F.  Once the meat reaches 140*, smoke no longer adds any benefit. So - smoke first, oven second.

I'm interested in how it works out...I have a MES 30" as well and was going to order the 6"x6" AMNS today, but think I'll wait to see if the custom-designed one is better!  

In order to pull a butt or shoulder, you need to get the internal temp up to 200*-205*.  At that temp, the meat should practically melt apart.

I just smoked an 8# butt in my MES over the weekend, and this is how I went about it... the night before I put my rub on and also injected it with a mixture of water/rubpreheated the MES for an hour at 275*, while taking the butt out of the fridge and letting it sit on the counteradded some...

I have the new-style MES with the smaller chip loader/chip tray, so I think a cup of chips would be overkill. I will pay a little closer attention to it the next time I use it, but I remember only putting a few chips in (probably 1/3 of the chip loader full) and letting it go for 45 minutes...

I've read a few posts on here concerning the MES not turning the wood chips to ash in the chip tray. My question is - should my chips be turning to ash, or is having the chips just turn black (basically charcoal) ok?