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Recent content by MW196
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So we've now done six smokes with this unit. The food has been great all the time.
However, after today's smoke, we noticed that the paint on the door is bubbled really badly and peeling away along with some on the cabinet now.
What should we do about this? Is it something that can be fixed...
We don't usually get our Giant ad until Thursday, so thank you for the heads up.
Unfortunately the ones by us also haven't been carrying the best quality meat, but since I'm on vacation next week it'll be worth checking out.
I honestly wasn't sure on this, but had the feeling there was no reason you couldn't do this. I'm glad gmc2003 jumped in to answer this question for you.
Regarding the pulled pork, it seemed to taste better warmed up for lunch yesterday. I'm not sure the particular rub we used works great for...
The reason for the 30 minute rest on the tenderloin was that I did some searching and found a thread on here where I could have sworn people were saying to let it rest for 30 minutes. Maybe I was getting confused. We'll probably try about 10 minutes next time. We have another one we intend to...
For the pulled pork, we used olive oil and What a Jerk Seasoning and Rub from Pepper Palace. Opted to use apple wood again, since there was a good bit of cinnamon in the rub. We had it at about 250F for 6 hours and then due to time finished it at 275F for another 3 hours up to 195F internal...
After our first successful pulled pork last weekend, we decided to try a pork tenderloin and another round of pulled pork this past weekend (especially since the leftovers will feed us lunch for the week). These are with the MES 30 inch analog model. I don't think either came out as good as last...
I had tried adjusting the dial to try and prevent the temperature swings, as per your instructions bear. I think it'll just take some learning the unit.
Despite the temp swings, our pork still came out really good. My wife also did up some mac and cheese and we put that in the smoker while...
Our first try. Used some extra virgin olive oil and a commercial rub called Rub Dat Butt from Pepper Palace.
Having some issues with temperature swings though.
20180615_230438 by MW196 posted Jun 16, 2018 at 9:44 AM
20180616_082650 by MW196 posted Jun 16, 2018 at 9:44 AM
20180616_085135 by...
Just some updates...
We ended up ordering the ThermoPro from a cost standpoint.
This afternoon we're heading out to a local farmer's market and want to find a pork shoulder to try out tomorrow. We'll see how it goes.
Plus the 24 Hours of Le Man is this weekend, so that's a great reason to...
It won't let me quote the whole post, so I'll respond below.
The thermometer on the door is set to read higher than 325 F, although I don't know the top temperature on the dial off the top of my head.
I agree it could be too much smoke, but it seemed like an okay amount. It wasn't a heavy...
First, I appreciate all the advice.
Second, we opened, assembled, and pre-seasoned the unit last night. Some observations:
The thermometer on the door generally stayed a constant 275 F during the entire pre-seasoning process once it was up to that temperature.
We added the one cup of hickory...
I appreciate all the feedback. I think we may use it out of the box first to sort of get a feel for it, as was suggested above, and then upgrade to try using the tray and pellets.
Bear, it is an analog one. Our store didn't carry the digital one for some reason, and the digital one also appears...
My apologies on if I'm posting this in the wrong place.
After some failed attempts at trying to smoke various things using our all in one grill, my wife and I decided to purchase an actual electric smoker. We ended up purchasing the MES 35B model for $100 at our local BJ's Wholesale Club. We...