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Recent content by newqreview
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Smoking a rack of St. Louis today using Jeff’s naked rib rub. Realized I need to make some more rub and turns out I’m low on Paprika. Didn’t feel like going to the store so I subbed in more than a 1/4 cup of cinnamon. At 2.5 hours now and just sprayed with orange juice. (Out of apple juice too...
Selling my Pellet pro 770 in LAs Vegas, NV.
Its been very good to me.
IMG_3132.JPG by newqreview posted Aug 8, 2016 at 8:05 PM
IMG_3140.JPG by newqreview posted Aug 9, 2016 at 11:47 AM
$550 obo
It really was perfect. Worcestershire (liquid), cbp, onion powder, garlic power... no salt. then browned on the gasser.
My visiting father wants to open a restaurant based around this dish.
He wants to know what we call it?
Having used a MES 40 and a Pellet Pro, I would say that great smoke flavor can be achieved on both.
I like the MES 40 better for its capacity (like 8 butts or 4 Packers) and ABT's.
I like the Pellet Pro better for ribs, chicken and smaller quantitys of roasts like Brisket and Butts.
I know a...
What did you decide?
I tried the smoke hollow, it was good but it wouldnt hold a pair of half sheet pans side by side so i just ordered a replacement for my mes 40.
Congratulations!
I just ordered a MES 40 BT on sale as well. Hopefully it lasts longer than the gen 2 that I very much enjoyed for a year (twice).
I like the AMNPS alot. I sometimes had trouble keeping it lit. The masterbuilt cold smoke attachement works well for me. A little strong in flavor...