Recent content by orion3974

Ok so since it was a solid piece of meat on not probed or mixed like a sausage fatty then the rule doesn't apply. Sweet. I feel better. Thanks!

I am a little confused with the pork danger zone that's all and I want to do it right. Thanks.

Thanks, am I sunk for not checking the temp after 4 hrs?

128532here we are at 6 hrs when I put the probe in. W

I picked up a 7 to 8 lb Boston butt. Following jeff's tasty and tender smoked pulled pork recipe. Got up at 430 this morning and fired up the smoker. Set the temp for the smoker at 240. Prepped the butt with zesty Italian and Jeffs rub. Set it in the smoker at 5am. Smoker was around 230 degrees...

Turned out pretty good.

I didn't think of that, darn it. I just put it in the smoker about 20 minutes ago. I'll try that next time. If I put it in the oven afterwards for a few minutes would that help?

I am making Jeff's ham n cheddar bacon wrapped sausage today. Does anyone have any tips for crisping the bacon? Last one of these I made was rubbery. Thanks!

Smoked my first meatloaf last night. Followed Jeffs recipe pretty close. Trying to roll it up was interesting and messy. The beef kinda fell apart on me. It was done by 3 hours after I checked it with the MES probe and my new Javelin Probe. You could clearly see the layers in the meatloaf. The...

That looks really good! I have not been brave enough to try one of those. Might have to. I am interested to see how far your MES probe is off as that is what I use.

Hello from chilly Minnesota.this is a great place to get tips and ideas. I have learned a lot reading the materials here.

Thanks for the reply. I was pretty concerned and almost didn't bring it to the party. Got great comments from the other smokers on the bird. 128522

Last night I smoked a turkey. It was just under 11#'s. I followed the lots of butter recipe from Jeff. I used a Mes 30 with the probe. I pulled the turkey at 163 degrees as read for the MES probe placed in the thick breast. Brought the turkey in and put tinfoil on it to rest for 30 minutes...

Thanks Bear! That a good tip that I didn't think about. I will definitely do that next time. I did luck out with cleaning the racks though......my wife scrubbed them for me. :biggrin:

Hi Bill! It is cold out ain't it? I am in Minnesota too. Yesterday ran some chicken through the smoker. The MES did a good job keeping up.