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Recent content by porktaco

  1. porktaco

    Is there Money meat (muscle) area on Ribs?

    I know there is a money muscle in pork butts that guys turn in to be judged. I was wondering if there is a section of the rack of ribs that are best to be judged by? We are having a smoke off at work and you are asked to cut three ribs from the complete rack to be submitted to the Judges. What...
  2. porktaco

    3-2-1 Ribs question

    Most of the time I am smoking St Louis cut. Next Saturday I am going to smoke two racks so I will do one with no foil and one using 3,1,1 and see how they turn out. Thanks Rick
  3. porktaco

    3-2-1 Ribs question

    I have used my new Smoke Vault 24 the last few weekends trying to prefect my ribs. I am using the 3,2,1 method at 225 the whole time. They have turned out great each time except they are a bit too tender. They are falling off the bone. I want just a little more bite or tug off the bone. I need...
  4. porktaco

    Smoke Vault 24 racks

    As you know the SV 24 only comes with 2 standard meat racks and one jerky rack. Im looking to order more standard racks but I keep finding a pack of 2 jerky racks gor 24 dollars shipped. Is there any reason why the jerky rack shouldnt be used for ribs, butts, or whole chickens? Thanks Rick
  5. porktaco

    Camp Chef SMV24S 24 instead of a pellet smoker?

    Thanks for the info.  DirtSailor I am sending you a PM now. 
  6. porktaco

    Camp Chef SMV24S 24 instead of a pellet smoker?

    OK, I ordered the Smoke vault and it is on the way.  Since I placed the order I have been reading post about the issues to expect. First off , why cant we find a product that does what it is designed to do without making mods to it right out of the box. After dealing with the MES40 for a couple...
  7. porktaco

    Camp Chef SMV24S 24 instead of a pellet smoker?

    I currently have  MES40 which I will continue to use. But I am looking to add an additional smoker and I started looking at the pellet smokers. After reading post regard the pellet smokers have a hard time maintaining a consistent temp , I decided to look at other options.It appears that most...
  8. porktaco

    Pellet smoker question

    I currently have a MES40 and I use the Amazen tray to create the smoke desired. I am now looking to upgrade to a Pellet Smoker grill. I started with the Trager but I quickly changed my mind because of the issues. Now i am looking at the Green Mountain Daniel Boone , PelletPro and the Louisiana...
  9. porktaco

    Question about smoking a 20 lb turkey

    Chef JJ, I'm going to spatchcock it then just to be safe. Knowing that what is a good temp and estimated time to smoke it then? Would I be OK by smoking it around 245 250 and if so for how long? Thanks for you help, its much appreciated. Rick
  10. porktaco

    Question about smoking a 20 lb turkey

    I have a 20 pound turkey that I wanted to smoke next week. I began reading on here , looking for an estimated time to expect. That is when I started seeing the warnings about the 40-140 in 4 hours danger zone. I read so many threads about this that I forgot why I started searching to begin with...
  11. porktaco

    Need advice to achieve TBS on a MES

    I'm looking for advice on how to achieve TBS on a 40 MES using the factory tray and a bag of apple wood chips. By what I have read here I need to preheat the smoker up to about 260 F then add 1/4 cup of chips to the tray. After the smoke begins, then lower temps to the recommended 225-245 F...
  12. porktaco

    Please explain 2-2-1 and 3-2-1 in a little detail please

    Sorry, I have another question. Im getting ready for a small event next weekend and that is why I'm doing test runs this week. Next week I will be placing three or four (if they fit) slabs in the same 40 MES . Will I need to increase/ decrease the expected cook times or temps because I'm...
  13. porktaco

    Please explain 2-2-1 and 3-2-1 in a little detail please

    Yesterday I took a full slab and cut it in half. I rubbed one half and placed it on the rack and left it there for 5.5 hours. The other half I did the 3-2-.05 just to compare the differences. For some reason both halfs turned out tendor and I didnt have an issue with them being tough. I think in...
  14. porktaco

    Please explain 2-2-1 and 3-2-1 Ribs

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  15. porktaco

    Please explain 2-2-1 and 3-2-1 in a little detail please

    Hello I'm using a Master Built electric smoker for this project. Smoking a slab of spare ribs . I'm in somewhat of a time crunch and I need some help quickly. I know someone is going to say use the search feature and I have. I found a lot of people saying they used the 2-2-1 or the 3-2-1...
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