Recent content by rdel90

A little late to the party but check out my mackerel thread https://www.smokingmeatforums.com/threads/first-time-smoking-kingfish-and-the-resulting-dip.266324/

I have just been putting an extra foil pan on the bottom above the water pan to catch drippings. That way could make a roux or aj jus if I wanted to as well. They are only 2/$1 at the dollar store. Could probably even use the glass beads/rocks they sell there too.

Luckily I live in FL so don't have to worry too much about the sand cooling down!

Nothing like a little R&R with B&B (butt & brisket)! Have family in town so I ran a 5lb butt with 4lb brisket (Sorry for a little beef content in the Pork forum, but the butt was 56% of my TMC [total meat content] so therefore this qualifies as a majority Pork related post! haha). Thanks to...

I definitely was nervous! The sand sounds like a great idea! Although the only time I opened the door was to stick the Maverick probes in the meat. Posting some pics in the Pork forum shortly. 

I just smoked a double header, 4 lb flat brisket and 5lb butt with no juice in the water pan and things went much smoother! No foiling. With the thermal mass loaded, a set point of 260F got me an internal air temp of 220F +/- 10F (as measured by the MES and ET Probes during the first 4 hours)...

So I've seen a few people post that the wood chips can stick in the top of the tube of the CSK. I too am having this issue and have just been taking a skewer and kind of poking the chips down off the tube. I have to do this every 1.5-2 hours or so or else smoke gets extremely light. I haven't...

Thanks Bear and Uncle Eddie. I will definitely proceed with no liquid in the pan from now on. 

Sorry. I was mixing up the smoker temp sensor. I will try without liquid in the pan next time as well. The brisket came out with awesome flavor, just on the dry side.

Started with an 8 LBer. Cut in half since I was only cooking for 3 of us (plus leftovers). Scored fat. Coffee rub. Put in fridge for about 8 hours. Took out 1 hour before smoking. Dry Rub - (basically my pork rub with coffee, cocoa, and a little more salt since I didn't brine the beef). 2 Tbsp...

Bear I had 2 ET-733 probes going with the air temp probe a few inches away from the meat and towards the back wall. It was right next to the built in probe so I can get a good comparison. Was on 2nd shelf. So my average air temp was right in the 220-225F range from what I got from the ET-733. I...

Thanks Al! Finally hit 195F and I just towel wrapped the brisket. I'll post the results in a few hours.

So I'm smoking my first brisket using my MES30. Started with a small 4 LBer I'm now at 14 hours and just got to 190F so I imagine another hour to get to 195F IT to pull. It's about a 2.5" thick flat. Reading through older posts, this seems like a realllllly long time. I had a 3lb butt take 10...

I would have tried as a light glaze instead of mustard pre rub. With my MES my butt took about 6-7 hours to get through the stall when I started at 225F. I read many speed that up and go right for 250F preset temp which I will do next time.

Rings, I picked mine up at Aldi if you have one of those around. It was $1.69/lb on sale but even regular price they are like $1.99/lb there. I've read a few people going with Costco with good results.