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How does the MES 30/40 do in cold weather? Is it insulated?
Thanks for your help.
I have been smoking meat for a couple of years now using a Brinkman bullet smoker with some mods.
Life starts to happen and I don't have the time...
Your getting two big thumbs up from this Baltimore smoker. Going to give this a try.
It has been a while I think I use a one half inch fiberglass stove gasket that I got from True value hardware.
I didn't use the glue that came...
Use a pan to catch those yummy drippings.
Right on JIR. he could get a 22.5 and fit them inside each other just like the Russian dolls
and no one would be the wiser.
Should I be checking my local Walmarts?
I'm in the market.
Good to hear from a fellow Maryland smoker. This forum is the place to be. Happy smokin
Love the small batch fridge pickles until the bumper crop comes in. thanks
I wrap at about internal temp of 165. Helps get through the stall.
Then I put it in a 240 degree oven, now I don't have to tend to a fire and
How was your temp control?
If you wrapped it in foil that would cause the bark to get moist.
If you want true bark you have to muscle through...
How is that but coming along?
I think I'm driving mine crazy also. But once she gets a taste of smokey moist bite of goodness......... Not so crazy..
You are in for a 13 hour or so cook time.
You got this!
Lets see some que views