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Recent content by ShinyFirefly

  1. ShinyFirefly

    MES Bluetooth APP UPDATE

    Bought a brand new MES 130b Pro Series last night and it paired once, but now will not connect again. Masterbuilt responded within seconds to my inquiry. No results yet but at least I got a quick response from them.
  2. ShinyFirefly

    Welcome!

    Welcome!
  3. ShinyFirefly

    I...like..big..butts and I cannot lie!

    I...like..big..butts and I cannot lie!
  4. ShinyFirefly

    Epic Fail on Oklahoma Joe

    Errrg. I had a couple puddles that didn't get burned out the first time. I wiped them out though. It was just your typical grocery store bottled vegetable oil. I've now made sure all the oil is wiped completely clean. Unlit. It was lump hardwood, though. No I put it on the grate in the...
  5. ShinyFirefly

    Epic Fail on Oklahoma Joe

    Tried to smoke a brisket last Saturday and it ended up shoe leather. Smoke ring was the thickest and pinkest I've ever seen with a horrible, pungent smoke/chemical taste. I'm hoping someone can help me figure out where I went wrong. It was probably more than one thing. We purchased an...
  6. ShinyFirefly

    Worst brisket experience ever. Blech.

    Worst brisket experience ever. Blech.
  7. ShinyFirefly

    Father’s Day Smoke

    For the life of me I can't get that clip to stay still in my grill. If anyone has any tricks, I'd love to know what they are!
  8. ShinyFirefly

    Father's Day Pork Shoulder

    They were excellent, both of them. They made it to 210 by 4:30 and I pulled them and placed them in a cooler for about 45 minutes. Here's a pic, but keep in mind I forgot to take a picture of the first one so it had been shredded and devoured inside this dish. Then I kind of dumped the other...
  9. ShinyFirefly

    Father's Day Pork Shoulder

    Update at 2:30 pm. Decided to foil around 1:15 pm because things weren't progressing, so we're holding at 260 degrees in the smoker with meat back up to 175. Hoping it reaches 205 by 4:30!
  10. ShinyFirefly

    Father's Day Pork Shoulder

    The hubs wants two smoked pork shoulders today so I was up at 8:00 getting the cooker going. They are both about 3.5 lbs. I slathered with some mustard and then I did my rub in two layers. First is a my basic rub of coarse sea salt, onion powder, garlic powder, cumin, Hungarian paprika...
  11. ShinyFirefly

    Saying Hello!

    Just wanted to introduce myself. Not exactly a newbie to the site, but just started posting. I've learned a lot from many of you over the past year as I've begun building/expanding my skills. Can't wait to share knowledge and soak it up. I'm a little OCD when it comes to cooking and I'm...
  12. ShinyFirefly

    Pork Loin Minus Fat Cap

    I've never gone up that high myself. I'm a little worried. I think I may wrap it after about 30 minutes with some apple juice. I did inject it, so that may help. I can always order pizza. :confused:
  13. ShinyFirefly

    A newbies moment of Truth

    I'm new as well, so welcome to both of us! The 5030 is an electric smoker, right? 1. You can keep them in the water until you're ready to throw them on. 2. If that wind creates a draft through your smoker it will increase your temperature. If you can block a bit of the wind you'll get more...
  14. ShinyFirefly

    Pork Loin Minus Fat Cap

    I'm doing a pork loin tonight and only have about 2 hours start to finish. I went ahead and trimmed the fat cap off because I know it won't have time to render. I typically smoke low & slow (with cap) to 140 degrees. Without the cap I was thinking 325 for one hour. Does this sound about right...
  15. ShinyFirefly

    Pork Loin Minus Fat Cap

    I'm doing a pork loin tonight and only have about 2 hours start to finish. I went ahead and trimmed the fat cap off because I know it won't have time to render. I typically smoke low & slow (with cap) to 140 degrees. Without the cap I was thinking 325 for one hour. Does this sound about right...
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