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Recent content by smoking_troy
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I did the whole process with plenty of pictures & at the end couldn't download the pics because they were to large of files. Dang. Wish you all could have seen, they were really good!
I wasn't too sure when I bought the cut if it was going to be good for smoking or not. I'm going to give it a shot just to break the smoker in. I'll get some better meat soon, it was pretty cheap for #3 cut. Probably going to see why. Thanks,
I'm fairly new at smokin & could really use some help. I plan to smoke the roast in my new MES tomorrow. I bought it as an X-mas gift to myself, I was going to smoke some ribs after X-mas, but couldn't get it to turn on. After reading the threads I realize about bringing the controller inside...
I just completed Jeff's e-course & have a question. There were 2 ways of venting the ECP heat pan mentioned.
1. A series of holes in the shape of a 4" diameter circle on each side of the pan opposite from each other.
2. Drill the center bottom of the pan to a rectangle size about 1"x6". Then...
I just got a ECB from Pro Bass a month ago. Have smoked ribs twice & tenderloing once. Really glad to find this site. It is tough to find tips on smiking on the web.