Recent content by swesch

Thanks!

We purchase a side of pork.  I never have any trouble using it up until I get to the ham roasts, which I have not had them cure.  No matter how I try to cook them (crock pot, oven roast) they turn out dry.  Suggestions?  I do have a MES that I could use.  Do I need to do some brining or something?

Sigh.  It's true.  I'm giving all of the meat to my folks to cook up for their dog.  I figure dogs are a bit more accustomed to eating questionable meat.

With a baby in one arm, I grabbed some meat from the freezer last night.  I set it on the counter, thinking that I'd put it in the fridge once I could set the fussy baby down.  Somehow, I didn't make it back into the kitchen last night, and my husband never noticed it.  So, sitting on the...

Thanks!  I think it will be a Weber.  Everything I've read (as well as your recommendations) point that way.

Thanks!  Here's more info:  Stand alone, propane grill.  Under $500.  No need for side burners or anything fancy--just a grill that has excellent components. 

Thanks for your reply.  However, I'm looking for a specific recommendation for a grill, rather than for a place to shop for it.

This this a bit off-topic, about a grill rather than a smoker.  But, I thought you guys would be the best people to ask.  My mother-in-law needs a new grill.  She doesn't need anything big, or fancy.  She needs a small, propane grill that is very well made and durable.  I want something with...

Pork Roast with Indian Spices Meat:  6-8 pound boston butt In a spice blender, combine: 4 star anise 1 teaspoon of cumin 1 teaspoon of coriander 1/2 teaspoon of cardamom seeds 1/2 teaspoon of black peppercorns Grind together and add: 1 teaspoon of tumeric 1/2 teaspoon of ground red...

Thanks!

I have bought a local, heritage breed turkey to smoke in my 30" MES.  It's 12 pounds.  I'm brining it overnight.  My current plan is to program it for 275 with the expectation of it cooking in around 4 hours.  Does this sound reasonable?  Any other suggestions? 

It's a 30".  Thanks for all the information and suggestions!

I've used my MES on three or four occasions.  Most of those were to smoke chicken on high heat (275F).  No problem--lots of smoke.  I also did ribs with no problem, I can't remember the temp I used.  Today, I set out to do a pork shoulder at 215 for 6 hours.  By this I mean that I set the smoker...

Well, oops!  I left it closed the entire time.  I was trying to cook it on high heat, per a recipe that I found online.  It was great--very crispy skin--very smokey flavor.  I set it at 275, had the vent closed.  It ran around 264.  So, next time I need to open the vent?

Okay, so I've got my Masterbuilt Electric Smoker and I've preseasoned it.  I just put two chickens in to cook, with a combination of apple and hickory chips.  I had a question about the vent on the top.  It's not mentioned in the manual (that I can find.)  Does it need to be opened at all? Thanks!