Recent content by wave1600
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Top flume and water tray problems
I have a question on electric smokers. I have no complaints about my masterbuilt 40in with a window. I'm just not getting the bark like I've seen on things I've eaten before and seen on tv. Is it possible to get a good dark bark in a electric smoker. Is it my Rub? I dunno, any thoughts would be... -
Boston Butt Pulled Pork (Step by Step)
Hey Bear it's me again, how bout a chicken, temp? Time? 165 internal ? Brine no brine pan no pan, if you have a min please reply -
Top flume and water tray problems
Also Bear since that went so well I wouldn't mind your procedure for brisket , flume, temps, water pan, time ect same with ribs or chicken or turkey, you really know how to handle that particular smoker so any insite into that other stuff would be great, btw the pork is amazing tastes so good -
Top flume and water tray problems
Thanks bear that was what it looks like before foiling it. I'm letting it rest now thx for the advice -
Top flume and water tray problems
- wave1600
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Top flume and water tray problems
How long and what internal temp, and vents open or closed and what about water tray thanks -
Top flume and water tray problems
If any one want to point me in the right direction for a turkey as well with the masterbuilt vertical electric smoker with the video -
Top flume and water tray problems
What temp do you run the smoker at and how long with the vents wide open. And do you wrap in foil for last 2 hours or not. Bearcarver??? -
Top flume and water tray problems
I've had my vertic electric masterbuilt smoker with the window, the water pan goes on the smoke box. Well I did a pork putt but it failed miserably. I just wanted to know how you guys feel about how long to to smoke for, do I leave the top flume open or closed and should I even put liquid in...
