Recent content by wright_1
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Critique my Beef Ribs
Yes! my Dog loves this hobby also. I've been buying cheap meat from Aldi so if i screw it up, I'm not that fussed, just another learning curve! This particular cut however, was from the butchers...I would love to see some pictures!! -
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Critique my Beef Ribs
I will look into this, there seems to be some good ones on amazon, thanks for the advice. -
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Critique my Beef Ribs
Its the Wife mainly - wants everything now!! ha ha.. Thanks for the advise I think thats a good idea....I will do it next time, i'm in this mindset of taking it out early because i dont want the meat to be dry, when in reality leaving the beef in longer would of made it juicier and not as tough... -
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Critique my Beef Ribs
Thanks for the feedback, it’s definitely a skill that will take years to learn! -
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Critique my Beef Ribs
Thankyou for your feedback, as I'm starting out its great to get feedback from professionals. At the moment, i find i worry the meat will dry out...I will take note of this and leave them in for as long as they need. Thanks Again. -
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Critique my Beef Ribs
Hi All, Today I’ve been smoking some beef ribs. They have taken just over 6 hours and probably could of done with being in a little longer but the wife kept nagging because she was hungry!!….I wanted these to have an internal temperature of 93 degrees c, but I kept getting false readings from... -
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Help! - Over powering taste of smoke!!
Thanks Brendon, Apple and Cherry - sounds fantastic, with Chicken? -
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Help! - Over powering taste of smoke!!
I get you on this, I put my probe in to check and the MES was way out - I used the probe to check it was up to temp and then put the meat in.....I will buy one for sure....I'm only using this particular smoker to gain confidence in smoking, and then I want either a Traeger Pellet Grill or the... -
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Help! - Over powering taste of smoke!!
Not one to be beaten, I bought some chicken thigh fillets and I've smashed them out the park!! Thanks for all your help and suggestions, I heated the smoker up with the chips instead of loading the chips in the same time as the meat. Internal temp of 170 F, fantastic BBQ Rub with a Garlic Aioli... -
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Help! - Over powering taste of smoke!!
Thank you Al for this invaluable information...and thank you everyone else for your help on this. Right - Off to the shop for another beef joint! -
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Help! - Over powering taste of smoke!!
Thanks for this - should I just use the internal temperature of the meat as opposed to being fixated on the smoker temperature when the MES Units temperature fluctuates, is this normal? Also - how much wood chips should you use? -
W
Help! - Over powering taste of smoke!!
I kept the vent fully closed, if I kept it open, the MES would loose temperature. I noticed 5-8 degree fluctuations from the 102 degrees C it was programmed at, using the smokers own temperature display. I took the meat out with an internal temp of 66 degrees C. The chips were not soaked in any... -
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Help! - Over powering taste of smoke!!
Hi all, I’m new to smoking but I’ve been watching the YouTube videos for months, and decided to buy a Masterbuild Electric smoker. I’ve smoked two things, yesterday baby back ribs, and today just a simple Aldi beef joint 0.857kg just to practice on. I am using maple wood, but each time the meat...
