Here is another way to obtain smoke in your MES at temperatures under 200*
The principle is smoke production not dependent on the internal temp of the MES.
With this method you can run your digital controller between 100* and 275* and
Always have the same amount of smoke inside the MES.
An American is having breakfast, in Paris, one morning (coffee, croissants, bread, butter and jam) when a Frenchman, chewing bubble-gum, sits down next to him. The American ignores the Frenchman who, nevertheless, starts a conversation.
Frenchman: "You American folk eat the whole bread??"...
WHY YOU NEVER QUESTION A DRUNK
I was shopping at the local supermarket where I selected:
A half-gallon of 2% milk
A carton of eggs
A quart of orange juice
A head of romaine lettuce
A 2 lb. can of coffee
A 1 lb. package of bacon
As I was unloading my items on the conveyor belt to check out, a...
The following is an actual question given on a University of Washington
chemistry mid-term. The answer by one student was so "profound" that
the professor shared it with colleagues, via the Internet, which is, of
course, why we now have the pleasure of enjoying it as well :
My Neighbor and fishing buddy is undergoing kidney surgery tomorrow.
Taking him a couple of chickens and a Fatty as soon as the fatties come off the smoker.
Maybe I can cheer him up a little and give him something to look forward to
When he gets home tomorrow….Supposed to be out-patient surgery...
Twelve guys doing the annual Mobile AL golfathon trip need the name of a good BBQ place there.
If you would reply the name of some establishments we will look them up in the phone-book there
Personally getting tired of the smorgasboard scene:twisted:
Thanks a lot!
If you have never been to the one and only ORIGINAL Corkyâ€8482s BBQ in Memphis Tennessee well this is the place
Very Crowded both inside and outsideâ€¦A weeks worth of reading of autographed pictures on the walls of both the â€œfamousâ€ and the â€œInfamousâ€ personalities going back many, many...
Christmas comes tomorrow at our house
I have the meat ready for a noon meal
Now to opening the gifts with grandkids.
Always a wonderful experience, since they are on their best behavior
Used two rubsâ€¦one for the guysâ€¦.and one for the gals
The Masterbuilt is in the thin blue groove...
Company is coming :!:
Need to pre smoke/cook bone-in pork butts a day ahead of serving.
Will be serving the pulled pork out of an electric warmer at an outdoor event.
Should I pull the day before and refrigerate in the warmer or pull the refrigerated butts the day of the outing.
This recipe is from a Restaurant in Chicago. If you like Peppered Pork
Like our family you will enjoy this. It is not hot (no cayenne) and the
spices come through well. I would not smoke this just grill it!
I usually buy a whole loin, cut it in 1/2 and do the smaller one more...
15.5# of bone-in butts that were rubbed and rested in fridge for 12hours
Â½ cup brown sugar
Â½ cup regular sugar
4 Tbsp Rileys all purpose seasoning
4 Tbsp paprika
1 Tbsp Rileys mild chili seasoning
1 Tsp cayenne pepper
1 Tbsp regular pepper
1 Tbsp basil leaves
Smoked in a Masterbuilt...
I have done some modifications to a Masterbuilt Electric Smokehouse because of what I perceived to be too much smoke flavor. First I drilled a hole in the top near the front right corner (opposite of the temp probe that controlls the heater) and installed a 1" vent. Added a couple of latches to...