The Maverick 732 is slated to be a Cyber-Week special on 12/3/2014
If your a Prime member, you can access is at 10:00 AM (EST), if you are a non-prime member, you have to wait a little bit longer.
I think to get the special price you may have to open the main...
Yesterday I bought what I though was 4-small Pork Shoulder Blade Boston Roast.
I was planning on cooking them tonight/tomorrow, and promised 3 close friends that they could each have a butt.
Upon further review, it turns out they a 2 Roasts of 9 pounds each.
So now I am wondering what I...
OK, I realize this comes under the heading of OCD...
One of the forums I read the most is Electric Smokers.
Judging by the number of threads, the Smoking Supplies & Equip is pretty popular.
But... There it is under Cold Smoking & Recipes.
Ughhh. This requires me to scroll an extra 1/2 second...
I went nuts chasing down all the threads to find various Brining recipes.
Sometimes they were easy to find, sometimes they were buried several responses into a thread.
Is it possible to create a Turkey Brine sticky that only contains Brining recipes/instructions
And... Can it be kept clean...
I decided to give Jeff's recipie from a current newsletter a try.
My family likes white meat,so I opted for a Turkey Breast as opposed to a whole bird
1. 3 day defrost in the fridge
2. Brining in a 2-1/2 gallon...
I bought this item 10 years ago at a Close-out store.
I use it every day for meals as a Trivet that also keeps hot food hot.
It is essentially a small slab of granite that you can heat in your microwave
It gets nice-and warm after 3 minutes in the microwave, and then it slowly releases its...
I'm attending a small party, and am furnishing 2 Boston Butts for pulled pork.
The party starts at 8. I will be away from home between 5:30 & 7:30
Do I shoot for having the butts ready at 5:00, and then hold them in a cooler until 8:00 -or-
Do I have them ready at 7:30, and then bring them...
Not sure if this has been mentioned before, but after cooking a butt this weekend, I took an old bath towel and got it almost soaking wet.
I folded it so it was the same size as the cooking rack, put it in the smoker at 275 with the vents closed
After an hour, the steam had worked its magic...
1. Sorry if this has been covered, I'm on a slow connection w/ my droid...
Picked up my first pork butt today.
Got the smallest one still 14 lbs.
Smoking with an MES-40
Can I cut it in half to roughly cut cook time in half.
Left overs? Do I cook all 14 lbs, and freeze left overs, or freeze raw...
Cover your ears... No one in my family likes chicken skin.
I've previously grilled chicken, but they all remove the skin prior to eating.
So, when smoking Beer Can chicken, I'm wondering if it would be better
to just remove the skin prior to smoking. (I suppose I can answer my own
Anyone care to offer an opinion about using an electric smoker to keep food warm until it is time to eat.
Specifically, I had to run an emergency errand before my beer can chicken was done.
I was tempted to call my family at the appropriate time and instruct them
to turn the smoker down from...
2 quick questions...
1. If I just need to use one rack, which of the 4 racks should I use? Top, Middle-Top, Middle-Bottom, Bottom
2. In order to help with cleanup, if I am not using the bottom rack, can I cover it with tin foil, and cook on one of the other racks?
Rather than hiijack a recent thread Thermometers for MES
I'm confused about the Meat Thermometer for the MES 40
Doesn't this unit have 2 thermometers? One for the Smoker temperature, and one for the Internal Meat temperature?
If it only had one, then when I stick it in the raw meat, the...
So I got my first set of Baby Back Ribs in the MES40 smoker.
I've seen a recipie for Smoked Corn on the Cob.
I'm wondering, however, if I can smoke them both for the same meal.
The Ribs take 5-6 hours, with 3 hours of smoke.
The Corn takes 2 hours.
Doing a little math, the smoke time would...