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  1. realfloopyguy

    Masterbuilt Electric Smoker Review after 4 years.

    I bought a working stainless steel one for $20 bucks today at a yardsale.
  2. realfloopyguy

    Masterbuilt Electric Smoker Review after 4 years.

    Sorry, I didn't mean to come off sounding rude. Rereading it, it does have a hint of harshness to it. Covering a grill, for me, is like covering a car. It would have to be pretty special to rate that sort of attention from me.
  3. realfloopyguy

    Masterbuilt Electric Smoker Review after 4 years.

    I'd just make the PID controller removable and leave the box in the rain. I actually have one here at my house for beer making that I am not using that I think goes hot or cold for temperature controlling one of my old lagering boxes. More of a build your own style than what yours is I think...
  4. realfloopyguy

    Masterbuilt Electric Smoker Review after 4 years.

    I am never going to cover it. I might build some sort of box/roof or something for the new one I buy but I've never covered any grill. I'd have to clean it first and most of the time when I'm done cooking I just unplug it any go about life til the next time I use it. I actually have the cover...
  5. realfloopyguy

    Masterbuilt Electric Smoker Review after 4 years.

    I bought this smoker over 4 years ago. Let me start the review by saying that I am very hard on equipment. Here are the conditions this smoker has lived in for the last 4+ years. 1) Outside every day, all seasons, no cover. Florida rain and sun. 2) Cleaned before use and left nasty in between...
  6. realfloopyguy

    Nitrites and Nitrates.

    Nitrates turn to nitrites. Nitrites combine with amines in meat to become nitrisamines. Nitrisamines are what they say causes cancer. Nitrates can cure meat too and turn to nitrites once they are chewed mostly (that is my understanding anyway) and then the nitrites turn to nitric oxide in...
  7. realfloopyguy

    Question about using cure.

    Rings, I got my stomach stapled(the sleeve). I don't eat much at one time anymore and the huge protein numbers on a small amount of jerky make it a perfect meal. I could make it without any salt or cure and keep it in the fridge. Nothing beats an good old fashioned strip of chewy beef jerky...
  8. realfloopyguy

    Question about using cure.

    Doesn't much of that take place under high heat conditions, meaning that jerky wouldn't be as bad as something like bacon or cooked sausages would be given that the heat is very minor in jerky?
  9. realfloopyguy

    Nitrites and Nitrates.

    Accidentally posted it twice.
  10. realfloopyguy

    Nitrites and Nitrates.

    Someone brought up cure being bad for you in a thread about jerky. I know why but I have a few ideas/questions if there is anyone qualified/more knowledgeable than me about them. I numbered the questions in the writing so it would be easier to organize the answers. Feel free to reply to...
  11. realfloopyguy

    Question about using cure.

    Thanks for reminding me about the nitrites/nitrates. Even with the jerky, I probably don't hit the daily recommended sodium intake as I only eat 4-5oz of food 3 times a day. I'm not suggesting a beef jerky diet is the healthiest thing in the world but it is probably better for you than...
  12. realfloopyguy

    Question about using cure.

    The jerky came out perfect. I'm going to start a new batch in the next day or so. I've lost 100lb since July and I need lots of protein to keep my muscle mass and jerky is what is keeping me going. I eat about 4oz a day(usually 2-3oz for breakfast and 1-2oz for a snack at some point in the...
  13. realfloopyguy

    Question about using cure.

    Initial weight in regards to amount of cure or initial weight in relation to final weight after drying? Cooking the meat is out. I don't like the texture of it that way. I can cook the brine itself. I used about 2 cups for 5lbs of meat. It was really just enough to coat the meat more than...
  14. realfloopyguy

    Question about using cure.

    I got my stomach stapled in July and cooking a big old honkin piece of meat just aint the same!(I've got 2 pork butts in the smoker right now:P) I've been eating a lot of jerky and then I decided to make my own. I tried it without cure and it was edible but the texture wasn't right. I knew it...
  15. realfloopyguy

    Difference between resting and just leaving it in the smoker at lower temperature?

    Cleaning a cooler, preheating it with boiling water, wrapping it in foil, and then cleaning it again seems like a lot of extra work to me when it doesn't much different than just turning down the smoker. 
  16. realfloopyguy

    Difference between resting and just leaving it in the smoker at lower temperature?

    Resting is essentially using residual heat to continue cooking pork butts.  I've got an electric smoker.  I never foil.  I have never had any issues with tenderness or juiciness.  I've started turning the smoker down to the lowest setting when it hits temp.  I honestly can't tell a difference...
  17. realfloopyguy

    Holding pulled pork for later.

    Glad to see I am not the only one having a drink tonight. hah!
  18. realfloopyguy

    Holding pulled pork for later.

    I spend so many hours reading about smoking meat that it is starting to cut in on my porn time!  I think I am getting to be OK at it.  I am still gaining experience into how far I can bend rules.  Sometimes it is so hard to tell just how far you can bend them and still come out good, especially...
  19. realfloopyguy

    Barbacoa

    The cheeks on a cows head taste better than any roast portion.  Consider it like the boston butt of a cow.  They have that same sticky BBQ feel after they render, at least to me.  I guess it is all in the eye of the beholder.  :)
  20. Barbacoa

    Barbacoa

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