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  1. markd85

    Turkey in Masterbuilt 2 Door

    Thanks al! If I do two 10 pounders, should I rotate them at all?
  2. markd85

    Turkey in Masterbuilt 2 Door

    Hey y'all. Gonna do a turkey smoke next weekend. This is my first turkey in the masterbuilt so I was just looking for thoughts on how big to get. The interior is only about 12x12 so I can't get a huge one so I was thinking about doing two 10 pounders. Thoughts?
  3. markd85

    Faux Burnt Ends - thinning bbq sauce

    Thanks dirtsailor, those meatballs look great! It's a good call i realize now that the fat/grease will probably do the trick at thinning out the sauce as they cook so no need to make it a soup by adding juice. Thanks again!
  4. markd85

    Faux Burnt Ends - thinning bbq sauce

    Hey all, I'm planning on smoking some beef chucks and cubing them up to make burnt ends. When we order burnt ends and take them home, we like them with sweet baby rays, so i was thinking about using that for the bbq sauce to toss the cubes in. I thought maybe the sauce would be a little too...
  5. markd85

    Moldy wood

    Thanks for everyone's replies. Obviously there are a lot of mixed opinions about this, which i totally get. I think i will try and salvage what i can and anything that is too difficult to clean off i will chuck out. Also, regarding the plastic bins. If I drill holes in the sides and the tops...
  6. markd85

    Moldy wood

    Dave, thanks for the reply. I only indicate that it was $30 in wood to show that it wasnt wood i got from around my property or for free, as many people on here seem to be able to do. If it were inexpensively obtained, one might say "go ahead and toss it, there's always more" Granted, with home...
  7. Sharing some rib and shoulder smoke successes

    Sharing some rib and shoulder smoke successes

    • markd85
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  8. markd85

    Sharing some rib and shoulder smoke successes

    Every post of mine thus far has been a Q&A on how to screw up less. Well, thanks to a lot of your advice i have two successes to share. Success #1: Baby Back Ribs Loosely followed the 2-2-1 method with cherry and maple woods. 1) Salted and rubbed with Meathead's Memphis Dust 3 hours before...
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    • Album: Sharing some rib and shoulder smoke successes
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    pp1.JPG

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    • Album: Sharing some rib and shoulder smoke successes
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    • Album: Sharing some rib and shoulder smoke successes
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    • Album: Sharing some rib and shoulder smoke successes
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    ribs2.JPG

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    • Album: Sharing some rib and shoulder smoke successes
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    ribs1.JPG

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    • Album: Sharing some rib and shoulder smoke successes
  15. Moldy wood

    Moldy wood

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  16. markd85

    Moldy wood

    Hello all, Totally rookie move here, but i bought some wood from a local tree farm back in April while it was still cool out, about 7 pounds each of apple, cherry and hickory. wood chunks are about the size of a softball.  Since it was cool, i left them in my garage and bought some plastic...
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    moldy wood.JPG

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  18. smoking woods.JPG

    smoking woods.JPG

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  19. markd85

    Help me rescue my beef chuck

    youre probably right, it will taste good, i was just expecting it to be threads of beef like chipotle barbacoa, you know? Do you think i ruined it by putting it in the liquid?
  20. Help me rescue my beef chuck

    Help me rescue my beef chuck

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