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  1. chef boyarista

    Cinder Block Smoker in Mexico

    To start off with, I really like the ideal of building one of these. You can't beat free material! I think that you should use removable shelves for sure, otherwise cleaning it every once in a while will take too much effort. Just put long L brackets on the walls and you can slide in a shelf or...
  2. chef boyarista

    Damage control

    I jumped on here to kill some time and realized I forgot to getbad to this. Sorry if I left you hanging. I cooked everything up later that week and I think the winner was bacon grease. The cider vinegar was too much since I had some in my sauce already, and the straight AJ needed too much to...
  3. chef boyarista

    Damage control

    You guys, as always, are awesome. I have my own little concoction of finishing sauce I use that hasn't steered me wrong yet. I already mixed it in but I wanted a little more of something to help it out. 1 c. Apple cider vinegar 2 1/2 tbs. Dark brown sugar 2 tsp. Old Bay 1/2 tsp. Chili powder...
  4. Damage control

    Damage control

  5. chef boyarista

    Damage control

    So I smoked a nice 9lb. butt yesterday and it overcooked. I promise I'm bearing myself up for you guys, haha. Not sure what happened exactly but my probe thermometer was off by about fifteen degrees and the IT when I pulled it off was around 210 according to my instant read. My question is, is...
  6. 20151025_043048.jpg

    20151025_043048.jpg

    • chef boyarista
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    • Album: Damage control
  7. chef boyarista

    Odd times for ribs

    I did mine at 230 for about six hours, with no bastings or sauce. It's really good stuff.
  8. chef boyarista

    Odd times for ribs

    Well I did it, I smoked some unfoiled spare ribs and love 'em. I'm gonna gain some pounds now.
  9. chef boyarista

    Large cuts of meat cooling the smoker?

    I do foil my pan. I saw Malcom Reed do it a few times on youtube and figured that it was a good idea. I usually do it with cookie sheets if I'm baking something that could possibly be sticky. Thanks again guys. I think what happened was I had one of the cuts too close to the MES thermometer and...
  10. chef boyarista

    Large cuts of meat cooling the smoker?

    Thanks for the heads up. If it keeps going like this for another hour then I'll dump my water pan and maybe make a trip to Home Depot for that sand. Is the water a problem because it carries heat away when it evaporates?
  11. chef boyarista

    Large cuts of meat cooling the smoker?

    Hey everyone! So I started what is a large smoke for me, two 5lb. picnics and some spare ribs on my MES 30. I have it plugged into one of my industrial outlets so power shouldn't be a problem, there is a small cross breeze in my town as well with the temp at around 60. Always blowing day and...
  12. chef boyarista

    Odd times for ribs

    Absolutely! But put that together with the actual texture of the meat. Mushy meat might come off the bone in that way, but I would prefer to have meat I can "bite" into as well. That's how I would define it anyhow. Different people, different mouths though. I hope that helps
  13. chef boyarista

    How much does the bone in a pork shoulder weigh?

    I weighed mine last smoke after reading this. I got a 6.48 oz bone out of a 4.75 lb. pork butt. I know it doesn't matter too much, but I just wanted to help answer the OP.
  14. chef boyarista

    Suggestions for my trial run with MES 30

    I would say ribs as well! Keep cruising the forums and there will be a ton of ideas. I would say pick up some corn and smoke that during the last hour or so. I found the step by step on here pretty darn good. http://www.smokingmeatforums.com/t/67627/step-by-step-smoked-corn-on-the-cob/0_60
  15. chef boyarista

    Odd times for ribs

    I appreciate the tip. This was my 10th smoke and am slowly being blown away by all that I still have to learn. Unfoiled ribs sounds intimidating since I have only used the crutch, but I will have to bite the bullet and give 'em a try! Thanks for sharing JJ!
  16. chef boyarista

    Chuckie (Step by Step) with Qview

    Thanks for the Step by Step Bear! I don't have any reputable butchers in my town, so I picked up a four pound chuck roast that was on sale at my local grocery store. I threw it in my MES early this morning and just fill up on some good, good beef. Not all the fat rendered, but that's okay...
  17. Chuckie (Step by Step) with Qview

    Chuckie (Step by Step) with Qview

  18. 20150730_203735_HDR.jpg

    20150730_203735_HDR.jpg

    • chef boyarista
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    • Album: Chuckie (Step by Step) with Qview
  19. 20150730_203414.jpg

    20150730_203414.jpg

    • chef boyarista
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    • Album: Chuckie (Step by Step) with Qview
  20. 20150730_202343_HDR.jpg

    20150730_202343_HDR.jpg

    • chef boyarista
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    • Album: Chuckie (Step by Step) with Qview
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