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    Are "rubs" rubbed in?

    Hey Al, You mentioned that there were several good vac machines on the market.  Do you have one that you might suggest?  I'd prefer to go with a "tried and proven" one versus a "pig in a poke". Thanks, Backpacker
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    Are "rubs" rubbed in?

    Hi guys, Thanks for the replys. Not familiar with the term "vac packing". What is it (although it sounds obvious) and how is done?
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    Are "rubs" rubbed in?

    I've seen pictures of a nice even layer of rub on meat, and I've seen a picture of a rub sprinkled over a line of mustard - as in Jeff's recipes.  It makes me wonder: do you rub the rub in or just sprinkle it over a layer of mustard (or whatever) and cook it that way?  Or do you do either/both...
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    Why did it take 12 hours to cook an 8# turkey breast?

    Thanks, again, Chef. Backpacker
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    Why did it take 12 hours to cook an 8# turkey breast?

    So which MAV would you recommend? Backpacker
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    Why did it take 12 hours to cook an 8# turkey breast?

    Chef JJ, knowing that my meat probe reads several degrees above the actual temp and the digital readout for the "box" reads about 12 degrees higher than actual temp, would you take that info into account and adjust your temps accordingly - or just forget it and go by what you see on the readouts?
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    Why did it take 12 hours to cook an 8# turkey breast?

    MAV, MAV 732 and PID Controller?  Not familiar with this terminology. Thanks, Jted for your response - nice summary, Thanks and will use that in my next cook - which will be my third cook. Backpacker
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    Why did it take 12 hours to cook an 8# turkey breast?

    MAV, MAV 732 and PID Controller?  Not familiar with this terminology.
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    Why did it take 12 hours to cook an 8# turkey breast?

    Thanks a lot, Chef JJ. I'll keep your advice in mind from now on. Any thoughts on the tests I ran? Backpacker
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    Why did it take 12 hours to cook an 8# turkey breast?

    Thanks for the reply, Dave. I don't' remember about the exhaust-but I know it wasn't closed. I'll check next. Again, thanks Ba kpacker
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    Why did it take 12 hours to cook an 8# turkey breast?

    [if gte mso 9]><xml> <o:DocumentProperties> <o:Revision>0</o:Revision> <o:TotalTime>0</o:TotalTime> <o:Pages>1</o:Pages> <o:Words>252</o:Words> <o:Characters>1438</o:Characters> <o:Company>D & B Associates</o:Company> <o:Lines>11</o:Lines> <o:Paragraphs>3</o:Paragraphs>...
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    Pulled Pork #2

    Yeah, I couldn't imagine you doing the cooking inside - the wife gets a little testy about things like that.We've been told that we can't have a gas or charcoal grill and electric grill is a maybe.
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    Pulled Pork #2

    lovethemeats, from the pictures, it appears that you have both of your smokers indoors on a carpeted floor?  Very interesting especially since I will be moving into an apartment where I'm sure they will not let me have the smoker outside on the wooden porch.  If this is so, how to you exhaust...
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    Pulled Pork #2

    Thanks for the info.  I didn't realize that different racks had different temps.  So I guess that if you are cooking one piece of meat it probably should be on the center rack? Thanks again, Backpacker 
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    Pulled Pork #2

    Just curious as to what smoker you are using that you can open up "every hour for the last 4-5 hours to mop it"?  I cooked a turkey breast and was opening the door on my 30"MES once an hour 5-6 times and it took me 12 hours to finish cooking an 8.3 turkey breast.  I missed something along the...
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    Masterbuilt Smokers (Bear’s Thoughts & Findings)

    Thanks, Bear, I'm new to Forums and don't know how to PM you. I followed your advice and bought the maze, pellets and sawdust. 1.  How do I use the sawdust? 2.  I assume to extinguish the smoking pellets, I just scrape away the unburnt pellets? 3.  I believe that you said you use a "propane...
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    Masterbuilt Smokers (Bear’s Thoughts & Findings)

    Hi Bear, I was told that you had posted a lot of information on the Amazen AMNTS/AMNPS devices, but I wasn't able to find it.  Do you have a special post or are the tips mixed in with your recipes? Thanks, Backpacker
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    Chip in the wood tray

    Thanks, Jason for all of your help.  Just one more question, if I may/ How much smoke should be coming out the vent? Heavy, medium, trace? Thanks again, Backpacker
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    Chip in the wood tray

    HI juror, I tried a search for both the AMNTS/AMNPS and the "mail box mod" and was unsuccessful.  How do I do them? Thanks, Backpacker
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    Chip in the wood tray

    Great info.  Thanks, Thanks, THANKS.
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