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  1. bmaddox

    Older MES

    Most of the posts on here are about the Masterbuilt Digital smoker which is drastically different than the analog models.  This is what it looks like new so your pics look like you got everything: On that unit you should invest in a probe thermometer to monitor the air temp as the analog...
  2. bmaddox

    Tips for first pork shoulder?

    I would keep it simple for your first smoke. Use a basic rub, smoke at 225 to an IT of 200-205, and don't wrap. That way you have a base line to go from to start changing your method to fine tune it to your taste. Good luck. 
  3. bmaddox

    Need suggestions on partially smoking a turkey the day before it is eaten

    See my comments above and good luck. 
  4. bmaddox

    Warm up left over smoked goods IN the VAC PACK

    That is a great point Wade. 
  5. bmaddox

    BONDO NEEDS ADVICE...I was "TOLD" by my daughter that I would be smoking my 23 lbs Turkey for Thank

    You will get a lot of mixed answers on smoking a bird that large. There is a thread going on now with an article showing that long cook times on a turkey are safe so long as you get it to the proper temp. For a bird that big I personally would cut it in half then smoke it at 250-275 for 30-45...
  6. bmaddox

    Question on smoking a pork butt

    210 is way to low for my liking. The problem at that temp is you are trying to get the butt to 200 degrees so cooking at only 210 will take forever. In an MES I would smoke it at 250. That will cut down on the stall time and keep you around 1.5 hours per pound.  If you are having it stall for a...
  7. bmaddox

    Keeping Turkey from drying out?

    The fatty should be fine if you reheat it wrapped in foil. To reheat the turkey you can place it in the oven covered in foil and baste it to keep it moist. So long as you keep an eye on it and reheat it just to the desired eating temp you should be good. 
  8. bmaddox

    Rusted Water Pan

    I don't use my water pan in my MES but I do leave it in so I don't mess with the airflow. The rust shouldn't be an issue. I would just cover it with foil to keep it clean and not use any water. 
  9. bmaddox

    Turkey indirect heat question

    I am not familiar with that smoker. If you typically use a water pan in it then I would stick with that (I don't use a water pan in most of mine but it varies from smoker to smoker). You can cook the turkey in a foil pan but I like it directly on the rack. Good luck. 
  10. bmaddox

    Smoking a turkey

    The "safe" temp is 165 in the breast. Most people will go to 160 in the breast then pull it and tent it in foil and let the temp carry over to 165. 160 in the thigh is not done enough. 
  11. bmaddox

    Advice on Smoking Fresh Ham

    What do you mean by fresh ham? Do you have a whole uncured pork leg? Or do you have a store bought cured and smoked ham that hasn't been sliced or glazed yet? 
  12. bmaddox

    Turkey Defrosting and Smoking

    That's what I was thinking. I might still go hot and fast just to save some time. Thanks 
  13. bmaddox

    Turkey Defrosting and Smoking

    Case you have messed my plans up! I was set on smoking at 250-275 but now I might have to go to 350. My only problem is I am smoking the day before, vac sealing, then reheating in a water bath. Have you done that before and still maintained the crispy skin? 
  14. bmaddox

    Turkey Defrosting and Smoking

    I would just start brining it now. That way you are killing two birds with one stone. As for temp, I would start around 250 and monitor the temp. Then you can adjust up or down as needed so it cooks in the proper amount of time. 
  15. bmaddox

    Masterbuilt 30 inch digital smoker

    Where are you located? Is there an Academy Sports near by? They have the Gen 1 for $200 which @Bearcarver  will probably endorse. 
  16. bmaddox

    Masterbuilt 30 inch digital smoker

    Ouch Bear. You hit me right where it hurts. Maybe I should start a gen2 support group 
  17. bmaddox

    Masterbuilt 30 inch digital smoker

    Bear are you saying no to the price or no to the gen2? The black friday price on that unit is $200 which is a really good price for a 40". 
  18. bmaddox

    Smoked venison summer sausage with Traeger

    Well honestly I didn't look at the user name but saw the profile pic is the exact same as @DaveOmak  . So either you have two profiles or you two are dopplegangers 
  19. bmaddox

    Question on "heat" in Slaughterhouse Brine

    I have not used that recipe but I just reviewed it and you will be fine using it or leaving it out. 2 teaspoons in a gallon and a half is not much at all. Not to mention it will only penetrated 1/4" into the meat in the brine. But if you leave it out you will be fine as well. The salt is the key...
  20. bmaddox

    Maverick thermometers or other brands

    The Maverick and iGrill are popular with the members here. If you have a bigger budget you can get one from thermoworks. I have a Maverick ET 733 and love it. 
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