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  1. bmaddox

    Question about temp control

    What are you using for fuel? Charcoal with wood chunks or all wood?  The short answer is to add more fuel to your fire. 
  2. bmaddox

    A few Thanksgiving questions

    See my comments above. If you can give some more info that would help. 
  3. bmaddox

    Maibox mod

    I like that lighting method. I always seem to drop burning pellets on my feet trying to get it into the box. I have been using the AMNPS to keep the tube off the bottom and it works great. 
  4. bmaddox

    MES and water tray.

    My answers is none. Myself and plenty of other MES users on here don't use any water and have never seen a negative result. It won't really hurt anything but it does add a lot of steam to the smoker and I don't think it adds any moisture or flavor. 
  5. bmaddox

    How much is Brisket in your area

    I know nothing about the northeast but it probably has to do with proximity to cattle farms. Both Florida and Texas produce a lot of beef so the prices are generally good when compared to other areas. 
  6. bmaddox

    Trying something new for Thanksgiving

    This method is actually in Jeff's cook book. The reasoning is to get the smoke flavor into the bird but then end up with the crispy skin of a fried bird. I have not tried it but it sounds good. 
  7. bmaddox

    Slow Roasting a Turkey.. Food Safety.... HACCP test study...

    That is a good read. I guess this is similar to cooking sous vide where the meat is held at high temps long enough to kill everything. The key of course is having calibrated equipment to be 100% sure that you have obtained the proper temps for the proper times. Thanks Dave. 
  8. bmaddox

    prime rib really not prime

    I am going to have to call the butcher and ask about this! I usually just tell them I want a three bone roast and let them pick it.
  9. bmaddox

    Maibox mod

    I like that tube setup! I might need to get out the hole saw and modify my box. 
  10. bmaddox

    Maibox mod

    I have used the AMNPS with pellets and dust and the AMNTS with pellets. They all work well depending on the weather conditions. The AMNPS doesn't like wind or humidity so I use the tube on those days. I have also used a small computer fan in the mailbox to help keep the pellets going when cold...
  11. bmaddox

    Mortadella di Campotosto (Coglioni di Mulo)

    Cured backfat?!?! Everything about that sounds amazing. 
  12. bmaddox

    Replenishing Water, Replenishing Wood Chips? Masterbuilt 30" electric - TG Turkey

    See my comments above and good luck. 
  13. bmaddox

    How much is Brisket in your area

    WHAT!?!?!? Next time I have to take a work trip over there I am bringing a cooler. The best I have ever found here is $3.80. 
  14. bmaddox

    Going to open this in a bit

    Bear I think it uses class 2 bluetooth which is only rated for 10 meters or less. 
  15. bmaddox

    Smoking whole deer

    That sounds amazing! As for smoking one, that sounds like a big undertaking. It would be hard to keep things from drying out. I would be worried about the shoulders getting overdone before the hams are cooked. 
  16. bmaddox

    Another plan for Turkey to be eaten a couple of days after smoking

    I love reheating in hot water. I do it all the time and you really can't tell the difference from when it first came off the smoker. Glad it worked for you. 
  17. bmaddox

    Did I just ruin a 22lb bird?

    The bird going wall to wall could definitely cause problems. If the bird was blocking the heat to the temp sensor that element could have staid on constantly putting a lot of heat to the bottom of the bird. That is why I always place my Maverick probe next to what I am cooking and go by that temp. 
  18. bmaddox

    Thanksgiving Turkey smoke and a guest with allergies...

    Looks good!
  19. bmaddox

    Did I just ruin a 22lb bird?

    Have you checked the temps on your MES. If I set mine to 240 it runs at 280 or more. But even if it was closer to 300 that was still really fast. I am stumped on this one. 
  20. bmaddox

    capicola question

    @Bentley  here is where dave answered your question on how you effectively distribute it on the meat. And on that note, I'm just going to go ahead an block you. I am on this forum because it is full of good people with good advice and not a bunch of complainers. Since you are falling in the...
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