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  1. tjdcorona

    Smoking Pork Tenderloin - Mozzerella Cheese inside

    Howd yours come out? howd you make it?
  2. tjdcorona

    New Master built 40" electric...help please

    Ive smoked a lot of chickens - at I will always cook them from now on at 250, 225 is just too long, rubbery skin and inconsistent results. The last two have been at 250 till IT hit 145, then 275 to bring it home - and that also helps crisp up the skin. 3 for 3 so far, and I will never go back.
  3. tjdcorona

    marinade for pork ribs

    That's something that I HAVE tried! And yes -its great stuff.
  4. tjdcorona

    Final Smoked Salmon with recipe, instructions, and Qview

    Bear - that's funny! But I agree - no more stuffing salmon or other meats if Im smoking them.
  5. tjdcorona

    marinade for pork ribs

    I have marinated them in Vinegar overnight with great results.
  6. tjdcorona

    SoFlaQuer's Carolina Mustard Sauce

    I am gonna make some of this for ribs this weekend. Sounds different and GREAT!
  7. tjdcorona

    Final Smoked Salmon with recipe, instructions, and Qview

    Bear - it turned out ok ----- could've been better. I think that the stuffing created a "cold" cook - that the cold stuffing cooled the meat, while some of it dried out. Im not too sure If Ill do this again, but the salmon was AWESOME!
  8. tjdcorona

    Smoking Pork Tenderloin - Mozzerella Cheese inside

    thanks mike - tasted great too.
  9. tjdcorona

    Smoking Pork Tenderloin - Mozzerella Cheese inside

    that's a good idea - Im going to use that on all the meats from now on that tend to get dry while cooking
  10. tjdcorona

    NEVER , EVER, NEVER AGAIN

    Harbor freight !! Love that place!
  11. tjdcorona

    Hello from Escondido

    The water bowl isn't for adding moisture! Yeah, I know - but I learned this over the years and on this site. The moisture comes from the meats. What the water pan does is add density to the cooking chamber and allows more even heat, so its a heat sink. Best to fill with sand, cover with foil...
  12. tjdcorona

    Hi i am new to pellet smokers

    you probably used the Traeger Pellets? Best use for them is to put them back in the bag and bury it. Now, go and get some pellets - cooking pellets .com has some great ones. I too have the masterbuilt and get better smoke than the pellet smoker I have, which I love and has the Mailbox...
  13. tjdcorona

    Smoking Pork Tenderloin - Mozzerella Cheese inside

    So, it took 2:45 to get to 141 IT. I pulled it and let it rest for 1 hr. I put in 8 pcs of cheese total, folding in half and shoving it in. Turned out like loin will - a little dry - needs sauce and the cheese really helped - I will save this recipe! the other thing Id do is strategically add...
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    IMG_1450.JPG

    • tjdcorona
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    • Album: Smoking Pork Tenderloin - Mozzerella Cheese inside
  15. IMG_1448.JPG

    IMG_1448.JPG

    • tjdcorona
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    • Album: Smoking Pork Tenderloin - Mozzerella Cheese inside
  16. IMG_1447.JPG

    IMG_1447.JPG

    • tjdcorona
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    • Album: Smoking Pork Tenderloin - Mozzerella Cheese inside
  17. tjdcorona

    MES Mailbox Mod! for use with AMNPS

    The good thing about the MB mod is that you just buy the standard steel mailbox - cheaper the better. For vents - drill holes in bottom and along sides all the way around for air. Also - put your AMPNS on "stilts" - screws thru it to act like legs elevating it above the mailbox floor. Buy two...
  18. tjdcorona

    MES Mailbox Mod! for use with AMNPS

    The good thing about the MB mod is that you just buy the standard steel mailbox - cheaper the better. For vents - drill holes in bottom and along sides all the way around for air. Also - put your AMPNS on "stilts" - screws thru it to act like legs elevating it above the mailbox floor. Buy two...
  19. tjdcorona

    New to group

    Ive had ba luck cooking pork products, other than ribs and a butt........
  20. tjdcorona

    Smoking Pork Tenderloin - Mozzerella Cheese inside

    You guys are right - it's a loin. So what's the difference? I'm assuming "tender" -ness?
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