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  1. westby

    Long(er) range meat thermometer

    If cost doesn't matter, get a Tappecue.  It is a 4 probe wifi thermo that you can monitor from your phone anywhere (in your home or across the globe).  Cost is $200.  I just got mine last week and am very impressed so far.  One cool function of the Tappecue is the ability to graph/chart your...
  2. westby

    AMNS or AMNPS? Which one to get?

    Call Amazen Products and talk to the owner (Todd).  He will tell you what your best bet is, where to place it, etc.
  3. westby

    Expanding tube partial smoke.

    I would just fill it as much as you think you need.  1/4 full, 1/2 full, etc. It will still light fine with a torch through the holes.
  4. westby

    Are there any wifi enabled thermometer probes?

    I just got the Tappecue and it is everything they claim and then some.  It is $200, but well worth it in my opinion.
  5. westby

    Not sure if internal thermometer in MES 30 is right

    I would be willing to bet large sums of money that it is not correct.  Some possible alternatives with internal grill / meat probes - Maverick, ThermoPro, iGrill, ThermaQue.  I also like to validate what the Maverick is stating the IT of the meat is with a good quick read thermometer (I have a...
  6. westby

    Please tell me where I screwed up my brisket!!!!

    Nothing at all wrong with trimming a brisket up.  I trim mine to less than a 1/4 inch of fat.  That should not have been a contributing factor. I put a beef broth mixture in my pan with a little seasoning and a little concentrated au juice  (Jimmy's).  I like to take the pan juices after it...
  7. westby

    Pellet smoker decision

    MAK 2 Star is a great choice, but as someone else said - take a peak at the Memphis line if you are willing to spend that kind of money.
  8. westby

    So, I have been reading alot about long smoke times.....

    Good question.  It needs to be in an area that has enough air flow, but not too close to the heat source (you don't want the pellets to ignite).  I'm not sure if you know how they work, but you light the tube or maze on one end and let it burn for several minutes until you get a good cherry...
  9. westby

    Vertical smoker temp issues?

    One idea.  If you have had your vents wide open, try closing them a bit.  I find it is typically hotter at the top in most cases if your vent isn't letting out too much air/heat at the top of the unit.
  10. westby

    Andoulli update

    Looks like you had a good amount of de-fatting.  I got fed up with using my smaller smokers that were difficult to maintain temps and built myself a sausage, hotstick and jerky smoker out of a computer server cabinet and use a pipe burner with a needle valve regulator.  I use an amazen tube in...
  11. westby

    Pulled Pork Sandwich - Serve w/ Sauce???

    I de-fat the pan juices collected from the butts and mix a bit of my rub and a little apple cider vinegar in with the juices.  I then mix this mixture in with the pulled pork.  I never add barbeque sauce to the pork.  If someone wants it, they can add their own to their liking on the sandwich...
  12. westby

    brisket Tips (color)

    Just spitballing here. . . . . If you are using water in your MES, try eliminating that.  Those units hold plenty of moisture the way it is and you really don't need a heat sink in an electric like that.  Also, make sure your vents are wide open - too much humidity may be preventing good bark to...
  13. westby

    So, I have been reading alot about long smoke times.....

    An Amazen maze or tube would help you with having to replenish wood constantly.  I agree with Red to a point, especially with gas smokers. You really have to be careful and they can run away on you.  I've had major grease fires in units I've owned in the past.  I have to be honest and say that I...
  14. westby

    Water or NO water?

    Exactly.
  15. westby

    Looking to buy an electric smoker

    A pellet grill/smoker would fit your needs as well.  Consider looking into them.
  16. westby

    Love Bacon-Can't MakeIt.

    I'm fairly confident that the texture difference you are experiencing is due to the hot smoking.  I personally hot smoke following the amazingribs recipe with a few tweaks and I really like the texture.  It sounds to me like you prefer the texture of cold smoked bacon.  Cold smoke with your tube...
  17. westby

    to wrap or not to wrap, that is the question

    Over 4 hours per lb at 225 is insane.  Something doesn't seem right.  I've never had them go over 2 hours per lb, but I just don't get over 4.
  18. westby

    Wuci 3-2-1 question

    I would try 225 and see what that gets you).  Also - try 3-1-1 (or 2-2-1) if they are baby backs.  I smoke at 225 for 5 hours straight on the rack (no foil) and I have a sugar heavy rub with no burning issues).
  19. westby

    Water or NO water?

    Acts as a heat sink and keeps temps stable.  This is not needed in all smokers.  Some are plenty stable, not not have run-away temps and do not need the heat sink.  I think electrics and pellet grills are two examples where water isn't necessary as a heat sink.  Many people put sand in their...
  20. westby

    Cabela's Pellets, has anyone tried them?

    I buy Lumberjack pellets by the ton.  My last ton came to $550 shipped.  27.5 cents per lb.  I do live close by, so shipping was relatively cheap.
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