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  1. petehalsted

    First go at smoked turkey

    Color looks right to me as well.
  2. petehalsted

    Spicy pulled pork

    I am afraid If I was responsible for pulling that pork, very little of that bark would have made it into the final product. Cooks samples would have taken most of it!
  3. petehalsted

    Chucky Chili

    Thanks guys. Yes sometimes as Husband/Father you just have to "suck it up buttercup"! It was definitely good, just not what I would call chili.
  4. petehalsted

    Chucky Chili

    The Mrs and one of our sons decided they wanted to make Chili. I told them I would smoke a Chucky for them to use. So along with the all that pork belly the other day, I had toss in a Chucky seasoned with SLPOG. He rode @235 for 4 1/2 hours before hitting the stall, at which point I wrapped in...
  5. petehalsted

    Char-Broil Center Cut Lump Charcoal Clearance Academy Sports

    Never seen or heard of the stuff before, to be honest, I thought I was opening a joke post. I recognize all those words as BBQ words, just not in that combination LOL Buying charcoal in a box, kinda seems like buying wine in a box, ... oh wait :-)
  6. petehalsted

    Shirley Fab

    If you don't have to have a custom, St. Louis BBQ store has 6 24"x42" Patios in stock
  7. petehalsted

    Pork Belly, Let Me Count the Ways... (lots of Qview and details)

    Thanks everyone for kind words, and for the carousel ride. Sure hope Chile isn't speeding North to call me on my bluff. I felt my cholesterol starting to dip a bit so, I fried up a couple of eggs, heated up the few pieces of PB that was left, and even managed to find one Hawaiian roll that...
  8. petehalsted

    Pork Belly, Let Me Count the Ways... (lots of Qview and details)

    Thanks Bear, Just trying to "Pay it forward" from all of the stuff I have gotten from your many Step by Steps. Thanks Jeff! It was a great spread, no one went home hungry or with a low cholesterol score :-)
  9. petehalsted

    Pork Belly, Let Me Count the Ways... (lots of Qview and details)

    Point that truck North, Chile, it ain't that far, 90 minutes south of STL. I got just enough left for a couple of sliders and some rice for ya. Thanks for the like, and not beating me up for all the cheats, I know you would have don't fresh slaw, and your own spice mix for the rice, etc. But...
  10. petehalsted

    Pork Belly, Let Me Count the Ways... (lots of Qview and details)

    I have my Pork Belly Burnt Ends nailed down, and try to have a few slices of pork belly in the freezer at all times, to make up a batch with any smoke I do. If I were challenged to a throw done, PBBE would be my go to. But some of the other PB post lately got me think and channeling my inner...
  11. petehalsted

    Maze Jumping Help

    I hadn't tried lighting the other end, Mark had told me to start with the side closest to the cook chamber, but it would be much easier to actually dump the lit briquettes in the side that is giving me trouble because the other side is slight under the lid and a bit of a pain to dump a chimney...
  12. petehalsted

    Maze Jumping Help

    I got my missing deflector for my American Barbecue Systems All-Star and have used it a few times now. Overall I love it and am able to get 6-7 hours out of a full load of charcoal and am able to keep temps right around 235. But I have some trouble with it wanting to jump to the second side. I...
  13. petehalsted

    Crunchy bark on brisket with resting?

    Definitely looks like Gen 1, definitely follow Bear's advice, he is the MES guru. https://www.smokingmeatforums.com/threads/masterbuilt-smokers-bear%E2%80%99s-thoughts-findings.235820/...
  14. petehalsted

    Crunchy bark on brisket with resting?

    It all depends on what model MES and your preference. Bear has lots of info on the different models and setups. Mine is the Gen 2.5. When I got it I removed the water pan completely, and added some slate tiles to act as a heat shield/sink. Many fill with sand and cover with foil to act as heat...
  15. petehalsted

    Crunchy bark on brisket with resting?

    99% of the time I don't use a water pan in my MES, the last coupe of times I did beef ribs in it I did, I felt beef needed the extra moisture. With pork in the MES I NEVER use water, the MES is so tight and Pork has so much moisture to start with, that if you fill it up with pork, you can get...
  16. petehalsted

    Tuesday ribs

    Those look to be some meaty back ribs, not a shiner in the rack. Sure look tasty!
  17. petehalsted

    REVIEW: Just purchased the Old Country Smokehouse....I love this smoker.

    Looks like a heck of a smoker, and you seem to be putting it to good use. I agree seems the heat tray should be expanded metal, you get a lot of ash trap with just the slits but I guess if your burning splits and adding every hour, you can knock shake it a bit and get ash to fall and of course...
  18. petehalsted

    Test Fired the FMD Outdoors Smoker

    Smart man that got his dream smoker before saying "I do" :-) That garlic looks fantastic!
  19. petehalsted

    Beef Short Ribs

    Go right now and kiss the butcher at your Costco! Finding ribs that nice is a score for sure! And then you did them proud, beautiful final product!
  20. petehalsted

    Crunchy bark on brisket with resting?

    Give it 5 or 10 minutes uncovered before foiling, to let it cool a bit and halt the cooking. Immediately foiling is causing it to steam a bit much and softening your bark.
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